51
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Ma Z, Yao J, Wang Y, Jia J, Liu F, Liu X. Polysaccharide-based delivery system for curcumin: Fabrication and characterization of carboxymethylated corn fiber gum/chitosan biopolymer particles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107367] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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52
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Resveratrol Stabilization and Loss by Sodium Caseinate, Whey and Soy Protein Isolates: Loading, Antioxidant Activity, Oxidability. Antioxidants (Basel) 2022; 11:antiox11040647. [PMID: 35453332 PMCID: PMC9030250 DOI: 10.3390/antiox11040647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/22/2022] [Accepted: 03/25/2022] [Indexed: 11/25/2022] Open
Abstract
The interaction of protein carrier and polyphenol is variable due to their environmental sensitivity. In this study, the interaction between resveratrol and whey protein isolate (WPI), sodium caseinate (SC) and soy protein isolate (SPI) during storage were systematically investigated from the aspects of polyphenol loading, antioxidant activity and oxidability. It was revealed that resveratrol loaded more in the SPI core and existed both in the core of SC micelles and on the particle surface, while WPI and resveratrol mainly formed in complexes. The loading capacity of the three proteins ranked in order SC > SPI > WPI. ABTS assay showed that the antioxidant activity of the protein carriers in the initial state was SC > SPI > WPI. The results of sulfhydryl, carbonyl and amino acid analysis showed that protein oxidability was SPI > SC > WPI. WPI, with the least oxidation, improved the storage stability of resveratrol, and the impact of SC on resveratrol stability changed from a protective to a pro-degradation effect. Co-oxidation occurred between SPI and resveratrol during storage, which refers to covalent interactions. The data gathered here suggested that the transition between the antioxidant and pro-oxidative properties of the carrier is the primary factor to investigate its protective effect on the delivered polyphenol.
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53
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Yuan Y, Ma M, Wang D, Xu Y. A review of factors affecting the stability of zein-based nanoparticles loaded with bioactive compounds: from construction to application. Crit Rev Food Sci Nutr 2022; 63:7529-7545. [PMID: 35253532 DOI: 10.1080/10408398.2022.2047881] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Zein-based nanoparticles loaded with bioactive compounds have positive prospects in the food industry, but an important limiting factor for development is colloidal instability. Currently, extensive researches are focused on solving the instability of zein nanoparticles, but since the beginning of the studies, there has not been a summary of the factors affecting the stability of zein-based nanoparticles. In the present work, the factors were reviewed comprehensively from the perspective of carrier construction and application evaluation. The former mainly includes type, quantity, and characteristics of biopolymer, the mass ratio of biopolymer/bioactive compound to zein, blending sequence of biopolymer, and location of encapsulated bioactive compounds. The latter mainly includes pH, heating, ionic strength, storage, freeze-drying, and gastrointestinal digestion. The former is the prerequisite for the success of the latter. The challenge is that stability research is limited to the laboratory level, and it is difficult to ensure that the stability results are suitable for commercial food matrices due to their complexity. At the laboratory level, the future trends are the influence of external energy and the cross-complexity and uniformity of stability research. The review is expected to provide systematic understanding and guidance for the development of zein-based nanoparticles stability.
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Affiliation(s)
- Yongkai Yuan
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
| | - Mengjie Ma
- School of Medicine and Pharmacy, Ocean University of China, Qingdao, People's Republic of China
| | - Dongfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
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Liu H, Zhang Y, Zhang J, Xiong Y, Peng S, McClements DJ, Zou L, Liang R, Liu W. Utilization of protein nanoparticles to improve the dispersibility, stability, and functionality of a natural pigment: Norbixin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107329] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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55
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Wu X, Xu N, Cheng C, McClements DJ, Chen X, Zou L, Liu W. Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107184] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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56
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Surface coating of zein nanoparticles to improve the application of bioactive compounds: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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57
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Cuomo F, Iacovino S, Sacco P, De Leonardis A, Ceglie A, Lopez F. Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases-Hydroxytyrosol and Curcumin. Molecules 2022; 27:921. [PMID: 35164186 PMCID: PMC8839332 DOI: 10.3390/molecules27030921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 01/23/2022] [Accepted: 01/24/2022] [Indexed: 12/12/2022] Open
Abstract
Insufficient intake of beneficial food components into the human body is a major issue for many people. Among the strategies proposed to overcome this complication, colloid systems have been proven to offer successful solutions in many cases. The scientific community agrees that the production of colloid delivery systems is a good way to adequately protect and deliver nutritional components. In this review, we present the recent advances on bioactive phenolic compounds delivery mediated by colloid systems. As we are aware that this field is constantly evolving, we have focused our attention on the progress made in recent years in this specific field. To achieve this goal, structural and dynamic aspects of different colloid delivery systems, and the various interactions with two bioactive constituents, are presented and discussed. The choice of the appropriate delivery system for a given molecule depends on whether the drug is incorporated in an aqueous or hydrophobic environment. With this in mind, the aim of this evaluation was focused on two case studies, one representative of hydrophobic phenolic compounds and the other of hydrophilic ones. In particular, hydroxytyrosol was selected as a bioactive phenol with a hydrophilic character, while curcumin was selected as typical representative hydrophobic molecules.
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Affiliation(s)
- Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
| | - Silvio Iacovino
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
| | - Pasquale Sacco
- Department of Life Sciences, University of Trieste, Via Licio Giorgieri 5, 34127 Trieste, Italy;
| | - Antonella De Leonardis
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
| | - Andrea Ceglie
- Department of Chemistry “Ugo Schiff”, Center for Colloid and Surface Science (CSGI), University of Florence, Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy;
| | - Francesco Lopez
- Department of Agricultural, Environmental and Food Sciences (DiAAA) and Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (S.I.); (A.D.L.)
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58
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Liang D, Su W, Zhao X, Li J, Hua Z, Miao S, Tan M. Microfluidic Fabrication of pH-Responsive Nanoparticles for Encapsulation and Colon-Target Release of Fucoxanthin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:124-135. [PMID: 34963047 DOI: 10.1021/acs.jafc.1c05580] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Improving the stability of fucoxanthin in the gastrointestinal tract is an important approach to enhance its oral bioavailability. The study proposed a new microfluidic device allowing for the synthesis of a structurally well-defined nanoscale delivery system with a uniform size for encapsulation and colon-target release of fucoxanthin. The rapid mixing in the microfluidic channel ensured that the mixing time was shorter than the aggregation time, thus realizing the controllable control of the coprecipitation of fucoxanthin and shellac polymer. In vitro digestion tests showed that a pH stimulus-responsive release of fucoxanthin from FX/SH NPs was observed under alkaline pH conditions. The fluorescence colocalization imaging indicated that FX/SH NPs did not affect the intestine function and had a protective effect on Caco-2 cells damaged by H2O2 by enhancing their antioxidant capacity. Overall, this work illustrated the promise of using a microfluidic approach to fabricate the biomimetic nanodelivery system for better biocompatibility and targeting efficacy.
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Affiliation(s)
- Duo Liang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xue Zhao
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jiaxuan Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Zheng Hua
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Song Miao
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork P61C996, Ireland
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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59
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Wang Y, Yang M, Qin J, Wa W. Interactions between puerarin/daidzein and micellar casein. J Food Biochem 2022; 46:e14048. [PMID: 34981538 DOI: 10.1111/jfbc.14048] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 11/21/2021] [Accepted: 11/25/2021] [Indexed: 11/27/2022]
Abstract
Puerarin (PUE) and daidzein (DAI) are polyphenols with extensive biological activities. In the present study, the interactions between PUE/DAI and micellar casein (MC) were investigated, and the physicochemical properties of their complexes were analyzed. The results of fluorescence spectrum analysis and molecular docking revealed that the main interactions between DAI and MC were hydrophobic forces, while that between PUE and MC was hydrogen bonding. The FTIR and XRD analyses confirmed the formation of complexes between MC and PUE/DAI. After binding to PUE/DAI, the size of MC increased. The weight loss rate of MC decreased after complexing with PUE/DAI, but its morphology was not extensively modified. The DPPH radical scavenging capacities of PUE-MC and DAI-MC complexes were higher than those of free PUE/DAI in both water and ethanol. In vitro release experiments showed that the release rate of PUE/DAI was inhibited by MC under simulated intestinal conditions. PRACTICAL APPLICATIONS: The low water solubility and poor bioavailability of PUE and DAI limit their application. Micellar casein has high affinity for PUE and DAI. After encapsulated by micellar casein, the release rates of PUE and DAI were prolonged during simulated intestinal digestion. The results would provide useful information for improving the solubility and bioavailability of PUE and DAI, and broadening the use of them in the food and pharmaceutical industry.
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Affiliation(s)
- Yucheng Wang
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Min Yang
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Juanjuan Qin
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Wenqiang Wa
- College of Science, Gansu Agricultural University, Lanzhou, China
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60
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Li H, Zhang X, Zhao C, Zhang H, Chi Y, Wang L, Zhang H, Bai S, Zhang X. Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112480] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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61
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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62
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Chen H, Xu B, Zhou C, Yagoub AEGA, Cai Z, Yu X. Multi-frequency ultrasound-assisted dialysis modulates the self-assembly of alcohol-free zein-sodium caseinate to encapsulate curcumin and fabricate composite nanoparticles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107110] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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63
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Huang A, McClements DJ, Luo S, Chen T, Ye J, Liu C. Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107056] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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64
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Yuan Y, Ma M, Xu Y, Wang D. Construction of biopolymer-based nanoencapsulation of functional food ingredients using the pH-driven method: a review. Crit Rev Food Sci Nutr 2021; 63:5724-5738. [PMID: 34969342 DOI: 10.1080/10408398.2021.2023858] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Biopolymer-based nanoencapsulation presents great performance in the delivery of functional food ingredients. In recent years, the pH-driven method has received considerable attention due to its unique characteristics of low energy and organic solvent-free during the construction of biopolymer-based nanoencapsulation. This review summarized the fundamental knowledge of pH-driven biopolymer-based nanoencapsulation. The principle of the pH-driven method is the protonation reaction of functional food ingredients that change with pH. The stability of functional food ingredients in an alkaline environment is a prerequisite for the adoption of this method. pH regulator is also an important influencing factor. Different coating materials used to the pH-driven nanoencapsulation were discussed, including single and composite materials, mainly focusing on proteins. Besides, the application evaluations of pH-driven nanoencapsulation in food were analyzed. The future development trends will be the influence of pH regulators on the carrier, the design of new non-protein-based carriers, the quantification of driving forces, the absorption mechanism of encapsulated nutrients, and the molecular interaction between the wall material and the intestinal mucosa. In conclusion, pH-driven biopolymer-based nanoencapsulation of functional food ingredients will have broad prospects for development.
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Affiliation(s)
- Yongkai Yuan
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
| | - Mengjie Ma
- School of Medicine and Pharmacy, Ocean University of China, Qingdao, People's Republic of China
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
| | - Dongfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, People's Republic of China
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65
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Hu Y, Qiu C, Julian McClements D, Qin Y, Long J, Jiao A, Li X, Wang J, Jin Z. Encapsulation, protection, and delivery of curcumin using succinylated-cyclodextrin systems with strong resistance to environmental and physiological stimuli. Food Chem 2021; 376:131869. [PMID: 34971893 DOI: 10.1016/j.foodchem.2021.131869] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 12/01/2021] [Accepted: 12/13/2021] [Indexed: 02/06/2023]
Abstract
Curcumin is commonly used as a nutraceutical in functional food and beverage formulations because of various biological activities. Typically, curcumin is encapsulated in edible nanoparticles or microparticles to improve its water-dispersibility, chemical stability, and bioavailability. In this study, a succinic acid-modified cyclodextrin (SACD) was fabricated and applied as a carrier for curcumin. Curcumin-loaded SACD (Cur-SACD) with a molar ratio of 1:1 and an encapsulation efficiency > 80% was formed spontaneously basing on hydrogen bonding between the aromatic ring of the curcumin and the hydrophobic cavity of the SACD. Cur-SACD exhibited excellent stability against long-time storage, UV-irradiation, and pasteurization, as well as against physiological conditions including body temperature, physiological salt concentrations, stomach and intestinal pH. This study suggests that Cur-SACD systems may be suitable for increasing the water-dispersibility, stability, and bioavailability of hydrophobic compounds intended for oral administration, such as those used in the food, supplement, and pharmaceutical industries.
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Affiliation(s)
- Yao Hu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | | | - Yang Qin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
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66
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Wang Y, Sun R, Xu X, Du M, Zhu B, Wu C. Mechanism of enhancing the water-solubility and stability of curcumin by using self-assembled cod protein nanoparticles at an alkaline pH. Food Funct 2021; 12:12696-12705. [PMID: 34842883 DOI: 10.1039/d1fo02833b] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Curcumin (Cur) is a bioactive phytochemical which is claimed to have several health-promoting benefits, whose applications are challenging due to its poor water-solubility, chemical instability, and low bioavailability. In this research, Cur was encapsulated in the cod protein (CP) using a pH-driven method to enhance its solubility and stability. The physicochemical and structural properties of cod protein-curcumin nanoparticles (CP-Cur) formed were characterized. Fluorescence spectroscopy (FL), ultraviolet spectroscopy (UV), circular dichroism (CD), and dynamic light scattering (DLS) results collectively suggest that the protein originally with a molten-globule state refolded into a more ordered structure after neutralization, during which Cur was incorporated. Fluorescence quenching and isothermal titration calorimetry (ITC) further showed that the CP/Cur binding was mainly driven by hydrophobic interactions, resulting in static fluorescence quenching and energy release. Up to 99.50% of Cur was loaded in the CP delivery system. Furthermore, the thermal stability and photostability of Cur were greatly improved due to the protection of the protein. The present study proved that cod protein could be a great potential edible carrier for encapsulating curcumin.
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Affiliation(s)
- Yuying Wang
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China. .,College of Food Science, Jilin University, Changchun 130015, China
| | - Ruitong Sun
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
| | - Xianbing Xu
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
| | - Ming Du
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China. .,College of Food Science, Jilin University, Changchun 130015, China
| | - Chao Wu
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
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Zhong Z, Fang S, Li Y, Huang Y, Zhang Y, Chen H, Zhang J, Wang HX, Xiong H, Zou Q, Wang S. Quantitative Analysis of Protein Corona on Precoated Protein Nanoparticles and Determined Nanoparticles with Ultralow Protein Corona and Efficient Targeting in Vivo. ACS APPLIED MATERIALS & INTERFACES 2021; 13:56812-56824. [PMID: 34817983 DOI: 10.1021/acsami.1c12008] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The protein corona on nanoparticles (NPs) is a critical problem that often screens the targeting molecules and becomes one of the key reasons for the lack of practical application in nanotherapy. It is critical to fully understand the mechanism of the nanoparticle-biological interactions to design the nanoparticle-based therapeutic agents. Some types of proteins can be precoated on the nanoparticles to avoid unwanted protein attachment; however, the ultralow level of protein corona is hard to achieve, and the relationship of the antifouling property of the precoated protein nanoparticles with protein conformation and protein-nanoparticle interaction energy has never been investigated. In this work, we provided the quantitative protein corona composition analysis on different precoated protein nanoparticles, and on the basis of the molecular simulation process, we found their antifouling property strongly depended on the interaction energy of the precoated protein-serum protein pair and the number of hydrogen bonds formed between them. Furthermore, it also depended on the nanoparticle-serum protein pair interaction energy and the protein conformation on the nanoparticle. The casein coated nanoparticle with the antifouling property was determined, and after aptamer conjugation and drug loading, they exhibited superior targeting and internalization behavior for photodynamic and photothermal therapy in vitro and in vivo. Our work adds to the understanding of the protein corona behavior of precoated protein nanoparticles, and the determined antifouling NP can potentially be used as a highly efficient nanodrug carrier.
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Affiliation(s)
- Zicheng Zhong
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Hubei Collaborative Innovation Centre for Advanced Organic Chemical Materials, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Senbiao Fang
- School of Computer Science and Engineering, Central South University, Changsha 410012, China
| | - Yan Li
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Hubei Collaborative Innovation Centre for Advanced Organic Chemical Materials, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Yuan Huang
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Hubei Collaborative Innovation Centre for Advanced Organic Chemical Materials, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Yue Zhang
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Hubei Collaborative Innovation Centre for Advanced Organic Chemical Materials, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Hao Chen
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Hubei Collaborative Innovation Centre for Advanced Organic Chemical Materials, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Jinzhi Zhang
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Hubei Collaborative Innovation Centre for Advanced Organic Chemical Materials, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Hang-Xing Wang
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Hubei Collaborative Innovation Centre for Advanced Organic Chemical Materials, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Huayu Xiong
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Hubei Collaborative Innovation Centre for Advanced Organic Chemical Materials, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Qichao Zou
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Hubei Collaborative Innovation Centre for Advanced Organic Chemical Materials, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Suxiao Wang
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Hubei Collaborative Innovation Centre for Advanced Organic Chemical Materials, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
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Structural interplay between curcumin and soy protein to improve the water-solubility and stability of curcumin. Int J Biol Macromol 2021; 193:1471-1480. [PMID: 34742837 DOI: 10.1016/j.ijbiomac.2021.10.210] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/27/2021] [Accepted: 10/27/2021] [Indexed: 12/26/2022]
Abstract
Curcumin has a wide range of pharmacological activities, but its poor water solubility, chemical instability, and low bioavailability extensively limit the further application in food and pharmaceutical systems. In this study, the potential of using soy protein (SP) to interact with, encapsulate and protect hydrophobic curcumin (Cur) by pH-shift method was evaluated. Results indicated that SP structure experienced a typical pathway from unfolding to refolding during the pH-shifting process (pH 7-12-7), which clearly expressed the encapsulation process of Cur by pH-shift method into SP. Then the physicochemical and morphological properties of soy protein-encapsulated curcumin nanoparticles (SP-Cur) were investigated. Fluorescence measurements and Isothermal Titration Calorimetry showed that the combination of Cur and SP was a spontaneous reaction with a decrease in Gibbs free energy, which was mainly driven by hydrophobic interaction. Fourier Transform Infra-Red and Ultraviolet Spectroscopy further showed that the Cur had successfully embedded into SP. SP-Cur had a spherical shape-like structure and relatively small size (d < 100 nm). The encapsulation efficiency of Cur showed a concentration-dependent manner, which could be as high as 97.43%. In addition, the SP-Cur exhibited enhanced thermal stability and photostability.
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69
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Zhang J, Hassane Hamadou A, Chen C, Xu B. Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: a systematic review. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34730038 DOI: 10.1080/10408398.2021.1998761] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
In comparison to conventional encapsulation methods of phenolic compounds (PCs), pH-driven method is green, simple and requires low energy consumption. It has a huge potential for industrial applications, and can overcome more effectively the aqueous solubility, stability and bioavailability issues related to PCs by changing pH to induce the encapsulation of PCs. This review aims to shed light on the use of pH-driven method for encapsulating PCs. The preparation steps and principles governing pH-driven method using various carriers and delivery systems are provided. A comparison of pH-driven with other methods is also presented. To circumvent the drawbacks of pH-driven method, improvement strategies are proposed. The essence of pH-driven method relies simultaneously on alkalization and acidification to bind PCs and carriers. It is used for the development of nanoemulsions, liposomes, edible films, nanoparticles, nanogels and functional foods. As a result of pH-driven method, PCs-loaded carriers may have smaller size, high encapsulation efficiency, more sustained-release and good bioavailability, due mainly to effects of pH change on the structure and properties of PCs as well as carriers. Finally, modification of wall materials and type of acidifier are considered as efficient approaches to improve the pH-driven method.
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Affiliation(s)
- Jiyao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Chao Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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70
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Zhang Z, Hao G, Liu C, Fu J, Hu D, Rong J, Yang X. Recent progress in the preparation, chemical interactions and applications of biocompatible polysaccharide-protein nanogel carriers. Food Res Int 2021; 147:110564. [PMID: 34399540 DOI: 10.1016/j.foodres.2021.110564] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 06/21/2021] [Accepted: 06/27/2021] [Indexed: 12/12/2022]
Abstract
Nanogel carriers are rapidly emerged as a major delivery strategy in the fields of food, biology and medicine for small particle size, excellent solubility, high loading, and controlled release. Natural polysaccharides and proteins are selected for the preparation of biocompatible, biodegradable, low toxic, and less immunogenic nanogels. Different polysaccharides and proteins form complex nanogels through different interaction forces (e.g., electrostatic interaction and hydrophobic interaction). The present review pursues three aims: 1) to introduce several well-known dietary polysaccharides (chitosan, dextran and alginate) and proteins (whey protein and lysozyme); 2) to discuss the types, preparation methods, chemical interactions and properties of various biocompatible complex carriers; 3) to present the application and prospect of polysaccharide-protein complex in bioactive ingredient delivery, nutrient encapsulation and flavor protection. We expect that the integration with nano-intelligent technology will improve the functional ingredient loading, recognition specificity and controlled release capabilities of polysaccharide-protein nanocomposites to generate new intelligent nanogels in the field of food industry in the future.
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Affiliation(s)
- Zhong Zhang
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 10 Sassoon Road, Pokfulam, Hong Kong
| | - Guoying Hao
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Chen Liu
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Junqing Fu
- Shandong Institute for Food and Drug Control, Ji'nan, Shandong 250101, China
| | - Dan Hu
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Jianhui Rong
- School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 10 Sassoon Road, Pokfulam, Hong Kong.
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing Safety Control, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources and College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
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71
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Properties and Applications of Nanoparticles from Plant Proteins. MATERIALS 2021; 14:ma14133607. [PMID: 34203348 PMCID: PMC8269707 DOI: 10.3390/ma14133607] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/12/2021] [Accepted: 06/23/2021] [Indexed: 12/15/2022]
Abstract
Nanoparticles from plant proteins are preferred over carbohydrates and synthetic polymeric-based materials for food, medical and other applications. In addition to their large availability and relatively low cost, plant proteins offer higher possibilities for surface modifications and functionalizing various biomolecules for specific applications. Plant proteins also avoid the immunogenic responses associated with the use of animal proteins. However, the sources of plant proteins are very diverse, and proteins from each source have distinct structures, properties and processing requirements. While proteins from corn (zein) and wheat (gliadin) are soluble in aqueous ethanol, most other plant proteins are insoluble in aqueous conditions. Apart from zein and gliadin nanoparticles (which are relatively easy to prepare), soy proteins, wheat glutenin and proteins from several legumes have been made into nanoparticles. The extraction of soluble proteins, hydrolyzing with alkali and acids, conjugation with other biopolymers, and newer techniques such as microfluidization and electrospraying have been adopted to develop plant protein nanoparticles. Solid, hollow, and core-shell nanoparticles with varying sizes and physical and chemical properties have been developed. Most plant protein nanoparticles have been used as carriers for drugs and as biomolecules for controlled release applications and for stabilizing food emulsions. This review provides an overview of the approaches used to prepare nanoparticles from plant proteins, and their properties and potential applications. The review's specific focus is on the preparation methods and applications, rather than the properties of the proteins, which have been reported in detail in other publications.
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Qu B, Xue J, Luo Y. Self-assembled caseinate-laponite® nanocomposites for curcumin delivery. Food Chem 2021; 363:130338. [PMID: 34161872 DOI: 10.1016/j.foodchem.2021.130338] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/12/2021] [Accepted: 06/05/2021] [Indexed: 01/10/2023]
Abstract
In this study, novel self-assembled protein-clay nanocomposites were developed for curcumin delivery. Experimentally, curcumin was dissolved and deprotonated in sodium caseinate-laponite® (NaCas-LAP) dispersion at pH 12.0 for 30 min followed by neutralization to pH = 7. Due to the pH-mediated dissociation and re-association process, curcumin was successfully encapsulated into NaCas-LAP nanocomposites. The colloidal properties and encapsulation capabilities of NaCas-LAP nanocomposites were investigated, including particle size, zeta potential, encapsulation efficiency, release profile in simulated gastrointestinal tract, as well as nanoscale morphology. The results indicated that upon neutralization, NaCas-LAP nanocomposites were re-associated into smaller particles due to strong hydrophobic interactions among NaCas, LAP and curcumin. Specifically, 0.10% curcumin loaded nanocomposites prepared with 2% NaCas and 0.5% LAP showed improved encapsulation performance (73.4%) with smaller particle size (100 nm). The as-prepared protein-clay nanocomposites hold promising potential to deliver lipophilic bioactive compounds, such as curcumin.
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Affiliation(s)
- Bai Qu
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA
| | - Jingyi Xue
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA.
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73
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The synergistic effect of high pressure processing and pectin on the physicochemical stability and antioxidant properties of biopolymer complexes composed of soy protein and coumarin. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.03.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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74
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Nagaraju PG, P S, Dubey T, Chinnathambi S, C G PP, Rao PJ. Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions. Int J Biol Macromol 2021; 183:158-170. [PMID: 33901559 DOI: 10.1016/j.ijbiomac.2021.04.122] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 04/16/2021] [Accepted: 04/18/2021] [Indexed: 01/22/2023]
Abstract
The influence of protein (sodium caseinate-SC), polysaccharide (maltodextrin-MD; pectin-PC) and their Maillard conjugates (sodium caseinate maltodextrin conjugate-SCMDC; sodium caseinate pectin conjugate-SCPCC) were studied on the physico-chemical and biological properties of eugenol nanoemulsions/powder. The chemical composition was optimized using Taguchi design. The particles size of eugenol nanoemulsions with SC, MD, PC, SCMDC and SCPCC were 104.6, 323.5, 1872, 181.7, and 454.4 nm, respectively while their zeta potentials were -31.2, -28.5, -21.4, -40.1 and -25.1 mV, respectively. Turbidity studies revealed higher stability of nanoemulsion prepared with Maillard conjugate (SCMDC) compared to protein or polysaccharides alone. The dispersion of SCMDC eugenol nanoparticles in buffer was prepared to study its stability at different pH (3.0, 5.0, and 7.0) and temperature (4°, 37°, 60 °C) range. In-vitro enzymatic release study showed 31 and 74% release of eugenol after 6 h at pH 2.4 and 7.4, respectively. In vitro antioxidant capacity of SCMDC encapsulated eugenol was higher than native eugenol, as demonstrated by free radical scavenging assays. In comparison to native eugenol, E:SCMDC eugenol showed reduced toxicity. These findings suggested that nanoencapsulated eugenol (E:SCMDC) have a huge potential in nutraceutical and therapeutic applications.
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Affiliation(s)
- Pramod G Nagaraju
- Department of Molecular Nutrition, CSIR-Central Food Technological Research Institute, Mysuru 570009, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Sindhu P
- Spice & Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru 570009, India
| | - Tushar Dubey
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Neurobiology Group, Division of Biochemical Sciences, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune 411008, India
| | - Subashchandrabose Chinnathambi
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Neurobiology Group, Division of Biochemical Sciences, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune 411008, India
| | - Poornima Priyadarshini C G
- Department of Molecular Nutrition, CSIR-Central Food Technological Research Institute, Mysuru 570009, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| | - Pooja J Rao
- Spice & Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru 570009, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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75
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Fan L, Lu Y, Ouyang XK, Ling J. Development and characterization of soybean protein isolate and fucoidan nanoparticles for curcumin encapsulation. Int J Biol Macromol 2021; 169:194-205. [PMID: 33340634 DOI: 10.1016/j.ijbiomac.2020.12.086] [Citation(s) in RCA: 69] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 11/27/2020] [Accepted: 12/11/2020] [Indexed: 02/01/2023]
Abstract
Curcumin (Cur) is a natural polyphenol with beneficial biological and pharmacological activities; however, it has limited applications owing to its low solubility and light sensitivity. The protein-polysaccharide complex can effectively embed lipid-soluble drugs to increase their stability and dispensability in aqueous solutions. Soybean protein isolate (Spi) and fucoidan (Fuc) were used as a polymer matrix, and core-shell nanoparticles were prepared to encapsulate Cur via electrostatic interaction under acidic and neutral conditions. The structure of the Spi-Fuc nanoparticles was studied via Fourier-transform infrared spectroscopy, transmission electron microscopy, and scanning electron microscopy. Concurrently, we evaluated the efficacy of the nanoparticles based on stability, drug loading rate, and simulated release. Our results showed that the Spi-Fuc nanoparticles (size, approximately 236.56 nm) had a spherical, core-shell structure and that they could effectively load Cur with an embedding efficiency of >95%; moreover, the system had long-term dispersion stability. Thus, we provide a simple method for Cur delivery, which can also be potentially used for delivering lipid-soluble active ingredients.
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Affiliation(s)
- Lihong Fan
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China
| | - Yuqing Lu
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China
| | - Xiao-Kun Ouyang
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China.
| | - Junhong Ling
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, PR China.
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76
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Tang Z, Ying R, Shi L. Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14758] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Zhen‐Xing Tang
- Department of Culinary Art Tourism College of Zhejiang Hangzhou Zhejiang 311231 China
| | - Rui‐Feng Ying
- College of Light Industry Science and Engineering Nanjing Forestry University Nanjing Jiangsu 210037 China
| | - Lu‐E Shi
- School of Life and Environmental Sciences Hangzhou Normal University Hangzhou Zhejiang 311121 China
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77
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Huguet-Casquero A, Gainza E, Pedraz JL. Towards Green Nanoscience: From extraction to nanoformulation. Biotechnol Adv 2020; 46:107657. [PMID: 33181241 DOI: 10.1016/j.biotechadv.2020.107657] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 09/22/2020] [Accepted: 11/03/2020] [Indexed: 12/11/2022]
Abstract
The use of nanotechnology has revolutionized many biotechnological sectors, from bioengineering to medicine, passing through food and cosmetic fields. However, their clinic and industrial application has been into the spotlight due to their safety risk and related side effects. As a result, Green Nanoscience/Nanotechnology emerged as a strategy to prevent any associated nanotoxicity, via implementation of sustainable processes across the whole lifecycle of nanoformulation. Notwithstanding its success across inorganic nanoparticles, the green concept for organic nanoparticle elaboration is still at its infancy. This, coupled with the organic nanoparticles being the most commonly used in biomedicine, highlights the need to implement specific green principles for their elaboration. In this review, we will discuss the possible green routes for the proper design of organic nanoparticles under the umbrella of Green Nanoscience: from the extraction of nanomaterials and active compounds to their final nanoformulation.
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Affiliation(s)
- Amaia Huguet-Casquero
- NanoBioCel Group, Laboratory of Pharmaceutics, University of the Basque Country (UPV/EHU), School of Pharmacy, Paseo de la Universidad 7, Vitoria- Gasteiz 01006, Spain; Biosasun S.A, Iturralde 10, Etxabarri-Ibiña, Zigoitia 01006, Spain
| | - Eusebio Gainza
- Biosasun S.A, Iturralde 10, Etxabarri-Ibiña, Zigoitia 01006, Spain
| | - Jose Luis Pedraz
- NanoBioCel Group, Laboratory of Pharmaceutics, University of the Basque Country (UPV/EHU), School of Pharmacy, Paseo de la Universidad 7, Vitoria- Gasteiz 01006, Spain; Biomedical Research Networking Center in Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), Vitoria-Gasteiz, Spain.
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