Details

Autor(en) / Beteiligte

• Wang, Zijun
• Xu, Jingjing
• Ji, Fuyun
• Liu, Huihui
• Wang, Chuyan
• Luo, Shuizhong
• Zheng, Zhi

Titel

Glycated Soy β-Conglycinin Nanoparticle for Efficient Nanocarrier of Curcumin: Formation Mechanism, Thermal Stability, and Storage Stability

Ist Teil von

• Foods, 2022-11, Vol.11 (22), p.3703

Ort / Verlag

Switzerland: MDPI AG

Erscheinungsjahr

2022

Link zum Volltext

Quelle

Free E-Journal (出版社公開部分のみ）

Beschreibungen/Notizen

• In this study, soy β-conglycinin (7S) was glycated with dextran of different molecular masses (40, 70, 150, 500 kDa) by the dry-heating method to synthesize soy β-conglycinin-dextran (7S-DEX) conjugates. The curcumin (Cur) loaded nanocomplexes were prepared based on 7S-DEX conjugates by a pH-driven self-assemble strategy to enhance the solubility and thermal stability of curcumin. Results showed that the 7S-150 conjugates (glycated from 7S with dextran (150 kDa)) could remain stable in the pH 3.0-pH 8.0 range and during the heat treatment. The results of fluorescence quenching and FT-IR indicated that glycated 7S were combined with curcumin mainly by hydrogen bonding and hydrophobic interaction, and 7S-150 conjugates had higher binding affinity than natural 7S for curcumin. The loading capacity (μg/mg) and encapsulation efficiency (EE%) of 7S-150-Cur were 16.06 μg/mg and 87.51%, respectively, significantly higher than that of 7S-Cur (12.41 μg/mg, 51.15%). The XRD spectrum showed that curcumin was exhibited in an amorphous state within the 7S-150-Cur nanocomplexes. After heating at 65 °C for 30 min, the curcumin retention of the 7S-150-Cur nanocomplexes was about 1.4 times higher than that of free curcumin. The particle size of 7S-150-Cur nanocomplexes was stable (in the range of 10-100 nm) during the long storage time (21 days).