title: Nanocomplexation between curcumin and soy protein isolate: influence on curcumin stability/bioaccessibility and in vitro protein digestibility.
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.
authors.affiliation: †Department of Food Science and Technology and ‡State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
authors.forename: Fei-Ping
authors.initials: FP
authors.lastname: Chen
authors.affiliation: †Department of Food Science and Technology and ‡State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
authors.forename: Bian-Sheng
authors.initials: BS
authors.lastname: Li
authors.affiliation: †Department of Food Science and Technology and ‡State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
authors.forename: Chuan-He
authors.initials: CH
authors.lastname: Tang
mesh_terms: D001682:Biological Availability; D002214:Capsules; D003474:Curcumin / Q000737:chemistry* / Q000378:metabolism / Q000493:pharmacokinetics; D004063:Digestion; D004355:Drug Stability; D006358:Hot Temperature; D006868:Hydrolysis; D057927:Hydrophobic and Hydrophilic Interactions; D053758:Nanoparticles / Q000737:chemistry*; D009753:Nutritive Value; D010316:Particle Size; D010447:Peptide Hydrolases / Q000378:metabolism; D012995:Solubility; D030262:Soybean Proteins / Q000737:chemistry* / Q000378:metabolism / Q000493:pharmacokinetics
chemical_list: D002214:Capsules; D030262:Soybean Proteins; D010447:Peptide Hydrolases; D003474:Curcumin
keywords: curcumin; nanoencapsulation; nanovehicle; protein digestibility; soy protein isolate (SPI)