Page 197 - 《精细化工》2022年第9期
P. 197

第 9 期                    谢   甜,等:  食品级纳米乳液递送姜酮酚的体外生物可及率                                 ·1915·


                 immunohistochemical gene  expression in DMBA induced hamster   Interface Science, 2013, 402: 122-130.
                 buccal pouch carcinogenesis[J]. Asian Pacific Journal of Cancer   [24]  JIANG L Z (江连洲), MA C F (马春芳), LIU B H (刘宝华), et al.
                 Prevention: APJCP, 2013, 14(5): 3123-3129.        Formation and stability of fish oil enriched biocompatible nano-
            [5]   IWAMI M, MAHMOUD F A, SHIINA T, et al. Extract of grains of   emulsion[J]. Transactions  of the Chinese Society for Agricultural
                 paradise and its active principle 6-paradol trigger thermogenesis of   Machinery (农业机械学报), 2018, 49(10): 387-395.
                 brown adipose tissue in rats[J]. Autonomic Neuroscience: Basic and   [25]  SILVA H D, POEJO J, PINHEIRO  A C,  et al. Evaluating the
                 Clinical, 2011, 161(1/2): 63-67.                  behaviour of curcumin nanoemulsions and multilayer nanoemulsions
            [6]   WEI C K, TSAI Y H, KORINEK M, et al. 6-Paradol and 6-shogaol,   during dynamic  in vitro digestion[J]. Journal of Functional Foods,
                 the pungent compounds of ginger, promote glucose utilization in   2018, 48: 605-613.
                 adipocytes and myotubes, and 6-paradol reduces blood glucose in   [26]  LEVITA J, SYAFITRID M, SUPU R D, et al. Pharmacokinetics of
                 high-fat diet-fed mice[J]. International Journal of Molecular Sciences,   10-gingerol and 6-shogaol in the plasma of healthy subjects treated
                 2017, 18(1): 168.                                 with red  ginger (Zingiber officinale var.  Rubrum) suspension[J].
            [7]   MOHAMMED A,  GBONJUBOLA V A, KOORBANALLY N A,    Biomedical Reports, 2018, 9(6): 474-482.
                 et al. Inhibition of key enzymes linked to type 2 diabetes by compounds   [27]  MCCLEMENTS D J. Edible nanoemulsions: Fabrication, properties,
                 isolated from Aframomum melegueta fruit[J]. Pharmaceutical Biology,   and functional performance[J]. Soft Matter, 2011, 7(6): 2297-2316.
                 2017, 55(1): 1010-1016.                       [28]  ZHANG Z Y, JIANG Q Y, SUN N, et al. Progress on preparation and
            [8]   YAMAGUCHI K, MITSUNAGA T, YAMAUCHI K. 6-Paradol and   application of stimuli-responsive Pickering emulsion[J]. Fine Chemicals
                 its glucoside improve memory disorder in mice[J]. Food & Function,   (精细化工), 2021, 38(2): 259-268.
                 2020, 11(11): 9892-9902.                      [29]  MCCLEMENTS  D J,  RAO J J. Food-grade nanoemulsions:
            [9]   SHIVRAJ H N, SE W P. Chromatographic analysis, antioxidant, anti-   Formulation, fabrication, properties, performance, biological fate,
                 inflammatory,  and xanthine oxidase inhibitory activities of ginger   and potential toxicity[J]. Critical  Reviews in Food Science  and
                 extracts and its reference compounds[J]. Industrial Crops and Products,   Nutrition, 2011, 51(4): 285-330.
                 2015, 70: 238-244.                            [30]  MA P H, ZENG Q H, TAI K D, et al. Preparation of curcumin-loaded
            [10]  ZHENG J K, LI Y, SONG M Y, et al. Improving intracellular uptake   emulsion using high pressure homogenization: Impact of oil phase
                 of 5-demethyltangeretin by food grade nanoemulsions[J]. Food Research   and concentration on physicochemical stability[J]. LWT-Food Science
                 International, 2014, 62: 98-103.                  and Technology, 2017, 84: 34-46.
            [11]  YANG Y, MCCLEMENTS D J. Vitamin E bioaccessibility: Influence   [31]  LI Y, XIAO H, MCCLEMENTS D J. Encapsulation and delivery of
                 of carrier oil type on digestion and release of emulsified α-tocopherol   crystalline hydrophobic nutraceuticals using nanoemulsions: Factors
                 acetate[J]. Food Chemistry, 2013, 141(1): 473-481.   affecting polymethoxyflavone solubility[J]. Food Biophysics, 2012,
            [12]  LI D Q (李德强), ZHANG J Q (张佳琪), LI J (李君), et al. Progress   7(4): 341-353.
                 of pectin modification and its application in drug delivery carriers[J].   [32]  YAO M F,  XIAO  H, MCCLEMENTS D J. Delivery of lipophilic
                 Fine Chemicals (精细化工), 2021, 38(11): 2171-2180.   bioactives: Assembly, disassembly, and reassembly of lipid
            [13]  ZHANG Y, SHANG Z H,  GAO  C  H,  et al. Nanoemulsion  for   nanoparticles[J]. Annual Review of Food Science  and  Technology,
                 solubilization, stabilization, and in vitro release of pterostilbene for   2014, 5(1): 53-81.
                 oral delivery[J]. AAPS Pharmscitech, 2014, 15(4): 1000-1008.   [33]  ZENG Q H (曾庆晗), MA P H (马培华), TAI K D (邰克东), et al.
            [14]  JIANG S P, HE S N, LI Y L, et al. Preparation and characteristics of   Effect of different emulsifier type on  physicochemical stability of
                 lipid nanoemulsion formulations loaded with doxorubicin[J].   curcumin emulsion[J]. Journal of Nuclear Agricultural Sciences (核
                 International Journal of Nanomedicine, 2013, 8: 3141-3150.   农学报), 2019, 33(3): 330-336.
            [15]  QIAN C, DECKER E  A, XIAO H,  et al. Nanoemulsion delivery   [34]  FAN Y (樊晔), WANG Q Y  (王俏瑶), FANG  Y (方云). Van  der
                 systems: Influence of carrier oil on  β-carotene bioaccessibility[J].   Waals emulsions stabilized solely by hydrophilic nano-silica particles[J].
                 Food Chemistry, 2012, 135(3): 1440-1447.          Fine Chemicals (精细化工), 2021, 38(8): 1570-1575.
            [16]  KOU X R (寇兴然). High effective preparation  of  shogaols and   [35]  SINGH H, SARKAR A.  Behaviour  of protein-stabilised emulsions
                 mechanistic study of nanoemulsion improving their absorption[D].   under various physiological conditions[J]. Advances in Colloid and
                 Wuxi: Jiangnan University (江南大学), 2018.           Interface Science, 2011, 165(1): 47-57.
            [17]  SUN Y, XIA Z Y, ZHENG J K, et al. Nanoemulsion-based delivery   [36]  SILLETTI E, VINGERHOEDS M H, NORDE W, et al. The role of
                 systems for nutraceuticals: Influence of carrier oil type on bioavailability   electrostatics in  saliva-induced emulsion flocculation[J]. Food
                 of pterostilbene[J]. Journal of Functional Foods, 2015, 13: 61-70.   Hydrocolloids, 2007, 21(4): 596-606.
            [18]  YAO  M F, MCCLEMENTS D J, XIAO  H. Improving oral   [37]  VINGERHOEDS  M H,  BLIJDENSTEIN T B J, ZOET  F D, et al.
                 bioavailability of nutraceuticals by engineered nanoparticle-based   Emulsion flocculation induced by saliva and mucin[J]. Food
                 delivery systems[J]. Current Opinion in Food Science, 2015, 2: 14-19.   Hydrocolloids, 2005, 19(5): 915-922.
            [19]  WANG Y X (王玙璇). Fabrication and characterization of nanoemulsion   [38]  RAO J J, MCCLEMENTS D J. Food-grade microemulsions,
                 system for ceramide[D]. Wuxi: Jiangnan University (江南大学), 2021.   nanoemulsions and emulsions: Fabrication from sucrose monopalmitate
            [20]  LI C Y (李朝阳), DOU Z Y (窦中友), ZHANG L P (张丽萍). Effect   & lemon oil[J]. Food Hydrocolloids, 2011, 25(6): 1413-1423.
                 of carrier oil on physicochemical stability and bioavailability of quercetin   [39]  RAO J J, DECKER E A, XIAO H, et al. Nutraceutical nanoemulsions:
                 nanoemulsion[J]. Food Science (食品科学), 2021, 42(12): 85.   Influence of carrier oil composition (digestible  versus  indigestible
            [21]  KASHIFA A, LI Y, MCCLEMENTS D J, et al. Nanoemulsion- and   oil) on β-carotene bioavailability[J]. Journal of the Science of Food
                 emulsion-based delivery systems for curcumin: Encapsulation and   and Agriculture, 2013, 93(13): 3175-3183.
                 release properties[J]. Food Chemistry, 2012, 132(2): 799-807.   [40]  QAZI H J, YE A Q, ACEVEDO-FANI A, et al. In vitro digestion of
            [22] CHENG Z (程喆), PAN S Y (潘思轶). Digestion characteristics of   curcumin-nanoemulsion-enriched dairy protein matrices impact of
                 naringin-loaded nanoemulsion delivery systems[J]. Food Science (食  the type of gel structure on the bioaccessibility of curcumin[J]. Food
                 品科学), 2020, 41(20): 7-13.                         Hydrocolloids, 2021, 117: 106692.
            [23]  MAYER S, WEISS J, MCCLEMENTS D J. Vitamin  E-enriched   [41]  ZHENG B J, PENG S F, ZHANG  X  Y,  et al. Impact of delivery
                 nanoemulsions formed by  emulsion phase inversion: Factors   system type on curcumin bioaccessibility: Comparison of
                 influencing droplet size and stability[J]. Journal of Colloid and   curcumin-loaded  nanoemulsions with commercial curcumin
   192   193   194   195   196   197   198   199   200   201   202