蛋白质-多糖纳米复合物作为姜黄素的纳米载体:制备方法和包封机理综述

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY
Jingyi Xue, Yangchao Luo
{"title":"蛋白质-多糖纳米复合物作为姜黄素的纳米载体:制备方法和包封机理综述","authors":"Jingyi Xue,&nbsp;Yangchao Luo","doi":"10.1016/j.jfutfo.2022.12.002","DOIUrl":null,"url":null,"abstract":"<div><p>Curcumin, commonly used as a coloring agent as well as food additive, has exhibited great therapeutic efficacy for development of functional foods. In order to expand its applications in food, strategies are needed to tackle the poor water-solubility, bioavailability and bioaccessibility of curcumin. Nanoparticles made from individual biomaterials such as proteins, polysaccharides and lipids have been introduced and their properties have been comprehensively studied. Recently, there has been an increasing interest in nanocomplexes made from two or more biomaterials because of their ability to composite the advantages of various components. This review has specific focus on the nanocomplexes fabricated from proteins and polysaccharides. First, complexation methods with or without chemical covalent bond formation are summarized, while different methods with different degrees of complexation are discussed. The encapsulation strategies of curcumin, both traditional and newly invented, are also compared. Then, the structure and physicochemical properties of the resulting binary or ternary nanocomplexes are discussed in detail, as well as a comparison of the delivery efficiency. Last but not least, the current limitations and future directions in the development of curcumin-loaded biopolymer nanoparticles for the design of future food products are presented.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":null,"pages":null},"PeriodicalIF":5.2000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"12","resultStr":"{\"title\":\"Protein-polysaccharide nanocomplexes as nanocarriers for delivery of curcumin: a comprehensive review on preparation methods and encapsulation mechanisms\",\"authors\":\"Jingyi Xue,&nbsp;Yangchao Luo\",\"doi\":\"10.1016/j.jfutfo.2022.12.002\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Curcumin, commonly used as a coloring agent as well as food additive, has exhibited great therapeutic efficacy for development of functional foods. In order to expand its applications in food, strategies are needed to tackle the poor water-solubility, bioavailability and bioaccessibility of curcumin. Nanoparticles made from individual biomaterials such as proteins, polysaccharides and lipids have been introduced and their properties have been comprehensively studied. Recently, there has been an increasing interest in nanocomplexes made from two or more biomaterials because of their ability to composite the advantages of various components. This review has specific focus on the nanocomplexes fabricated from proteins and polysaccharides. First, complexation methods with or without chemical covalent bond formation are summarized, while different methods with different degrees of complexation are discussed. The encapsulation strategies of curcumin, both traditional and newly invented, are also compared. Then, the structure and physicochemical properties of the resulting binary or ternary nanocomplexes are discussed in detail, as well as a comparison of the delivery efficiency. Last but not least, the current limitations and future directions in the development of curcumin-loaded biopolymer nanoparticles for the design of future food products are presented.</p></div>\",\"PeriodicalId\":100784,\"journal\":{\"name\":\"Journal of Future Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.2000,\"publicationDate\":\"2023-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"12\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Future Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2772566922000817\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772566922000817","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 12

摘要

姜黄素作为一种常用的着色剂和食品添加剂,在功能性食品的开发中表现出了巨大的疗效。为了扩大其在食品中的应用,需要采取策略来解决姜黄素的水溶性、生物利用度和生物可及性差的问题。介绍了由蛋白质、多糖和脂质等生物材料制成的纳米颗粒,并对其性质进行了全面研究。最近,人们对由两种或多种生物材料制成的纳米复合物越来越感兴趣,因为它们能够复合各种成分的优点。这篇综述的重点是由蛋白质和多糖制备的纳米复合物。首先,总结了有或没有化学共价键形成的络合方法,并讨论了不同络合程度的不同方法。并对姜黄素的传统和新发明的包封策略进行了比较。然后,详细讨论了所得二元或三元纳米配合物的结构和物理化学性质,以及递送效率的比较。最后但并非最不重要的是,介绍了负载姜黄素的生物聚合物纳米颗粒在设计未来食品方面的当前局限性和未来方向。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Protein-polysaccharide nanocomplexes as nanocarriers for delivery of curcumin: a comprehensive review on preparation methods and encapsulation mechanisms

Curcumin, commonly used as a coloring agent as well as food additive, has exhibited great therapeutic efficacy for development of functional foods. In order to expand its applications in food, strategies are needed to tackle the poor water-solubility, bioavailability and bioaccessibility of curcumin. Nanoparticles made from individual biomaterials such as proteins, polysaccharides and lipids have been introduced and their properties have been comprehensively studied. Recently, there has been an increasing interest in nanocomplexes made from two or more biomaterials because of their ability to composite the advantages of various components. This review has specific focus on the nanocomplexes fabricated from proteins and polysaccharides. First, complexation methods with or without chemical covalent bond formation are summarized, while different methods with different degrees of complexation are discussed. The encapsulation strategies of curcumin, both traditional and newly invented, are also compared. Then, the structure and physicochemical properties of the resulting binary or ternary nanocomplexes are discussed in detail, as well as a comparison of the delivery efficiency. Last but not least, the current limitations and future directions in the development of curcumin-loaded biopolymer nanoparticles for the design of future food products are presented.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
5.80
自引率
0.00%
发文量
0
×
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:481959085
Book学术官方微信