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
yangting发布了新的文献求助80
1秒前
danielbbbb发布了新的文献求助10
2秒前
善学以致用应助TruelyBe采纳,获得30
4秒前
猫又完成签到,获得积分10
5秒前
danielbbbb完成签到,获得积分20
6秒前
打打应助华hua采纳,获得10
7秒前
田様应助Le采纳,获得10
8秒前
在水一方应助呵呵心情采纳,获得10
10秒前
11秒前
喷泡的兔子完成签到,获得积分10
12秒前
vlots应助威武冷雪采纳,获得30
12秒前
13秒前
大力的飞莲完成签到,获得积分10
13秒前
Zhy完成签到,获得积分10
15秒前
sophia完成签到 ,获得积分10
16秒前
16秒前
reading gene发布了新的文献求助20
17秒前
羊羊发布了新的文献求助10
18秒前
18秒前
烟花应助无语啦采纳,获得10
18秒前
19秒前
花楹发布了新的文献求助10
19秒前
吃不饱星球球长给我不是大牛的求助进行了留言
21秒前
周舟发布了新的文献求助10
22秒前
呵呵心情发布了新的文献求助10
23秒前
Zoe完成签到,获得积分10
24秒前
天天快乐应助reading gene采纳,获得10
24秒前
科研通AI2S应助小仙女采纳,获得10
25秒前
hhh发布了新的文献求助10
27秒前
Anoxia完成签到 ,获得积分10
29秒前
我爱夏天完成签到,获得积分10
30秒前
31秒前
34秒前
queengause完成签到,获得积分10
35秒前
小仙女完成签到,获得积分20
37秒前
38秒前
科研通AI2S应助LY采纳,获得10
38秒前
tttttewe发布了新的文献求助10
39秒前
GQ完成签到,获得积分10
40秒前
天天快乐应助wulin314采纳,获得10
42秒前
高分求助中
Evolution 3rd edition 1500
Lire en communiste 1000
Mantiden: Faszinierende Lauerjäger Faszinierende Lauerjäger 700
PraxisRatgeber: Mantiden: Faszinierende Lauerjäger 700
A new species of Coccus (Homoptera: Coccoidea) from Malawi 500
2-Acetyl-1-pyrroline: an important aroma component of cooked rice 500
Ribozymes and aptamers in the RNA world, and in synthetic biology 500
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 3180839
求助须知:如何正确求助?哪些是违规求助? 2831074
关于积分的说明 7982863
捐赠科研通 2492963
什么是DOI,文献DOI怎么找? 1329932
科研通“疑难数据库(出版商)”最低求助积分说明 635850
版权声明 602954