Integration of physicochemical, molecular dynamics, and in vitro evaluation of electrosprayed ?-oryzanol-loaded gliadin nanoparticles

Electrospraying is a technique to improve the application and stability of bioactive compounds in food. Here, electrospraying was applied to fabricate gliadin particles incorporated gamma-oryzanol. The round particles were obtained, with an average diameter of 481.56 +/- 283.74 nm, from scanning electron microscopy. Simulations demonstrated how gamma-oryzanol-loaded gliadin particles were unfolded in acetic acid and culminated in their globular shape under an electric field. The results also revealed that gamma-oryzanol was present in gliadin particles. Moreover, there was a successful formation of particles with a homogeneous distribution and an enhanced thermostabilization of gamma-oryzanol. In food simulants, gamma-oryzanol demonstrated an initial burst release, followed by a subsequent, slower release that occurred gradually. Finally, MTT assays showed concentration-and time dependent inhibitions of gamma-oryzanol-loaded gliadin particles on HT-29 cells, with IC50 values of 0.47 and 0.40 mg/mL for 24 and 48 h, respectively. This study described a protocol for developing gamma-oryzanol-loaded gliadin particles with enhanced stability, valuable release-behavior, and decreased HT-29 proliferation.

Automated summary

Electrospraying was used to fabricate gliadin particles incorporated gamma-oryzanol in order to improve its stability and release behavior. The resulting particles exhibited a round shape with an average diameter of 481.56 +/- 283.74 nm. The study demonstrated the successful formation of gamma-oryzanol-loaded gliadin particles with enhanced thermostabilization and a homogenous distribution, as well as the gradual release of gamma-oryzanol in food simulants. MTT assays showed that the particles had concentration and time-dependent inhibitory effects on HT-29 cells.