Improving the water solubility and antimicrobial activity of silymarin by nanoencapsulation

被引：55

作者：

Lee, Ji-Soo ^{[1
]}

Hong, Da Young ^{[1
]}

Kim, Eun Suh ^{[1
]}

Lee, Hyeon Gyu ^{[1
]}

机构：

[1] Hanyang Univ, Dept Food & Nutr, 17 Haengdang Dong, Seoul 133791, South Korea

来源：

COLLOIDS AND SURFACES B-BIOINTERFACES | 2017年 / 154卷

基金：

新加坡国家研究基金会;

关键词：

Silymarin; Milk thistle; Nanoencapsulation; Solubility; Antimicrobial activity; ORAL INSULIN DELIVERY; GAMMA-GLUTAMIC ACID; SILYBUM-MARIANUM; NANOPARTICLES; CHITOSAN; ANTIBACTERIAL; FORMULATION;

D O I：

10.1016/j.colsurfb.2017.03.004

中图分类号：

Q6 [生物物理学];

学科分类号：

071011 [生物物理学];

摘要：

The aims of this study were to improve the water solubility and antimicrobial activity of milk thistle silymarin by nanoencapsulation and to assess the functions of silymarin nanoparticle-containing film as an antimicrobial food-packaging agent. Silymarin nanoparticles were prepared using water-soluble chitosan (WCS) and poly-gamma-glutamic acid (gamma-PGA). As the WCS and silymarin concentrations increased, particle size and polydispersity index (PDI) significantly increased. Nanoencapsulation significantly improved the water solubility of silymarin 7.7-fold. Antimicrobial activity of silymarin was effectively improved when silymarin was entrapped within the nanocapsule compared to when it was not entrapped. Films incorporating silymarin nanoparticles had better antimicrobial activity than films incorporating free silymarin. The results suggest that silymarin nanoparticles have applications in antimicrobial food additives and food packing. (C) 2017 Elsevier B.V. All rights reserved.

引用

页码：171 / 177

页数：7

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