Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions

被引:72
作者
Silva, Helder D. [1 ]
Beldikova, Eliska [2 ]
Poejo, Joana [3 ]
Abrunhosa, Luis [1 ]
Serra, Ana Teresa [4 ,5 ]
Duarte, Catarina M. M. [4 ,5 ]
Branyik, Tomag [2 ]
Cerqueira, Miguel A. [6 ]
Pinheiro, Ana C. [1 ,4 ]
Vicente, Antnio A. [1 ,5 ]
机构
[1] Univ Minho, Ctr Biol Engn, Braga, Portugal
[2] Univ Chem & Technol Prague, Dept Biotechnol, Tech 5, Prague 16628, Czech Republic
[3] Univ Extremadura, Inst Mol Pathol Biomarkers, Fac Sci, Dept Biochem & Mol Biol, Badajoz, Spain
[4] IBET, Estacao Agron Nacl, Ave Repabl,Apartado 12, P-2781901 Oeiras, Portugal
[5] Univ Nova Lisboa, Inst Tecnol Quim & Biol Antonio Xavier, Ave Republ, P-2780157 Oeiras, Portugal
[6] Int Iberian Nanotechnol Lab, Ave Mestre Jose Veiga S-N, P-4715330 Braga, Portugal
关键词
Nanoemulsions; Lipolysis; Bioaccessibility; Caco-2; cells; Cellular antioxidant activity; Cellular uptake; IN-VITRO DIGESTION; DELIVERY-SYSTEMS; ANTIOXIDANT ACTIVITY; PROTEIN ISOLATE; WATER EMULSIONS; MIXED MICELLES; ORAL DELIVERY; GOLDEN SPICE; BIOAVAILABILITY; STABILITY;
D O I
10.1016/j.jfoodeng.2018.09.007
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Curcumin nanoemulsions stabilized by whey protein isolate were successfully developed using high-pressure homogenization. The effect of a chitosan layer deposition using the layer-by-layer technique on nanoemulsions' stability was evaluated during storage conditions, as well as during gastrointestinal tract passage. Lipids' hydrolysis and curcumin bioaccessibility was assessed using a dynamic gastrointestinal model (simulating the stomach, duodenum, jejunum and ileum) and the cytotoxicity, cellular antioxidant activity and permeability analyses were carried out using Caco-2 cells. Results showed that both nanosystems were stable during one month of storage and at stomach pH conditions, whereas creaming and phase separation occurred at intestine pH conditions. The addition of a chitosan layer increased curcumin bioaccessibility, whereas cellular antioxidant activity studies revealed that nanoemulsions and multilayer nanoemulsions exhibited 9 and 10 times higher antioxidant capacity at the cellular level, respectively, when compared to free curcumin. Permeability assays showed that the use of a chitosan layer significantly increased the apparent permeability coefficient of curcumin through Caco-2 cells by 1.55-folds.
引用
收藏
页码:89 / 100
页数:12
相关论文
共 76 条
  • [1] Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality
    Acevedo-Fani, Alejandra
    Soliva-Fortuny, Robert
    Martin-Belloso, Olga
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2017, 60 : 12 - 22
  • [2] Preparation of the squalene-based capsules by membrane emulsification method and polyelectrolyte multilayer adsorption
    Adamczak, Malgorzata
    Kupiec, Anna
    Jarek, Ewelina
    Szczepanowicz, Krzysztof
    Warszynski, Piotr
    [J]. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2014, 462 : 147 - 152
  • [3] Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
    Ahmed, Kashif
    Li, Yan
    McClements, David Julian
    Xiao, Hang
    [J]. FOOD CHEMISTRY, 2012, 132 (02) : 799 - 807
  • [4] Antioxidant and radical scavenging properties of curcumin
    Ak, Tuba
    Gulcin, Ilhami
    [J]. CHEMICO-BIOLOGICAL INTERACTIONS, 2008, 174 (01) : 27 - 37
  • [5] Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique
    Aoki, T
    Decker, EA
    McClements, DJ
    [J]. FOOD HYDROCOLLOIDS, 2005, 19 (02) : 209 - 220
  • [6] Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant
    Artiga-Artigas, Maria
    Lanjari-Perez, Yamel
    Martin-Belloso, Olga
    [J]. FOOD CHEMISTRY, 2018, 266 : 466 - 474
  • [7] pH-responsive properties of multilayered poly(L-lysine)/hyaluronic acid surfaces
    Burke, SE
    Barrett, CJ
    [J]. BIOMACROMOLECULES, 2003, 4 (06) : 1773 - 1783
  • [8] Acid-base equilibria of weak polyelectrolytes in multilayer thin films
    Burke, SE
    Barrett, CJ
    [J]. LANGMUIR, 2003, 19 (08) : 3297 - 3303
  • [9] Design of Bio-nanosystems for Oral Delivery of Functional Compounds
    Cerqueira, Miguel A.
    Pinheiro, Ana C.
    Silva, Helder D.
    Ramos, Philippe E.
    Azevedo, Maria A.
    Flores-Lopez, Maria L.
    Rivera, Melissa C.
    Bourbon, Ana I.
    Ramos, Oscar L.
    Vicente, Antonio A.
    [J]. FOOD ENGINEERING REVIEWS, 2014, 6 (1-2) : 1 - 19
  • [10] Emerging methods for the fabrication of polymer capsules
    Cui, Jiwei
    van Koeverden, Martin P.
    Muellner, Markus
    Kempe, Kristian
    Caruso, Frank
    [J]. ADVANCES IN COLLOID AND INTERFACE SCIENCE, 2014, 207 : 14 - 31