Editor: Sarah
Curcumin, a bioactive compound with well-established anti-inflammatory and antioxidant properties, has long been limited in its application due to its poor water solubility and low bioavailability. A recent study from Northeast Agricultural University and the National Research Center of Soybean Engineering offers an improved method for enhancing the stability and bioavailability of curcumin. This innovative approach encapsulates curcumin in protein-based nanoparticles using a disassembly and reassembly technique involving guanidine hydrochloride (GuHCl). This method significantly enhances both the stability and bioavailability of curcumin, paving the way for its broader use in food and medicinal products.
Overcoming the Challenge of Stability and Bioavailability
Traditional methods of encapsulating curcumin have often struggled to address its stability and bioavailability. The newly proposed method employs GuHCl to disassemble oleosome proteins (OP), which are then reassembled into core-shell nanoparticles that effectively encapsulate curcumin. The research shows that adjusting the concentration of GuHCl can improve the encapsulation efficiency (EE) of curcumin to as high as 81.24%, which also leads to a 44.7% increase in its bioavailability compared to free curcumin.
Methodology Behind Nanoparticle Formation
The process of nanoparticle formation begins with treating OPs with GuHCl, which breaks down hydrogen bonds within the protein structure. This disassembly results in the separation of protein subunits, which are then reassembled into stable nanoparticles encapsulating curcumin. The resulting curcumin-loaded nanoparticles exhibit sustained-release behavior and show significantly improved stability when exposed to light and heat. Moreover, the bioavailability of curcumin in these nanoparticles is notably higher, making them a promising solution to overcome the limitations of curcumin in various applications.
Expanding Possibilities for Nutrient Delivery
This development has wide-ranging implications, particularly in the nutrition and pharmaceutical industries. The use of protein-based nanoparticles for delivering hydrophobic nutrients like curcumin opens up new possibilities for creating more stable and efficient delivery systems. With enhanced stability and bioavailability, these nanoparticles could facilitate the incorporation of curcumin in food and medical products, providing a more reliable means of delivering its health benefits. This study also offers valuable insights into the potential applications for other hydrophobic nutrients, advancing the field of bioactive ingredient delivery.
Contributions and Key Findings
Disassembly and Reassembly of Oleosome Proteins: The use of GuHCl to induce the disassembly and reassembly of oleosome proteins allows for the encapsulation of curcumin in a protein-based nanoparticle. The process was shown to be highly effective, improving the stability and bioavailability of curcumin.
Encapsulation Efficiency: By adjusting the concentration of GuHCl, the study achieved an impressive curcumin encapsulation efficiency of 81.24%. This high efficiency is attributed to the effective binding of curcumin with the disassembled OP subunits, enhancing the loading capacity and stability.
Stability of Curcumin: The study demonstrated that curcumin encapsulated in these nanoparticles showed significantly improved stability under various conditions, including exposure to light, heat, and simulated gastrointestinal conditions. This enhanced stability ensures that curcumin retains its effectiveness in real-world applications.
Bioavailability: The bioavailability of curcumin was increased by 44.7% compared to free curcumin, suggesting that the encapsulation method provides a more effective means of delivering curcumin to the body. The bioavailability improvements were confirmed through in-vitro digestion models.
Sustained-Release Behavior: The curcumin-loaded nanoparticles exhibited a controlled, sustained release of curcumin over time, offering potential for improved long-term therapeutic effects. This sustained-release property could be beneficial for developing functional foods and pharmaceutical formulations.
Impact on Protein Structure: The research also explored the structural changes in OP proteins during the disassembly and reassembly process. The GuHCl treatment altered the protein structure, enhancing its ability to encapsulate hydrophobic compounds like curcumin while maintaining high stability and functionality.
Conclusion
This study presents a significant advancement in the field of nutrient delivery, particularly for hydrophobic compounds like curcumin. By employing GuHCl to disassemble and reassemble oleosome proteins, the researchers were able to create a novel core-shell nanoparticle that enhances the stability and bioavailability of curcumin. This approach not only addresses the long-standing challenges associated with curcumin delivery but also offers insights into the development of similar systems for other bioactive nutrients. The findings of this study have the potential to influence the formulation of more effective functional foods and therapeutic products, ensuring that curcumin and other hydrophobic compounds can be more effectively utilized for health benefits.
Reference
Sun, Yufan, et al. “Novel Core-Shell Nanoparticles: Encapsulation and Delivery of Curcumin Using Guanidine Hydrochloride-Induced Oleosome Protein Self-Assembly.” LWT – Food Science and Technology, vol. 173, 2023, p. 114352. Elsevier, https://doi.org/10.1016/j.lwt.2022.114352.