Encapsulation in lysozyme/A. Sphaerocephala Krasch polysaccharide nanoparticles increases stability and bioefficacy of curcumin
| Autor: | Mengfan Jia, Xingbin Yang, Jianrui Qi, Anqi Xie, Hang Xiao, Daoyuan Ren |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Curcumin Bioavailability Lysozyme Medicine (miscellaneous) Nanoparticle 02 engineering and technology Polysaccharide 03 medical and health sciences chemistry.chemical_compound In vivo TX341-641 Viability assay chemistry.chemical_classification Nutrition and Dietetics Nutrition. Foods and food supply 021001 nanoscience & nanotechnology A. sphaerocephala Krasch polysaccharide 030104 developmental biology chemistry Biochemistry Cancer cell Nanoparticles 0210 nano-technology Stability Food Science |
| Zdroj: | Journal of Functional Foods, Vol 38, Iss, Pp 100-109 (2017) |
| ISSN: | 1756-4646 |
| Popis: | A facile approach to fabricate nanoparticles (NPs) via self-assembly of lysozyme (Ly) and purified Artemisia sphaerocephala Krasch seed polysaccharide (ASKP-3) was developed for the first time to encapsulate and protect curcumin. The nanoparticle size and morphology were characterized. The results showed that Ly/ASKP-3 NPs were spherical with narrow particle size distribution. Curcumin-loaded NPs greatly increased curcumin stability in phosphate buffer at physiological pH. The cancer cell viability assay indicated that encapsulated curcumin exhibited higher antitumor potential than free curcumin. Curcumin-loaded NPs was effectively endocytosed by HepG2 cells, resulting in enhanced apoptosis in cancer cells as compared to free curcumin. Furthermore, the curcumin-loaded NPs significantly increased the serum level of curcumin in mice after oral administration. Overall, our results demonstrated that nanosized proteins/polysaccharides complex could be used to protect labile lipophilic compounds such as curcumin to enhance their bioavailability in vivo , supporting potential application of curcumin-loaded proteins/polysaccharides complex in functional foods. |
| Databáze: | OpenAIRE |
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