Delivery of Curcumin Using Colloidal Complexes Formed from Ammonium Chitosan and Acid Treated Soybean Protein

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-06-12 DOI:10.1007/s11483-024-09855-5

Shuni Weng, Huanhuan Su, David Julian McClements, Yuting Wang, Teng Li, Yuying Fu

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引用次数: 0

Abstract

Curcumin (CUR) is found to exhibit a broad spectrum of potentially beneficial biological activities, which make it suitable as a nutraceutical ingredient in functional foods and supplements. But its application for this purpose is often limited by its low water-solubility, chemical stability, and bioavailability. In this study, acid-treated soybean protein isolate (SPI) and chitosan quaternary ammonium salt (CQAS) were used to assemble colloidal carriers for CUR to form soybean protein isolate-curcumin-chitosan quaternary ammonium salt nanoparticles (SPI-CUR-CQAS NPs). The nanoparticles formed were relatively small (< 400 nm), approximately spherical, and strongly positively charged (> 45 mV). Fluorescence spectroscopy demonstrated that the dominant interaction between CUR and SPI was hydrophobic attraction, while the dominant interaction between CQAS and SPI was electrostatic attraction. The encapsulation efficiency (95.4%) and loading capacity (14%) of the SPI-CUR-CQAS NPs (pH 1.5) were relatively high. The vitro digestion experiments showed that the CUR was progressively released from the nanoparticles under stomach, small intestine, and colon conditions. Moreover, the final bioavailability of the encapsulated CUR (63%) was much higher than for free CUR (18.5%). The SPI-CQAS NPs developed in this study can therefore be used as an effective delivery system for CUR in functional foods.

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利用壳聚糖铵和酸处理大豆蛋白形成的胶体复合物输送姜黄素

姜黄素（CUR）具有广泛的潜在有益生物活性，适合作为功能性食品和营养补充剂的营养保健成分。但是，由于姜黄素的水溶性、化学稳定性和生物利用率较低，其在这方面的应用往往受到限制。在这项研究中，酸处理大豆分离蛋白（SPI）和壳聚糖季铵盐（CQAS）被用来组装用于 CUR 的胶体载体，形成大豆分离蛋白-姜黄素-壳聚糖季铵盐纳米颗粒（SPI-CUR-CQAS NPs）。形成的纳米颗粒相对较小（400 nm），近似球形，带强正电荷（45 mV）。荧光光谱显示，CUR 和 SPI 之间的主要相互作用是疏水吸引，而 CQAS 和 SPI 之间的主要相互作用是静电吸引。SPI-CUR-CQAS NPs（pH 值为 1.5）的包封效率（95.4%）和负载能力（14%）相对较高。体外消化实验表明，在胃、小肠和结肠条件下，CUR会逐渐从纳米颗粒中释放出来。此外，封装 CUR 的最终生物利用率（63%）远高于游离 CUR 的生物利用率（18.5%）。因此，本研究中开发的 SPI-CQAS NPs 可用作功能食品中 CUR 的有效递送系统。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.