Core-Shell Soy Protein-Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin
| Autor: | Chuan-He Tang, Fei-Ping Chen, Shiyi Ou |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Curcumin Hot Temperature Drug Compounding Nanoparticle 03 medical and health sciences 0404 agricultural biotechnology Polysaccharides Organic chemistry Thermal stability Particle Size Soy protein chemistry.chemical_classification Drug Carriers 030109 nutrition & dietetics Chemistry 04 agricultural and veterinary sciences General Chemistry Polymer Hydrogen-Ion Concentration 040401 food science Controlled release Chemical engineering Delayed-Action Preparations Soybean Proteins Nanoparticles Particle size General Agricultural and Biological Sciences Drug carrier Dispersion (chemistry) |
| Zdroj: | Journal of agricultural and food chemistry. 64(24) |
| ISSN: | 1520-5118 |
| Popis: | Using soy protein isolate (SPI) and soy-soluble polysaccharides (SSPS) as polymer matrixes, this study reported a novel process to fabricate unique core-shell complex (nano)particles to perform as carriers for curcumin (a typical poorly soluble bioactive). In the process, curcumin-SPI nanocomplexes were first formed at pH 7.0 and then coated by SSPS. At this pH, the core-shell complex was formed in a way the SPI nanoparticles might be incorporated into the interior of SSPS molecules without distinctly affecting the size and morphology of particles. The core-shell structure was distinctly changed by adjusting pH from 7.0 to 4.0. At pH 4.0, SSPS was strongly bound to the surface of highly aggregated SPI nanoparticles, and as a consequence, much larger complexes were formed. The bioaccessibility of curcumin in the SPI-curcumin complexes was unaffected by the SSPS coating. However, the core-shell complex formation greatly improved the thermal stability and controlled release properties of encapsulated curcumin. The improvement was much better at pH 4.0 than that at pH 7.0. All of the freeze-dried core-shell complex preparations exhibited good redispersion behavior. The findings provide a simple approach to fabricate food-grade delivery systems for improved water dispersion, heat stability, and even controlled release of poorly soluble bioactives. |
| Databáze: | OpenAIRE |
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