Cai Wo-Qi, Liu Xuanling, Chen Wenting, Huang Zijie, Li Chendong, Huang Xianru, Harold Corke, Su Bao-Lian, Zhang Bo-Bo, Yang Qiong-Qiong
Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China; Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, Shantou University, Shantou 515063, China.
Guangxi Region State-Owned Weidu Forest Farm, Laibin 546100, Guangxi, China.
Food Chem. 2023 Jul 1;413:135634. doi: 10.1016/j.foodchem.2023.135634. Epub 2023 Feb 7.
This work aims to advance the understanding of the synergistic mechanism of lecithin and polymers (alginate, CMC, and PVP) in stabilizing curcumin, with a major focus on understanding the nanocomplex formation process and the main binding energy between molecules. It is demonstrated that lecithin and polymers have a synergistic effect in increasing the thermal acid, light, and digestion stability of curcumin. The potential mechanism is that the hydrophobic parts of curcumin molecules are first anchored at the region of the hydrophobic cavity of lecithin by van der Waals, while the hydrophilic parts are outward and are further encapsulated by hydrophilic polymers by van der Waals and electrostatic interaction to form a protective shell. This study contributes to our understanding of the synergistic mechanism of lecithin, polymers, and hydrophobic compounds, which can promote the synergistic use of lecithin and polymers to prepare nanocomplexes as an important tool for delivering bioactive compounds.
本研究旨在深化对卵磷脂与聚合物（海藻酸钠、羧甲基纤维素和聚乙烯吡咯烷酮）在稳定姜黄素方面协同作用机制的理解，主要聚焦于纳米复合物的形成过程以及分子间主要结合能的研究。结果表明，卵磷脂与聚合物在提高姜黄素的热稳定性、耐酸性、光稳定性及消化稳定性方面具有协同作用。潜在机制是，姜黄素分子的疏水部分首先通过范德华力锚定在卵磷脂疏水腔区域，而亲水部分向外，通过范德华力和亲水聚合物的静电相互作用进一步被包裹，形成保护壳。本研究有助于我们理解卵磷脂、聚合物和疏水化合物的协同作用机制，可促进卵磷脂和聚合物协同用于制备纳米复合物，作为递送生物活性化合物的重要工具。
