The curcumin-loaded zein-shellac nanoparticles using pH-driven method: Fabrication, characterization, and anti-inflammatory effect

Xinyi Lv; Zijian Wu; Limin Wang; Peibo Guo; Ao Qu; Wenjing Liang; Pengbo Zheng; Yuan Li; Wen Zhang

Journal of Functional Foods (Feb 2025)

The curcumin-loaded zein-shellac nanoparticles using pH-driven method: Fabrication, characterization, and anti-inflammatory effect

Xinyi Lv,
Zijian Wu,
Limin Wang,
Peibo Guo,
Ao Qu,
Wenjing Liang,
Pengbo Zheng,
Yuan Li,
Wen Zhang

Affiliations

Xinyi Lv: Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Zijian Wu: Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.; Key Lab of Agricultural Products Low Carbon Cold Chain, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China.; Corresponding authors at: Tianjin University of Commerce, 409 Guangrong Road, Tianjin, 300134, PR China.
Limin Wang: Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Peibo Guo: Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Ao Qu: Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Wenjing Liang: Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Pengbo Zheng: Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Yuan Li: College of Food Sciences and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Wen Zhang: Tianjin Key Laboratory of Food Science and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.; Key Lab of Agricultural Products Low Carbon Cold Chain, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China.; Corresponding authors at: Tianjin University of Commerce, 409 Guangrong Road, Tianjin, 300134, PR China.

Journal volume & issue: Vol. 125
p. 106692

Abstract

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Curcumin (Cur), a naturally occurring flavonoid compound, is known for its multiple health benefits. Nevertheless, its bioavailability is greatly restricted due to poor solubility and stability. In order to address this problem, phytic acid was used in a pH-driven method to create curcumin-loaded zein-shellac nanoparticles (Zein-SH-CurNPs). The results confirmed that the hydrophobic center of zein-shellac nanoparticles (Zein-SHNPs) effectively encapsulated curcumin, leading to the formation of spherical particles that exhibited an impressive encapsulation efficiency of 96.96 % and a loading capacity of 4.65 %. Curcumin-induced zein fluorescence quenching was found to be static using fluorescence spectroscopy. In vivo colitis experiments conducted on mice disclosed that Zein-SH-CurNP exhibits a protective effect against DSS-induced colitis. Notably, the levels of pro-inflammatory cytokines, namely tumor necrosis factor-α (TNF-α), mouse interleukin-6 (IL-6), and interleukin-1β (IL-1β), were significantly reduced. To summarize, the results suggest that the zein-shellac composites hold potential as advanced nano-delivery structures for insoluble bioactive substances.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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