Enhanced Bioavailability of Curcumin Nanoemulsions Stabilized with Phosphatidylcholine Modified with Medium Chain Fatty Acids

Ochoa‐Flores, Angélica A.; Hernández-Becerra, Josafat A.; Cavazos-Garduño, A.; Soto-Rodríguez, Ida; Sánchez-Otero, María G.; Vernon‐Carter, E.J.; García, H.S.

doi:10.2174/1567201813666160919142811

Cited by 25 publications

(14 citation statements)

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“…Previous works evaluated the potential of different formulations for the oral administration of CC. All these efforts show the potential for the use of drug delivery systems to improve the exposure to orally administered curcuminoids [ 35 , 48 , 49 , 50 ]. Nevertheless, most of the investigations addressing the preparation of nanoparticle-based systems use toxic solvents, such as acetone or methanol, which makes these techniques not applicable to the food industry [ 51 , 52 ].…”

Section: Discussionmentioning

confidence: 99%

Zein Nanoparticles Improve the Oral Bioavailability of Curcumin in Wistar Rats

Brotons-Canto¹,

González-Navarro

Gil

et al. 2021

Pharmaceutics

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Curcumin is a natural compound obtained from turmeric root with high antioxidant and anti-inflammatory activities. However, clinical application of curcumin has been limited due to its low solubility and bioavailability and rapid metabolism and degradation. This study was conducted to evaluate the effect of curcumin incorporation in zein nanoparticles on the pharmacokinetic parameters of systemic curcumin in plasma. Wistar rats were administered a single oral dose of 250 mg/kg of standard curcumin (control) or nanocurcumin (zein-based nanoparticles, Nucaps). The proposed new formulation was also compared with two commercially available curcumin complexes. Blood samples were collected at different times, and plasma levels were determined using HPLC-MS/MS. Overall, nanocurcumin (Nucaps) formulation was well tolerated and showed a 9-fold increase in oral bioavailability when compared to the standard curcumin natural extract. In addition, the nanoparticles prepared in this study demonstrated a bioavailability profile superior to that of other bioavailability-enhanced curcumin complexes currently available in the marketplace. Thus, our nanoparticle-based formulation has shown great potential as a nutraceutical for the oral administration of curcumin.

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Section: Discussionmentioning

confidence: 99%

Zein Nanoparticles Improve the Oral Bioavailability of Curcumin in Wistar Rats

Brotons-Canto¹,

González-Navarro

Gil

et al. 2021

Pharmaceutics

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“…NEC, formulated with 10% soy lecithin ( w / w ), 42.5% glycerol ( w / w ), 42.5% deionized distilled water ( w / w ), 5% medium-chain oil ( w / w ), and C (2.5 mg per g), prepared by the thin-film hydration-emulsification ultrasonication method [ 13 ], exhibited the following properties: droplet size, 59.98 ± 1.15 nm; polydispersity index, 0.35 ± 0.02; zeta potential, −6.88 ± 1.03 mV; C concentration, 2.50 ± 0.09 mg per g of nanoemulsion; C entrapment efficiency, 100.43% ± 0.54%.…”

Section: Methodsmentioning

confidence: 99%

“…The use of promising novel formulations as a carrier is a feasible way to improve the bioavailability of bioactive compounds and achieve desired functionality [ 12 ]. Nano-emulsified curcumin (NEC) formulated with lecithin, medium-chain oil, glycerol, and water have demonstrated high physical stability, optical clarity, and greater bioavailability than curcumin in a coarse aqueous suspension [ 13 ]. Thus, NEC could be incorporated into a wide range of food products to extend its shelf-life and enhance its beneficial health effects.…”

Section: Introductionmentioning

confidence: 99%

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Sardiñas-Valdés

García-Galindo

Chay-Canul

et al. 2021

Foods

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The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

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“…We pursued to study a formulation with a low proportion of surfactant to optimize resources in the preparation of a NE that can work also as a carrier system. The NE were prepared following a thin-film hydration method: [31] the oil phase was made by dissolving curcumin in 1 mL of ethanol in a beaker, then MCT were added and placed in an orbital shaker (Thermo Scientific MaxQ4450) at 50°C and 300 rpm for 30 min, the remaining ethanol was removed under N 2 flow. For preparation of the aqueous phase, LAD was used as a surfactant.…”

Section: Development Of Curcumin Nes Formulationmentioning

confidence: 99%

Krill Lecithin as Surfactant for Preparation of Oil/Water Nanoemulsions as Curcumin Carriers

Velasco

Rascón

Calvo

et al. 2021

Euro J Lipid Sci & Tech

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Curcumin is a component in Curcuma longa L. with documented bioactive properties but has low bioavailability. To overcome this problem, curcumin nanoemulsions are prepared employing omega-3-rich phospholipids from krill oil as a surfactant and serve as curcumin carrying systems. The phospholipids are obtained through aqueous (LAD) and ethanolic (LED) degumming processes. The data obtained shows that LAD has a recovery of 70.7 ± 0.51% (w/w) phospholipids, being more efficient than LED with 45.97 ± 1.27% (w/w). Also, a higher content of omega-3 fatty acids is found in LAD with 36 ± 2.14% (w/w). From the critical micellar concentration (CMC) as an assessment of emulsifying capability, it is found that the krill oil (KO), LAD, and LED has a CMC in the range 0.666-0.700 g L −1 . Two formulations with different surfactant levels are developed: experiment A with 9.5% and experiment B with 4.75% (w/w) of krill lecithin are obtained by aqueous degumming. In the formulation of nanoemulsions average particle sizes of 139 ± 2.5 and 142 ± 5.3 nm are produced for experiments A and B, respectively. These results indicate that krill lecithin is an omega-3 rich good surfactant which can be employed to encapsulate curcumin. Practical applications: An interest has emerged in the food industry to develop surfactants with nutritional value. Phospholipids are natural emulsifiers that are widely used to form nanoemulsions because of their elevated interfacial activity. Krill oil has been reported to be an important source of phospholipids and omega-3 fatty acids, which are mainly esterified to phospholipid moieties. Because of these properties, krill oil phospholipids could form micelles and function as carrier systems for bioactive compounds, thus increasing their permeability in the intestine. Consequently, the present work focused on obtaining a nanostructure using a natural surfactant that possesses fatty acids with nutritional value such as omega-3 fatty acids. This will provide an added value to the product obtained, as well as improve the bioavailability of non-polar bioactive compounds. The results obtained could justify the use of krill oil as a useful functional food additive.

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Enhanced Bioavailability of Curcumin Nanoemulsions Stabilized with Phosphatidylcholine Modified with Medium Chain Fatty Acids

Abstract: These data support the role of phosphatidylcholine enriched with medium chain fatty acids to increase the bioavailability of nanoemulsions for therapeutic applications.

Cited by 25 publications

References 0 publications

Zein Nanoparticles Improve the Oral Bioavailability of Curcumin in Wistar Rats

Zein Nanoparticles Improve the Oral Bioavailability of Curcumin in Wistar Rats

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Krill Lecithin as Surfactant for Preparation of Oil/Water Nanoemulsions as Curcumin Carriers

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