Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin

姜黄素 卡拉胶 微观结构 乳清蛋白 化学 自愈水凝胶 豌豆蛋白 色谱法 化学工程 食品科学 有机化学 生物化学 结晶学 工程类
作者
Farhad Alavi,Zahra Emam‐Djomeh,Mohammad Saeid Yarmand,Maryam Salami,Shima Momen,Ali Akbar Moosavi‐Movahedi
出处
期刊:Food Hydrocolloids [Elsevier]
卷期号:85: 267-280 被引量:151
标识
DOI:10.1016/j.foodhyd.2018.07.012
摘要

This study aimed to design mixed hydrogels composed of whey protein aggregates (WPA)/k-carrageenan with a tailored microstructure to protect curcumin within the upper gastrointestinal tract and deliver it to the colon. Curcumin was loaded in WPA and followed by cold gelation of the aggregates in the presence of k-carrageenan. The Microstructure of the hydrogels varied from homogenous to protein continuous or k-carrageenan continuous depending on the k-carrageenan concentration (0.0, 0.1 and 0.55%, w/w). The physical stability of curcumin toward precipitation during gelation of curcumin-loaded WPA was significantly improved after k-carrageenan addition. The higher capacity of k-carrageenan containing gels to curcumin entrapment was attributed to curcumin embedment inside of the rich-protein microdomains (called microgels), higher viscosity of the gel pre-solutions contained k-carrageenan and the shorter gelation time of the corresponding gels. Moreover, it was found about 31% of the loaded curcumin was released in the simulated gastrointestinal tract for pure WPA gels, while after addition of 0.55% k-carrageenan to WPA gels, more than 87% of loaded curcumin were delivered to the colon. Besides, 33% of curcumin degraded after the gastrointestinal digestion, while for WPA gels containing 0.1% and 0.55% k-carrageenan it was only 9.6% and 3.5%, respectively. The results were attributed to the protective effect of k-carrageenan to protein during in vitro digestion so that the access of digestive enzymes into the hydrogels was limited resulting in a reduction of gel matrix erosion and curcumin release. Therefore, curcumin remained bound to the protein and was not damaged during digestion until it reaches the colon.
最长约 10秒,即可获得该文献文件

科研通智能强力驱动
Strongly Powered by AbleSci AI
更新
大幅提高文件上传限制,最高150M (2024-4-1)

科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
刻苦的山雁完成签到,获得积分10
刚刚
JELLY发布了新的文献求助10
1秒前
路飞发布了新的文献求助30
2秒前
Leon发布了新的文献求助10
3秒前
3秒前
生如夏花发布了新的文献求助10
3秒前
简单喀秋莎完成签到,获得积分10
4秒前
什么酶完成签到,获得积分10
4秒前
慕青应助ggvc采纳,获得10
4秒前
百汇科研完成签到,获得积分10
6秒前
ChemistryZyh完成签到,获得积分10
6秒前
6秒前
6秒前
6秒前
7秒前
麻匪不剿不行完成签到,获得积分10
7秒前
顾矜应助葭月十七采纳,获得10
7秒前
唐画完成签到,获得积分10
9秒前
百汇科研发布了新的文献求助10
10秒前
10秒前
Panjiao完成签到 ,获得积分10
10秒前
11秒前
不懈奋进应助康zai采纳,获得30
12秒前
小蘑菇应助科研通管家采纳,获得10
12秒前
研友_VZG7GZ应助科研通管家采纳,获得10
12秒前
科研通AI2S应助科研通管家采纳,获得10
12秒前
小蘑菇应助科研通管家采纳,获得10
13秒前
丘比特应助科研通管家采纳,获得10
13秒前
Lucas应助科研通管家采纳,获得30
13秒前
13秒前
ding应助科研通管家采纳,获得10
13秒前
点心应助科研通管家采纳,获得10
13秒前
今后应助科研通管家采纳,获得10
13秒前
乐乐应助科研通管家采纳,获得10
13秒前
wh1t3zZ发布了新的文献求助10
13秒前
Hello应助科研通管家采纳,获得10
13秒前
情怀应助科研通管家采纳,获得10
13秒前
科研通AI2S应助科研通管家采纳,获得10
13秒前
ding应助科研通管家采纳,获得10
13秒前
丘比特应助科研通管家采纳,获得20
13秒前
高分求助中
Spray / Wall-interaction Modelling by Dimensionless Data Analysis 2000
Write Like a Chemist: A Guide and Resource (第二版) 600
Mixed-anion Compounds 600
A new species of Velataspis (Hemiptera Coccoidea Diaspididae) from tea in Assam 500
Earth System Geophysics 500
Aspects of Babylonian celestial divination: the lunar eclipse tablets of Enūma Anu Enlil 500
Geochemistry, 2nd Edition 地球化学经典教科书第二版 401
热门求助领域 (近24小时)
化学 医学 生物 材料科学 工程类 有机化学 生物化学 物理 内科学 纳米技术 计算机科学 化学工程 复合材料 基因 遗传学 催化作用 物理化学 免疫学 量子力学 细胞生物学
热门帖子
关注 科研通微信公众号,转发送积分 3199835
求助须知:如何正确求助?哪些是违规求助? 2849046
关于积分的说明 8068740
捐赠科研通 2513318
什么是DOI,文献DOI怎么找? 1346068
科研通“疑难数据库(出版商)”最低求助积分说明 640167
邀请新用户注册赠送积分活动 609894