Preparation and characterization of zein–lecithin–total flavonoids from Smilax glabra complex nanoparticles and the study of their antioxidant activity on HepG2 cells

Abstract

Total flavonoids from Smilax glabra (TFSG) exhibit several biological activities; however, their poor stability limits their application. In this work, zein–lecithin–TFSG complex nanoparticles (Z–L–TFSG NPs) were prepared using the anti-solvent coprecipitation technique. The prepared Z–L–TFSG NPs were spherical with an encapsulation efficiency of 98.0%. Differential scanning calorimetry, Fourier transform infrared spectroscopy, and morphology tests revealed that the TFSG were successfully encapsulated by Z–L NPs. Z–L–TFSG NPs showed superior stability and better controlled release characteristics in simulated gastrointestinal digestion. The encapsulation of TFSG by Z–L NPs could improve their antioxidant capacity in vitro. Moreover, Z–L–TFSG NPs could enhance the protective effects of TFSG against H2O2-induced oxidative damage to HepG2 cells. The results indicated that the Z–L self-assembled NPs could serve as a promising drug delivery system through the integrated encapsulation of multiple flavonoids.

Keywords

• Total flavonoids
• Smilax glabra
• Self-assembled nanoparticles
• Stability
• Antioxidant activity