Curcumin-loaded ovalbumin-sodium alginate nanogel and preparation method thereof
A technology for loading curcumin and ovalbumin, which is applied in the field of preparation of curcumin-encapsulated ovalbumin-sodium alginate nanogels, can solve the problems that ovalbumin-sodium alginate nanogel curcumin has not yet been discovered, and reduce the The effect of preparation costs
Active Publication Date: 2018-11-30
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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Problems solved by technology
[0004] After checking the literature and patents, no report has been found on the use of ovalbumin-sodium alginate nanogel for carrying curcumin
Method used
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Embodiment 1
[0024] 1. Preparation of ovalbumin and sodium alginate aqueous solution
[0025] Precisely weigh 2.0g powdered ovalbumin or 1.0g powdered sodium alginate and place it in a 250mL Erlenmeyer flask, add 100mL distilled water, stir magnetically at 440rpm for 4h, and refrigerate overnight at 4°C to obtain a concentration of 2.0 % ovalbumin solution and 1.0% sodium alginate solution.
[0026] 2. Preparation of Ovalbumin-Curcumin Complex Solution
[0027] Accurately weigh 10 mg of curcumin powder (purity higher than 65%) and dissolve in 2.5 mL of ethanol to obtain a curcumin ethanol solution with a concentration of 4.0 mg / mL; accurately draw 1 mL of the above curcumin solution, and add 10 mL of ovalbumin solution drop by drop 440rpm magnetic stirring for 1h; the complex solution was centrifuged at 1000g for 5min to remove insoluble matter, and the complex solution was sealed in a 1000Da dialysis bag and dialyzed in distilled water for 4h to remove ethanol.
[0028] 3. Preparation o...
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Abstract
The invention relates to the field of food nanotechnology, and discloses curcumin-loaded ovalbumin-sodium alginate nanogel and a preparation method thereof. The curcumin-loaded ovalbumin-sodium alginate nanogel is prepared through the following method comprising the steps that an ovalbumin solution (2.0%, w / w) and a curcumin ethanol solution (4 mg / ml) are mixed to enable the mass of curcumin to reach 1.0-5.0% of the mass of ovalbumin, undissolved substances are removed through centrifugation, and dialysis is conducted to remove ethanol; an ovalbumin-curcumin compound solution and a sodium alginate solution (1.0%, w / w) are mixed according to the volume ratio 1:1, and a mixed solution is acidized till pH reaches 4.0 through 1 M acetic acid; and the mixed solution is heated for 15 min at thetemperature of 70 DEG C and then placed in ice-bath to be cooled to the room temperature for standby use. The nanogel is small in size, high in potential and uniform in particle distribution. In the digestion simulation process, through the ovalbumin-sodium alginate nanogel, the curcumin can be effectively protected from being degraded, slow release control over the ovalbumin-sodium alginate nanogel is achieved, and thus the conversion rate and the bioavailability of the curcumin are increased.
Description
technical field [0001] The invention belongs to the field of food nanotechnology, and in particular relates to a method for preparing ovalbumin-sodium alginate nanogel applied to curcumin encapsulation. Background technique [0002] Curcumin is a diketone compound extracted from the rhizomes of turmeric plants such as turmeric, turmeric, etc. It has anti-tumor, anti-inflammatory, anti-oxidation and other physiological activities. The National Cancer Institute of the United States has listed it as a third-generation cancer chemoprevention drug. However, the water solubility of curcumin is extremely low (only 11ng / mL at pH 7.4), and it is easy to crystallize out in the digestive tract, and cannot be fully solubilized in bile salt micelles to be absorbed by the intestine; on the other hand, curcumin’s The stability is extremely poor. Oral ingestion of curcumin is prone to alkaline hydrolysis, conjugation, sulfation, glucuronidation, etc. low rate. At present, the delivery of...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A61K47/69A61K31/12A61K47/64A61P35/00A61P29/00A61P39/06
CPCA61K47/643A61K47/6903A61P29/00A61P35/00A61P39/06A61K31/12
Inventor 冯进李春阳邢永娜
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES