4.6 Article

Effect of sodium chloride on formation and structure of whey protein isolate/hyaluronic acid complex and its ability to loading curcumin

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Serum protein-hyaluronic acid complex nanocarriers: Structural characterisation and encapsulation possibilities

Alexandra N. Kovacs et al.

Summary: A protein-polysaccharide-based potential nanocarrier system has been developed using a simple, one-step preparation method, avoiding long-term heating and the use of hard to remove crosslinking agents, surfactants, and toxic organic solvents. The pH-dependent quantitative relationship between BSA and HyA has been detailed in this study, with the particle charge titrations studies supporting a core-shell type structure of the colloidal complex nanoconjugates. The study also included drug encapsulation capacity and dissolution profiles for IBU and 2-PA as model drugs.

CARBOHYDRATE POLYMERS (2021)

Article Chemistry, Applied

Effects of ionic strength and (-)-epigallocatechin gallate on physicochemical characteristics of soybean 11S and 7S proteins

Yaxuan Yang et al.

Summary: This study investigated the interactions between EGCG and soybean 11S and 7S proteins at different NaCl concentrations using turbidity, Zeta potential, FTIR and Raman spectroscopy. The results showed that the binding affinity of EGCG with 11S and 7S was strongest at 0.3 M NaCl concentration. The addition of NaCl affected the stability and microstructure of the complexes, leading to secondary structure rearrangement. These findings provide a foundation for the potential development of 11S-EGCG and 7S-EGCG complexes in the food industry.

FOOD HYDROCOLLOIDS (2021)

Article Biochemistry & Molecular Biology

Development and characterization of soybean protein isolate and fucoidan nanoparticles for curcumin encapsulation

Lihong Fan et al.

Summary: By embedding curcumin in core-shell nanoparticles using protein-polysaccharide complexes, the stability and dispersibility of Cur were effectively enhanced, providing a simple method for Cur delivery with potential applications for delivering lipid-soluble active ingredients.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Agriculture, Multidisciplinary

In Vitro Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil-Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and Quercetin

Hualu Zhou et al.

Summary: The bioavailability of lipophilic polyphenols is often hindered by poor solubility and stability in the human gut. Encapsulating these polyphenols within digestible lipid droplets can enhance their solubility and stability. Different polyphenols, such as quercetin, curcumin, and resveratrol, exhibit varying levels of chemical stability and solubility under simulated gastrointestinal conditions, which can be attributed to factors like pH-dependent charge and logD values. Understanding these factors is crucial for designing nanoemulsion-based delivery systems to improve the efficacy of lipophilic polyphenols.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Article Food Science & Technology

Formation mechanism and environmental stability of whey protein isolate-zein core-shell complex nanoparticles using the pH-shifting method

Yang Wei et al.

Summary: The alcohol-free pH-shifting method was used to fabricate stable complex nanoparticles from hydrophilic whey protein isolate (WPI) and hydrophobic zein, showing desirable storage and physical stability, as well as excellent stability against various environmental stresses. The formation of WPI-zein complex nanoparticles was influenced by hydrophobic effects and electrostatic attraction, with a core-shell structure observed in transmission electron microscope (TEM) images. This study demonstrates the feasibility of using the pH-shifting method to fabricate protein-based complex nanoparticles for delivery of bioactive compounds.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Applied

Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates

Qing Zhang et al.

Summary: The study showed that increasing sodium chloride concentration can affect the formation and properties of FPPI/Ch complex coacervates. The interaction between FPPI and Ch was altered by the presence of NaCl, leading to changes in the rheological and microstructural properties of the coacervates. The addition of NaCl can inhibit electrostatic complexation and induce non-Coulombic interactions in the system.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate

Loleny Tavares et al.

Summary: The study showed that the complex coacervation of positively charged chitosan and negatively charged whey protein isolate led to the formation of composite films with higher tensile strength, lower deformation, and improved water vapor permeability compared to mono-component films. The incorporation of chitosan also resulted in a decrease in equilibrium moisture content of the composite films, which exhibited homogeneous structure, color transparency, and desirable properties for food applications and packaging technology.

FOOD HYDROCOLLOIDS (2021)

Article Biophysics

Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio

Weigang Zhong et al.

Summary: The study investigated the interactions between whey protein isolate (WPI) and hyaluronic acid (HA), revealing the formation of different complexes with distinct properties and structural changes at varying pH values and protein to polysaccharide ratios, potentially useful for applications in the medical, food, and cosmetic fields.

COLLOIDS AND SURFACES B-BIOINTERFACES (2021)

Article Chemistry, Applied

Fabrication of whey protein isolate-sodium alginate nanocomplex for curcumin solubilization and stabilization in a model fat-free beverage

Jiang Yi et al.

Summary: The present study successfully fabricated WPI-ALG nanocomplex for CUR stabilization and optimized the preparation conditions. The stability and antioxidant capacity of CUR in CUR-WPI-ALG nanocomplex were significantly improved compared with free CUR.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties

Zhenpeng Li et al.

Summary: Core-shell biopolymer nanoparticles were developed for encapsulating and releasing curcumin, and the effects of coating composition on the properties and release characteristics of the nanoparticles were studied. The encapsulated curcumin showed stable physicochemical properties and enhanced DPPH radical scavenging activity, while the gastrointestinal release was prolonged due to the thick layer formed by alginate and NaCas coating.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels

Lian Jiang et al.

Summary: This study investigated the potential of composite gels formed by pH-treated whey protein isolation (WPI) and Mesona chinensis polysaccharides (MCP) solutions as jelly processing ingredients. Results showed that increasing pH promoted the formation of stable MCP-WPI gels, exhibiting optimal water-holding capacity and rheological properties at pH 6 and 10. Different pH conditions led to variations in gel structures and properties, indicating the importance of pH in gel formation.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

Heat-induced gel formation by whey protein isolate- Lycium barbarum polysaccharides at varying pHs

Zhendong He et al.

Summary: The study showed that composite gels with 0.1% Lycium barbarum polysaccharides exhibited the greatest functional value, while gels with 1% LBP had higher porosity. Whey protein formed different types of gels at varying pH levels, but showed no significant difference in hydration properties.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Comparison of non-covalent binding interactions between three whey proteins and chlorogenic acid: Spectroscopic analysis and molecular docking

Yuanyuan Zhang et al.

Summary: In this study, non-covalent binding interactions between three whey proteins and chlorogenic acid were investigated using spectroscopic analysis and molecular docking. The results revealed the contribution of hydrophobic force, different binding affinities and energy transfer probabilities among the proteins. The modeling and docking results suggested the involvement of hydrophobic interaction and hydrogen bond in the formation of molecular nano complexes.

FOOD BIOSCIENCE (2021)

Article Biochemistry & Molecular Biology

Effects of microfluidization and thermal treatment on the characterization and digestion of curcumin loaded protein-polysaccharide-tea saponin complex nanoparticles

Yang Wei et al.

Summary: Microfluidization and thermal treatment were used to modulate the physicochemical stability, molecular interaction, and microstructure of zein-PGA-TS complex nanoparticles for delivery of curcumin. The combined treatment resulted in nanoparticles with reduced size, improved protection of curcumin, and sustained release characteristics, showing excellent gastric stability and controlled digestion behavior for potential food applications.

FOOD & FUNCTION (2021)

Article Pharmacology & Pharmacy

HSA-curcumin nanoparticles: a promising substitution for Curcumin as a Cancer chemoprevention and therapy

Zahra Matloubi et al.

DARU-JOURNAL OF PHARMACEUTICAL SCIENCES (2020)

Article Food Science & Technology

Ionic strength and hydrogen bonding effects on whey protein isolate-flaxseed gum coacervate rheology

Jun Liu et al.

FOOD SCIENCE & NUTRITION (2020)

Review Food Science & Technology

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Xuwei Liu et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Article Biochemistry & Molecular Biology

Polysaccharides-protein interaction of psyllium and whey protein with their texture and bile acid binding activity

Yuge Niu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Biochemistry & Molecular Biology

Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures

Bing Hu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Biochemistry & Molecular Biology

Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties

Clitor J. F. Souza et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Biochemistry & Molecular Biology

Complex coacervation between lysozyme and pectin: Effect of pH, salt, and biopolymer ratio

Clitor J. F. Souza et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Agriculture, Multidisciplinary

Preparation of Bioactive Polysaccharide Nanoparticles with Enhanced Radical Scavenging Activity and Antimicrobial Activity

Yang Qin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Biochemistry & Molecular Biology

Deciphering the interactions of fish gelatine and hyaluronic acid in aqueous solutions

Md Abdur Razzak et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Food Science & Technology

Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum

Ivana M. Geremias-Andrade et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Article Chemistry, Physical

Polysaccharide zeta-potentials and protein-affinity

Fatih Comert et al.

PHYSICAL CHEMISTRY CHEMICAL PHYSICS (2017)

Article Chemistry, Applied

Insight into the interaction between chitosan and bovine serum albumin

Guo Li et al.

CARBOHYDRATE POLYMERS (2017)

Article Chemistry, Physical

Thermodynamics of complex coacervation

A. Basak Kayitmazer

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2017)

Article Nanoscience & Nanotechnology

Surface Engineered Protein Nanoparticles With Hyaluronic Acid Based Multilayers For Targeted Delivery Of Anticancer Agents

Sreeranjini Pulakkat et al.

ACS APPLIED MATERIALS & INTERFACES (2016)

Article Biophysics

Impact of surface modification in BSA nanoparticles for uptake in cancer cells

Jin-Seok Choi et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2016)

Article Food Science & Technology

Quercetagetin loaded in soy protein isolate-κ-carrageenan complex: Fabrication mechanism and protective effect

Weiyou Wang et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Chemistry, Physical

Coacervation and precipitation in polysaccharide-protein systems

Fatih Comert et al.

SOFT MATTER (2016)

Article Food Science & Technology

Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties

Izlia J. Arroyo-Maya et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Engineering, Chemical

Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate

Afshin Faridi Esfanjani et al.

JOURNAL OF FOOD ENGINEERING (2015)

Article Food Science & Technology

Effects of chloride, thiocyanate and sulphate salts on β-lactoglobulin-pectin associative complexes

Stacey Hirt et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Article Medicine, Research & Experimental

Design of Novel BSA/Hyaluronic Acid Nanodispersions for Transdermal Pharma Purposes

Madalena Martins et al.

MOLECULAR PHARMACEUTICS (2014)

Article Food Science & Technology

The effect of ionic strength on the rheology of pH-induced bovine serum albumin/κ-carrageenan coacervates

Changhoon Chai et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Agriculture, Dairy & Animal Science

Combined effect of heat treatment and ionic strength on the functionality of whey proteins

R. Hussain et al.

JOURNAL OF DAIRY SCIENCE (2012)

Article Chemistry, Multidisciplinary

Thermodynamic Characterization of Acacia Gum-β-Lactoglobulin Complex Coacervation

Leila Aberkane et al.

LANGMUIR (2010)

Article Veterinary Sciences

Hyaluronic acid (hyaluronan): a review

J. Necas et al.

VETERINARNI MEDICINA (2008)

Article Chemistry, Physical

Microstructure of β-lactoglobulin/pectin coacervates studied by small-angle neutron scattering

Xiaoyong Wang et al.

JOURNAL OF PHYSICAL CHEMISTRY B (2007)