Preparation and characterization of novel composite nanoparticles using zein and hyaluronic acid for efficient delivery of naringenin

Ye, Genyang; Wu, Tianlong; Li, Zhaohua; Teng, Manlin; Ma, Lijie; Qin, Mengdi; Zhao, Peixu; Fu, Qiang

doi:10.1016/j.foodchem.2023.135890

Cited by 18 publications

(6 citation statements)

References 39 publications

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“…Zein also exhibited characteristic peaks at 2911.1 cm −1 (C–H vibration) and in the 1450–1600 cm −1 range (amide I and amide II vibrations). After forming core–shell nanoparticles, these amide bands shifted to 1645.0 cm −1 and 1516.3 cm −1 , indicating hydrophobic and electrostatic interactions between zein and CSA, as reported in previous studies by Ye et al [ 28 ].…”

Section: Resultssupporting

confidence: 83%

Design and Characterization of a Novel Core–Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin

Lin,

Zhan,

Qin

et al. 2024

Foods

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Curcumin is a naturally occurring hydrophobic polyphenolic compound with a rapid metabolism, poor absorption, and low stability, which severely limits its bioavailability. Here, we employed a starch–protein-based nanoparticle approach to improve the curcumin bioavailability. This study focused on synthesizing nanoparticles with a zein “core” and a carboxymethylated short-chain amylose (CSA) “shell” through anti-solvent precipitation for delivering curcumin. The zein@CSA core–shell nanoparticles were extensively characterized for physicochemical properties, structural integrity, ionic stability, in vitro digestibility, and antioxidant activity. Fourier-transform infrared (FTIR) spectroscopy indicates nanoparticle formation through hydrogen-bonding, hydrophobic, and electrostatic interactions between zein and CSA. Zein@CSA core–shell nanoparticles exhibited enhanced stability in NaCl solution. At a zein-to-CSA ratio of 1:1.25, only 15.7% curcumin was released after 90 min of gastric digestion, and 66% was released in the intestine after 240 min, demonstrating a notable sustained release effect. Furthermore, these nanoparticles increased the scavenging capacity of the 1,1-diphenyl-2-picrylhydrazyl (DPPH•) free radical compared to those composed solely of zein and were essentially nontoxic to Caco-2 cells. This research offers valuable insights into curcumin encapsulation and delivery using zein@CSA core–shell nanoparticles.

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Section: Resultssupporting

confidence: 83%

Design and Characterization of a Novel Core–Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin

Lin,

Zhan,

Qin

et al. 2024

Foods

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“…It is reported that the absorption of hydrophobic active compounds mainly occurs in the intestine. Naringin released from the nano-micelles was transferred to the bile salt mixed micelles, and the percentage of naringin content in the micellar phase was considered bioavailability ( Ye et al, 2023 ). As shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Wheat gliadin hydrolysates based nano-micelles for hydrophobic naringin: Structure characterization, interaction, and in vivo digestion

Wang,

Cheng,

Meng

et al. 2024

Food Chemistry: X

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“…In previous experiments, appropriately proportioned shell thickness could construct relatively compact NPs. To our advantage, after achieving the NPs morphology, the NPs exhibited superior physicochemical properties [33]. In this experiment, to construct relatively stable, blank-loaded, zein-SPI NPs at a suitable ratio, SPI was used as a stabilizer wrapped around the periphery of hydrophobic zein NPs.…”

Section: Co-assembled Zein-spi Complex Npsmentioning

confidence: 99%

Co-Encapsulation of Curcumin and Diosmetin in Nanoparticles Formed by Plant-Food-Protein Interaction Using a pH-Driven Method

Shan

et al. 2023

Foods

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In this work, a pH-driven method was used to prepare zein–soy protein isolate (SPI) composite nanoparticles (NPs). The mass ratio of SPI to zein influenced the Z-average size (Z-ave). Once the zeta potential stabilized, SPI was completely coated on the periphery of the zein NPs. The optimal mass ratio of zein:SPI was found to be 2:3. After determining the structure using TEM, curcumin (Cur) and/or diosmetin (Dio) were loaded into zein–SPI NPs for co-encapsulation or individual delivery. The co-encapsulation of Cur and Dio altered their protein conformations, and both Cur and Dio transformed from a crystalline structure to an amorphous form. The protein conformation change increased the number of binding sites between Dio and zein NPs. As a result, the encapsulation efficiency (EE%) of Dio improved from 43.07% to 73.41%, and thereby increased the loading efficiency (LE%) of zein-SPI NPs to 16.54%. Compared to Dio-loaded zein–SPI NPs, Cur/Dio-loaded zein–SPI NPs improved the storage stability of Dio from 61.96% to 82.41% within four weeks. The extended release of bioactive substances in the intestine during simulated gastrointestinal digestion improved the bioavailability. When exposed to a concentration of 0–800 µg/mL blank-loaded zein–SPI NPs, the viability of HepG2 and LO-2 cells was more than 90%, as shown in MTT assay tests. The zein–SPI NPs are non-toxic, biocompatible, and have potential applications in the food industry.

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Preparation and characterization of novel composite nanoparticles using zein and hyaluronic acid for efficient delivery of naringenin

Cited by 18 publications

References 39 publications

Design and Characterization of a Novel Core–Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin

Design and Characterization of a Novel Core–Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin

Wheat gliadin hydrolysates based nano-micelles for hydrophobic naringin: Structure characterization, interaction, and in vivo digestion

Co-Encapsulation of Curcumin and Diosmetin in Nanoparticles Formed by Plant-Food-Protein Interaction Using a pH-Driven Method

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