Surface modification of nanostructured lipid carriers (NLCs) can be an effective way to improve their oral delivery for active ingredients. In this study, four type of guar gum series modified NLCs for the delivery of phytosterols (PS) were constructed and the effects of the polysaccharides on their structure and physicochemical properties were studied. DLS and AFM results revealed that positively charged polysaccharides could bind to PS-NLCs through electrostatic attraction and made the complexes finally take positive charges, while negatively charged polysaccharides were more likely to fill in the gaps of NLC systems to achieve a balance between electrostatic repulsion and intermolecular forces. Although all four polysaccharides exhibited good storage stability and controlled release of PS in simulated intestinal digestion, PS-NLCs modified with partially hydrolyzed cationic guar gum (PHCG) at medium or high concentrations exhibited better gastric stability, mucoadhesion, and cellular uptake, which had considerable significance for improving the oral bioavailability of PS. This might be related to the coating structure of PHCG-PS-NLCs confirmed by AFM, FTIR, and Raman characterization. This study provide a reference value for designing suitable PS-NLC complexes without synthetic surfactants.
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http://dx.doi.org/10.1016/j.ijbiomac.2023.126667 | DOI Listing |
J Diabetes Metab Disord
June 2025
Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.
Background: Functional foods have been widely used as the anti-diabetic agents worldwide. Existing studies presented conflicting results of anti-hyperglycemic properties of gums. This systematic review and meta-analysis study evaluated the existing trials and determined the efficacy of different gums on glycemic indices.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Department of Petroleum Engineering, School of Energy Technology, Pandit Deendayal Energy University, Gandhinagar, Gujarat 382426, India. Electronic address:
Naturally occurring gas clathrates are a significant methane resource-the primary component of natural gas, regarded as the cleanest hydrocarbon and a key feedstock for producing gray and blue hydrogen. Despite the global abundance of gas hydrate reserves, extraction via depressurization has yet to achieve commercially viable production rates. The primary limitation lies in the low permeability of hydrate-bearing sediments, where solid clathrates obstruct porous pathways, hindering dissociation and slowing gas recovery.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Marine College, Shandong University, Weihai, Shandong 264209, China. Electronic address:
Managing wounds infected with multi-drug-resistant (MDR) bacteria remains a significant public health challenge in clinical settings. While multifunctional hydrogels are commonly employed to treat skin infections, there is a scarcity of hydrogels that effectively combine cationic guar gum (CG) with both potent antimicrobial and safe therapeutic actions. This study introduces a novel pH responsive, dual-dynamically crosslinked hydrogel (CFC-PDA/Ag), synthesized by crosslinking CG with polydopamine (PDA)-coated silver nanozymes (PDA/PM-AgNPs).
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
School of Science, STEM College, RMIT University, Melbourne, Victoria 3000, Australia. Electronic address:
Egg white gels prepared through fermentation, similar to yogurt production, offer a high-protein, zero-fat alternative to traditional dairy products. This study investigated the impact of guar gum (GG) and xanthan gum (XG) as rheological modifiers on the stability of fermented egg white gels. Rheological analysis revealed that the addition of both gums significantly influenced gel properties, with XG demonstrating superior performance.
View Article and Find Full Text PDFGels
December 2024
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
This study aimed to prepare ultrasonically modified peanut protein-guar gum composite emulsion gels for 3D printing. The composition of the composite emulsion gels was determined in single-factor and orthogonal experiments. The results revealed that the optimal composite emulsion gels consisted of 6% peanut protein, 50% oil and 0.
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