An eco-friendly one-pot extraction process for curcumin and its bioenhancer, piperine, from edible plants in exosome-like nanovesicles

Abstract

Curcumin has been extensively studied for its medicinal benefits, though its therapeutic use is limited by a lack of aqueous solubility and bioavailability. Piperine from black pepper is known to...

Protocol to produce plant-based hybrid nanovesicles from fresh turmeric and pepper using polyethylene glycol

“…The zeta potential of ENVs varied between −25 mV to −27 mV without significant difference between the three ENVs ( Figure 8 B). Scanning electron microscopy (SEM) analysis confirmed their nearly spherical morphology and size in agreement with the results obtained from the Zeta sizer 1 ( Figure 8 C).

Figure 8 Biophysical characterizations of TENV, PENV, and TPENV (A) The size and zeta potential values of TENV, PENV, and TPENVs were measured using a Malvern zeta sizer.

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“…Two earlier reports have purified ENVs from turmeric rhizomes via the differential ultracentrifugation protocol and have demonstrated the presence of curcumin. 2 , 18 In our published study, 1 given the synergistic role of piperine in precluding curcumin biotransformation in vivo , we established a protocol for the preparation of hybrid nanovesicles from turmeric and pepper co-homogenate containing both curcumin and piperine. The preparation of hybrid nanovesicles from plant homogenates was achieved by exploiting the dual properties of PEG 6000 as a molecular crowder (to precipitate ENVs) and to induce membrane fusion between individual ENVs from turmeric and pepper present in co-homogenate.…”

“…The details of characterization and functionality studies and the outcomes can be assessed in our publication. 1 …”

“…Thin layer chromatography (TLC) demonstrated that TPENVs possessed a lipid profile that overlaps with both TENVs and PENVs 1 ( Figure 9 A). This observation strongly suggests that TPENVs are of a hybrid nature, combining characteristics from both parent vesicle types.…”

“…To quantify curcumin and/or piperine content in isolated ENVs, methanolic extracts were subjected to HPLC 1 ( Figure 10 ). Standard curcumin and piperine showed λ max at 425 nm & 342 nm, respectively, with a retention time of 5.2 and 5.8 min.…”