A Novel Hyaluronic Acid-Black Rice Anthocyanins Nanocomposite: Preparation, Characterization, and Its Xanthine Oxidase (XO)-Inhibiting Properties

Abstract

To promote the normal metabolism of human uric acid, high-performance hyaluronic acid-black rice anthocyanins (HAA) nanocomposite particles were successfully prepared by a simple crosslinking method as a novel xanthine oxidase inhibitor. Its structure and properties were characterized by scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier transform infrared spectrometry (FT-IR), and X-ray diffraction (XRD). SEM and TEM electron microscopy showed an obvious double-layer spherical structure with a particle size of ~298 nm. FT-IR and XRD analysis confirmed that black rice anthocyanins (ATC) had been successfully loaded into the hyaluronic acid (HA) structure. Nanocomposite particles (embedded form) showed higher stability in different environments than free black rice ATC (unembedded form). In addition, the preliminary study showed that the inhibition rate of the nanocomposite particles on Xanthine oxidase (XO) was increased by 40.08%. These results indicate that HAA nanocomposite particles can effectively improve black rice ATC's stability and activity, creating an ideal new material for inhibiting XO activity that has a broad application prospect.

Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials

“…Hyaluronic acid (HA) stands out as another promising natural polysaccharide that has demonstrated enhanced bioavailability and efficacy in encapsulating anthocyanins. In a study conducted by Liu et al [ 143 ], a black rice anthocyanin-loaded HA nanocarrier was developed to reduce xanthine oxidase (XO) activity, a crucial enzyme involved in the generation of reactive oxygen species and the production of uric acid. In a simulated in vitro analysis, the anthocyanin-embedded HA nanocomplex exhibited a rapid release within the first 12 h, which was maintained consistently until reaching 60% release after 60 h, marking a 54 h difference compared to the non-embedded anthocyanin release system.…”

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

“…Suitable encapsulation materials are important for achieving the expected performance of anthocyanins. Undoubtedly, only edible materials can be developed for the delivery of anthocyanins in food applications (10,15). Edible biopolymer-based systems, including proteins and carbohydrates, are preferred for anthocyanin encapsulation (16,17).…”