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درون‌پوشانی کورکومین با هیدروژل‌های پروتئین و موسیلاژ دانه چیا: ارزیابی پایداری و کینتیک رهایش | ||
| مهندسی بیوسیستم ایران | ||
| دوره 55، شماره 1، فروردین 1403، صفحه 33-49 اصل مقاله (1.6 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2024.372951.665539 | ||
| نویسندگان | ||
| مریم نفر1؛ مهدی وریدی2؛ زهرا امام جمعه* 3؛ سید ولی حسینی4 | ||
| 1گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران. | ||
| 2گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران | ||
| 3گروه علوم و مهندسی صنایع غذایی، دانشکدگان کشاورزی و منابع طبیعی، دانشگاه تهران، کرج، ایران | ||
| 4گروه شیلات، دانشکدگان کشاورزی و منابع طبیعی، دانشگاه تهران، کرج، ایران | ||
| چکیده | ||
| کورکومین به‌عنوان یک ترکیب طبیعی هیدروفوب دارای خواص ضد میکروبی و ضد سرطانی می‌باشد، اما پایداری کم و حساسیت بالای آن باعث محدودیت زیست‌فراهمی این ترکیب شده است. هدف از این پژوهش طراحی هیدروژل پروتئین و موسیلاژ دانه چیا جهت درون‌پوشانی کورکومین است. درون‌پوشانی این ترکیب در ساختار هیدروژل، می‌تواند روشی موثر برای محافظت این ترکیب طی شرایط هضم دستگاه گوارشی باشد. به همین منظور ابتدا هیدروژل پروتئین و موسیلاژ 5/12 درصد از نظر خصوصیات بافتی بهینه شد. رفتار رهایش کورکومین در دو شرایط شبیه‌سازی معده و روده برای هیدروژل‌های پروتئین و موسیلاژ 5/7 درصد و 5/12 درصد مورد ارزیابی قرارگرفتند. نتایج نشان داد که کورکومین بارگذاری شده در هیدروژل پروتئین و موسیلاژ 5/12 درصد، پایداری بهتری نسبت به کورکومین آزاد در طول عملیات حرارتی و نوری دارد. نتایج مربوط به رهایش کنترل شده در شرایط آزمایشگاهی نشان داد که مقدار کلی رهایش کورکومین در طی هضم معده – روده‌ای برای نمونه حاوی 5/7 درصد پروتئین و موسیلاژ، 71/60 درصد و برای نمونه حاوی 5/12درصد پروتئین و موسیلاژ، 30/27 درصد بود، در نتیجه سرعت رهایش کورکومین با افزایش غلظت موسیلاژ در شرایط شبیه‌سازی شده معده و روده کاهش یافت که می‌تواند نشان‌دهنده توانایی خوب هیدروژل‌های ترکیبی برای حفاظت از کورکومین در شرایط معده-روده و رسانش آن به روده بزرگ باشد. رفتار رهایش کورکومین در شرایط دستگاه گوارش از نوع انتشار فیکی بود. | ||
| کلیدواژه‌ها | ||
| پروتئین دانه چیا؛ موسیلاژ؛ هیدروژل؛ کورکومین؛ رهایش کنترل‌شده | ||
| عنوان مقاله [English] | ||
| Encapsulation of curcumin by chia seed protein and mucilage hydrogels: Evaluation of stability and kinetic release | ||
| نویسندگان [English] | ||
| Maryam Nafar1؛ Mehdi Varidi2؛ Zahra Emam-djomeh3؛ Hosseini Sayed Vali4 | ||
| 1Department of Food Science and Technology, Faculty of Agriculture, Mashhad Ferdowsi University, Mashhad, Iran | ||
| 2Department of Food Science and Technology, Faculty of Agriculture, Mashhad Ferdowsi University, Mashhad, Iran | ||
| 3Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran | ||
| 4Department of Fisheries, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran | ||
| چکیده [English] | ||
| Curcumin as a natural hydrophobic compound has anti-microbial and anti-cancer properties, but its low stability and high sensitivity have limited the bioavailability of this compound. The purpose of this research is to design chia seed protein and mucilage hydrogel for curcumin encapsulation. The encapsulation of this compound in the hydrogel structure can be an effective way to protect this compound during digestion in the digestive tract. For this purpose, first, hydrogel protein and mucilage 12.5% , which was optimized in terms of texture characteristics. The release behavior of curcumin in two conditions of stomach and intestine simulation for protein and mucilage 7.5% and 12.5% hydrogels were evaluated. The results showed that curcumin loaded in hydrogel protein and mucilage 12.5% has a better stability to free curcumin during heat and optical operations. The results related to the controlled release in laboratory conditions indicated that the total amount of curcumin release during gastric-intestinal digestion was 60.71% for the sample containing 7.5% protein and mucilage and 27.30% for the sample containing 12.5% protein and mucilage. As a result, the release rate of curcumin decreased with the increase of mucilage concentration in the simulated conditions of the stomach and intestine, which can show the good ability of combined hydrogels to protect curcumin in gastrointestinal conditions and deliver it to the colon. The release behavior of curcumin in the gastrointestinal tract was of the Fickian release type. | ||
| کلیدواژه‌ها [English] | ||
| Chia seed protein, Mucilage, Hydrogel, Curcumin | ||
| مراجع | ||
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