Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 1210-1218Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.075
Keywords
Curcumin; BSA-dextran conjugate; Self-assembly; Nanoparticle; Cellular antioxidant activity
Funding
- National Natural Science Foundation of China [31601512]
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Bovine serum albumin (BSA)-dextran conjugate was prepared with glycation. Self-assembly nanoparticles were synthesized with a green, and facile approach. The effects of dry-heating time on the fabrication and characteristics of BSA-dextran conjugate nanoparticles were examined. Stable nanoparticles (<200 nm) were formed after only 6 h dry-heating because enough dextran was grafted onto the BSA to provide significant steric hindrance. Particle size decreased with the increase of dry-heating time and the lowest particle size (51.2 nm) was obtained after 24 h dry-heating. The nanoparticles were stable in a wide pH range (pH 2.0-7.0). The particle size of nanoparticles increased to 115 nm after curcumin incorporation and was stable even after one-month storage. TEM results demonstrated that curcumin-loaded nanoparticles displayed a spherical structure and were homogeneously dispersed. Curcumin in BSA-dextran nanoparticle showed better stability, compared to free curcumin. In addition, BSA-dextran nanoparticles can improve the cellular antioxidant activity of curcumin in Caco-2 cells. (C) 2017 Elsevier Ltd. All rights reserved.
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