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Preparation method of tea polyphenol nano-liposomes by ethanol injection-dynamic high-pressure microfluidization-enzymolysis

A high-pressure microfluidic, nanoliposome technology, applied in the fields of food, medicine, and cosmetics, can solve the problems of light, oxygen sensitivity, application limitations, etc.

Inactive Publication Date: 2014-03-19
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tea polyphenols have anti-oxidation, anti-cancer and other functions, and are potential targets for use in health food, medicine, etc., but they are sensitive to light and oxygen, which limits their application

Method used

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  • Preparation method of tea polyphenol nano-liposomes by ethanol injection-dynamic high-pressure microfluidization-enzymolysis
  • Preparation method of tea polyphenol nano-liposomes by ethanol injection-dynamic high-pressure microfluidization-enzymolysis
  • Preparation method of tea polyphenol nano-liposomes by ethanol injection-dynamic high-pressure microfluidization-enzymolysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Weigh 121.2g lecithin, 18.1g cholesterol, 30.6g Tween-80 and 15.0g tea polyphenols, dissolve them completely in 3L absolute ethanol at 45°C, and slowly inject the ethanol solution into 3L phosphate buffer solution (pH = 6.0, 0.05M / L), form an emulsion, then transfer it to a round-bottomed flask, remove absolute ethanol by vacuum rotation under 45°C water bath conditions, and form a uniform suspension that is the crude liposome. The crude liposomes are added into a dynamic high-pressure microjet, and subjected to microfluidization treatment once under the condition of 110 MPa to prepare nanoliposomes. The prepared nano liposome is a relatively transparent milky white solution. The encapsulation efficiency of the prepared tea polyphenol nanoliposomes was 78.6%, the average particle size was 68.5nm, the distribution coefficient was 0.223, and the Zeta potential was -6.86mV. In the in vitro release test, the release of tea polyphenols after 24h The rate is only 29.8%.

Embodiment 2

[0022] Weigh 82.5g lecithin, 10.6g cholesterol, 20.6g Tween-80 and 10.2g tea polyphenols, dissolve them completely in 3L absolute ethanol at 50°C, and slowly inject the ethanol solution into 3L phosphate buffer solution (pH = 6.0, 0.05M / L) to form an emulsion, then transfer it to a round bottom flask, and remove absolute ethanol by vacuum rotation under 45°C water bath conditions, and the formed uniform suspension is the crude liposome. The crude liposomes are added into a dynamic high-pressure microjet, and subjected to microfluidization treatment once under the condition of 110 MPa to prepare nanoliposomes. The prepared nano liposome is a relatively transparent milky white solution. The encapsulation efficiency of the prepared tea polyphenol nanoliposomes was 75.2%, the average particle size was 71.2nm, the distribution coefficient was 0.219, and the Zeta potential was -6.08mV. In the in vitro release test, the release of tea polyphenols after 24h The rate is only 26.8%.

Embodiment 3

[0024] Weigh 182.1g lecithin, 28.4g cholesterol, 46.8g Tween-80 and 22.5g tea polyphenols, dissolve them completely in 3L absolute ethanol at 50°C, and slowly inject the ethanol solution into 3L phosphate buffer solution (pH = 6.0, 0.05M / L), form an emulsion, then transfer it to a round-bottomed flask, remove absolute ethanol by vacuum rotation under 45°C water bath conditions, and form a uniform suspension that is the crude liposome. The crude liposomes are added into a dynamic high-pressure microjet, and subjected to microfluidization treatment once under the condition of 110 MPa to prepare nanoliposomes. The prepared nano liposome is a relatively transparent milky white solution. The encapsulation efficiency of the prepared tea polyphenol nanoliposomes was 82.5%, the average particle size was 65.4nm, the distribution coefficient was 0.232, and the Zeta potential was -5.92mV. In the in vitro release test, the release of tea polyphenols after 24h The rate is only 33.8%.

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Abstract

The invention discloses a preparation method of tea polyphenol nano-liposomes by combination of an ethanol injection method and dynamic high-pressure microfluidization-enzymolysis. Tea polyphenol, lecithin, tween-80 and a phosphate buffer solution are adopted as raw materials. The tea polyphenol nano-liposomes are prepared by utilization of an ethanol injection-dynamic high-pressure microfluidization-enzymolysis method. According to the prepared tea polyphenol nano-liposomes, the average particle size is 67.4 nm plus or minus 3.0 nm, the zeta potential is -6.07 mV plus or minus 0.59 mV, the distribution coefficient is 0.220 plus or minus 0.010, and the encapsulation efficiency is 79.7% plus or minus 5.4%. The prepared tea polyphenol nano-liposomes show good slow-release property. Only 30.3% plus or minus 2.9% of the tea polyphenol is released after 24 h. In a small-intestine simulation environment where pH is 7.4, the tea polyphenol nano-liposomes show good stability.

Description

technical field [0001] The invention relates to a preparation method of water-soluble drug nano-liposome, in particular to a method for preparing tea polyphenol nano-liposome by ethanol injection-dynamic high-pressure micro-jet, which can be further applied to the fields of food, medicine, cosmetics and the like. Background technique [0002] Tea polyphenols have anti-oxidation, anti-cancer and other functions, and are potential targets for use in health food and medicine, but they are sensitive to light and oxygen, which limits their application. Liposomes are closed vesicles formed by phospholipid bilayers and contain an aqueous phase inside. Studies have shown that liposomes have the advantages of sustained release, cell affinity, tissue compatibility and targeting, and have been successfully used in biomedicine, chemical agriculture and other fields. Liposomes have shown attractive prospects for encapsulating nutrients, enzymes, food additives, food antibacterial agents...

Claims

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Application Information

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IPC IPC(8): A61K9/127A61K36/82A61K31/353A61K8/97A61K8/49A61K8/14A23L1/29A61P39/06A61P35/00A23L33/00
Inventor 刘伟邹立强周磊刘成梅梁瑞红牛静刘珍曹燕林彭盛峰
Owner NANCHANG UNIV
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