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© 2022 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

Pelargonidin-3-O-glucoside (Pg) is a well-known anthocyanin derivative possessing potential biological activity. Nonetheless, the bioactivity of Pg is limited due to instability in the physiological environment. Functionalized nanoliposomes using chitosan and/or pectin coating is an excellent carrier system for nanoencapsulation of food bioactive compounds such as Pg. Therefore, this study aimed to investigate the protective effect of Pg-loaded pectin–chitosan coated nanoliposomes against palmitic acid (PA)-induced hepatocytes injury in L02 cells. Firstly, Pg-loaded pectin–chitosan coated nanoliposomes were characterized using the DLS, HPLC, TEM, and cellular uptake study in L02 cells. Thereafter, we assayed the protective effect against PA-induced lipotoxicity, ROS and O2•− generation, mitochondrial dysfunction (MMP), and GSH depletion. Results showed that Pg-loaded nanoliposomes significantly reduced the PA-induced L02 cells toxicity via suppressing ROS production, O2•− generation, MMP collapse, and GSH reduction, whereas the free-Pg samples were not effective. On the contrary, the chitosan and/or pectin coated nanoliposomes showed higher results compared to coating-free nanoliposomes. Altogether, the results of our study ensured that Pg-loaded pectin–chitosan coated nanoliposomes was capable of reducing PA-induced hepatocytes injury. Thus, pectin–chitosan coated nanoliposomes can be useful for hepatocellular delivery of hydrophilic compounds with greater biological activity.

Details

Title
Pelargonidin-3-O-Glucoside Encapsulated Pectin-Chitosan-Nanoliposomes Recovers Palmitic Acid-Induced Hepatocytes Injury
Author
Naymul Karim 1   VIAFID ORCID Logo  ; Mohammad Rezaul Islam Shishir 2 ; Li, Yuting 2 ; Ould Yahia Zineb 2 ; Mo, Jianling 3 ; Tangpong, Jitbanjong 4 ; Chen, Wei 5 

 Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou 310016, China; [email protected] (N.K.); ; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; [email protected] (M.R.I.S.); [email protected] (Y.L.); 
 Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; [email protected] (M.R.I.S.); [email protected] (Y.L.); 
 Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou 310016, China; [email protected] (N.K.); 
 Biomedical Sciences, School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat 80161, Thailand; [email protected] 
 Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou 310016, China; [email protected] (N.K.); ; Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; [email protected] (M.R.I.S.); [email protected] (Y.L.); ; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China 
First page
623
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
20763921
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2652951230
Copyright
© 2022 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.