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標題: | 開發粉狀奈米乳液包覆橙皮萃取物以提高貯藏穩定性及口服生物利用率 Encapsulation of Orange Peel Extract in Powdered Nanoemulsion System: Enhanced Storage Stability and Oral Bioavailability. |
作者: | Guan-Ru Lin 林冠汝 |
指導教授: | 丁俞文(Yu-Wen Ting) |
關鍵字: | 橙皮萃取物,多甲氧基類黃酮,奈米乳液,高壓均質,口服生物利用率, Orange peel extract,Polymethoxy?avones,Nanoemulsion,High pressure homogenization,Oral bioavailability, |
出版年 : | 2018 |
學位: | 碩士 |
摘要: | 柳橙每年皆有5千萬噸以上的產量,會產出大量的橙皮副產物。研究指出橙皮萃取物中的生物活性化合物有預防心血管疾病、慢性發炎、糖尿病及癌症等慢性病之能力,經鑑定後被分類為類黃酮之亞類,稱為多甲氧基類黃酮(Polymethoxyflavones, PMFs)。PMF之化學結構使其具有疏水性且在高溫下能夠維持晶體構造,導致較差的口服生物有效性以及應用於食品加工中的巨大挑戰。水包油之奈米乳液為一種膠體分散系統,油滴分散於水性連續相中,並以乳化劑分子之保護層包裹住油滴。為了克服因功能性成分物質溶解度太低,導致口服生物利用率不高之問題,以高壓均質機將乳液經高壓穿透過鑽石微流道,藉由強大的物理作用力,達到奈米等級的均質分散效果,可使食品級奈米乳液具有系統穩定性高且能被快速消化吸收並增加生物利用率之效果。因此,本研究的目的是開發粉末狀奈米乳液系統將橙皮萃取物微膠囊化,旨在提高其口服生物有效性和穩定性。乳液系統由水、阿拉伯膠及中鏈脂肪酸(MCT)組成,預先以25,000 rpm的高速均質機混合,之後進一步使用高壓均質機來降低乳液粒徑至奈米範圍。利用構建乳液三相圖來挑選最適配方,以找到具穩定性的乳液配方;使用粒徑、介電常數和黏度分析探討乳液系統的物理化學性質;以包覆效率實驗了解加工處理對乳液系統中PMF之包覆效果;利用體外脂解實驗及Caco-2細胞模型評估乳液系統中PMF之生物利用率。最後經冷凍乾燥後,提高乳液儲存之穩定性。此項研究可作為植物萃取物或結晶生物活性成分製作奈米乳液系統之良好參考。 Orange peel extract (OPE) is abundant of polymethoxyflavones (PMFs), which is a subgroup of flavonoids and possesses antiinflammatory, anticarcinogenic, and antiatherogenic properties. Nobiletin and tangeretin are the most common PMFs present in orange and tangerine peels which exhibit particular chemical and physical properties that effect the metabolism and pharmacokinetics of these compounds in animals. Owing to the poor solubility of PMFs in aqueous gastrointestinal environment, it has limited its oral bioavailability in biological system. Therefore, the purpose of this study is to develop an optimum powderized nano-emulsion system to encapsulate high amount of nobiletin and enhanced its storage stability and oral bioavailability. The nano-emulsion system is composed of distilled deionized water (d.d. water), medium chain triglycerides (MCT) and gum Arabic and then was pre-mixed with high-speed homogenizer at 25,000 rpm for 2 minutes. Afterwards, the high-pressure homogenizer was further used to decrease the size of emulsion particles to nano range. The optimum formulation is developed using a pseudoternary phase diagram where suitable stability and rheological property could be found. Particle size and zeta potential analyzer is using to explore the physical and chemical properties of emulsion system. Through storage test and HPLC analysis, long storage stability of nobiletin containing emulsion is confirmed even at high encapsulation loading. Finally, the effects of developed emulsion system on the oral bioavailability of nobiletin was evaluated using in vitro lipolysis experiments and Caco-2 cell model. Results showed that the ratio of developed emulsion system is 6:2:2 (d.d. water: gum Arabic: MCT) could reduce the droplet size to less than 700 nm, which is preferable to form a stable emulsion system. The in vitro lipolysis experiments showed the emulsion system could rapidly degraded in the simulated human GI environment. Also, the result of Caco-2 cell indicated nobiletin could be absorbed in this model. After freeze drying, the emulsion powder formed a glass like structure. The result from this work showed that powderized formulation composed of d.d. water, MCT and gum Arabic is effective to encapsulate the nobiletin, and has the potential to increase the oral bioavailability of nobiletin in functional food system. In this system, high loading of nobiletin could be complied better oral bioavailability for human intake and much longer the storage time than the conventional liquid formulations. This work could be a good reference for future development of oral formulation for plant-based extract or crystalline bioactives. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/77494 |
DOI: | 10.6342/NTU201803789 |
全文授權: | 未授權 |
顯示於系所單位: | 食品科技研究所 |
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