Curcumin encapsulation in zein-rhamnolipid composite nanoparticles using a pH-driven method
Curcumin encapsulation in zein-rhamnolipid composite nanoparticles using a pH-driven method
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使用 pH 驱动方法将姜黄素封装在玉米醇溶蛋白-鼠李糖脂复合纳米颗粒中
DOI：
10.1016/j.foodhyd.2019.02.041
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发表时间：
2019-08-01
影响因子：
10.7
通讯作者：
McClements, David Julian
中科院分区：
文献类型：
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作者：
Dai, Lei;Zhou, Hualu;McClements, David Julian
玉米醇溶蛋白由于其形成具有疏水内部的蛋白质纳米颗粒的能力而被广泛用于包封非极性生物活性物质。本研究采用一种不使用有机溶剂的简单pH驱动法制备玉米醇溶蛋白-鼠李糖脂复合纳米粒。将碱性玉米醇溶蛋白溶液（pH 12.0）与酸性鼠李糖脂溶液（pH 2.0）混合，这导致自发形成复合纳米颗粒（pH 7.0）。然后研究了使用这些纳米颗粒包封和递送姜黄素的可能性。纳米颗粒的性质，如大小和电荷，主要取决于所用的玉米醇溶蛋白与鼠李糖脂的质量比。根据动态光散射和透射电子显微镜，形成的纳米颗粒是球形的并且相对小（d约为100 nm）。纳米颗粒悬浮液在pH 5至9之间保持稳定，但在更酸性的条件下聚集。在中性pH下，纳米颗粒在低离子强度（< 100 mM NaCl）下稳定，但在较高电解质水平下聚集。此外，它们在相对较低的温度（37或55摄氏度）下孵育时保持稳定，但在较高的温度（90摄氏度）下聚集。姜黄素负载到纳米粒子使用的pH值变化的方法，这导致了高的包封率。纳米颗粒能够有效地保护姜黄素在25和37摄氏度下储存一个月期间免于降解。本研究中制备的食品级纳米颗粒可能适合作为功能性食品和饮料中疏水性营养品的递送系统。
Zein is widely used to encapsulate non-polar bioactives due to its ability to form protein nanoparticles with hydrophobic interiors. In this study, a simple pH-driven method, which does not use organic solvents, was employed to fabricate zein-rhamnolipid composite nanoparticles. An alkaline zein solution (pH 12.0) was mixed with an acidic rhamnolipid solution (pH 2.0), which led to the spontaneous formation of composite nanoparticles (pH 7.0). The possibility of using these nanoparticles to encapsulate and deliver curcumin was then studied. Nanoparticle properties, such as size and charge, were mainly determined by the mass ratio of zein-to-rhamnolipid used. The nanoparticles formed were spherical and relatively small (d approximate to 100 nm) according to dynamic light scattering and transmission electron microscopy. Nanoparticle suspensions remained stable from pH 5 to 9 but aggregated under more acidic conditions. At neutral pH, the nanoparticles were stable at low ionic strengths (< 100 mM NaCl), but aggregated at higher electrolyte levels. Moreover, they remained stable when incubated at relatively low temperatures (37 or 55 degrees C) but aggregated at higher temperatures (90 degrees C). Curcumin was loaded into the nanoparticles using the pH-shift method, which led to a high encapsulation efficiency. The nanoparticles were able to effectively protect the curcumin from degradation during one-month storage at both 25 and 37 degrees C. The food-grade nanoparticles fabricated in this study may be suitable as delivery systems for hydrophobic nutraceuticals in functional foods and beverages.