Fabrication of self-assembled Radix Pseudostellariae protein nanoparticles and the entrapment of curcumin

被引:74
作者
Weng, Qingxia [1 ]
Cai, Xixi [1 ]
Zhang, Fang [1 ]
Wang, Shaoyun [1 ]
机构
[1] Fuzhou Univ, Coll Biol Sci & Technol, Fuzhou 350108, Fujian, Peoples R China
基金
国家重点研发计划; 美国国家科学基金会;
关键词
Radix Pseudostellariae protein; Curcumin; Nanoparticle; Stability; TRADITIONAL CHINESE MEDICINE; IN-VITRO; ANTIOXIDANT; DELIVERY; SOLUBILITY; STABILITY; EMULSION; VIVO; PRODUCTS; COMPLEX;
D O I
10.1016/j.foodchem.2018.09.059
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Simulating the process of traditional Chinese medicine decoction, Radix Pseudostellariae protein (RPP)-based nanoparticles were constructed by combining heat treatment with pH adjustment in succession. The formed nanoparticles were characterized as homogeneously dispersed sphere within 100 nm in diameter. With curcumin as a drug model, the potential application of RPP as a nanocarrier was studied. Curcumin could combine to RPP through hydrophobic interaction and quench the intrinsic fluorescence of RPP. Results of X-ray diffraction revealed that the crystal formation of curcumin was suppressed after the formation of nanocomplexes. In addition, the curcumin-loaded nanocomplexes exhibited good thermal stability and the light stability of curcumin was significantly improved. The curcumin-loaded nanocomplexes had stronger reducing power than free curcumin, which displayed additive effect between curcumin and RPP. In summary, the obtained RPP nanoparticles are potential to become new drug delivery carriers in food field and pharmaceutical applications for the encapsulation of hydrophobic components.
引用
收藏
页码:796 / 802
页数:7
相关论文
共 32 条
[1]   Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization [J].
Aditya, N. P. ;
Hamilton, Ian E. ;
Norton, Ian T. .
FOOD CHEMISTRY, 2017, 224 :191-200
[2]  
Aggarwal BB, 2003, ANTICANCER RES, V23, P363
[3]   Antioxidant and radical scavenging properties of curcumin [J].
Ak, Tuba ;
Gulcin, Ilhami .
CHEMICO-BIOLOGICAL INTERACTIONS, 2008, 174 (01) :27-37
[4]  
Al-Rubaei Z M Malik, 2014, Pak J Biol Sci, V17, P1237, DOI 10.3923/pjbs.2014.1237.1241
[5]   Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0 [J].
Chen, Shuo ;
Zhang, Ning ;
Tang, Chuan-He .
FOOD HYDROCOLLOIDS, 2016, 61 :102-112
[6]   Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application [J].
Esmaili, Mansoore ;
Ghaffari, S. Mahmood ;
Moosavi-Movahedi, Zeinab ;
Atri, Malihe Sadat ;
Sharifizadeh, Ahmad ;
Farhadi, Mohammad ;
Yousefi, Reza ;
Chobert, Jean-Marc ;
Haertle, Thomas ;
Moosavi-Movahedi, Ali Akbar .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2011, 44 (10) :2166-2172
[7]   Fabrication of curcumin-loaded bovine serum albumin (BSA)-dextran nanoparticles and the cellular antioxidant activity [J].
Fan, Yuting ;
Yi, Jiang ;
Zhang, Yuzhu ;
Yokoyama, Wallace .
FOOD CHEMISTRY, 2018, 239 :1210-1218
[8]   Determination of in vitro antioxidant and radical scavenging activities of propofol [J].
Gülçin, I ;
Alici, HA ;
Cesur, M .
CHEMICAL & PHARMACEUTICAL BULLETIN, 2005, 53 (03) :281-285
[9]   Core-shell biopolymer nanoparticle delivery systems: Synthesis and characterization of curcumin fortified zein-pectin nanoparticles [J].
Hu, Kun ;
Huang, Xiaoxia ;
Gao, Yongqing ;
Huang, Xulin ;
Xiao, Hang ;
McClements, David Julian .
FOOD CHEMISTRY, 2015, 182 :275-281
[10]   Transcriptomic analysis of Pseudostellariae Radix from different fields using RNA-seq [J].
Hua, Yujiao ;
Wang, Shengnan ;
Liu, Zixiu ;
Liu, Xunhong ;
Zou, Lisi ;
Gu, Wei ;
Luo, Yiyuan ;
Liu, Juanxiu .
GENE, 2016, 588 (01) :7-18