Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 193, Issue -, Pages 702-712Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.10.153
Keywords
Apigenin; Curcumin; Co-encapsulation; Sodium caseinate; Synergistic anti-inflammatory activity
Funding
- University of Tennessee Institute of Agriculture
- United States Department of Agriculture National Institute of Food and Agriculture Hatch Project [TEN00568]
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Co-nanoencapsulation of apigenin and curcumin showed synergistic anti-inflammatory effects in macrophages by reducing nitric oxide production, inhibiting pro-inflammatory cytokines expression, and enhancing the inhibition of intracellular reactive oxygen species.
Dietary polyphenols are potential anti-inflammatory agents, and their combinations with enhanced biological activities may lower toxicity and side effects. The objective of this work was to investigate the potential synergistic anti-inflammatory activities of apigenin and curcumin co-nanoencapsulated in sodium caseinate, with comparison to unencapsulated polyphenol combinations. Non-toxic concentrations of apigenin, curcumin, and their combinations in the free and co-encapsulated forms were studied in lipopolysaccharide-stimulated RAW 264.7 macrophage cells. Combinations of free polyphenols produced stronger inhibition of nitric oxide (NO) production, more significant at a higher proportion of curcumin, which was further enhanced after coencapsulation. The enhanced reduction of NO was concomitant with the decreased expression of iNOS, the enhanced inhibition of pro-inflammatory cytokines of IL-6 and TNF-alpha, and the reduced production of intracellular reactive oxygen species. The potential multi-target effects and the enhanced solubility, proximity, and bioavailability of AP and CUR after co-encapsulation contributed to the synergistic activities. These results demonstrated that co-nanoencapsulation of apigenin and curcumin may enable the practical application utilizing the synergistic anti-inflammation effects to improve health.
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