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以大豆分离蛋白(SPI)为主要原料,采用真空冷冻干燥技术制备以SPI为载体的姜黄素纳米粒(SPI-Cur)。利用高分辨透射电子显微镜和激光粒度仪表征纳米粒的形态和粒径;通过高效液相色谱仪在430 nm处分析SPI-Cur的释放行为,测定SPI-Cur的载药率、包封率;并采用MTT法考察了Cur和SPI-Cur对人食管癌细胞株TE-1的体外抑制作用。结果表明:经SPI包被的Cur表面粗糙度增加、电位升高,制备的SPI-Cur粒径在186.7 nm左右,载药量和包封率分别为3.08%和33.90%,包被后的SPI-Cur出现明显的缓释行为,当Cur浓度在4.0μg·mL~(-1)以上时,食管癌细胞的生长受到明显抑制,细胞存活率与姜黄素存在时间依赖和剂量依赖关系。
SPI-based curcumin nanoparticles (SPI-Cur) were prepared by vacuum freeze-drying using SPI as the main raw material. The morphology and particle size of the nanoparticles were characterized by high resolution transmission electron microscopy and laser particle sizer. The release of SPI-Cur was analyzed by HPLC at 430 nm. The drug loading rate and entrapment efficiency of SPI-Cur were determined. The inhibitory effect of Cur and SPI-Cur on human esophageal carcinoma cell line TE-1 was investigated by MTT assay. The results showed that the surface roughness of SPI coated by SPI increased and the potential increased. The diameter of prepared SPI-Cur was about 186.7 nm, the drug loading and entrapment efficiency were 3.08% and 33.90%, respectively. The coated SPI -Cur showed obvious slow-release behavior. When Cur concentration was above 4.0 μg · mL -1, the growth of esophageal cancer cells was significantly inhibited, and the cell survival rate was in a time-dependent and dose-dependent manner.