Fan Yuting, Yi Jiang, Zhang Yuzhu, Yokoyama Wallace
College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
Food Chem. 2018 Jan 15;239:1210-1218. doi: 10.1016/j.foodchem.2017.07.075. Epub 2017 Jul 18.
Bovine serum albumin (BSA)-dextran conjugate was prepared with glycation. Self-assembly nanoparticles were synthesized with a green, and facile approach. The effects of dry-heating time on the fabrication and characteristics of BSA-dextran conjugate nanoparticles were examined. Stable nanoparticles (<200nm) were formed after only 6h dry-heating because enough dextran was grafted onto the BSA to provide significant steric hindrance. Particle size decreased with the increase of dry-heating time and the lowest particle size (51.2nm) was obtained after 24h dry-heating. The nanoparticles were stable in a wide pH range (pH 2.0-7.0). The particle size of nanoparticles increased to 115nm after curcumin incorporation and was stable even after one-month storage. TEM results demonstrated that curcumin-loaded nanoparticles displayed a spherical structure and were homogeneously dispersed. Curcumin in BSA-dextran nanoparticle showed better stability, compared to free curcumin. In addition, BSA-dextran nanoparticles can improve the cellular antioxidant activity of curcumin in Caco-2 cells.
通过糖基化反应制备了牛血清白蛋白（BSA）-葡聚糖共轭物。采用绿色且简便的方法合成了自组装纳米颗粒。研究了干热时间对BSA-葡聚糖共轭纳米颗粒的制备及特性的影响。仅经过6小时干热就形成了稳定的纳米颗粒（<200nm），因为有足够的葡聚糖接枝到BSA上以提供显著的空间位阻。粒径随着干热时间的增加而减小，在干热24小时后获得了最低粒径（51.2nm）。纳米颗粒在较宽的pH范围（pH 2.0 - 7.0）内稳定。姜黄素掺入后纳米颗粒的粒径增加到115nm，甚至在储存一个月后仍保持稳定。透射电子显微镜（TEM）结果表明，负载姜黄素的纳米颗粒呈现球形结构且均匀分散。与游离姜黄素相比，BSA-葡聚糖纳米颗粒中的姜黄素表现出更好的稳定性。此外，BSA-葡聚糖纳米颗粒可以提高姜黄素在Caco-2细胞中的细胞抗氧化活性。
