Biocompatible Polyelectrolyte Complex Nanoparticles from Lactoferrin and Pectin as Potential Vehicles for Antioxidative Curcumin

Abstract

Polyelectrolyte complex nanoparticles (PEC NPs) were fabricated via electrostatic interactions between positively charged heat-denatured lactoferrin (LF) particles and negatively charged pectin. The obtained PEC NPs were then utilized as curcumin carriers. PEC NPs were prepared by mixing 1.0 mg/mL solutions of heat-denatured LF and pectin at a mass ratio of 1:1 (w/w) in the absence of NaCl at pH 4.50. PEC NPs that were prepared under optimized conditions were spherical in shape with a particle size of ∼208 nm and zeta potential of ∼-32 mV. Hydrophobic curcumin was successfully encapsulated into LF/pectin PEC NPs with high encapsulation efficiency (∼85.3%) and loading content (∼13.4%). The in vitro controlled release and prominent antioxidant activities of curcumin from LF/pectin PEC NPs were observed. The present work provides a facile and fast method to synthesize nanoscale food-grade delivery systems for the improved water solubility, controlled release, and antioxidant activity of hydrophobic curcumin.

Lactoferrin, a unique molecule with diverse therapeutical and nanotechnological applications

“…They were mixed at mass ration (1:1) and concentration 1 mg/mL at pH 4.5. Curcumin was then encapsulated into this nanocomplex platform probably via binding to the hydrophobic pouches located in the denatured protein and they were stabilized by hydrogen bond and vander Waals interactions [ 101 ]. Prepared nanocomplex encapsulating curcumin demonstrated particle size in the range of 208 nm with EE% of about 85%.…”

“…The ease of this preparation might suggest their feasibility as a food grade delivery system ( Fig. 5 A) [ 101 ].

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Renewable Polysaccharides Micro/Nanostructures for Food and Cosmetic Applications

“…The use of polysaccharide in the food industry is not only limited as a gelling and thickening agent; recent studies report a potential application of pectin as a nanocarrier for bioactive molecules [ 42 ]. Pectin micro/nanostructures for food industries are obtained through several methodologies such as nanoemulsion in the presence of whey proteins for the encapsulation of essential oils and lipophilic flavors, nanocomplex formation in the presence of sodium caseinate forming a polyelectrolyte complex loading curcumin extract [ 43 ], and through nanohydrogel preparations in the presence of albumin to encapsulate vitamin C [ 44 ]. Recently, pectin expanded its range of possible applications due to its high efficacy in cosmetics industries, in particular, for personal care product formulations, demonstrating an optimal activity as a skin anti-aging agent and as a stabilizer for shampoos and lotions [ 45 ].…”

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

“…Microscopy images of a range of particles formed via associative and segregative interactions of protein–polysaccharide combinations. A) lactoferrin–pea protein isolate coacervates formed at pH 5.4 (scale bar = 200 nm); B) casein–dextran nanoparticles formed through wet heating technique; C) polyelectrolyte complex nanoparticles of lactoferrin–pectin prepared at 1:1 ratio and total biopolymer concentration of 2 mg mL −1 ; D) sodium caseinate–pectin nanocomplexes prepared through controlled acidification; E) lactoferrin–glycosylated casein macropeptide nanohydrogel through controlled temperature‐induced aggregation (scale bar = 50 nm); and F) gelatin–maltodextrin microgels prepared through seggregative phase separation in water‐in‐water emulsions . All panels are reproduced with permission .…”