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© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

A microbial transglutaminase-induced cross-linked sodium caseinate (MSC) was used to stabilize zein nanoparticles, and the study was to investigate whether zein-MSC nanoparticles (zein-MSC NPs) can be used as an encapsulation carrier for resveratrol. A group of resveratrol-loaded zein-MSC nanoparticles (Res-zein-MSC NPs) with varying zein to Res mass ratios was first prepared. The particle sizes and zeta-potentials were in the ranges from 215.00 to 225.00 nm and from −29.00 to −31.00 mV. The encapsulation efficiency (EE) of Res was also influenced by the zein to Res mass ratio, and the encapsulated Res existed in an amorphous form. The major interactions between Res and zein-MSC NPs were hydrogen bonding and hydrophobic interaction. Furthermore, compared with free Res, the photo-stability and bioaccessibility of Res-zein-MSC NPs were significantly improved. The cellular studies also showed that Res-zein-MSC NPs exhibited lower cytotoxicity and desirable anti-inflammatory activity.

Details

Title
A Novel Zein-Based Composite Nanoparticles for Improving Bioaccessibility and Anti-Inflammatory Activity of Resveratrol
Author
Liu, Jiaping 1 ; Zhang, Yaqiong 2   VIAFID ORCID Logo  ; Liu, Wenwen 1 ; Gao, Boyan 1   VIAFID ORCID Logo  ; Liangli (Lucy) Yu 3   VIAFID ORCID Logo 

 Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; [email protected] (J.L.); [email protected] (W.L.); [email protected] (B.G.) 
 Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; [email protected] (J.L.); [email protected] (W.L.); [email protected] (B.G.); China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China 
 Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; [email protected] 
First page
2773
Publication year
2021
Publication date
2021
Publisher
MDPI AG
e-ISSN
23048158
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2602054836
Copyright
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.