Insights into the supramolecular self-assembly of sodium caseinate and calixarene

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-09-01 DOI:10.1016/j.foodhyd.2023.108816

Ruslan Kashapov , Yuliya Razuvayeva , Albina Ziganshina , Syumbelya Amerhanova , Anastasiia Sapunova , Alexandra Voloshina , Vadim Salnikov , Lucia Zakharova

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Abstract

Casein is widely used in the creation of biocompatible and functional particles, which are of interest as a delivery system based on the use of colloidal protein aggregates for the encapsulation of nutritional supplements and drugs. A very promising method for the functionalization and ordering of casein molecules is supramolecular self-assembly, which makes it possible to create nanosized materials using bottom-up approach. In this work, three-dimensional calixarene, namely the amphiphilic viologen calix[4]resorcinol, was used for the first time for spontaneous co-aggregation with sodium caseinate in an aqueous medium. A wide range of physicochemical methods were used to study the mechanisms of interaction between sodium caseinate and viologen calix[4]resorcinol, which lead to the formation of functional nanoparticles. Such nanoparticles, obtained spontaneously and without the use of organic solvents, are able to solubilize both hydrophobic (quercetin and oleic acid) and hydrophilic molecules (doxorubicin hydrochloride). In addition to encapsulating and stimulus-sensitive properties, the cytotoxic and penetrating properties of the formed nanoparticles were determined, as well as their distribution in cells.

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酪蛋白酸钠和杯芳烃的超分子自组装

酪蛋白被广泛用于制造生物相容性和功能性颗粒，作为一种基于胶体蛋白聚集体用于营养补充剂和药物封装的递送系统。超分子自组装是酪蛋白分子功能化和排序的一种非常有前途的方法，它使得使用自下而上的方法创建纳米材料成为可能。在这项工作中，三维杯芳烃，即两亲性的viologen杯[4]间苯二酚，首次在水介质中与酪蛋白酸钠自发共聚集。多种物理化学方法被用于研究酪蛋白酸钠与紫萼[4]间苯二酚相互作用导致功能纳米颗粒形成的机制。这种纳米颗粒是自发获得的，无需使用有机溶剂，能够溶解疏水分子(槲皮素和油酸)和亲水分子(盐酸阿霉素)。除了包封性和刺激敏感性外，还测定了形成的纳米颗粒的细胞毒性和穿透性，以及它们在细胞中的分布。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.