Preparation, Characterization and Performance Evaluation of α-Mangostin/Glycyrrhizic Acid Nanomicelles
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Abstract:
α-Mangostin/glycyrrhizic acid nanomicelles (α-MG/GA NMs) were prepared to improve the solubility and antioxidant activity of α-mangostin (α-MG). Glycyrrhizic acid (GA) was used as the carrier to prepare α-MG/GA NMs, and single factor design and response surface methodology were adopted to optimize the preparation process. The characteristics, in vitro release, and in vitro antioxidant activity of α-MG/GA NMs were evaluated. The results show that the solubility of α-MG in α-MG/GA NMs prepared under the optimal conditions reached 232.65 μg/mL, which is nearly 1163 times higher than that in water. The particle size of α-MG/GA NMs was 123.46 nm, and their PDI and zeta potential were 0.24 and -20.94 mV, respectively. Transmission electron microscopy (TEM) and scanning electron microscopy (SEM) showed that the NMs are spherical. After freeze-drying, the α-MG/GA NMs prepared were stable under irradiation at high temperature and high humidity. Fourier transform infrared spectroscopy (FT-IR) showed that hydrogen bonding interactions between α-MG and GA may take place. The in vitro release analysis demonstrated that α-MG/GA NMs can promote the release of α-MG and have a sustained release effect. The cumulative release rates of α-MG/GA NMs were 47.03% and 40.56% in release media with pH values of 7.4 and 5.0, respectively, for 24 h. Compared with that of free α-MG, the antioxidant activity of α-MG/GA NMs was more substantial. Furthermore, GA and α-MG had a synergistic antioxidant effect. The synergistic indexes (CI values) of DPPH and ABTS+ radical scavenging were 0.62 and 0.58, respectively. The α-MG/GA NMs prepared in this study improved the solubility and antioxidant activity of α-MG, providing a theoretical basis for applying α-MG in food, medicine, cosmetics, and other fields.
