Enhancement of curcumin bioaccessibility: An assessment of possible synergistic effect of γ-cyclodextrin metal–organic frameworks with micelles

IF 7 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jia X. Oh, Alan R. Mackie, Rammile Ettelaie, Taskeen Niaz, Brent S. Murray
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引用次数: 0

Abstract

Biocompatible γ-cyclodextrin metal–organic frameworks (γ-CD-MOFs) have been reported to improve the apparent solubility and bioavailability of encapsulated bioactive compounds, including curcumin, potentially enabling sustained delivery. However, disintegration of γ-CD-MOFs may “release” encapsulated curcumin within the cavity in its insoluble crystallized form. This study evaluated whether the presence of micelles (at a concentration above curcumin's maximum solubility) would be able to take up the “released” curcumin from γ-CD-MOFs to further increase its apparent solubility. Release in the presence of a micellar phase was compared to curcumin encapsulated within γ-CD-MOFs alone. Results demonstrated that Tween 80 solubilized higher curcumin concentrations compared to oleic acid and bile salts. Dispersed in combination with Cur- γ-CD-MOFs, it was found that Tween 80 and oleic acid can improve the apparent solubility of curcumin, 5× and 1.5× higher than in the absence of micelles of these surfactants, respectively, whereas bovine bile salts exhibited a negative effect, due to a displacement of curcumin from within cavity of γ-CD-MOFs. Moreover, it was also found that Tween 80 was less affected by pH and salt concentrations due to its nonionic nature. In vitro digestion (via the INFOGEST protocol) revealed an 8-fold increase in apparent solubility of curcumin with bile salts and a 53-fold increase when combining bile salts and γ-CD-MOFs, achieving bioaccessibility of 2 % and 16 %, respectively. In conclusion, this research revealed the evaluation of γ-CD-MOFs’ functionality for delivery and controlled release, with the possibility of an emulsion system boosting the fraction of curcumin that would potentially be bioavailable.

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来源期刊
Food Research International
Food Research International 工程技术-食品科技
CiteScore
12.50
自引率
7.40%
发文量
1183
审稿时长
79 days
期刊介绍: Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.
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