Foxtail millet prolamin as an effective encapsulant deliver curcumin by fabricating caseinate stabilized composite nanoparticles. (15th January 2022)

• Record Type: Journal Article
• Authors: Chen, Xiao; Zhang, Tong-Yu; Wu, Yan-Chao; Gong, Pi-Xian; Li, Hui-Jing
• Is Part Of: Food chemistry. Volume 367(2022)
• Publication Date: 2022-01-15
• Subjects: Foxtail millet prolamin -- Curcumin -- Nanoencapsulation -- Nanoparticle -- Antioxidant activity -- Cytotoxicity; FP foxtail millet prolamin -- NPs nanoparticles -- NaCas sodium caseinate; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130764
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Foxtail millet prolamin-based nanoparticles was fabricated for the first time. FP interact with curcumin via hydrophobic forces and hydrogen bonds. FP enhance curcumin water solubility above 12400-folds of free curcumin in water. FP prevent the first-order degradation of curcumin induced by heating. Nanoparticulated curcumin exhibited enhanced cell cytotoxicity. Abstract: The development of food proteins as effective delivery systems is of great significance for the encapsulation of active compounds. Foxtail millet prolamin (FP) has a high level of hydrophobic amino acids and proline, meets the basic characteristics of delivery system, and was described here for the first time as an effective delivery system for the encapsulation of curcumin. The interaction between FP and curcumin was confirmed by fluorescence spectroscopy, showing the joint driving of hydrophobic forces and hydrogen bonds. Curcumin-loaded caseinate-stabilized FP nanodispersions were prepared by anti-solvent/evaporation method. The mean particle size was about 220–235 nm, sharing features of a spherical shape, uniform particle size, and smooth surfaces. High level of curcumin was encapsulated in the FP-based nanoparticles, exhibiting high particle yield (>88.4%) and encouraging encapsulation efficiency (>71.3%). X-ray diffraction and Fourier transform infrared spectroscopy demonstrated that the encapsulated curcumin was amorphous state and interacted with proteins via non-covalent bonds. The nano-sized particles can effectively prevent the degradation of curcumin during heat treatment, and significantly enhance the antioxidant and anti-tumor properties. This study provides a new encapsulant for effective protection and targeted delivery of hydrophobic active biomolecules.