Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Food Chem. 2017 Dec 15;237:1163-1171. doi: 10.1016/j.foodchem.2017.05.134. Epub 2017 Jun 1.
Curcumin (Cur) exhibits a range of bioactive properties, but its application is restrained due to its poor water solubility and sensitivity to environmental stresses. In this study, zein-lecithin composite nanoparticles were fabricated by antisolvent co-precipitation technique for delivery of Cur. The result showed that the encapsulation efficiency of Cur was significantly enhanced from 42.03% in zein nanoparticles to 99.83% in zein-lecithin composite nanoparticles. The Cur entrapped in the nanoparticles was in an amorphous state confirmed by differential scanning calorimetry and X-ray diffraction. Fourier transform infrared analysis revealed that hydrogen bonding, electrostatic interaction and hydrophobic attraction were the main interactions among zein, lecithin, and Cur. Compared with single zein and lecithin nanoparticles, zein-lecithin composite nanoparticles significantly improved the stability of Cur against thermal treatment, UV irradiation and high ionic strength. Therefore, zein-lecithin composite nanoparticles could be a potential delivery system for water-insoluble bioactive compounds with enhanced encapsulation efficiency and chemical stability.
姜黄素（Cur）具有多种生物活性，但由于其水溶性差和对环境胁迫敏感，其应用受到限制。本研究采用抗溶剂共沉淀技术制备了玉米醇溶蛋白-卵磷脂复合纳米粒，用于姜黄素的递送。结果表明，姜黄素的包封效率从玉米醇溶蛋白纳米粒中的 42.03%显著提高到了玉米醇溶蛋白-卵磷脂复合纳米粒中的 99.83%。差示扫描量热法和 X 射线衍射证实，包封在纳米粒中的姜黄素处于无定形态。傅里叶变换红外分析表明，玉米醇溶蛋白、卵磷脂和姜黄素之间的主要相互作用是氢键、静电相互作用和疏水吸引。与单一的玉米醇溶蛋白和卵磷脂纳米粒相比，玉米醇溶蛋白-卵磷脂复合纳米粒显著提高了姜黄素对热处理、紫外辐射和高离子强度的稳定性。因此，玉米醇溶蛋白-卵磷脂复合纳米粒可以作为一种潜在的水不溶性生物活性化合物的递送系统，具有增强的包封效率和化学稳定性。
