Entrapping curcumin in the hydrophobic reservoir of rice proteins toward stable antioxidant nanoparticles

Xu, Pengcheng; Qian, Yuxiang; Ren, Wei; Chen, Zhengxing; Wang, Tao

doi:10.1016/j.foodchem.2022.132906

Cited by 33 publications

(28 citation statements)

References 51 publications

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“…Similar results were observed versus other pHs and temperatures [ 101 , 171 , 172 , 180 , 182 , 184 , 191 , 192 , 193 , 196 , 198 ] and the CCM-protein complexes are mainly studied for the 1:1 molar ratio, showing that one binding position is available in each type of protein. However, the mixture of protein-based nano-carriers could be of great potential to deliver more than one bioactive compound simultaneously for drug delivery systems or for functionalized hydrocolloids in the food industry.…”

Section: Curcumin Bioavailability Improvingsupporting

confidence: 83%

“…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%

“…Table 1 also provides some thermodynamic parameters from a selection of more recent and representative studies that employ a wide array of animal- and plant-derived proteins. For example, different types of proteins (see Table 1 ) have been studied in relation to CCM complexation, primarily in binary systems and occasionally in systems with multiple other components [ 101 , 171 , 172 , 180 , 182 , 184 , 191 , 192 , 193 , 196 , 198 ].…”

Section: Curcumin Bioavailability Improvingmentioning

confidence: 99%

“…These results are justified by the significant difference in temperature, K a and

are higher at 308 [ 192 ] than at 298 K [ 182 ]. The binding of curcumin to soy protein is shown as K SV : 0.63 × 10 5 M −1 (at room temperature and pH 12.0) and

: −26.90 kJ⋅mol −1 in [ 180 ] and similarly for the curcumin and rice protein complex, K SV : 2.17 × 10 5 M −1 and

: −30.3 kJ/mol (for 298 K and pH 12.0) are also given in [ 184 ].…”

Section: Curcumin Bioavailability Improvingmentioning

confidence: 99%

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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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Section: Curcumin Bioavailability Improvingsupporting

confidence: 83%

Section: Curcumin Bioavailability Improvingmentioning

confidence: 99%

Section: Curcumin Bioavailability Improvingmentioning

confidence: 99%

“…These results are justified by the significant difference in temperature, K a and

are higher at 308 [ 192 ] than at 298 K [ 182 ]. The binding of curcumin to soy protein is shown as K SV : 0.63 × 10 5 M −1 (at room temperature and pH 12.0) and

: −26.90 kJ⋅mol −1 in [ 180 ] and similarly for the curcumin and rice protein complex, K SV : 2.17 × 10 5 M −1 and

: −30.3 kJ/mol (for 298 K and pH 12.0) are also given in [ 184 ].…”

Section: Curcumin Bioavailability Improvingmentioning

confidence: 99%

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

et al. 2022

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“…In accordance with Xu et al (2022) [ 75 ], 50 µL of OrP was used in triplicate and MAA was added to a final volume of 150 µL. Subsequently, 2850 μL of ABTS •+ solution (ABTS + potassium persulfate) was added.…”

Section: Methodsmentioning

confidence: 99%

Hepatoprotective Effect of Opuntia robusta Fruit Biocomponents in a Rat Model of Thioacetamide-Induced Liver Fibrosis

Pulido-Hornedo

Ventura-Juárez

Guevara‐Lara

et al. 2022

Plants

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Liver fibrosis is a chronic disease associated with oxidative stress that has a great impact on the population mortality. Due to their antioxidant capacity, we evaluated the protective effect of Opuntia robusta fruit (Or) on liver fibrosis. A nutraceutical characterization of Or was performed and a model of fibrosis was induced with thioacetamide (TAA) in Wistar rats. Aminotransferases, reduced glutathione (GSH) and histopathology were evaluated. Or contained 436.5 ± 57 mg of Betacyanins equivalents/L., 793 mg of catechin equivalents (CAE)/100 g for flavonoids, 1118 mg of gallic acid equivalents (GAE)/100 g for total phenols, 141.14 mg/100 g for vitamin C and 429.9 μg/100 g for vitamin E. The antioxidant capacity of Or was: 2.27 mmol of Trolox® equivalents (TE)/L (DPPH), 62.2 ± 5.0 μmol TE/g (ABTS•+), 80.2 ± 11.7 μmol TE/g (FRAP), 247.9 ± 15.6 µmol TE/g (AAPH) and 15.0% of H2O2 elimination. An increase (p < 0.05) of aminotransferases and a decrease (p < 0.05) of hepatic GSH was observed in the TAA group compared to the control and the concomitant groups. Histopathology showed changes in the normal architecture of the liver treated with TAA compared to the concomitant treatments. Or contains bioactive components with antioxidant capacity, which can reduce fibrotic liver damage.

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Self‐assembled pea vicilin nanoparticles as nanocarriers for improving the antioxidant activity, environmental stability and sustained‐release property of curcumin

Liu,

Wang,

et al. 2023

J Sci Food Agric

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BACKGROUNDThe application of curcumin (Cur) in the food industry is usually limited by its low water solubility and poor stability. This study aimed to fabricate self‐assembled nanoparticles using pea vicilin (7S) through a pH‐shifting method (pH 7–pH 12–pH 7) to develop water‐soluble nanocarriers of Cur.RESULTSIntrinsic fluorescence, far‐UV circular dichroism spectra and transmission electron microscopy analysis demonstrated that the structure of 7S could be unfolded at pH 12.0 and refolded when the pH shifted to 7.0. The assembled 7S–Cur exhibited a high loading ability of 81.63 μg mg−1 for Cur and homogeneous particle distribution. Cur was encapsulated in the 7S hydrophobic nucleus in an amorphous form and combined through hydrophobic interactions and hydrogen bonding, resulting in the static fluorescence quenching of 7S. Compared with free Cur, the retention rates of Cur in 7S–Cur were approximately 1.12 and 1.70 times higher under UV exposure at 365 nm or heating at 75 °C for 120 min, respectively, as well as 7S–Cur showing approximately 1.50 times higher antioxidant activity. During simulated gastrointestinal experiments, 7S–Cur exhibited a better sustained‐release property than free Cur.CONCLUSIONThe self‐assembled 7S nanocarriers prepared using a pH‐shifting method effectively improved the antioxidant activity, environmental stability and sustained‐release property of Cur. Therefore, 7S isolated from pea protein could be used as potential nanocarriers for Cur. © 2023 Society of Chemical Industry.

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Entrapping curcumin in the hydrophobic reservoir of rice proteins toward stable antioxidant nanoparticles

Cited by 33 publications

References 51 publications

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

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

Hepatoprotective Effect of Opuntia robusta Fruit Biocomponents in a Rat Model of Thioacetamide-Induced Liver Fibrosis

Self‐assembled pea vicilin nanoparticles as nanocarriers for improving the antioxidant activity, environmental stability and sustained‐release property of curcumin

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