Novel Soy β-Conglycinin Core–Shell Nanoparticles As Outstanding Ecofriendly Nanocarriers for Curcumin

Abstract

The development of high-performance nanocarriers for nutraceuticals or drugs has become one of the topical research subjects in the functional food fields. In this work, we for the first time propose a novel and ecofriendly process to obtain a kind of nanostructured soy β-conglycinin (β-CG; a major soy storage globulin) as outstanding nanocarriers for poorly soluble bioactives (e.g., curcumin), by a urea-assisted disassembly and reassembly strategy. At urea concentrations > 4 M, the structure of β-CG gradually dissociated into its separate subunits (α, α′, and β) and even denatured (depending on the type of subunits); after dialysis to remove urea, the dissociated subunits would reassemble into a kind of core−shell nanostructured particles, in which aggregated β-subunits acted as the core while the shell layer was mainly composed of αand α′-subunits. The core−shell nanoparticles were favorably formed at protein concentrations of 1.0−2.0 wt %. Curcumin crystals were directly introduced into the β-CG solution at high urea concentrations (e.g., 8 M) and would preferentially interact with the denatured β-subunits. As a consequence, almost all of the curcumin molecules were encapsulated in the core part of the reassembled core− shell nanoparticles. The loading amount of curcumin in these nanoparticles could reach 18 g of curcumin per 100 g of protein, which far exceeds those reported previously. The encapsulated curcumin exhibited a high water solubility, extraordinary thermal stability, and improved bioaccessibility, as well as a sustained release behavior. The findings provide a novel strategy to fabricate a kind of high-encapsulation-performance, organic solvent-free, and biocompatible nanocarrier for hydrophobic nutraceuticals and drugs.

Curcumin nanoformulations for antimicrobial and wound healing purposes

“…Similarly, these nanoformulation‐based delivery systems, such as liposomes, nanoparticles, polymeric micelles, phospholipid complexes, cyclodextrin complexes, nano‐disks, nanofibers, solid lipids and microemulsions have equally been used to improve curcumin water solubility and reduce the risk of systemic adverse effects of curcumin (Bisht et al, 2007; Kesharwani et al, 2020; Krausz et al, 2015; J. Liu, Chen, et al, 2013; W. Liu, Zhai, et al, 2016; Naksuriya et al, 2014; Shakeri & Sahebkar, 2016; J. Sharifi‐Rad, El Rayess, et al, 2020). Moreover, nanoformulation may exhibit improved thermal stability (L. L. Liu, Liu, Li, Zhang, & Tang, 2019).…”

Nanonutraceuticals: The New Frontier of Supplementary Food

“…The bioaccessibility of curcumin was found to be around 40% (while that of free curcumin was found to be around 20%). β-conglycinin nanostructures represent promising biocompatible delivery systems for hydrophobic compounds [69].…”

Biopolymer-Based Nanotechnology Approaches To Deliver Bioactive Compounds for Food Applications: A Perspective on the Past, Present, and Future

“…30 However, the desolvated SPI nanoparticles must be chemically cross-linked to stabilize the nanostructure after removal of the anti-solvent, which may pose potential cytotoxicity of the final product. Diverse bioactive compounds have been encapsulated into SPI nanoparticles, including curcumin, 30,31 β-carotene, 32 vitamins, 33 and linoleic acid. 34 Recent studies have explored the potential of SPI and other protein nanostructures as a stabilizer to prepare Pickering emulsions.…”

“…However, the desolvated SPI nanoparticles must be chemically cross-linked to stabilize the nanostructure after removal of the anti-solvent, which may pose potential cytotoxicity of the final product. Diverse bioactive compounds have been encapsulated into SPI nanoparticles, including curcumin, , β-carotene, vitamins, and linoleic acid . Recent studies have explored the potential of SPI and other protein nanostructures as a stabilizer to prepare Pickering emulsions. − If protein nanostructures are preloaded with bioactive compounds prior to being used as the stabilizer to prepare Pickering emulsions, these systems may serve as a delivery vehicle in a variety of lipid-based food products, such as low-fat yogurt.…”