Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles

Zou, Liqiang; Zheng, Bingjing; Zhang, Ruojie; Zhang, Zipei; Liu, Wei; Liu, Chengmei; Xiao, Hang; McClements, David Julian

doi:10.1016/j.foodres.2015.12.035

Cited by 175 publications

(78 citation statements)

References 37 publications

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“…The amide I band was associated with the C = O stretching and amide II absorption peak was due to bond C–N–H in-plane bending, the C–N and C-C stretching [33]. Both C = O and N-H bonds were involved in the hydrogen bonding between different elements contributing to the secondary structure of zein [7]. Compared with the spectrum of zein, the bands of amide I and amide II groups were shifted from 1661 and 1517 cm −1 to 1660 and 1531 cm −1 , 1660 and 1533 cm −1 , 1659 and 1534 cm −1 , and 1659 and 1535 cm −1 in the spectra of zein and lecithin composite colloidal nanoparticles at the ratios of 10:1, 5:1, 3:1, and 2:1, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Because of the difference in soluble characteristics, zein can be easily converted into spherical colloidal nanoparticles by the antisolvent precipitation method, which makes it to be an ideal delivery system for drugs and micronutrients in food, pharmaceutical and biotechnological products [3–4]. Based on this property, zein has been widely used to fabricate colloidal delivery systems for encapsulation of nutraceuticals and functional ingredients such as lutein [5], curcumin [5–7] and quercetin [8]. …”

Section: Introductionmentioning

confidence: 99%

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The Interaction between Zein and Lecithin in Ethanol-Water Solution and Characterization of Zein–Lecithin Composite Colloidal Nanoparticles

Dai¹,

Sun²,

Wang³

et al. 2016

PLoS ONE

109

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Lecithin, a naturally small molecular surfactant, which is widely used in the food industry, can delay aging, enhance memory, prevent and treat diabetes. The interaction between zein and soy lecithin with different mass ratios (20:1, 10:1, 5:1, 3:1, 2:1, 1:1 and 1:2) in ethanol-water solution and characterisation of zein and lecithin composite colloidal nanoparticles prepared by antisolvent co-precipitation method were investigated. The mean size of zein-lecithin composite colloidal nanoparticles was firstly increased with the rise of lecithin concentration and then siginificantly decreased. The nanoparticles at the zein to lecithin mass ratio of 5:1 had the largest particle size (263 nm), indicating that zein and lecithin formed composite colloidal nanoparticles, which might aggregate due to the enhanced interaction at a higher proportion of lecithin. Continuing to increase lecithin concentration, the zein-lecithin nanoparticles possibly formed a reverse micelle-like or a vesicle-like structure with zein in the core, which prevented the formation of nanoparticle aggregates and decreased the size of composite nanoparticles. The presence of lecithin significantly reduced the ζ-potential of zein-lecithin composite colloidal nanoparticles. The interaction between zein and lecithin enhanced the intensity of the fluorescence emission of zein in ethanol-water solution. The secondary structure of zein was also changed by the addition of lecithin. Differential scanning calorimetry thermograms revealed that the thermal stability of zein-lecithin nanoparticles was enhanced with the rise of lecithin level. The composite nanoparticles were relatively stable to elevated ionic strengths. Possible interaction mechanism between zein and lecithin was proposed. These findings would help further understand the theory of the interaction between the alcohol soluble protein and the natural small molecular surfactant. The composite colloidal nanoparticles formed in this study can broaden the application of zein and be suitable for incorporating water-insoluble bioactive components in functional food and beverage products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Interaction between Zein and Lecithin in Ethanol-Water Solution and Characterization of Zein–Lecithin Composite Colloidal Nanoparticles

Dai¹,

Sun²,

Wang³

et al. 2016

PLoS ONE

109

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“…Despite its potential health benefits, curcumin has found limited use as a pharmacological or nutraceutical agent, which can be partly attributed to its low water solubility, chemical instability, and poor oral bioavailability (Anand, Kunnumakkara, Newman, & Aggarwal, 2007). Recently, there has been interest in using zein nanoparticles to encapsulate curcumin to increase its water dispersibility, chemical stability, and bioavailability (Gomez-Estaca, Balaguer, Gavara, & Hernandez-Munoz, 2012;Liu, Wei, Wang, Hu, & Jiang, 2016;Patel, Hu, Tiwari, & Velikov, 2010a;Zou et al, 2016a;Zou et al, 2016b). More than 50% of the amino acids in zein are hydrophobic, which makes it one of the few natural proteins that can be readily solubilized in aqueous ethanol solutions (60-90%) but not in water (Dong, Padua, & Wang, 2013;Zhang, Luo, & Wang, 2011).…”

Section: Introductionmentioning

confidence: 99%

Enhancement of curcumin water dispersibility and antioxidant activity using core–shell protein–polysaccharide nanoparticles

Huang

Gong

et al. 2016

Food Research International

Self Cite

186

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Curcumin has strong antioxidant activity, but poor water-solubility and chemical stability, which limits its utilization as a nutraceutical in many applications. Previously, we developed a core-shell (zein-pectin) nanoparticle delivery system with high curcumin loading efficiency, high particle yield, and good water dispersibility. However, this system was unstable to aggregation around neutral pH and moderate ionic strengths due to weakening of electrostatic repulsion between nanoparticles. In the current study, we used a combination of alginate (high charge density) and pectin (low charge density) to form the shell around zein nanoparticles. Replacement of 30% of pectin with alginate greatly improved aggregation stability at pH 5 to 7 and at high ionic strengths (2000mM NaCl). Curcumin encapsulated within these core-shell nanoparticles exhibited higher antioxidant and radical scavenging activities than curcumin solubilized in ethanol solutions as determined by Fe (III) reducing power, 1, 1-Diphenyl-2-picrylhydrazyl free radical (DPPH·), and 2, 2'-azinobis-(3-ethylbenzothiazoline)-6-sulfonic acid radical cation (ABTS·) scavenging analysis. These core-shell nanoparticles may be useful for incorporating chemically unstable hydrophobic nutraceuticals such as curcumin into functional foods, dietary supplements, and pharmaceuticals.

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“…The model introduced by Oomen et al. () was used as starting point with some modifications (Minekus et al., ; Pinheiro, Coimbra, & Vicente, ; Zou et al., ; Zou et al., , ).…”

Section: Methodsmentioning

confidence: 99%

Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions

Cuomo

Perugini

Marconi

et al. 2019

Journal of Food Science

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The potential of heterogeneous systems like oil‐in‐water (O/W) nanoemulsions is exploited as an oral delivery system for curcumin, a natural lipophilic compound with numerous health benefits. Two types of O/W nanoemulsions, one stabilized by sodium caseinate (Cas‐O/W), a surface‐active and emulsifying protein, and the other stabilized by a blend of caseinate and Tween 20 (Mix‐O/W), were loaded with the bioactive compound and tested through a simulated gastrointestinal digestion process to evaluate their effects on delivering of curcumin. It was first demonstrated that the amount of curcumin solubilized through Mix‐O/W nanoemulsion was higher than that in Cas‐O/W nanoemulsion. Cas‐O/W nanoemulsions, indeed, at their best, solubilized about 55 µg/mL of curcumin while Mix‐O/W nanoemulsions reached a curcumin concentration around 180 µg/mL. Furthermore, for both the systems an increase of curcumin loading capacity was recorded with the rise of incubation temperature. Finally, after the in vitro simulated digestion process, the potential curcumin bioavailability was evaluated and the data suggested that Mix‐O/W nanoemulsions provided more than twice the amount of curcumin compared to Cas‐O/W nanoemulsions. On balance, the outcomes of this investigation demonstrated that the mixed emulsifier system offered a higher amount of lipophilic compound with a low fat intake compared to nanoemulsions stabilized by sodium caseinate. Practical Application The outcomes of this study allow the recognition of the protein/surfactant‐stabilized nanoemulsions as a suitable solution to deliver curcumin. The nanoemulsions proposed here provide a high intake of curcumin, a lipophilic compound, with low fat content. The use of such delivery systems helps to overcome limits in oral bioavailability related with the scarce solubility of some compounds in food preparations and beverages.

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Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles

Cited by 175 publications

References 37 publications

The Interaction between Zein and Lecithin in Ethanol-Water Solution and Characterization of Zein–Lecithin Composite Colloidal Nanoparticles

The Interaction between Zein and Lecithin in Ethanol-Water Solution and Characterization of Zein–Lecithin Composite Colloidal Nanoparticles

Enhancement of curcumin water dispersibility and antioxidant activity using core–shell protein–polysaccharide nanoparticles

Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions

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