Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication, structural characterization and property evaluation
This study explored the potential of polysaccharides from Actium lappa (ALPs) as natural wall materials for producing ALP-based nanoparticles to deliver poorly water-soluble oleanolic acid (OA) and ursolic acid (UA). Encapsulating OA+UA with ALPs (ALP:OA+UA, 50:1; OA:UA, 1:1) changed the crystalline...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001598 |
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| author | Shanshan Zhu Zhichang Qiu Xuguang Qiao Geoffrey I.N. Waterhouse Wenqing Zhu Wenting Zhao Qiuxia He Zhenjia Zheng |
| author_facet | Shanshan Zhu Zhichang Qiu Xuguang Qiao Geoffrey I.N. Waterhouse Wenqing Zhu Wenting Zhao Qiuxia He Zhenjia Zheng |
| author_sort | Shanshan Zhu |
| collection | DOAJ |
| description | This study explored the potential of polysaccharides from Actium lappa (ALPs) as natural wall materials for producing ALP-based nanoparticles to deliver poorly water-soluble oleanolic acid (OA) and ursolic acid (UA). Encapsulating OA+UA with ALPs (ALP:OA+UA, 50:1; OA:UA, 1:1) changed the crystalline nature to a more amorphous state through hydrogen bonding and involving O–H/C–O/O–C–O groups. ALP-OA/UA nanoparticles had a particle size and zeta potential (in water) of 199.1 nm/–7.15 mV, with a narrow unimodal size distribution, and excellent pH, salt solution, temperature and storage stability. Compared with ALPs, ALP-OA/UA nanoparticles showed enhanced anti-inflammatory activity (especially at a dose of 100 μg/mL) in a CuSO4-induced zebrafish inflammation model via down-regulating the NF-κB signalling pathway and gene expression of associated transcription factors and cytokines (TNF-α, IL-1β and IL-8). Therefore, ALP-based nanoparticles are natural and anti-inflammatory carriers for hydrophobic bioactive molecules. |
| format | Article |
| id | doaj-art-cf70de3488b14579a8b3b47962427abf |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-cf70de3488b14579a8b3b47962427abf2025-02-03T04:06:19ZengTsinghua University PressFood Science and Human Wellness2213-45302023-03-01122454466Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication, structural characterization and property evaluationShanshan Zhu0Zhichang Qiu1Xuguang Qiao2Geoffrey I.N. Waterhouse3Wenqing Zhu4Wenting Zhao5Qiuxia He6Zhenjia Zheng7Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaThe School of Chemical Sciences, The University of Auckland, Auckland 1025, New ZealandKey Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, ChinaInstitute of Agri-food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, ChinaBiology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China; Corresponding authors.Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; Corresponding authors.This study explored the potential of polysaccharides from Actium lappa (ALPs) as natural wall materials for producing ALP-based nanoparticles to deliver poorly water-soluble oleanolic acid (OA) and ursolic acid (UA). Encapsulating OA+UA with ALPs (ALP:OA+UA, 50:1; OA:UA, 1:1) changed the crystalline nature to a more amorphous state through hydrogen bonding and involving O–H/C–O/O–C–O groups. ALP-OA/UA nanoparticles had a particle size and zeta potential (in water) of 199.1 nm/–7.15 mV, with a narrow unimodal size distribution, and excellent pH, salt solution, temperature and storage stability. Compared with ALPs, ALP-OA/UA nanoparticles showed enhanced anti-inflammatory activity (especially at a dose of 100 μg/mL) in a CuSO4-induced zebrafish inflammation model via down-regulating the NF-κB signalling pathway and gene expression of associated transcription factors and cytokines (TNF-α, IL-1β and IL-8). Therefore, ALP-based nanoparticles are natural and anti-inflammatory carriers for hydrophobic bioactive molecules.http://www.sciencedirect.com/science/article/pii/S2213453022001598EncapsulationStructural featuresParticle sizeZeta potentialThermodynamic propertiesIn vivo verification |
| spellingShingle | Shanshan Zhu Zhichang Qiu Xuguang Qiao Geoffrey I.N. Waterhouse Wenqing Zhu Wenting Zhao Qiuxia He Zhenjia Zheng Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication, structural characterization and property evaluation Food Science and Human Wellness Encapsulation Structural features Particle size Zeta potential Thermodynamic properties In vivo verification |
| title | Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication, structural characterization and property evaluation |
| title_full | Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication, structural characterization and property evaluation |
| title_fullStr | Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication, structural characterization and property evaluation |
| title_full_unstemmed | Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication, structural characterization and property evaluation |
| title_short | Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication, structural characterization and property evaluation |
| title_sort | creating burdock polysaccharide oleanolic acid ursolic acid nanoparticles to deliver enhanced anti inflammatory effects fabrication structural characterization and property evaluation |
| topic | Encapsulation Structural features Particle size Zeta potential Thermodynamic properties In vivo verification |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001598 |
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