Hepatic-targeted delivery of astaxanthin for enhanced scavenging free radical scavenge and preventing mitochondrial depolarization.

Hydrogen Peroxide Antioxidants / chemistry Liver / metabolism Free Radicals Nanoparticles / chemistry
Astaxanthin Cyclodextrin Lactobionic acid Liver Targeted delivery

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
16 Apr 2023
Historique:
received: 18 06 2022
revised: 24 10 2022
accepted: 20 11 2022
pubmed: 3 12 2022
medline: 28 12 2022
entrez: 2 12 2022
Statut: ppublish

Résumé

Astaxanthin (AST), as natural hydrophobic nutrition, has exhibited health-promoting benefits for its outstanding antioxidant property. However, most studies tend to enhance its stability and solubility while the targeted delivery of AST is limited. In this study, liver-targeted nanocarriers were designed and prepared by lactobionic acid-modified (2-hydroxypropyl-β-cyclodextrin) for efficient controlled delivery of AST. The minimum average size of AST nanoparticles was about 98 nm with a polydispersity index (PDI) of 0.41. The lactobionic acid-modified AST nanoparticles exhibited significant cellular uptake, and an admirable ability to scavenge free radicals for H

Identifiants

DOI: 10.1016/j.foodchem.2022.135036 PMID: 36459794
pubmed: 36459794
pii: S0308-8146(22)02998-3
doi: 10.1016/j.foodchem.2022.135036
pii:
doi:

Substances chimiques

astaxanthine 8XPW32PR7I
Hydrogen Peroxide BBX060AN9V
Antioxidants 0
Free Radicals 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

135036

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Zheng Hua (Z)

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.

Xuedi Zhang (X)

Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.

Xue Zhao (X)

Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.

Bei-Wei Zhu (BW)

Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.

Donghong Liu (D)

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China. Electronic address: dhliu@zju.edu.cn.

Mingqian Tan (M)

Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China. Electronic address: mqtan@dlpu.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Composés chimiques organiques › Radicaux libres › Peroxydes › Peroxyde d'hydrogène › Hepatic-targeted delivery of astaxanthin for...
questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › Hepatic-targeted delivery of astaxanthin for...
questionsmedicales.fr › Système digestif › Foie › Hepatic-targeted delivery of astaxanthin for...
questionsmedicales.fr › Composés chimiques organiques › Radicaux libres › Hepatic-targeted delivery of astaxanthin for...
questionsmedicales.fr › Technologie, industrie et agriculture › Produits manufacturés › Nanostructures › Nanoparticules › Hepatic-targeted delivery of astaxanthin for...