Sha Lingling, Raza Husnain, Jia Chengsheng, Khan Imran Mahmood, Yang Huqing, Chen Gang
College of Food and Health, Zhejiang Agriculture and Forest University, 666, Wusu Street, Hangzhou, 311300, Zhejiang, China.
Department of Food Science, Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiskberg, Copenhagen, Denmark.
Int J Biol Macromol. 2025 Feb;288:138555. doi: 10.1016/j.ijbiomac.2024.138555. Epub 2024 Dec 12.
Polysaccharide-protein nanocomplexes are considered one of the desired systems to encapsulate bioactive compounds. The study prepared chitosan (CS)/genipin (GP)/zein nanoparticles with chemical cross-linkage for encapsulating and releasing curcumin. Fourier transform infrared spectra demonstrated that cross-linkage between molecules was attributed to electrostatic interactions and the formation of amido bonds and hydrogen bonding. Transmission electron microscopy showed that all prepared nanoparticles showed a spherical morphology. Particularly, cinnamaldehyde screening -NH groups in CS significantly reduced the encapsulation efficiency of nanoparticles, demonstrating the significant role of the -NH group in CS-coated zein nanoparticles. Additionally, the encapsulation efficiency was largely increased to 82.3 % at the ratio of CS/GP/zein (w/w, 20:1:100), compared with 38.4 % using zein as a single encapsulation for curcumin. In vitro digestion, the addition of GP and CS decreased the release of curcumin from 84.8 % to 57.1 % after the initial digestion of 2 h. The GP/CS/zein particles retained 12 % of curcumin after 6- h of digestion, indicating the improvements in encapsulation efficiency and release properties.
多糖-蛋白质纳米复合物被认为是包封生物活性化合物的理想体系之一。该研究制备了具有化学交联的壳聚糖（CS）/京尼平（GP）/玉米醇溶蛋白纳米颗粒用于包封和释放姜黄素。傅里叶变换红外光谱表明分子间的交联归因于静电相互作用以及酰胺键和氢键的形成。透射电子显微镜显示所有制备的纳米颗粒均呈现球形形态。特别地，肉桂醛筛选CS中的-NH基团显著降低了纳米颗粒的包封效率，证明了-NH基团在CS包被的玉米醇溶蛋白纳米颗粒中的重要作用。此外，与使用玉米醇溶蛋白作为姜黄素单一包封材料时的38.4%相比，在CS/GP/玉米醇溶蛋白（w/w，20:1:100）比例下，包封效率大幅提高至82.3%。在体外消化实验中，添加GP和CS后，经过最初2小时的消化，姜黄素的释放率从84.8%降至57.1%。在消化6小时后，GP/CS/玉米醇溶蛋白颗粒保留了12%的姜黄素，表明包封效率和释放性能得到了改善。
