Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro Studies
The objective of this study was to formulate Pickering emulsions stabilized by transglutaminase cross-linked mulberry leaf protein (TG-MLP) nanoparticles as a delivery system for curcumin (Cur) and to assess its bioaccessibility both in vivo and in vitro. The encapsulation efficiency of curcumin in...
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2024-12-01
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| author | Yingshan Xie Hongyan Li Zeyuan Deng Yanfang Yu Bing Zhang |
| author_facet | Yingshan Xie Hongyan Li Zeyuan Deng Yanfang Yu Bing Zhang |
| author_sort | Yingshan Xie |
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| description | The objective of this study was to formulate Pickering emulsions stabilized by transglutaminase cross-linked mulberry leaf protein (TG-MLP) nanoparticles as a delivery system for curcumin (Cur) and to assess its bioaccessibility both in vivo and in vitro. The encapsulation efficiency of curcumin in high-internal-phase Pickering emulsions (HIPEs) prepared at pH 10 with a 20 mg/mL concentration of TG-MLP reached 93%. Compared to Oil-Cur, Cur-HIPEs exhibited superior antioxidant activity. Furthermore, Cur-HIPEs demonstrated enhanced stability against ultraviolet irradiation, storage under dark and visible light, and heating, in contrast to Oil-Cur. Among the various conditions tested, HIPEs stabilized by TG-MLP nanoparticles at an ionic strength of 1000 mM offered the most effective protection for curcumin. Moreover, TG-MLP nanoparticles at pH 8 provided better stability for the formulated HIPEs compared to those at pH 6 and 10. During simulated gastrointestinal digestion, the bioaccessibility of curcumin in Cur-HIPEs was significantly increased to 30.1% compared to Oil-Cur. In murine studies, higher levels of curcumin were detected in the stomach, small intestine, rectum, ileum, and feces following administration of Cur-HIPEs, indicating improved protection, absorption, and potential biological activity during digestion. Consequently, HIPEs offer excellent protection and delivery for curcumin during digestion. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-1d472e15e4c84a8aa68d6bc3adedc21e2024-12-13T16:27:06ZengMDPI AGFoods2304-81582024-12-011323393910.3390/foods13233939Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro StudiesYingshan Xie0Hongyan Li1Zeyuan Deng2Yanfang Yu3Bing Zhang4State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resource, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resource, Nanchang University, Nanchang 330047, ChinaJiangxi Cash Crops Institute, Nanchang 330202, ChinaState Key Laboratory of Food Science and Resource, Nanchang University, Nanchang 330047, ChinaThe objective of this study was to formulate Pickering emulsions stabilized by transglutaminase cross-linked mulberry leaf protein (TG-MLP) nanoparticles as a delivery system for curcumin (Cur) and to assess its bioaccessibility both in vivo and in vitro. The encapsulation efficiency of curcumin in high-internal-phase Pickering emulsions (HIPEs) prepared at pH 10 with a 20 mg/mL concentration of TG-MLP reached 93%. Compared to Oil-Cur, Cur-HIPEs exhibited superior antioxidant activity. Furthermore, Cur-HIPEs demonstrated enhanced stability against ultraviolet irradiation, storage under dark and visible light, and heating, in contrast to Oil-Cur. Among the various conditions tested, HIPEs stabilized by TG-MLP nanoparticles at an ionic strength of 1000 mM offered the most effective protection for curcumin. Moreover, TG-MLP nanoparticles at pH 8 provided better stability for the formulated HIPEs compared to those at pH 6 and 10. During simulated gastrointestinal digestion, the bioaccessibility of curcumin in Cur-HIPEs was significantly increased to 30.1% compared to Oil-Cur. In murine studies, higher levels of curcumin were detected in the stomach, small intestine, rectum, ileum, and feces following administration of Cur-HIPEs, indicating improved protection, absorption, and potential biological activity during digestion. Consequently, HIPEs offer excellent protection and delivery for curcumin during digestion.https://www.mdpi.com/2304-8158/13/23/3939curcuminTGase cross-linkinghigh-internal-phase Pickering emulsionstabilitybioaccessibility |
| spellingShingle | Yingshan Xie Hongyan Li Zeyuan Deng Yanfang Yu Bing Zhang Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro Studies Foods curcumin TGase cross-linking high-internal-phase Pickering emulsion stability bioaccessibility |
| title | Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro Studies |
| title_full | Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro Studies |
| title_fullStr | Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro Studies |
| title_full_unstemmed | Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro Studies |
| title_short | Enhanced Bioaccessibility and Antioxidant Activity of Curcumin from Transglutaminase Cross-Linked Mulberry Leaf Protein-Stabilized High-Internal-Phase Pickering Emulsion: In Vivo and In Vitro Studies |
| title_sort | enhanced bioaccessibility and antioxidant activity of curcumin from transglutaminase cross linked mulberry leaf protein stabilized high internal phase pickering emulsion in vivo and in vitro studies |
| topic | curcumin TGase cross-linking high-internal-phase Pickering emulsion stability bioaccessibility |
| url | https://www.mdpi.com/2304-8158/13/23/3939 |
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