Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH

Guo, Qing; Bayram, Ipek; Zhang, Wentao; Su, Jiaqi; Shu, Xin; Mao, Like; Gao, Yanxiang

doi:10.1016/j.foodhyd.2020.106214

Cited by 64 publications

(20 citation statements)

References 50 publications

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“…Subsequently, a series of studies on the colloidal delivery systems based on the pH-driven method began to emerge, especially for curcumin encapsulation. The successful preparation of a series of colloidal carrier systems loaded with curcumin enhanced its water solubility and bioavailability, which proved the feasibility of preparing the delivery system with the pH-driven method [ 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 ]. However, the pH-driven method has rarely been applied for the encapsulation of other hydrophobic polyphenols.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Hydrophobic and Low-Soluble Polyphenols into Nanoliposomes by pH-Driven Method: Naringenin and Naringin as Model Compounds

Chen

Gao

et al. 2021

Foods

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Naringenin and naringin are a class of hydrophobic polyphenol compounds and both have several biological activities containing antioxidant, anti-inflammatory and anti-tumor properties. Nevertheless, they have low water solubility and bioavailability, which limits their biological activity. In this study, an easy pH-driven method was applied to load naringenin or naringin into nanoliposomes based on the gradual reduction in their water solubility after the pH changed to acidity. Thus, the naringenin or naringin can be embedded into the hydrophobic region within nanoliposomes from the aqueous phase. A series of naringenin/naringin-loaded nanoliposomes with different pH values, lecithin contents and feeding naringenin/naringin concentrations were prepared by microfluidization and a pH-driven method. The naringin-loaded nanoliposome contained some free naringin due to its higher water solubility at lower pH values and had a relatively low encapsulation efficiency. However, the naringenin-loaded nanoliposomes were predominantly nanometric (44.95–104.4 nm), negatively charged (−14.1 to −19.3 mV) and exhibited relatively high encapsulation efficiency (EE = 95.34% for 0.75 mg/mL naringenin within 1% w/v lecithin). Additionally, the naringenin-loaded nanoliposomes still maintained good stability during 31 days of storage at 4 °C. This study may help to develop novel food-grade colloidal delivery systems and apply them to introducing naringenin or other lipophilic polyphenols into foods, supplements or drugs.

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Section: Introductionmentioning

confidence: 99%

Encapsulation of Hydrophobic and Low-Soluble Polyphenols into Nanoliposomes by pH-Driven Method: Naringenin and Naringin as Model Compounds

Chen

Gao

et al. 2021

Foods

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“…In the FT-IR spectrum (Figure F), HQP showed some peaks at 3288, 2936, and 1584 cm –1 , which corresponded to the −OH, C–H, and C–N/N–H stretching vibrations, respectively . The spectrum of Que had some characteristic peaks at 1660, 1600, and 1240 cm –1 .…”

Section: Resultsmentioning

confidence: 97%

Hydrolytic Quinoa Protein and Cationic Lotus Root Starch-Based Micelles for Co-Delivery of Quercetin and Epigallo-catechin 3-Gallate in Ulcerative Colitis Treatment

Liu

Chen

et al. 2022

J. Agric. Food Chem.

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The accumulation and sustained release of drugs in the colonic inflammatory region are the favorable strategy for treating ulcerative colitis (UC). In this study, we developed a synergistic anti-inflammatory drug (quercetin/EGCG)-loaded micelle using hydrolytic quinoa protein (HQP) and cationic lotus root starch (CLRS) by a layer-by-layer assembly method. The encapsulation efficiency of quercetin and EGCG in the Que-HQP-EGCG-CLRS micelles reached 91.5 and 89.4%, respectively. This composite micelle exhibited a core−shell structure, where Que-HQP-EGCG was the core and CLRS was the coating shell. Moreover, the in vitro experiments indicated that these micelles can make Que/EGCG pass through gastric environments stably and delay their release in the intestine. Animal experiments further confirmed that the Que-HQP-EGCG-CLRS micelles can efficiently accumulate in the colonic inflammatory region and enable sustained release of drugs (more than 24 h), thus notably alleviating the symptoms of UC. These results suggested that Que-HQP-EGCG-CLRS micelles have good gastric stability, colonic inflammatoryaccumulated effect, and sustained drug release ability, which are a promising co-delivery system for UC treatment.

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“…These results are consistent with the previous report that ultrafiltration led to increased protein content and decreased fat content in corn germ protein (Hojilla‐Evangelista, 2014). Tea saponin is a plant‐derived biosurfactant; its presence will affect the functional properties of proteins due to hydrogen bonding and electrostatic attraction (Guo et al., 2021). Therefore, it was necessary to remove as much tea saponin as possible.…”

Section: Resultsmentioning

confidence: 99%

“…Notably, TSC contains about 15% saponins. Tea saponin is a natural biosurfactant that not only tastes bitter, but its presence also affects the functional properties of proteins due to hydrogen bonding and electrostatic attraction (Guo et al., 2021). Therefore, it is necessary to remove as much tea saponin as possible before extracting the protein.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, functional, and digestive characteristics of tea seed cake protein obtained by ultrafiltration

Liang

Xiao

Zhang

et al. 2022

Journal of Food Science

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To make full use of tea seed cake protein (TSCP), this study investigated the physicochemical and functional properties of TSCP, including the TSCP extract and three ultrafiltration fractions TSCP-1 (Mw > 10 kDa), TSCP-2 (3.5 kDa < Mw < 10 kDa), and TSCP-3 (Mw < 3.5 kDa). After ultrafiltration, the content, thermal stability, and surface hydrophobicity of TSCP were increased, and the molecular weight distribution and structure of TSCP showed significant differences. In terms of functionality, each fraction showed its advantages. Specifically, compared with the others, TSCP had better solubility and foaming properties, and TSCP-1 had significantly higher oil absorption capacity, and TSCP-2 had better water absorption capacity and emulsifying properties, and TSCP-3 can flow more easily (p < 0.05). In terms of nutritional value, the content of essential amino acids in all samples was sufficient. The degree of hydrolysis of TSCP was highest (80.98 ± 1.50%), and ultrafiltration decreased digestibility. These results indicated that ultrafiltration effectively improved the structure and functional properties of TSCP, and the obtained fractions can be applied to different scenarios.Practical Application: Tea seed cakes are rich in protein and usually regarded as byproducts during oil processing. Because of its good functional properties, tea seed cake proteins obtained by ultrafiltration have the potential to be used as ingredients for food.

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Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH

Cited by 64 publications

References 50 publications

Encapsulation of Hydrophobic and Low-Soluble Polyphenols into Nanoliposomes by pH-Driven Method: Naringenin and Naringin as Model Compounds

Encapsulation of Hydrophobic and Low-Soluble Polyphenols into Nanoliposomes by pH-Driven Method: Naringenin and Naringin as Model Compounds

Hydrolytic Quinoa Protein and Cationic Lotus Root Starch-Based Micelles for Co-Delivery of Quercetin and Epigallo-catechin 3-Gallate in Ulcerative Colitis Treatment

Physicochemical, functional, and digestive characteristics of tea seed cake protein obtained by ultrafiltration

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