Nanocomplexation between curcumin and soy protein isolate: influence on curcumin stability/bioaccessibility and in vitro protein digestibility

Journal of Agricultural and Food Chemistry
Fei-Ping ChenChuan-He Tang

Abstract

The complexation of nanoparticles in unheated and heated (at 75-95°) soy protein isolate (SPI) with curcumin and the effects on curcumin stability/bioaccessibility and in vitro protein digestibility were investigated. The nanoparticles did not display noticeable changes in size and morphology upon nanocomplexation with curcumin, except their surface hydrophobicity. The encapsulation efficiency of curcumin progressively decreased with increasing initial curcumin concentration in the dispersion, while the load amount linearly increased. The solubility of curcumin in water was enhanced by the complexation above 98000-fold (vs free curcumin in water). The formation of the nanocomplexes considerably improved the storage stability of curcumin. In vitro simulated digestion experiments indicated that the complexation also improved the bioaccessibility of curcumin; the bioaccessibility was greatly impaired by hydrolysis-induced protein aggregation. Addtionally, the nanocomplexation significantly improved the in vitro protein digestibility of both unheated and heated SPI.

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Citations

Sep 9, 2016·Journal of Agricultural and Food Chemistry·Yan-Teng Xu, Ling-Ling Liu
Nov 8, 2016·International Journal of Pharmaceutics·Yoon Young KangHyejung Mok
Nov 14, 2016·Journal of Colloid and Interface Science·Naisarg PujaraAmirali Popat
Dec 19, 2016·International Journal of Pharmaceutics·Nisha TyagiAmirali Popat
Feb 12, 2017·Journal of Agricultural and Food Chemistry·Fei-Ping ChenChuan-He Tang
Mar 2, 2017·Journal of Agricultural and Food Chemistry·Chun LiuXiaoquan Yang
Aug 24, 2016·Food & Function·Wen-Jun CaoChuan-He Tang
Nov 16, 2018·Journal of the Science of Food and Agriculture·Elena ArranzMilena Corredig
Aug 23, 2019·Journal of Food Science·Francesca CuomoFrancesco Lopez
Sep 13, 2016·Journal of the Science of Food and Agriculture·Xi-Xiang DengChuan-He Tang
May 28, 2019·RSC Advances·Kokkarachedu VaraprasadChandrasekaran Karthikeyan
Aug 2, 2019·Journal of Food Biochemistry·Athahalli Honnagirigowda Sneharani
Mar 11, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sarah L Perry, David Julian McClements
Mar 25, 2019·Journal of Food Science and Technology·Yong-Hui WangXiao-Quan Yang
Apr 17, 2020·Current Topics in Medicinal Chemistry·Esra Küpeli AkkolHaroon Khan
Dec 19, 2020·Journal of the Science of Food and Agriculture·Jingjing XuZhi Zheng
Jan 29, 2021·Comprehensive Reviews in Food Science and Food Safety·Seyed Mohammad Taghi Gharibzahedi, Brennan Smith
Jan 16, 2021·Journal of Colloid and Interface Science·Naisarg PujaraAmirali Popat
Dec 16, 2020·Annual Review of Food Science and Technology·Xiaonan SuiLianzhou Jiang
Mar 30, 2021·Critical Reviews in Food Science and Nutrition·Fatma BoukidMassimo Castellari
Jun 19, 2021·Journal of the Science of Food and Agriculture·Mohamed E Abd El-HackKhaled A El-Tarabily
Apr 11, 2018·Journal of Agricultural and Food Chemistry·Yuanhong ZhangFeibai Zhou
May 30, 2020·Food Research International·Francielli P R de MoraisFlavia M Netto

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