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Development of Nanocomplexes for Curcumin Vehiculization Using Ovalbumin and Sodium Alginate as Building Blocks: Improved Stability, Bioaccessibility, and Antioxidant Activity

文献类型： 外文期刊

作者： Feng, Jin 1 ; Xu, Huiqing 1 ; Zhang, Lixia 1 ; Wang, Hua 2 ; Liu, Songbai 2 ; Liu, Yujiao 3 ; Hou, Wanwei 4 ; Li, Chunyan 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Dept Funct Food & Bioact Cpds, 50 Zhongling St, Nanjing 210014, Jiangsu, Peoples R China

2.Zhejiang Univ, Dept Food Sci & Nutr, Fuli Inst Food Sci, Zhejiang Key Lab Agrofood Proc,Zhejiang R&D Ctr F, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China

3.Qinghai Univ, Acad Agr & Forestry Sci, 251 Ningda Rd, Xining 810016, Qinghai, Peoples R China

4.Qinghai Univ, Acad Agr & Forestry Sci, 251 Ningda Rd, Xinin

关键词： ovalbumin-sodium alginate nanocomplexes; curcumin; simulated gastrointestinal digestion; proteolysis; cellular antioxidant activity

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2019 年 67 卷 1 期

页码：

收录情况： SCI

摘要： Type I (Complex I) and type II nanocomplexes (Complex II) were created in this work for curcumin (Cur) delivery using ovalbumin (OVA, 1.0% w/w) and sodium alginate (ALG, 0.5% w/w) as building blocks. OVA was heated at 90 degrees C for 5 min at pH 7.0 and then coated with ALG at pH 4.2 to produce Complex I; OVA-ALG electrostatic complex was created at pH 4.0, which was treated at 90 degrees C for 5 min thereafter yielding Complex II. Complex I presented an irregular elliptical shape with a diameter of similar to 250 nm, whereas Complex II adopted a defined spherical structure of a smaller size (similar to 200 nm). Complex II did not dissociate at the pH range of 5-7, which was different from Complex I. Cur was loaded into the nonpolar matrix of nanocomplexes through hydrogen bonding and hydrophobic interactions, and Complex II displayed a higher loading capacity than Complex I. Nanocomplexes were resistant to pepsinolysis during simulated gastrointestinal digestion, which enhanced the stability and controlled release of loaded Cur, thereby improving Cur bioaccessibility from similar to 20% (free form) to similar to 60%. Additionally, nanocomplexes contributed to the cellular antioxidant activity (CAA) of Cur by promoting its cellular uptake. The CAA of Cur was also better preserved in nanocomplexes especially in Complex II after digestion owing to the increased stability and bioaccessibility. Results from this work highlighted the effect of nanocomplex encapsulation on the performance of Cur and revealed the critical role of preparation method in the physicochemical attributes of nanocomplexes.

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