title: The Stability, Sustained Release and Cellular Antioxidant Activity of Curcumin Nanoliposomes.
abstract: Curcumin is a multifunctional and natural agent considered to be pharmacologically safe. However, its application in the food and medical industry is greatly limited by its poor water solubility, physicochemical instability and inadequate bioavailability. Nanoliposome encapsulation could significantly enhance the solubility and stability of curcumin. Curcumin nanoliposomes exhibited good physicochemical properties (entrapment efficiency = 57.1, particle size = 68.1 nm, polydispersity index = 0.246, and zeta potential = -3.16 mV). Compared with free curcumin, curcumin nanoliposomes exhibited good stability against alkaline pH and metal ions as well as good storage stability at 4 °C. Curcumin nanoliposomes also showed good sustained release properties. Compared with free curcumin, curcumin nanoliposomes presented an equal cellular antioxidant activity, which is mainly attributed to its lower cellular uptake as detected by fluorescence microscopy and flow cytometry. This study provide theoretical and practical guides for the further application of curcumin nanoliposomes.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China. ncuskchenxing@163.com.
authors.forename: Xing
authors.initials: X
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China. zouliqiang2010@163.com.
authors.forename: Li-Qiang
authors.initials: LQ
authors.lastname: Zou
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China. niujing28@sina.com.
authors.forename: Jing
authors.initials: J
authors.lastname: Niu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China. liuwei@ncu.edu.cn.
authors.forename: Wei
authors.initials: W
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China. psf01416@163.com.
authors.forename: Sheng-Feng
authors.initials: SF
authors.lastname: Peng
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China. chengmeiliu@yahoo.com.cn.
authors.forename: Cheng-Mei
authors.initials: CM
authors.lastname: Liu
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D018938:Caco-2 Cells; D003474:Curcumin / Q000737:chemistry* / Q000494:pharmacology*; D003692:Delayed-Action Preparations; D004355:Drug Stability; D004705:Endocytosis / Q000187:drug effects; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007477:Ions; D008081:Liposomes; D008670:Metals / Q000494:pharmacology; D008856:Microscopy, Fluorescence; D053758:Nanoparticles / Q000737:chemistry* / Q000648:ultrastructure; D010316:Particle Size; D012997:Solvents; D017550:Spectroscopy, Fourier Transform Infrared; D055672:Static Electricity
chemical_list: D000975:Antioxidants; D003692:Delayed-Action Preparations; D007477:Ions; D008081:Liposomes; D008670:Metals; D012997:Solvents; D003474:Curcumin
keywords: cellular antioxidant activity; cellular uptake; curcumin nanoliposomes; stability; sustained release