National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
Food Chem. 2021 Sep 1;355:129635. doi: 10.1016/j.foodchem.2021.129635. Epub 2021 Mar 20.
In this study, we evaluated potential usage of acylated ovalbumin (AOVA) nanogels fabricated via acylation modification and heat-induced self-assembly process as novel delivery systems for curcumin. Compared to native ovalbumin (NOVA) nanogels without chemical acylation, the obtained AOVA nanogels have shown smaller average hydrodynamic diameter (155.73 nm), relatively uniform size distribution (polydispersity index around 0.28), enhanced negative surface charge (-24.3 mV), and an improved stability under the conditions of high ionic strength, different pH and storage time. Moreover, AOVA nanogels exhibited a remarkable conformational change in secondary and tertiary structures, improved surface hydrophobicity, and increased free sulfhydryl content compared with NOVA nanogels. Moreover, curcumin encapsulated in AOVA nanogels displayed higher encapsulation efficiency (93.64%) and slower sustained release under simulated gastrointestinal conditions as compared with NOVA nanogels. Hence, we have suggested that AOVA nanogels successfully fabricated with improved physicochemical properties as a novel ideal carrier for hydrophobic active compounds.
在这项研究中，我们评估了酰化卵清蛋白（AOVA）纳米凝胶作为姜黄素新型递送系统的潜在用途，该纳米凝胶是通过酰化修饰和热诱导自组装过程制备的。与未经化学酰化的天然卵清蛋白（NOVA）纳米凝胶相比，所得到的 AOVA 纳米凝胶具有更小的平均水动力直径（155.73nm）、相对均匀的粒径分布（多分散指数约为 0.28）、增强的负表面电荷（-24.3mV）以及在高离子强度、不同 pH 值和储存时间条件下的提高的稳定性。此外，与 NOVA 纳米凝胶相比，AOVA 纳米凝胶表现出二级和三级结构的显著构象变化、表面疏水性提高和游离巯基含量增加。此外，与 NOVA 纳米凝胶相比，包封在 AOVA 纳米凝胶中的姜黄素在模拟胃肠道条件下显示出更高的包封效率（93.64%）和更缓慢的持续释放。因此，我们提出了用改善的物理化学性质成功制备的 AOVA 纳米凝胶作为疏水性活性化合物的新型理想载体。
