National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
Food Chem. 2021 Jan 30;336:127669. doi: 10.1016/j.foodchem.2020.127669. Epub 2020 Jul 29.
Curcumin was recently attracted great interest owing to its multiple bioactivities; however, the use of curcumin was hindered by its poor solubility and stability. In this study, curcumin-nisin-soy soluble polysaccharide nanoparticles (Cur-Nisin-SSPS-NPs, size = 118.76 nm) have been successfully elaborated to improve the application of curcumin. The formation of Cur-Nisin-SSPS-NPs was mediated by amphiphilic and positively charged nisin: SSPS encapsulated nisin, which was mainly driven by electrostatic attraction. And nisin-SSPS complex encapsulated curcumin mainly through hydrophobic interactions between nisin and curcumin. The encapsulation efficiency of curcumin (91.66%) in this novel nanocarriers was significantly higher than that in nanoparticles prepared by a single SSPS (31.82%) or nisin (41.69%), most likely because more hydrophobic regions of nisin were exposed after interacting with SSPS through electrostatic interaction. Consequently, this facile and green nanocarriers improved the solubility/dispersibility and stability of curcumin and nisin, as well as endowed SSPS-based nanoparticles with antioxidant and antimicrobial activities.
姜黄素因其多种生物活性而引起了人们的极大兴趣；然而，由于其溶解度和稳定性差，限制了其应用。本研究成功研制了姜黄素-乳链菌肽-大豆可溶多糖纳米粒（Cur-Nisin-SSPS-NPs，粒径为 118.76nm），以改善姜黄素的应用。Cur-Nisin-SSPS-NPs 的形成是通过两亲性和带正电荷的乳链菌肽介导的：SSPS 包封乳链菌肽，主要由静电吸引驱动。乳链菌肽-SSPS 复合物主要通过乳链菌肽和姜黄素之间的疏水相互作用来包封姜黄素。在这种新型纳米载体中，姜黄素的包封效率（91.66%）明显高于单独使用 SSPS（31.82%）或乳链菌肽（41.69%）制备的纳米粒，这很可能是因为乳链菌肽与 SSPS 通过静电相互作用相互作用后，暴露出更多的疏水区。因此，这种简单、绿色的纳米载体提高了姜黄素和乳链菌肽的溶解度/分散性和稳定性，并赋予了基于 SSPS 的纳米粒具有抗氧化和抗菌活性。
