Complexation of curcumin with Lepidium sativum protein hydrolysate as a novel curcumin delivery system

被引：39

作者：

Kadam, Deepak ^{[1
]}

Palamthodi, Shanooba ^{[1
]}

Lele, S. S. ^{[1
]}

机构：

[1] Inst Chem Technol, Dept Food Engn & Technol, Mumbai 400019, Maharashtra, India

来源：

FOOD CHEMISTRY | 2019年 / 298卷

关键词：

Protein hydrolysate; Curcumin; Complexation; Bioaccessibility/stability; EMULSIFYING PROPERTIES; CASEIN-MICELLE; ISOLATE; STABILITY; BINDING; NANOCOMPLEXATION; DIGESTIBILITY; ENCAPSULATION; FLUORESCENCE; ANTIOXIDANT;

D O I：

10.1016/j.foodchem.2019.125091

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The complexation of Lepidium sativum protein hydrolysate (LSPH) with a lipophilic molecule, curcumin (CUR), and its effect on curcumin in vitro bioaccessibility/stability, functional and antioxidant activity were investigated. Fluorescence spectroscopy of the LSPH/CUR complex confirmed the presence of hydrophobic interactions that led to the complex formation. The LSPH (10-30 kDa) fraction showed a compact complexation with curcumin at pH 3.0 with excellent aqueous solubility, stability, and bioaccessibility. Further, complexation enhanced the aqueous solubility of curcumin more than 856-fold. In vitro sequential simulated gastric and intestinal digestion indicated that the bioaccessibility of curcumin was increased from 67% to 95% post complexation. The functional attributes suggest that the LSPH/CUR complex has good foam-forming capacity and emulsion stability, which are crucial for food product formulations. The results indicate that, since LSPH is a dietary protein, it might possibly be formulated as a functional food and as an excellent lipophilic bioactive molecule delivery vehicle in food formulations.

引用

页数：8

共 35 条

[31] Binding of Curcumin with Bovine Serum Albumin in the Presence of ι-Carrageenan and Implications on the Stability and Antioxidant Activity of Curcumin [J].

Yang, Mingling ;

Wu, Yue ;

Li, Jinbing ;

Zhou, Haibo ;

Wang, Xiaoyong .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (29) :7150-7155

[32] Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study [J].

Yazdi, S. Rahimi ;

Corredig, M. .

FOOD CHEMISTRY, 2012, 132 (03) :1143-1149

[33] Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch [J].

Yu, Hailong ;

Huang, Qingrong .

FOOD CHEMISTRY, 2010, 119 (02) :669-674

[34] Binding Interactions of β-Conglycinin and Glycinin with Vitamin B12 [J].

Zhang, Jing ;

Tian, Zhigang ;

Liang, Li ;

Subirade, Muriel ;

Chen, Lingyun .

JOURNAL OF PHYSICAL CHEMISTRY B, 2013, 117 (45) :14018-14028

[35] Antioxidant and antithrombotic activities of rapeseed peptides [J].

Zhang, Shao Bing ;

Wang, Zhang ;

Xu, Shi Ying .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2008, 85 (06) :521-527

← 1 2 3 4 →