Fabrication and characterization of curcumin-loaded albumin/gum arabic coacervate

Food Hydrocolloids

Volumn 59, Issue , 2016, Pages 17-25

  Shahgholian, Narges ^a   Rajabzadeh, Ghadir ^a  

^a RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

Bovine serum albumin; Coacervation; Curcumin; Gum arabic; RSM; Textur analysis

Indexed keywords

ADHESIVES; BIOPOLYMERS; BODY FLUIDS; EFFICIENCY; EMULSIFICATION; MAMMALS; POLYNOMIALS; SCANNING ELECTRON MICROSCOPY; SURFACE PLASMON RESONANCE;

BOVINE SERUM ALBUMINS; COACERVATE; COACERVATION; COMPLEX COACERVATION; CURCUMIN; ENCAPSULATION EFFICIENCY; GUM ARABIC; RESPONSE-SURFACE METHODOLOGY; TEXTUR ANALYSE; WEIGHT RATIOS;

ENCAPSULATION;

EID: 84950152034     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.11.031     Document Type: Article

References (68)

1. Ahmed K., Li Y., McClements D.J., Xiao H. Nanoemulsion-and emulsion-based delivery systems for curcumin: encapsulation and release properties. Food Chemistry 2012, 132(2):799-807.
2. Altunbas A., Lee S.J., Rajasekaran S.A., Schneider J.P., Pochan D.J. Encapsulation of curcumin in self-assembling peptide hydrogels as injectable drug delivery vehicles. Biomaterials 2011, 32(25):5906-5914.
3. Barker T.B. Quality by experimental design 2005, CRC press, U.K.: Chapman and Hall. 3th ed.
4. Baruch L., Machluf M. Alginate-chitosan complex coacervation for cell encapsulation: effect on mechanical properties and on long-term viability. Biopolymers 2006, 82(6):570-579.
5. Burgess D., Carless J. Manufacture of gelatin/gelatin coacervate microcapsules. International journal of pharmaceutics 1985, 27(1):61-70.
6. Burgess D.J., Singh O.N. Spontaneous formation of Small Sized Albumin/acacia coacervate particles. Journal of Pharmacy and Pharmacology 1993, 45:586-591.
7. Butstraen C., Salaün F. Preparation of microcapsules by complex coacervation of gum Arabic and chitosan. Carbohydrate polymers 2014, 99:608-616.
8. Capitani C., Perez O.E., Pacheco B., Teresa M., Pilosof A.M.R. Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin. Food Hydrocolloids 2007, 21:1344-1354.
9. Chen F.-P., Li B.-S., Tang C.-H. Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment. Food Research International 2015, 75:157-165.
10. Chilvers G., Morris V. Coacervation of gelatin-gellan gum mixtures and their use in microencapsulation. Carbohydrate polymers 1987, 7(2):111-120.
11. Chirio D., Gallarate M., Peira E., Battaglia L., Serpe L., Trotta M. Formulation of curcumin-loaded solid lipid nanoparticles produced by fatty acids coacervation technique. Journal of microencapsulation 2011, 28(6):537-548.
12. Chu B.S., Ichikawa S., Kanafusa S., Nakajima M. Preparation and characterization of β-carotene nanodispersions prepared by solvent displacement technique. Journal of Agricultural Food Chemistry 2007, 55:6754-6760.
13. De Jong H.B., Bonner J. Phosphatide auto-complex coacervates as ionic systems and their relation to the protoplasmic membrane. Protoplasma 1935, 24(1):198-218.
14. Dumitriu S., Chornet E. Inclusion and release of proteins from polysaccharide-based polyion complexes. Advanced drug delivery reviews 1998, 31(3):223-246.
15. Erlanger B.F., Borek F., Beiser S.M., Lieberman S. Steroid-protein conjugates I. preparation and characterization of conjugates of bovine serum albumin with testosterone and with cortisone. Journal of Biological Chemistry 1957, 228(2):713-728.
16. Esmaili M., Ghaffari S.M., Moosavi-Movahedi Z., Atri M.S., Sharifizadeh A., Farhadi M., et al. Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application. LWT-Food science and technology 2011, 44(10):2166-2172.
17. Fuguet E., van Platerink C., Janssen H.-G. Analytical characterisation of glutardialdehyde cross-linking products in gelatine-gum arabic complex coacervates. Analytica chimica acta 2007, 604(1):45-53.
18. Gao H., Gu W.-Y. Optimization of polysaccharide and ergosterol production from Agaricus brasiliensis by fermentation process. Biochemical Engineering Journal 2007, 33(3):202-210.
19. Huang G.Q., Sun Y.T., Xiao J.X., Yang J. Complex coacervation of soybean protein isolate and chitosan. Food Chemistry 2012, 135:534-539.
20. Huang G.-Q., Xiao J.-X., Jia L., Yang J. Complex coacervation of O-carboxymethylated chitosan and gum arabic. International Journal of Polymeric Materials and Polymeric Biomaterials 2015, 64(4):198-204.
21. Hurler J., Engesland A., PoorahmaryKermany B., Škalko-Basnet N. Improved texture analysis for hydrogel characterization: gel cohesiveness, adhesiveness, and hardness. Journal of Applied Polymer Science 2012, 125:180-188.
22. Islam A.M., Phillips G.O., Sljivo A., Snowden M.J., Williams P.A. A review of recent developments on the regulatory, structural and functional aspects of gum arabic. Food Hydrocolloids 1997, 11(4):493-505.
23. Jayme M.L., Dunstan D.E., Gee M.L. Zeta potential of gum arabic stabilized oil-in-water emulsions. Food hydrocolloids 1999, 13(6):459-465.
24. Jun-Xia X., Hai-Yan Y., Jian Y. Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic. Food Chemistry 2011, 125(4):1267-1272.
25. Kittitheeranun P., Sanchavanakit N., Sajomsang W., Dubas S.T. Loading of curcumin in polyelectrolyte multilayers. Langmuir 2010, 26(10):6869-6873.
26. Kratz F. Albumin as a drug carrier: design of prodrugs, drug conjugates and nanoparticles. Journal of Controlled Release 2008, 132:171-183.
27. Laneuville S.I., Sanchez C., Turgeon S.L., Hardy J., Paquin P. Small-angle static light-scattering study of associative phase separation kinetics of β-lactoglobulin and xanthan gum mixtures under shear in food colloids: interaction, microstructure and processing. The Royal Society of Chemistry 2005, 443-465. Cambridge, Chapter: 35. E. Dickinson (Ed.).
28. Liu S.T. Design-expert software for design of experiments Version 6.0.1. Quality Progress 2000, 33(12):120.
29. Liu S.H., Low N.H., Nickerson M.T. Effect of pH, salt, and biopolymer ratio on the formation of pea protein isolate-gum Arabic complexes. Journal of agricultural food Chemistry 2009, 57:1521-1526.
30. Li Z., Wang Y., Pei Y., Xiong W., Zhang C., Xu W., et al. Curcumin encapsulated in the complex of lysozyme/carboxymethylcellulose and implications for the antioxidant activity of curcumin. Food Research International 2015, 75:98-105.
31. Mattison K.W., Dubin P.L., Brittain I.J. Complex formation between bovine serum albumin and strong polyelectrolytes: effect of polymer charge density. The Journal of Physical Chemistry B 1998, 102(19):3830-3836.
32. McClements D.J. Non-covalent interactions between proteins and polysaccharides. Biotechnology advances 2006, 24(6):621-625.
33. Michnik A. Thermal stability of bovine serum albumin DSC study. Journal of Thermal Analysis and Calorimetry 2003, 71:509-519.
34. Montenegro M.A., Boiero M.L., Valle L., Borsarelli C.D. Gum arabic: more than an Edible emulsifier. Products and applications of biopolymers 2012, 3-26. InTech open access publisher, Rijeka, Croatia. http://www.intechopen.com/books/products-and-applications-ofbiopolymers/gum-arabic-more-than-an-edible-emulsifier, D. Johan Verbeek (Ed.).
35. Moorthi C., Kathiresan K. Curcumin-Piperine/Curcumin-Quercetin/Curcumin-Silibinin dual drug-loaded nanoparticulate combination therapy: a novel approach to target and treat multidrug-resistant cancers. Journal of Medical Hypotheses and Ideas 2013, 7:15-20.
36. Mothé C.G., Rao M.A. Thermal behavior of gum arabic in comparison with cashew gum. Thermochimica Acta 2000, 357-358:9-13.
37. Narayanan N.K., Nargi D., Randolph C., Narayanan B.A. Liposome encapsulation of curcumin and resveratrol in combination reduces prostate cancer incidence in PTEN knockout mice. International journal of cancer 2009, 125(1):1-8.
38. Neirynck N., Van Der Meeren P., Lukaszewicz-Lausecker M., Cocquyt J., Verbeken D., Dewettinck K. Influence of pH and biopolymer ratio on whey protein-pectin interactions in aqueous solutions and in O/W emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2007, 298(1):99-107.
39. Papadopoulou A., Green R.J., Frazier R.A. Interaction of flavonoids with bovine serum albumin: a fluorescence quenching study. Journal of agricultural and food chemistry 2005, 53(1):158-163.
40. Pathak J., Rawat K., Bohidar H. Surface patch binding and mesophase separation in biopolymeric polyelectrolyte-polyampholyte solutions. International journal of biological macromolecules 2014, 63:29-37.
41. Pathak Y., Thassu D. Drug delivery nanoparticles formulation and characterization 2009, Informa Healthcare USA. Inc.
42. Phillips G.O., Williams P.A. Handbook of hydrocolloids 2009, Elsevier.
43. Rawat K., Aswal V., Bohidar H. DNA-gelatin complex coacervation, UCST and first-order phase transition of coacervate to anisotropic ion gel in 1-methyl-3-octylimidazolium chloride ionic liquid solutions. The Journal of Physical Chemistry B 2012, 116(51):14805-14816.
44. Sanchez C., Mekhloufi G., Schmitt C., Renard D., Robert P., Lehr C.-M., et al. Self- assembly of β-lactoglobulin and acacia gum in aqueous solvent: structure and phase-ordering kinetics. Langmuir 2002, 18:10323-10333.
45. Sanoj Rejinold N., Muthunarayanan M., Chennazhi K., Nair S., Jayakumar R. Curcumin loaded fibrinogen nanoparticles for cancer drug delivery. Journal of biomedical nanotechnology 2011, 7(4):521-534.
46. Sanphui P., Goud N.R., Khandavilli U.R., Bhanoth S., Nangia A. New polymorphs of curcumin. Chemical Communications 2011, 47(17):5013-5015.
47. Saravanan M., Rao K.P. Pectin-gelatin and alginate-gelatin complex coacervation for controlled drug delivery: Influence of anionic polysaccharides and drugs being encapsulated on physicochemical properties of microcapsules. Carbohydrate Polymers 2010, 80(3):808-816.
48. Schmitt C., Sanchez C., Lamprecht A., Renard D., Lehr C.M., de Kruif C.G., et al. Study of β-lactoglobulin/acacia gum complex coacervation by diffusing-wave spectroscopy and confocal scanning laser microscopy. Colloids and Surfaces B: Biointerfaces 2001, 20:267-280.
49. Schmitt C., Sanchez C., Thomas F., Hardy J. Complex coacervation between β-lactoglobulin and acacia gum in aqueous medium. Food Hydrocolloids 1999, 13(6):483-496.
50. Schmitt C., Turgeon S.L. Protein/polysaccharide complexes and coacervates in food systems. Advances in Colloid and Interface Science 2011, 167(1-2):63-70.
51. Sematech N.I.S.T. Engineering statistics handbook 2003, NIST SEMATECH. http://www.itl.nist.gov/div898/handbook.
52. Semenova M., Dickinson E. Biopolymers in food Colloids: Thermodynamics and molecular interactions. Taylor and francis 2010, Koninklijke Brill NV, Leiden, The Netherlands.
53. Shaikh J., Ankola D., Beniwal V., Singh D., Kumar M.R. Nanoparticle encapsulation improves oral bioavailability of curcumin by at least 9-fold when compared to curcumin administered with piperine as absorption enhancer. European Journal of Pharmaceutical Sciences 2009, 37(3):223-230.
54. Singh K., Suri R., Tiwary A.K., Rana V. Exploiting the synergistic effect of chitosan-EDTA conjugate with MSA for the early recovery from colitis. International Journal of Biological Macromolecules 2013, 54:186-196.
55. Song Z., Feng R., Sun M., Guo C., Gao Y., Li L., Zhai G. Curcumin-loaded PLGA-PEG-PLGA triblockcopolymeric micelles: preparation, pharmacokinetics and distribution in vivo. Journal of Colloid and Interface Science 2011, 354:116-123.
56. Sowbhagya H.B., Smitha S., Sampathu S.R., Krishnamurthy N., Bhattacharya S. Stability of water-soluble turmeric colourant in an extruded food product during storage. Journal of food engineering 2005, 67:367-371.
57. Sułkowska A. Interaction of drugs with bovine and human serum albumin. Journal of molecular structure 2002, 614(1):227-232.
58. deKruif C.G., Weinbreck F., de Vries R. Complex coacervation of proteins and anionic polysaccharides. Current Opinion in Colloid and Interface Science 2004, 9:340-349.
59. Wang Y., Kimura K., Dubin P.L., Jaeger W. Polyelectrolyte-micelle coacervation: effects of micelle surface charge density, polymer molecular weight: and polymer/surfactant ratio. Macromolecules 2000, 33:3324-3331.
60. Wang Y.J., Pan M.H., Cheng A.L., Lin L.I., Ho Y.S., Hsieh C.Y., et al. Stability of curcumin in buffer solutions and characterization of its degradation products. Journal of Pharmaceutical and Biomedical Analysis 1997, 15:1867-1876.
61. Weinbreck F., De Vries R., Schrooyen P., De Kruif C. Complex coacervation of whey proteins and gum arabic. Biomacromolecules 2003, 4(2):293-303.
62. Weinbreck F., Wientjes R.H.W., Nieuwenhuijse H., Robijn G.W., Kruif C.G.D. Rheological properties of whey protein/gum Arabic coacervates. Journal of Rheology 2004, 48(6):1215-1228.
63. Whistler R.L., Bemiller J.N. Industrial gums 1993, Academic Press, San Diego.
64. Wilken R., Veena M.S., Wang M.B., Srivatsan E.S. Curcumin: a review of anti-cancer properties and therapeutic activity in head and neck squamous cell carcinoma. Molecular Cancer 2011, 10(12):1-19.
65. Xiao J.X., Yu H.Y., Yang J. Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum arabic. Food Chemistry 2011, 125:1267-1272.
66. Xing F., Cheng X.,B.,Y., Ma L. Microencapsulation of Capsaicin by the complex coacervation of gelatin, Acacia and Tannins. Journal of Applied Polymer Science 2004, 91:2669-2675.
67. Xu W., Jin W., Zhang C., Li Z., Lin L., Huang Q., et al. Curcumin loaded and protective system based on complex of κ-carrageenan and lysozyme. Food Research International 2014, 59:61-66.
68. Yallapu M.M., Gupta B., Jaggi M.K., Chauhan S.C. Fabrication of curcumin encapsulated PLGA nanoparticles for improved therapeutic effects in metastatic cancer cells. Journal of Colloid and Interface Science 2010, 351(1):19-29.