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Publishing Language: Chinese | Open Access

Preparation of Monascus Yellow Pigment Nanoparticles and Its Ameliorative Effect on Lipid Deposition in HepG2 Cells

Yang LIN1 Simiao SUN1Wenjuan XIN2Yanqing MAO3Rao CHEN4Ping SHAO1,5 ( )
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
Zhejiang Jolly Pharmaceutical Co., Ltd., Huzhou 313200, China
Zhejiang Johncan Mushroom Biotechnology Co., Ltd., Huzhou 313200, China
Hangzhou Zixiang Sugar Co., Ltd., Hangzhou 311200, China
Moganshan Institute, Zhejiang University of Technology, Huzhou 313200, China
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Abstract

To address the poor water solubility and low targeting ability of Monascus yellow pigment (MYP) from Monascus rice and thereby enhance its bioavailability, this study prepared MYP-zein-galactosylated chitosan nanoparticles (MYP-GC-NP) and evaluated its efficacy in ameliorating oleic acid/palmitic acid (OA/PA)-induced lipid accumulation in HepG2 cells. The results showed that MYP-GC-NP exhibited a spherical shape and uniform size distribution with an average particle size of (167.00 ± 0.60) nm, a polydispersity index (PDI) of 0.25 ± 0.01, and a ζ-potential of 70.88 mV. Additionally, compared with nanoparticles without modification by GC, MYP-GC-NP were more readily taken up by hepatocytes and significantly reduced intracellular lipid accumulation. This study provides a novel strategy to improve the bioavailability of MYP and offers a theoretical basis for the application of MYP-loaded nanoparticles in alleviating lipid accumulation.

CLC number: TS201.4 Document code: A Article ID: 1002-6630(2025)20-0170-10

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Food Science
Pages 170-179

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Cite this article:
LIN Y, SUN S, XIN W, et al. Preparation of Monascus Yellow Pigment Nanoparticles and Its Ameliorative Effect on Lipid Deposition in HepG2 Cells. Food Science, 2025, 46(20): 170-179. https://doi.org/10.7506/spkx1002-6630-20250324-189

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Received: 24 March 2025
Published: 25 October 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).