Development of a rice glutelin-based nanoparticle delivery system: fabrication, characterization, and stability.

IF 3.3 2区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Qiongqiong Wu, Shaokang Li, Hengling Ai, Shuangli Wang, Weidong Lin, Xiaodan Zang
{"title":"Development of a rice glutelin-based nanoparticle delivery system: fabrication, characterization, and stability.","authors":"Qiongqiong Wu, Shaokang Li, Hengling Ai, Shuangli Wang, Weidong Lin, Xiaodan Zang","doi":"10.1002/jsfa.14377","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>Curcumin has been shown to regulate the expression of receptor complexes, growth factors, and other pathways, ultimately displaying biological functions such as anti-inflammatory, anticancer, and antidiabetic effects. However, it is precarious and susceptible to damage by complex environmental factors both inside and outside the body, making the development of biocompatible delivery systems critical.</p><p><strong>Results: </strong>Rice glutelin-rhamnolipid-curcumin (RG-Rha-Cur) nanoparticles were constructed using a pH-driven method. The results indicate that the nanoparticle composites (CNPs) made with RG and Rha mass ratios of 5:1 had good encapsulation efficiency (EE) for curcumin (93.5 ± 0.17%). Scanning electron microscopy (SEM) findings demonstrated that curcumin was successfully incorporated. Fluorescence spectroscopy (FS) revealed that rice glutelin (RG) underwent fluorescence quenching upon interaction with curcumin and rhamnolipids, indicating that RG was combined with curcumin and rhamnolipids through hydrophobic interactions. Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD) spectroscopy indicated that hydrogen bonding, hydrophobic interactions, and electrostatic attraction were the main forces driving complex formation. X-ray diffraction (XRD) data confirmed that the complexes' curcumin was amorphous. According to the results of the stability experiments, the suspensions of nanoparticles remained stable between pH 6.0 and 9.0. The nanoparticles aggregated at increasing electrolyte concentrations at neutral pH but remained stable at low ionic strengths (< 300 mM NaCl). Curcumin encapsulated in the CNPs also showed improved stability against ultraviolet light, heat, and storage conditions.</p><p><strong>Conclusion: </strong>These results suggested that hydrophobic active ingredients might be encapsulated and protected by RG-Rha nanoparticles, which could constitute a viable and effective delivery method. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3000,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.14377","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0

Abstract

Background: Curcumin has been shown to regulate the expression of receptor complexes, growth factors, and other pathways, ultimately displaying biological functions such as anti-inflammatory, anticancer, and antidiabetic effects. However, it is precarious and susceptible to damage by complex environmental factors both inside and outside the body, making the development of biocompatible delivery systems critical.

Results: Rice glutelin-rhamnolipid-curcumin (RG-Rha-Cur) nanoparticles were constructed using a pH-driven method. The results indicate that the nanoparticle composites (CNPs) made with RG and Rha mass ratios of 5:1 had good encapsulation efficiency (EE) for curcumin (93.5 ± 0.17%). Scanning electron microscopy (SEM) findings demonstrated that curcumin was successfully incorporated. Fluorescence spectroscopy (FS) revealed that rice glutelin (RG) underwent fluorescence quenching upon interaction with curcumin and rhamnolipids, indicating that RG was combined with curcumin and rhamnolipids through hydrophobic interactions. Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD) spectroscopy indicated that hydrogen bonding, hydrophobic interactions, and electrostatic attraction were the main forces driving complex formation. X-ray diffraction (XRD) data confirmed that the complexes' curcumin was amorphous. According to the results of the stability experiments, the suspensions of nanoparticles remained stable between pH 6.0 and 9.0. The nanoparticles aggregated at increasing electrolyte concentrations at neutral pH but remained stable at low ionic strengths (< 300 mM NaCl). Curcumin encapsulated in the CNPs also showed improved stability against ultraviolet light, heat, and storage conditions.

Conclusion: These results suggested that hydrophobic active ingredients might be encapsulated and protected by RG-Rha nanoparticles, which could constitute a viable and effective delivery method. © 2025 Society of Chemical Industry.

米谷蛋白基纳米颗粒递送系统的开发:制造、表征和稳定性。
背景:姜黄素已被证明可以调节受体复合物、生长因子和其他途径的表达,最终显示出抗炎、抗癌和降糖等生物学功能。然而,它是不稳定的,容易受到体内和体外复杂环境因素的损害,这使得生物相容性输送系统的发展至关重要。结果:采用ph驱动法制备了大米谷蛋白-鼠李糖脂-姜黄素纳米颗粒。结果表明,RG与Rha质量比为5:1的纳米复合材料(CNPs)对姜黄素具有良好的包封效率(EE)(93.5±0.17%)。扫描电镜(SEM)结果表明姜黄素被成功地掺入。荧光光谱(FS)显示,水稻谷蛋白(RG)与姜黄素和鼠李糖脂相互作用后发生荧光猝灭,表明RG与姜黄素和鼠李糖脂通过疏水相互作用结合。傅里叶变换红外光谱(FTIR)和圆二色性光谱(CD)表明,氢键、疏水相互作用和静电吸引是驱动配合物形成的主要力量。x射线衍射(XRD)数据证实了配合物的姜黄素为无定形。稳定性实验结果表明,纳米颗粒悬浮液在pH 6.0 ~ 9.0范围内保持稳定。在中性pH下,随着电解质浓度的增加,纳米颗粒聚集,但在低离子强度下仍保持稳定(结论:RG-Rha纳米颗粒可能被包裹并保护疏水活性成分,这是一种可行有效的递送方法。©2025化学工业协会。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
CiteScore
8.10
自引率
4.90%
发文量
634
审稿时长
3.1 months
期刊介绍: The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信