Supramolecular Approaches for Preparing Chitosan Nanoparticles Containing Antioxidants and Their Effects on Antioxidative Properties and Cytotoxicity

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Project title

Code/計畫編號

NSC97-2221-E019-001

Translated Name/計畫中文名

以超分子方法製備含有抗氧化成份之幾丁聚醣奈米粒及其對於抗氧化特性與細胞毒性之影響

Project Coordinator/計畫主持人

Ke-Liang Chang

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=1686662

Year

2008

Start date/計畫起

01-08-2008

Expected Completion/計畫迄

01-07-2009

Bugetid/研究經費

793千元

ResearchField/研究領域

食品科技(工)

"在最近幾年來，奈米科技在食品方面的應用，已經受到世界各國食品公司與學術界人士的重視，尤其在奈米化食品包裝與機能食品成份的製備與遞送的研發上，更投入了許多研究人力與資源。本研究計畫擬在兩年之內，分別以脂溶性維他命與水溶性維他命為模式成份，探討增進抗氧化成份物化性質的奈米化技術，目的在藉由超分子化學的原理製備性質更優異的抗氧化劑奈米粒，以提高其應用潛力。第一年擬以幾丁聚醣與環糊精合成幾丁聚醣/β-環糊精複合物做為奈米化載體，再利用環糊精的疏水性環狀內部結構與蝦紅素形成主體－客體型的超分子，以促進蝦紅素在水中的溶解程度，並分析奈米化產物的粒徑、外觀、成份含量，以及蝦紅素在模擬胃液與腸液的溶離速率及其抗氧化效益。第二年擬運用幾丁聚醣與維他命C與維他命B1的離子性交互作用，製備包覆有水溶性維他命奈米粒，並分析其粒徑、外觀、包覆率、蝦紅素在模擬胃液與腸液的溶離速率、其抗氧化效益及其安定性。除了食品奈米科技的學術研究之外，本研究計畫的參與人員將可增進其對於應用抗氧化劑和多醣類等食品的分子結構與分子間相互作用，來製備具有高附加價值產品的技術能力，有助於培養國內奈米科技研發人才的培養。" "In recent years, the application of food nanotechnology has attracted the interest of food companies and academic researchers worldwide. Lots of human and financial resources have been channeled into the development of nanomaterials for food packaging and the preparation and delivery of nano-sized functional food ingredients. The objectives of this project are to investigate the technology of improving the physicochemical properties of antioxidants, by using a fat-soluble vitamin and two water-soluble vitamins as the model compounds. The principles of supramolecular chemistry will be used to make antioxidant nanoparticles with improved quality for various industrial applications. In the first year of the project, chitosan and β-cyclodextrin will be used to synthesize chitosan-b-cyclodextrin complex. The hydrophobic inner structure of cyclodextrin will then be used as the carriers of astaxanthine to form host-guest supramolecules for enhanced water solubilization. The particle size, appearance, composition, dissolution rate in simulated gastric and intestinal fluids, and antioxidative capacity of the astaxanthine nanocarriers will be evaluated. In the second year of the project, the ionic interactions among the chitosan and ascorbic acid or thiamin molecules will be used to prepare chitosan nanoparticles with encapsulated water-soluble vitamins. The particle size, appearance, encapsulation efficiency, dissolution rate in simulated gastric and intestinal fluids, antioxidative capacity, and stability of the chitosan-vitamin nanoparticles will be evaluated. In addition to basic scientific research, this project will enable the people involved to manipulate the molecular structures and molecular interactions of antioxidants and polysaccharides to prepare value-added nanosized products. This will help educate our younger generation to conduct research in food nanotechnology."

Keyword(s)

幾丁聚醣
β-環糊精
蝦紅素
維他命C
維他命B1
chitosan
β-cyclodextrin
astaxanthine
ascorbic acid
thiamin

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Supramolecular Approaches for Preparing Chitosan Nanoparticles Containing Antioxidants and Their Effects on Antioxidative Properties and Cytotoxicity

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