Fabrication and characterization of curcumin-loaded nanoparticles using licorice protein isolate from Radix Glycyrrhizae.

Curcumin Licorice protein isolate Nanoparticles

Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
21 Nov 2023
Historique:
received: 18 08 2023
revised: 16 11 2023
accepted: 16 11 2023
pubmed: 20 11 2023
medline: 20 11 2023
entrez: 19 11 2023
Statut: aheadofprint

Résumé

Licorice was widely used in food and herbal medicine. In its extract industry, a substantial amount of licorice protein was produced and discarded as waste. Herein, we extracted Licorice Protein Isolate (LPI) and explored its potential as a curcumin nanocarrier. Using a pH-driven method, we fabricated LPI-curcumin nanoparticles with diameters ranging from 129.30 ± 3.21 nm to 75.03 ± 1.19 nm, depending on the LPI/curcumin molar ratio. The formation of LPI-curcumin nanoparticles was primarily driven by hydrophobic interactions, with curcumin entrapped in LPI being in an amorphous form. These nanoparticles significantly enhanced curcumin properties in terms of solubility, photochemical stability, and stability under varying pH, storage, and physiological conditions. Moreover, the loaded curcumin exhibited a 2.58-fold increase in cellular antioxidant activity on RAW 264.7 cells and a 1.86-fold increase in antitumor activity against HepG2 cells compared to its free form. These findings suggested that LPI could potentially serve as a promising novel delivery material.

Identifiants

DOI: 10.1016/j.ijbiomac.2023.128235 PMID: 37981268
pubmed: 37981268
pii: S0141-8130(23)05134-6
doi: 10.1016/j.ijbiomac.2023.128235
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

128235

Informations de copyright

Copyright © 2023 Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest We authors declare that there is not any conflict interests in relation to the work described.

Auteurs

Huiqin Wang (H)

Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China.

Binbin Song (B)

Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.

Jianwu Zhou (J)

Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China.

Guanzhen Gao (G)

Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China. Electronic address: gaoguanzhen@zjgsu.edu.cn.

Yanan Ding (Y)

Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.

Xiangyu Meng (X)

Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.

Lijing Ke (L)

Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.

Wei Ding (W)

Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.

Suyun Zhang (S)

Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.

Tianbao Chen (T)

School of Pharmacy, Queen's University Belfast, Belfast BT9 7BL, United Kingdom.

Pingfan Rao (P)

Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China.

Classifications MeSH