酪醇
生物利用度
脂质体
化学
傅里叶变换红外光谱
药代动力学
色谱法
最大值
核化学
甘油酯
溶解度
生物化学
有机化学
药理学
化学工程
医学
脂肪酸
酚类
工程类
作者
Yexuan Yao,Li Ma,Chengwei Yu,Ce Cheng,Hongxia Gao,Teng Wei,Litong Li,Zhiyue Wang,Wei Liu,Zeyuan Deng,Liqiang Zou,Ting Luo
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-02-04
卷期号:445: 138661-138661
被引量:1
标识
DOI:10.1016/j.foodchem.2024.138661
摘要
To improve the poor water solubility and oral bioavailability of tyrosol, novel tyrosol liposomes (Tyr-LPs) were prepared by pH-driven method. Fourier transform infrared (FTIR) absorption spectra and X-ray diffraction (XRD) analysis indicated that Tyr-LPs were successfully encapsulated and tyrosol was in an amorphous state in liposomes. When tyrosol content in Tyr-LP was 1.33 mg/ml and the Tyr:LP (mass ratio) = 1:2, favorable dispersibility of Tyr-LP was exhibited, with an instability index of 0.049 ± 0.004, PDI of 0.274 ± 0.003, and the EE of 94.8 ± 2.5 %. In vivo pharmacokinetic studies showed that after oral administration of tyrosol or Tyr-LP (Tyr:LP = 1:2), concentration-versus-time curve (AUC0–720mins) and maximum concentration (Cmax) values of Tyr-LP was respectively 1.5-fold (P < 0.01) and 2.25-fold (P < 0.01) higher than tyrosol, which indicated that the oral bioavailability of tyrosol was effectively improved in Tyr-LPs. Our study thereby provides theoretical support for the application of Tyr-LP for optimal delivery of tryosol.
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