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Liu Q, Zhang Q, Jia F, Jiang N, Wang C, Sun R, Ma Y. Construction of quaternary ammonium chitosan-coated protein nanoparticles as novel delivery system for curcumin: Characterization, stability, antioxidant activity and bio-accessibility. Food Chem 2024; 455:139923. [PMID: 38833855 DOI: 10.1016/j.foodchem.2024.139923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 05/12/2024] [Accepted: 05/29/2024] [Indexed: 06/06/2024]
Abstract
This research aimed to develop a novel, effective, and stable delivery system based on zein (ZE), sodium caseinate (SC), and quaternary ammonium chitosan (HACC) for curcumin (CUR). The pH-driven self-assembly combined with electrostatic deposition methods were employed to construct CUR-loaded ZE-SC nanoparticles with HACC coating (ZE-SC@HACC). The optimized nanocomposite was prepared at ZE:SC:HACC:CUR mass ratios of 1:1:2:0.1, and it had encapsulation efficiency of 89.3%, average diameter of 218.2 nm, and ζ-potential of 40.7 mV. The assembly of composites and encapsulation of CUR were facilitated primarily by hydrophobic, hydrogen-bonding, and electrostatic interactions. Physicochemical stability analysis revealed that HACC coating dramatically enhanced ZE-SC nanoparticles' colloidal stability and CUR's resistance to chemical degradation. Additionally, antioxidant activity and simulated digestion results indicated that CUR-ZE-SC@HACC nanoparticles showed higher free radical scavenging capacity and bio-accessibility of CUR than CUR-ZE-SC nanoparticles and free CUR. Therefore, the ZE-SC@HACC nanocomposite is an effective and viable delivery system for CUR.
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Affiliation(s)
- Qianyuan Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
| | - Qian Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Feihong Jia
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China
| | - Ning Jiang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China.
| | - Cheng Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China.
| | - Rongxue Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China.
| | - Yanhong Ma
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China; Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014, China.
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Lin Z, Zhan L, Qin K, Li Y, Qin Y, Yang L, Sun Q, Ji N, Xie F. Design and Characterization of a Novel Core-Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin. Foods 2024; 13:1837. [PMID: 38928779 PMCID: PMC11202432 DOI: 10.3390/foods13121837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 05/22/2024] [Accepted: 05/24/2024] [Indexed: 06/28/2024] Open
Abstract
Curcumin is a naturally occurring hydrophobic polyphenolic compound with a rapid metabolism, poor absorption, and low stability, which severely limits its bioavailability. Here, we employed a starch-protein-based nanoparticle approach to improve the curcumin bioavailability. This study focused on synthesizing nanoparticles with a zein "core" and a carboxymethylated short-chain amylose (CSA) "shell" through anti-solvent precipitation for delivering curcumin. The zein@CSA core-shell nanoparticles were extensively characterized for physicochemical properties, structural integrity, ionic stability, in vitro digestibility, and antioxidant activity. Fourier-transform infrared (FTIR) spectroscopy indicates nanoparticle formation through hydrogen-bonding, hydrophobic, and electrostatic interactions between zein and CSA. Zein@CSA core-shell nanoparticles exhibited enhanced stability in NaCl solution. At a zein-to-CSA ratio of 1:1.25, only 15.7% curcumin was released after 90 min of gastric digestion, and 66% was released in the intestine after 240 min, demonstrating a notable sustained release effect. Furthermore, these nanoparticles increased the scavenging capacity of the 1,1-diphenyl-2-picrylhydrazyl (DPPH•) free radical compared to those composed solely of zein and were essentially nontoxic to Caco-2 cells. This research offers valuable insights into curcumin encapsulation and delivery using zein@CSA core-shell nanoparticles.
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Affiliation(s)
- Zhiwei Lin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Linjie Zhan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Kaili Qin
- School of Public Health, Anhui University of Science and Technology, Huainan 232001, China;
| | - Yang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Lu Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (Z.L.); (L.Z.); (Y.L.); (Y.Q.); (L.Y.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, UK;
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Liu C, Sun F, Tian Y, Jiang L, Wang Z, Zhou L. Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties. Food Chem X 2024; 21:101122. [PMID: 38261844 PMCID: PMC10796266 DOI: 10.1016/j.fochx.2024.101122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/24/2023] [Accepted: 01/04/2024] [Indexed: 01/25/2024] Open
Abstract
Protein-polysaccharide composite is of great significance for the development of soluble protein recovery process. This study investigated the effects of cavitation jet (CJ) pretreatment at different time (0, 60, 120, 180, 240, 300 s) intervals on the recovery of soy whey protein (SWP) from soy whey wastewater using chitosan (CH). In addition, the structure and properties of the SWP/CH complexes were examined. The results showed that the recovery yield of SWP reached 84.44 % when the CJ pretreatment time was 180 s, and the EAI and ESI values of the SWP/CH complex increased from 32.39 m2/g and 21 min to 48.47 m2/g and 32 min, respectively. In the CJ pretreatment process, SWP promotes the recombination with chitosan through electrostatic interaction and hydrogen bond, while hydrophobic interaction is also involved. This study has guiding significance for CJ technology in the recovery and utilization of protein in industrial wastewater.
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Affiliation(s)
- Caihua Liu
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fuwei Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yachao Tian
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250353, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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Km S, Ravishankar K, Lobo NP, Baskar R, Raghavachari D. Solvent-less carboxymethylation-induced electrostatic crosslinking of chitosan. Int J Biol Macromol 2023; 253:126633. [PMID: 37659501 DOI: 10.1016/j.ijbiomac.2023.126633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 08/18/2023] [Accepted: 08/29/2023] [Indexed: 09/04/2023]
Abstract
The successful N-carboxymethylation and concomitant crosslinking of solid chitosan upon heating its mixture with solid monochloroacetic acid, without the use of solvents or catalysts, is reported. The N-carboxymethylation was confirmed through the analysis of the partially depolymerized product using NMR spectroscopy, as well as a control reaction with lysine. This transformation was facilitated by the nucleophilic nature of the free amine group in the repeating unit of chitosan, which possesses lone pair of electrons capable of attacking the carbon center bearing the leaving group and displacing the leaving group in a concerted manner. The crosslinking, on the other hand, was established by the observed insolubility in aqueous acidic solutions, even when subjected to prolonged heating at 60 °C. This crosslinking occurs due to the electrostatic interactions between the carboxylate groups and the adjacent ammonium groups, as supported by evidence from FTIR spectroscopy and a control reaction involving ethyl chloroacetate. The resulting crosslinked carboxymethyl chitosan demonstrated its usefulness in the adsorption of methyl orange and fluorescein, as well as functioning as an organic catalyst for aza-Michael addition, Hantzsch reaction, and substituted perimidine synthesis.
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Affiliation(s)
- Shelly Km
- Department of Chemistry, Indian Institute of Technology Madras (IIT Madras), Chennai 600 036, Tamil Nadu, India
| | - Kartik Ravishankar
- Polymer Science and Technology Division, CSIR-Central Leather Research Institute (CSIR-CLRI), Adyar, Chennai 600 020, Tamil Nadu, India
| | - Nitin Prakash Lobo
- Centre for Analysis, Testing, Evaluation & Reporting Services (CATERS), CSIR-Central Leather Research Institute (CSIR-CLRI), Adyar, Chennai 600 020, Tamil Nadu, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, Uttar Pradesh, India
| | - Ramaganthan Baskar
- Department of Chemistry, Indian Institute of Technology Madras (IIT Madras), Chennai 600 036, Tamil Nadu, India
| | - Dhamodharan Raghavachari
- Department of Chemistry, Indian Institute of Technology Madras (IIT Madras), Chennai 600 036, Tamil Nadu, India.
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