Effects of different polysaccharides on the formation of egg yolk LDL complex nanogels for nutrient delivery

Carbohydrate Polymers

Volumn 153, Issue , 2016, Pages 336-344

  Zhou, Mingyong ^a   Hu, Qiaobin ^a   Wang, Taoran ^a   Xue, Jingyi ^a   Luo, Yangchao ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Curcumin; Egg yolk; Encapsulation; Low density lipoprotein; Nanogels; Polysaccharide

Indexed keywords

ALGINATE; ENCAPSULATION; HYDROGEN BONDS; LIPOPROTEINS; NANOSTRUCTURED MATERIALS; NUTRIENTS; POLYSACCHARIDES;

CARBOXYMETHYL CELLULOSE; CURCUMIN; EGG YOLKS; FOURIER TRANSFORM INFRARED SPECTRA; LOW DENSITY LIPOPROTEINS; NANOGELS; NEGATIVE ZETA POTENTIALS; SIMULATED GASTROINTESTINAL CONDITIONS;

POLYETHYLENES;

ALGINIC ACID; CARBOXYMETHYLCELLULOSE; CARRAGEENAN; CURCUMIN; GLUCURONIC ACID; GUM ARABIC; HEXURONIC ACID; NANOSPHERE; PECTIN; POLYSACCHARIDE;

CHEMICAL PHENOMENA; CHEMISTRY; DRUG DELIVERY SYSTEM; DRUG RELEASE; GASTROINTESTINAL TRACT; HYDROGEN BOND; INFRARED SPECTROSCOPY; PH; PROCEDURES; PROTEIN INTAKE; STATIC ELECTRICITY;

ALGINATES; CARBOXYMETHYLCELLULOSE SODIUM; CARRAGEENAN; CURCUMIN; DRUG DELIVERY SYSTEMS; DRUG LIBERATION; EGG PROTEINS, DIETARY; GASTROINTESTINAL TRACT; GLUCURONIC ACID; GUM ARABIC; HEXURONIC ACIDS; HYDROGEN BONDING; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; NANOSPHERES; PECTINS; POLYSACCHARIDES; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STATIC ELECTRICITY;

EID: 84980373305     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.07.105     Document Type: Article

References (39)

1. ®, a commercial egg yolk extender. Theriogenology 61:5 (2004), 895–907.
2. Anton, M., Martinet, V., Dalgalarrondo, M., Beaumal, V., David-Briand, E., Rabesona, H., Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk. Food Chemistry 83:2 (2003), 175–183.
3. Barik, A., Priyadarsini, K., Mohan, H., Photophysical studies on binding of curcumin to bovine serum albumin. Photochemistry and Photobiology 77:6 (2003), 597–603.
4. Bertolini, A., Siani, A., Grosso, C., Stability of monoterpenes encapsulated in gum arabic by spray-drying. Journal of Agricultral and Food Chemistry 49:2 (2001), 780–785.
5. Byler, D.M., Susi, H., Examination of the secondary structure of proteins by deconvolved FTIR spectra. Biopolymers 25:3 (1986), 469–487.
6. Cohen, S., Ban, M.C., Chow, M., Langer, R., Lipid-alginate interactions render changes in phospholipid bilayer permeability. Biochimica et Biophysica Acta (BBA)—Biomembranes 1063:1 (1991), 95–102.
7. Cordobés, F., Partal, P., Guerrero, A., Rheology and microstructure of heat-induced egg yolk gels. Rheologica Acta 43:2 (2004), 184–195.
8. Dressman, J.B., Berardi, R.R., Dermentzoglou, L.C., Russell, T.L., Schmaltz, S.P., Barnett, J.L., et al. Upper gastrointestinal (GI) pH in young, healthy men and women. Pharmaceutical Research 7:7 (1990), 756–761.
9. Elzoghby, A.O., Samy, W.M., Elgindy, N.A., Albumin-based nanoparticles as potential controlled release drug delivery systems. Journal of Controlled Release 157:2 (2012), 168–182.
10. Fookson, J.E., Wallach, D.F., Structural differences among phosphatidylcholine, phosphatidylethanolamine, and mixed phosphatidylcholine/phosphatidylethanolamine multilayers: An infrared absorption study. Archives of Biochemistry and Biophysics 189:1 (1978), 195–204.
11. Garti, N., Leser, M.E., Emulsification properties of hydrocolloids. Polymers for Advanced Technologies 12:1–2 (2001), 123–135.
12. Graff, D., Pastrana-Rios, B., Venyaminov, S.Y., Prendergast, F.G., The effects of chain length and thermal denaturation on helix-forming peptides: A mode-specific analysis using 2D FT-IR. Journal of the American Chemical Society 119:46 (1997), 11282–11294.
13. He, L., Liang, H., Lin, L., Shah, B.R., Li, Y., Chen, Y., et al. Green-step assembly of low density lipoprotein/sodium carboxymethyl cellulose nanogels for facile loading and pH-dependent release of doxorubicin. Colloids and Surfaces B: Biointerfaces 126 (2015), 288–296.
14. Hu, J.-H., Li, Q.-W., Li, G., Chen, X.-Y., Hai, Y., Zhang, S.-S., et al. The cryoprotective effect on frozen-thawed boar semen of egg yolk low density lipoproteins. Asian-Australasian Journal of Animal Sciences 19:4 (2006), 486–494.
15. Hu, Q., Gerhard, H., Upadhyaya, I., Venkitanarayanan, K., Luo, Y., Antimicrobial eugenol nanoemulsion prepared by gum arabic and lecithin and evaluation of drying technologies. International Journal of Biological Macrmolecules 87 (2016), 130–140.
16. Jones, O.G., McClements, D.J., Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes. Advances in Colloid and Interface Science 167:1–2 (2011), 49–62.
17. Kakkar, V., Singh, S., Singla, D., Kaur, I.P., Exploring solid lipid nanoparticles to enhance the oral bioavailability of curcumin. Molecular Nutrition & Food Research 55:3 (2011), 495–503.
18. Kim, Y.D., Morr, C.V., Microencapsulation properties of gum arabic and several food proteins: Spray-dried orange oil emulsion particles. Journal of Agricultural and Food Chemistry 44:5 (1996), 1314–1320.
19. Kiosseoglou, V., Egg yolk protein gels and emulsions. Current Opinion in Colloid & Interface Science 8:4 (2003), 365–370.
20. Krilov, D., Balarin, M., Kosovic, M., Gamulin, O., Brnjas-Kraljevic, J., FT-IR spectroscopy of lipoproteins—a comparative study. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 73:4 (2009), 701–706.
21. Li, X., Anton, N., Arpagaus, C., Belleteix, F., Vandamme, T.F., Nanoparticles by spray drying using innovative new technology: The Büchi nano spray dryer B-90. Journal of Controlled Release 147:2 (2010), 304–310.
22. 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 75 (2015), 98–105.
23. Luo, Y., Zhang, B., Cheng, W.-H., Wang, Q., Preparation, characterization and evaluation of selenite-loaded chitosan/TPP nanoparticles with or without zein coating. Carbohydrate Polymers 82:3 (2010), 942–951.
24. Luo, Y., Zhang, B., Whent, M., Yu, L.L., Wang, Q., Preparation and characterization of zein/chitosan complex for encapsulation of alpha-tocopherol, and its in vitro controlled release study. Colloids and Surfaces B: Biointerfaces 85:2 (2011), 145–152.
25. Luo, Y., Pan, K., Zhong, Q., Casein/pectin nanocomplexes as potential oral delivery vehicles. International Journal of Pharmaceutics 486:1–2 (2015), 59–68.
26. Moussa, M., Martinet, V., Trimeche, A., Tainturier, D., Anton, M., Low density lipoproteins extracted from hen egg yolk by an easy method: Cryoprotective effect on frozen–thawed bull semen. Theriogenology 57:6 (2002), 1695–1706.
27. Pan, K., Zhong, Q., Baek, S.J., Enhanced dispersibility and bioactivity of curcumin by encapsulation in casein nanocapsules. Journal of Agricultrual and Food Chemistry 61:25 (2013), 6036–6043.
28. Renard, D., Lavenant-Gourgeon, L., Ralet, M.-C., Sanchez, C., Acacia s enegal gum: Continuum of molecular species differing by their protein to sugar ratio, molecular weight, and charges. Biomacromolecules 7:9 (2006), 2637–2649.
29. Rosenberg, M., Kopelman, I.J., Talmon, Y., A scanning electron microscopy study of microencapsulation. Journal of Food Science 50:1 (1985), 139–144.
30. Sahu, A., Kasoju, N., Bora, U., Fluorescence study of the curcumin- casein micelle complexation and its application as a drug nanocarrier to cancer cells. Biomacromolecules 9:10 (2008), 2905–2912.
31. 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 37:3 (2009), 223–230.
32. Souza, C.J., Rojas, E.E.G., Melo, N.R., Gaspar, A., Lins, J., Complex coacervates obtained from interaction egg yolk lipoprotein and polysaccharides. Food Hydrocolloids 30:1 (2013), 375–381.
33. Stranik, O., Nooney, R., McDonagh, C., MacCraith, B.D., Optimization of nanoparticle size for plasmonic enhancement of fluorescence. Plasmonics 2:1 (2007), 15–22.
34. Telis, V.R.N., Kieckbusch, T., Viscoelasticity of frozen/thawed egg yolk. Journal of Food Science 62:3 (1997), 548–550.
35. Wang, T., Hu, Q., Zhou, M., Xue, J., Luo, Y., Preparation of ultra-fine powders from polysaccharide-coated solid lipid nanoparticles and nanostructured lipid carriers by innovative nano spray drying technology. International Journal of Pharmaceutics 511:1 (2016), 219–222.
36. Wang, T., Soyama, S., Luo, Y., Development of a novel functional drink from all natural ingredients using nanotechnology. LWT—Food Science and Technology 73 (2016), 458–466.
37. Wongsasulak, S., Patapeejumruswong, M., Weiss, J., Supaphol, P., Yoovidhya, T., Electrospinning of food-grade nanofibers from cellulose acetate and egg albumen blends. Journal of Food Engineering 98:3 (2010), 370–376.
38. Yu, H., Huang, Q., Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch. Food Chemistry 119:2 (2010), 669–674.
39. Zhou, M., Wang, T., Hu, Q., Luo, Y., Low density lipoprotein/pectin complex nanogels as potential oral delivery vehicles for curcumin. Food Hydrocolloids 57 (2016), 20–29.