title: Effects of different polysaccharides on the formation of egg yolk LDL complex nanogels for nutrient delivery.
abstract: Five polysaccharides, pectin, carboxymethyl cellulose (CMC), gum arabic, carrageenan and alginate, were studied to form complex nanogels with egg yolk low density lipoprotein (LDL). All nanogels were smaller than 85nm with high negative zeta potential, while LDL/carrageenan and LDL/alginate nanogels exhibited more heterogeneous size distribution. Fourier transform infrared spectrum suggested that hydrogen bonds, hydrophobic and electrostatic interactions were involved to form nanogels. Overall, significant expansion of nanogels was observed after encapsulation of curcumin, being studied as a model lipophilic nutrient. Fluorescence spectra evidenced that LDL provided non-polar microenvironment for curcumin and polysaccharides played an important role in the encapsulation process. All nanogels showed sustained release of curcumin under simulated gastrointestinal conditions. Furthermore, nanoscale, smooth and spherical ultrafine dry powders of nanogels were obtained by innovative nano spray drying technology. Our study indicated that LDL/polysaccharides may serve as potential oral delivery systems for lipophilic nutrients.
authors: Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension, U-4017, Storrs, CT 06269-4017, USA.
authors: Mingyong
authors: M
authors: Zhou
authors: Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension, U-4017, Storrs, CT 06269-4017, USA.
authors: Qiaobin
authors: Q
authors: Hu
authors: Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension, U-4017, Storrs, CT 06269-4017, USA.
authors: Taoran
authors: T
authors: Wang
authors: Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension, U-4017, Storrs, CT 06269-4017, USA.
authors: Jingyi
authors: J
authors: Xue
authors: Department of Nutritional Sciences, University of Connecticut, 3624 Horsebarn Road Extension, U-4017, Storrs, CT 06269-4017, USA. Electronic address: yangchao.luo@uconn.edu.
authors: Yangchao
authors: Y
authors: Luo
mesh_terms: D000464:Alginates / Q000737:chemistry; D002266:Carboxymethylcellulose Sodium / Q000737:chemistry; D002351:Carrageenan / Q000737:chemistry; D003474:Curcumin / Q000008:administration & dosage* / Q000737:chemistry; D016503:Drug Delivery Systems / Q000379:methods*; D065546:Drug Liberation; D015387:Egg Proteins, Dietary / Q000737:chemistry*; D041981:Gastrointestinal Tract / Q000737:chemistry; D020723:Glucuronic Acid / Q000737:chemistry; D006170:Gum Arabic / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006860:Hydrogen Bonding; D006863:Hydrogen-Ion Concentration; D057927:Hydrophobic and Hydrophilic Interactions; D054118:Nanospheres / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D055672:Static Electricity
chemical_list: D000464:Alginates; D015387:Egg Proteins, Dietary; D006603:Hexuronic Acids; D011134:Polysaccharides; D010368:Pectins; D020723:Glucuronic Acid; D006170:Gum Arabic; D002351:Carrageenan; D003474:Curcumin; D002266:Carboxymethylcellulose Sodium
keywords: Curcumin; Egg yolk; Encapsulation; Low density lipoprotein; Nanogels; Polysaccharide