2015
DOI: 10.1016/j.foodhyd.2015.05.012
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Assembly of kafirin/carboxymethyl chitosan nanoparticles to enhance the cellular uptake of curcumin

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Cited by 197 publications
(72 citation statements)
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“…The turbidity of kafirin solution was about 88% (Fig. a), due to that the protein is hydrophobic in nature and susceptible to coagulation (Xiao et al ., ). Mean diameter of kafirin particles was 189 nm (Fig.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…The turbidity of kafirin solution was about 88% (Fig. a), due to that the protein is hydrophobic in nature and susceptible to coagulation (Xiao et al ., ). Mean diameter of kafirin particles was 189 nm (Fig.…”
Section: Resultsmentioning
confidence: 99%
“…In the fabrication of prolamin nanoparticles, an aqueous solution of hydrophilic biopolymers is generally used as anti‐solvent phase (Davidov‐Pardo et al ., ; Xiao et al ., ). Carboxymethyl‐chitosan improved encapsulation efficiency and photo‐stability of curcumin in kafirin particles (Xiao et al ., ).…”
Section: Introductionmentioning
confidence: 99%
“…Curcumin was complexed into chitosan-zein particulates, improved thermal and UV stability 431 and anti-oxidative scavenging capacity was retained . Similarly, when 432 curcumin was complexed in a carboxymethyl chitosan-kafirin (a prolamin protein from 433 sorghum) particulates, it again improved UV stability and improved cellular uptake in Caco-2 434 (Xiao, Nian, & Huang, 2015). EGCG is an abundant polyphenol from green tea and a potent 435 antioxidant; it had a burst release profile and retained cytotoxicity against cancer cell lines in 436 vitro when complexed in a chitosan-caseinophosphopeptide particulate (Hu, Xie, Zhang, & 437 Zeng, 2014).…”
Section: ) 391mentioning
confidence: 99%
“…Antioxidants, probiotics, polyunsaturated fatty acids, and proteins are common bioactives that can be added to food to improve nutritional value, to prevent diseases and to improve overall health [212]. Nanodelivery of these components may improve their stability [213,214], solubility [215,216], functionality [217,218], cellular uptake [219][220][221], and bioavailability [222][223][224] and may also provide controlled release [225][226][227] for better efficacy of the bioactive.…”
Section: Food Applicationsmentioning
confidence: 99%