scinapse is loading now...

Self-assembled curcumin-soluble soybean polysaccharide nanoparticles: Physicochemical properties and in vitro anti-proliferation activity against cancer cells

Published on Apr 1, 2018in Food Chemistry 4.95
· DOI :10.1016/j.foodchem.2017.11.002
Kang Pan10
Estimated H-index: 10
(University of Tennessee),
Huaiqiong Chen11
Estimated H-index: 11
(University of Tennessee)
+ 1 AuthorsQixin Zhong31
Estimated H-index: 31
(University of Tennessee)
Abstract
• Curcumin (Cur) was encapsulated in soluble soybean polysaccharide (SSPS) with 90% efficiency.
  • References (31)
  • Citations (7)
Cite
References31
Newest
Published on Mar 1, 2017in Journal of Agricultural and Food Chemistry 3.41
Fei-Ping Chen2
Estimated H-index: 2
,
Shi-Yi Ou2
Estimated H-index: 2
+ 1 AuthorsChuan-He Tang35
Estimated H-index: 35
The complexation between soy soluble polysaccharide (SSPS) and curcumin at pH 7.0 and 4.0, as well as some physicochemical characteristics of the resultant complexes, was investigated. The encapsulation efficiency and loading amount of curcumin in the complexes at pH 4.0 reached 67.3% and 4.49 μg/mg SSPS, respectively. Ethanol-induced denaturation and structural unfolding of the protein fraction in SSPS was essential for complex formation. The complexation with curcumin resulted in aggregation o...
13 Citations Source Cite
Kang Pan10
Estimated H-index: 10
,
Qixin Zhong31
Estimated H-index: 31
In the context of food systems, organic nanoparticles (ONPs) are fabricated from proteins, carbohydrates, lipids, and other organic compounds to a characteristic dimension, such as a radius smaller than 100 nm. ONPs can be fabricated with bottom-up and top-down approaches, or a combination of both, on the basis of the physicochemical properties of the source materials and the fundamental principles of physical chemistry, colloidal and polymer sciences, and materials science and engineering. ONPs...
16 Citations Source Cite
Published on May 1, 2015in International Journal of Pharmaceutics 3.86
Yangchao Luo28
Estimated H-index: 28
(University of Tennessee),
Kang Pan10
Estimated H-index: 10
(University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(University of Tennessee)
Abstract Delivery systems prepared with natural biopolymers are of particular interests for applications in food, pharmaceutics and biomedicine. In this study, nanocomplex particles of sodium caseinate (NaCas) and pectin were fabricated and investigated as potential oral delivery vehicles. Nanocomplexes were prepared with three mass ratios of NaCas/pectin by acidification using glucono-δ-lactone and thermal treatment. NaCas/pectin at 1:1 mass ratio resulted in dispersions with the lowest turbidi...
54 Citations Source Cite
Published on Dec 1, 2014
Anilda Guri9
Estimated H-index: 9
(University of Guelph),
Sanaz Haratifar4
Estimated H-index: 4
(University of Guelph),
Milena Corredig36
Estimated H-index: 36
(University of Guelph)
Milk proteins, and in particular caseins, are avid binders of polyphenols. The objective of this work was to understand how the presence of a polyphenol–casein complex may affect the bioefficacy of tea catechins [epigallocatechin-3-gallate (EGCG)]. In vitro digestion was carried out using two different models: a batch model and a dynamic digestion model, using a simulator of the human intestinal microbial ecosystem (SHIME). SDS-PAGE electrophoresis of the digestates showed that the presence of E...
14 Citations Source Cite
Published on Aug 1, 2014in Food Hydrocolloids 5.09
Jine Wu2
Estimated H-index: 2
(Wuhan Polytechnic University),
Jun Lin21
Estimated H-index: 21
(University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(University of Tennessee)
Abstract There is a great need of essential oil emulsions as antimicrobial delivery systems to enhance microbiological safety of food products. In the present study, thyme oil was emulsified by soluble soybean polysaccharide (SSPS) at different SSPS-to-oil mass ratios (SORs) and physical and antimicrobial properties of emulsions were characterized. Particle dimension generally decreased with an increase in SOR and reached a constant at a SOR ≥5. For emulsions prepared with SORs ≥5, SSPS adsorbed...
41 Citations Source Cite
Published on Jul 9, 2014in Chemical Reviews 52.61
Robin van der Lee7
Estimated H-index: 7
(Medical Research Council),
Marija Buljan8
Estimated H-index: 8
(Medical Research Council)
+ 15 AuthorsDavid T. Jones65
Estimated H-index: 65
(University College London)
1.1. Uncharacterized Protein Segments Are a Source of Functional Novelty Over the past decade, we have observed a massive increase in the amount of information describing protein sequences from a variety of organisms.1,2 While this may reflect the diversity in sequence space, and possibly also in function space,3 a large proportion of the sequences lacks any useful function annotation.4,5 Often these sequences are annotated as putative or hypothetical proteins, and for the majority their functio...
522 Citations Source Cite
Published on Jul 8, 2014in Soft Matter 3.71
Kang Pan10
Estimated H-index: 10
(University of Tennessee),
Yangchao Luo28
Estimated H-index: 28
(University of Tennessee)
+ 2 AuthorsQixin Zhong31
Estimated H-index: 31
(University of Tennessee)
The poor water solubility and bioactivity of lipophilic phytochemicals can be potentially improved by delivery systems. In this study, a low-cost, low-energy, and organic solvent-free encapsulation technology was studied by utilizing the pH-dependent solubility properties of curcumin and self-assembly properties of sodium caseinate (NaCas). Curcumin was deprotonated and dissolved, while NaCas was dissociated at pH 12 and 21 °C for 30 min. The subsequent neutralization enabled the encapsulation o...
80 Citations Source Cite
Published on Feb 19, 2014in Journal of Agricultural and Food Chemistry 3.41
Kang Pan10
Estimated H-index: 10
,
Huaiqiong Chen11
Estimated H-index: 11
+ 1 AuthorsQixin Zhong31
Estimated H-index: 31
In this work, thymol was encapsulated in sodium caseinate using high shear homogenization. The transparent dispersion at neutral pH was stable for 30 days at room temperature as determined by dynamic light scattering and atomic force microscopy, which agreed with high ζ potential of nanoparticles. The slightly decreased particle dimension during storage indicates the absence of Ostwald ripening. When molecular binding was studied by fluorescence spectroscopy, thymol was observed to bind with tyr...
88 Citations Source Cite
Published on Dec 1, 2013in Molecular Medicine Reports 1.92
Yu‑Jin Ko1
Estimated H-index: 1
(Gyeongsang National University),
Jin‑Woo Jeong3
Estimated H-index: 3
(Daegu Gyeongbuk Institute of Science and Technology)
+ 1 AuthorsChung Ho Ryu15
Estimated H-index: 15
(Gyeongsang National University)
3 Citations Source Cite
Published on Aug 1, 2013in Food Hydrocolloids 5.09
Yue Zhang19
Estimated H-index: 19
(University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(University of Tennessee)
Abstract Bixin, the major colorant component of annatto, is water insoluble and sensitive to degradation by temperature, pH, and light stresses. In this work, we studied an encapsulation process by spray drying warm 40% v/v aqueous ethanol solution with dissociated sodium caseinate (NaCas) and dissolved bixin. Upon hydration of spray-dried powder, transparent dispersions were observed at a wide pH range away from the isoelectric point (pI) of NaCas. The stability of bixin was much improved and t...
47 Citations Source Cite
Cited By7
Newest
Ali Sedaghat Doost4
Estimated H-index: 4
(Ghent University),
Vincent Kassozi1
Estimated H-index: 1
(Ghent University)
+ 4 AuthorsPaul Van der Meeren32
Estimated H-index: 32
(Ghent University)
Abstract Quercetin-fortified nanoparticles were prepared from almond gum (AG), a novel biological macromolecule, and Tween 80 (T80) as stabilizers and shellac (SH) as core material using an antisolvent precipitation method. The final nanoparticles were prepared by 0.67% SH, 0.02% Q, 0.5% AG and 0.1% w/v T80 using the stirring speed of 750 rpm at a dosing rate of 0.5 ml/min. The morphology of the particles was characterized using Cryo-SEM and TEM microscopy. The average particle size was 135 ± 8 ...
1 Citations Source Cite
Published on Mar 1, 2019in Food Hydrocolloids 5.09
Atefe Rezaei5
Estimated H-index: 5
(Isfahan University of Medical Sciences),
Milad Fathi13
Estimated H-index: 13
(Isfahan University of Technology),
Seid Mahdi Jafari37
Estimated H-index: 37
(Gorgan University)
Abstract There are many hydrophobic or poorly soluble nutrients and bioactive compounds which are essential for human health, such as phenolic compounds, carotenoids, essential oils, essential fatty acids, and insoluble vitamins. The low bioavailability and sustainability of these compounds are the main challenges for their use in the pharmaceuticae and food industries. Nanoencapsulation can be a favourable approach for protecting hydrophobic food bioactive compounds against unsuitable circumsta...
9 Citations Source Cite
Published on Feb 1, 2019in Food Hydrocolloids 5.09
Chuanfen Pu (Qingdao Agricultural University), Wenting Tang2
Estimated H-index: 2
(Qingdao Agricultural University)
+ 2 AuthorsQingjie Sun17
Estimated H-index: 17
(Qingdao Agricultural University)
Abstract To improve phospholipid bilayer membrane stability and reduce degradation of encapsulated curcumin, liposomes coated with guar gum (GG) and cationic guar gum (CGG) were prepared, and the physical properties of both were evaluated. The zeta potential results suggested that electrostatic interaction existed between the CGG and the negatively charged liposomes. A core−shell structure was observed under transmission electron microscopy; moreover, dynamic light scattering, atomic force micro...
Source Cite
Published on Feb 1, 2019in Food Hydrocolloids 5.09
Hao Li1
Estimated H-index: 1
(Ocean University of China),
Dongfeng Wang14
Estimated H-index: 14
(Ocean University of China)
+ 6 AuthorsYanping Cao13
Estimated H-index: 13
(Beijing Technology and Business University)
Abstract The present work aims to prepare and stabilize zein colloidal nanoparticles using soluble soybean polysaccharide (SSPS) as a stabilizer. A simple antisolvent precipitation method was used to fabricate the zein/SSPS composite nanoparticles at pH 4.0. The results showed that the SSPS-stabilized zein nanoparticles (size around 200 nm, PDI below 0.2) did not aggregate or precipitate at pH 2.0–8.0. And they were also relatively stable for elevated ionic strength and high temperature. Affecte...
1 Citations Source Cite
Published on Jan 23, 2019in Journal of Drug Targeting 3.41
Yanan Zhang1
Estimated H-index: 1
(Shandong University),
Abdur Rauf Khan4
Estimated H-index: 4
(Shandong University)
+ 4 AuthorsGuangxi Zhai (Shandong University)
AbstractCurcumin (CUR), one of the major extracts of turmeric, has gained extensive attention owing to its extraordinary benefits as anti-cancer, anti-bacterial, anti-ulcerative, anti-depressant, anti-inflammatory and wound healing agent. However, a major barrier in its application lies in its inherent nature of low water solubility, instability, and short half-life. Different strategies have been adopted to overcome these barriers like preparing nano-sized formulations and exploiting stable and...
Source Cite
Published on Jan 1, 2019in Food & Function 3.29
Hao Zhang2
Estimated H-index: 2
(Zhejiang Gongshang University),
Yuying Fu2
Estimated H-index: 2
(Zhejiang Gongshang University)
+ 6 AuthorsXiaomeng Li2
Estimated H-index: 2
(Zhejiang Gongshang University)
The design of zein-based nanoparticles to encapsulate bioactive molecules has gained great attention in recent years. However, the use of ethanol to dissolve zein presents flammability concerns and the scale-up production of zein-based nanoparticles is also a concern. In our study, propolis loaded zein/caseinate/alginate nanoparticles were fabricated using a facile one-step procedure: a well-blended solution was prepared containing deprotonated propolis, soluble zein, dissociated sodium caseinat...
Source Cite
Published on Oct 4, 2018in Critical Reviews in Food Science and Nutrition 6.20
Zahra Rafiee3
Estimated H-index: 3
(Gorgan University),
Mohammad Nejatian1
Estimated H-index: 1
(Tarbiat Modares University)
+ 1 AuthorsSeid Mahdi Jafari37
Estimated H-index: 37
(Gorgan University)
AbstractCurcumin is the main polyphenol of the curcuminoid class of turmeric, a well-known spice belonging to the ginger family. In addition to its common applications like coloring and antioxidant agent as food additives, it has a broad range of favorable biological functions, such as anti-inflammatory, anti-microbial, anti-diabetic activities, and anti-cancer potentials against various cancers. However, curcumin suffers from some limitations including short shelf life due to its poor chemical ...
7 Citations Source Cite