Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism

Li, Hanyu; Zhang, Xiaohan; Zhao, Congrui; Zhang, Huajiang; Chi, Yujie; Wang, Lechuan; Zhang, Hong; Bai, Songyuan; Zhang, Xinxin

doi:10.1016/j.lwt.2021.112480

Cited by 60 publications

(36 citation statements)

References 52 publications

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“…It could be observed that the incorporation of curcumin led to a concentration-dependent quenching of 7S/7S-150 intrinsic fluorescence intensity, suggesting that curcumin could bond with proteins through hydrophobic interactions to form 7S-Cur/7S-150-Cur nanocomplexes, resulting in fluorescence quenching [ 11 ]. Li et al [ 28 ] have also reported similar results.…”

Section: Resultssupporting

confidence: 59%

“…The Kq values for 7S and 7S-150 were 0.51 × 10 13 and 1.40× 10 13 M −1 ·s −1 , respectively, which were all 2–3 orders of magnitude larger than the collisional quenching constant (2 × 10 10 M −1 s −1 ), suggesting that the addition of curcumin induced a static fluorescence quenching. Therefore, 7S-Cur/7S-150-Cur nanocomplexes were formed by the complexation of the ground state molecules of the fluorophore in protein with curcumin [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

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Glycated Soy β-Conglycinin Nanoparticle for Efficient Nanocarrier of Curcumin: Formation Mechanism, Thermal Stability, and Storage Stability

Wang

et al. 2022

Foods

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In this study, soy β-conglycinin (7S) was glycated with dextran of different molecular masses (40, 70, 150, 500 kDa) by the dry-heating method to synthesize soy β-conglycinin-dextran (7S-DEX) conjugates. The curcumin (Cur) loaded nanocomplexes were prepared based on 7S-DEX conjugates by a pH-driven self-assemble strategy to enhance the solubility and thermal stability of curcumin. Results showed that the 7S-150 conjugates (glycated from 7S with dextran (150 kDa)) could remain stable in the pH 3.0–pH 8.0 range and during the heat treatment. The results of fluorescence quenching and FT-IR indicated that glycated 7S were combined with curcumin mainly by hydrogen bonding and hydrophobic interaction, and 7S-150 conjugates had higher binding affinity than natural 7S for curcumin. The loading capacity (μg/mg) and encapsulation efficiency (EE%) of 7S-150-Cur were 16.06 μg/mg and 87.51%, respectively, significantly higher than that of 7S-Cur (12.41 μg/mg, 51.15%). The XRD spectrum showed that curcumin was exhibited in an amorphous state within the 7S-150-Cur nanocomplexes. After heating at 65 °C for 30 min, the curcumin retention of the 7S-150-Cur nanocomplexes was about 1.4 times higher than that of free curcumin. The particle size of 7S-150-Cur nanocomplexes was stable (in the range of 10–100 nm) during the long storage time (21 days).

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Section: Resultssupporting

confidence: 59%

Section: Resultsmentioning

confidence: 99%

Glycated Soy β-Conglycinin Nanoparticle for Efficient Nanocarrier of Curcumin: Formation Mechanism, Thermal Stability, and Storage Stability

Wang

et al. 2022

Foods

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“…Alongside all these milk-derived proteins, plant-based ones such as soy [ 176 , 177 , 178 , 179 , 180 , 181 ], pea [ 182 ], walnut [ 183 ], rice [ 184 ], or zein [ 185 , 186 , 187 , 188 , 189 , 190 ] have also been researched as carriers or in complexes with CCM. Although hydrophobic interactions are widely accepted to play a primary role in the CCM-protein complexation process [ 191 , 192 , 193 , 194 , 195 , 196 , 197 , 198 ], more studies are still required for a better understanding of nano-complexation and the design of new complexes with enhanced stability of curcumin in vitro and in vivo.…”

Section: Curcumin Bioavailability Improvingmentioning

confidence: 99%

Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin

et al. 2022

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Curcumin (CCM) is one of the most frequently explored plant compounds with various biological actions such as antibacterial, antiviral, antifungal, antineoplastic, and antioxidant/anti-inflammatory properties. The laboratory data and clinical trials have demonstrated that the bioavailability and bioactivity of curcumin are influenced by the feature of the curcumin molecular complex types. Curcumin has a high capacity to form molecular complexes with proteins (such as whey proteins, bovine serum albumin, β-lactoglobulin), carbohydrates, lipids, and natural compounds (e.g., resveratrol, piperine, quercetin). These complexes increase the bioactivity and bioavailability of curcumin. The current review provides these derivatization strategies for curcumin in terms of biological and physico-chemical aspects with a strong focus on different type of proteins, characterization methods, and thermodynamic features of protein–curcumin complexes, and with the aim of evaluating the best performances. The current literature review offers, taking into consideration various biological effects of the CCM, a whole approach for CCM-biomolecules interactions such as CCM-proteins, CCM-nanomaterials, and CCM-natural compounds regarding molecular strategies to improve the bioactivity as well as the bioavailability of curcumin in biological systems.

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“…“pH-shifting” is an environmentally friendly and effective method to change the structure of macromolecules ( Fang et al, 2021 ; Li et al, 2022 ). Significantly smaller sizes of LDL were found under alkaline conditions ( Zhou et al, 2016 ), the decrease in particle size leads to an increase in specific surface area and surface energy ( Csiszár et al, 2013 ), which could promote the better adsorption of small molecules.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D3

Wang²,

Wang³

et al. 2022

Current Research in Food Science

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Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism

Cited by 60 publications

References 52 publications

Glycated Soy β-Conglycinin Nanoparticle for Efficient Nanocarrier of Curcumin: Formation Mechanism, Thermal Stability, and Storage Stability

Glycated Soy β-Conglycinin Nanoparticle for Efficient Nanocarrier of Curcumin: Formation Mechanism, Thermal Stability, and Storage Stability

Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin

Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D3

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