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Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review)

姜黄素 保健品 纳米载体 化学 生物利用度 人类健康 健康福利 纳米技术 生物技术 生化工程 药理学 生物化学 医学 传统医学 生物 药物输送 材料科学 工程类 环境卫生
作者
Chuan‐He Tang
出处
期刊:Food Hydrocolloids [Elsevier]
卷期号:109: 106106-106106 被引量:83
标识
DOI:10.1016/j.foodhyd.2020.106106
摘要

The high incidence of chronic diseases such as cardiovascular diseases, diabetes and cancer has become one of the most challenging issues to deal with for modern society. To date, numerous nutraceuticals or bioactives from diets have been demonstrated to produce a variety of health-benefiting effects on many diseases. However, most of these bioactives are poorly soluble and have low bioaccessibility/bioavailability, which greatly limits their applications in food or pharmaceutical formulations. This review mainly presents a facile and effective nanoencapsulation strategy to improve water dispersibility, stability and even bioactivities of poorly soluble nutraceuticals (with an emphasis on curcumin, a typical poorly soluble nutraceutical with a lot of health effects), through nanocomplexation with food proteins. In the first part, the advances in the understanding of the interaction between proteins and curcumin, including techniques to monitor the interaction, and parameters describing the interaction between proteins and curcumin (e.g., nature and mode of interactive forces, number of binding sites and location on the surface of proteins), are comprehensively reviewed. Then, the potential and effectiveness of using nanocomplexes with proteins as nanocarriers for improving water solubility, stability and bioactivities of curcumin are critically summarized. The strategies to improve the nanocomplexation between proteins and curcumin are highlighted. Lastly, the advantages and limitations of the nanoencapsulation of curcumin by the nanocomplexation with proteins, as well as some technical considerations for spray-drying the nanocomplexes, are simply introduced. With the increasing need for the development of natural and safe functional foods for human health considerations, this review would be of vital importance for providing insights in using this nanoencapsulation to facilitate the incorporation of poorly soluble nutraceuticals in functional foods formulations.
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