Curcumin Encapsulation and Delivery Properties of Egg Yolk Protein Peptide Nanoparticles

被引：2
|
作者：
Mei Y. [1 ]
Gao Y. [1 ]
Yang Y. [1 ]
Du Z. [1 ]
Wan Z. [1 ]
Yang X. [1 ]
机构：
[1] Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 21期
关键词：
bioaccessibility; curcumin; egg yolk peptides; self-assembly; solubility;
D O I：
10.7506/spkx1002-6630-20230428-277
中图分类号：
学科分类号：
摘要：
This study utilized egg yolk peptide micellar nanoparticles (EYPNs), self-assembled from amphiphilic egg yolk peptides (EYPs), as a novel nanocarrier for improving the solubility and bioaccessibility of hydrophobic active compounds. EYPNs were dissociated by adjusting pH to 12.0 and mixed with the hydrophobic model compound curcumin (Cur), followed by a slow adjustment of pH to neutral pH to induce the re-assembly of EYPNs, which entrapped Cur to form stable EYPNs-Cur composite nanoparticles via hydrophobic interactions. Compared to free Cur, the solubility of encapsulated Cur increased largely, and even under light conditions, the encapsulated Cur remained stable almost without degradation for one month. In simulated gastrointestinal fluids, the bioaccessibility of Cur encapsulated in the composite nanoparticles was almost twice than that of free Cur. These results suggest that EYPNs can serve as stable nanocarriers for hydrophobic active compounds and improve their bioaccessibility. © 2023 Chinese Chamber of Commerce. All rights reserved.
引用
收藏
页码：14 / 22
页数：8
相关论文
共 34 条
  • [1] CHEN Feiping, LI Biansheng, TANG Chuanhe, Nanocomplexation between curcumin and soy protein isolate: influence on curcumin stability/bioaccessibility and in vitro protein digestibility, Journal of Agricultural and Food Chemistry, 63, 13, pp. 3559-3569, (2015)
  • [2] TAPAL A, TIKU P K., Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin, Food Chemistry, 130, 4, pp. 960-965, (2012)
  • [3] SALEHI B, STOJANOVIC-RADIC Z, MATEJIC J, Et al., The therapeutic potential of curcumin: a review of clinical trials, European Journal of Medicinal Chemistry, 163, pp. 527-545, (2019)
  • [4] PATEL S S, ACHARYA A, RAY R S, Et al., Cellular and molecular mechanisms of curcumin in prevention and treatment of disease, Critical Reviews in Food Science and Nutrition, 60, 6, pp. 887-939, (2020)
  • [5] pp. 51-54, (2016)
  • [6] PRASAD S, TYAGI A K, AGGARWAL B B., Recent developments in delivery, bioavailability, absorption and metabolism of curcumin: the golden pigment from golden spice, Cancer Research and Treatment, 46, 1, pp. 2-18, (2014)
  • [7] SANIDAD K Z, SUKAMTOH E, XIAO H, Et al., Curcumin: recent advances in the development of strategies to improve oral bioavailability, Annual Review of Food Science and Technology, 10, pp. 597-617, (2019)
  • [8] SOMU P, PAUL S., A biomolecule-assisted one-pot synthesis of zinc oxide nanoparticles and its bioconjugate with curcumin for potential multifaceted therapeutic applications, New Journal of Chemistry, 43, 30, pp. 11934-11948, (2019)
  • [9] OBAID A, MOHAMMAD Y, JAWED A M, Et al., Chemical modification of curcumin into its semi-synthetic analogs bearing pyrimidinone moiety as anticancer agents, Plants, 11, 20, (2022)
  • [10] ZHANG Ruyi, HAN Yahong, XIE Weijie, Et al., Advances in protein-based nanocarriers of bioactive compounds: from microscopic molecular principles to macroscopical structural and functional attributes, Journal of Agricultural and Food Chemistry, 70, 21, pp. 6354-6367, (2022)
1234