Preparation method of nanoparticles for improving bioavailability of curcumin
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A nanoparticle, curcumin technology, applied in the application, food science, food forming and other directions, can solve the problems such as the inability to improve the bioavailability of curcumin, achieve good physical and chemical stability, the method is simple and feasible, and the biological The effect of utilization
Pending Publication Date: 2019-08-06
NORTHEAST AGRICULTURAL UNIVERSITY
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[0003] Casein, as the main protein in milk, consists of α s1 -, α s2 -, β-, κ-CN, has good thermal stability, but compared with the compact structure of globular whey protein, casein is rich in proline, which interferes with the secondary structure of α-helix and β-sheet Formed, its
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specific Embodiment approach 1
[0018] Specific embodiment one: what the present embodiment records is a kind of preparation method of the nanoparticle that improves curcumin bioavailability, and described method step is as follows:
[0019] Step 1: dissolving zein and curcumin in an ethanol solution with a volume fraction of 70%, and magnetic stirring for 1 hour to fully dissolve zein and curcumin to form an organic phase;
[0020] Step 2: Dissolve a certain amount of sodium caseinate and oligochitosan in water respectively, after the casein solution is ultrasonically treated, mix it with the oligochitosan solution, add transglutaminase, and adjust the pH of the mixed solution to 6.5~ 8.0, under the condition of 37°C, cross-link the casein, graft chitosan oligosaccharide onto the casein, react for 2~6 h, heat in 85°C water bath for 5 min, inactivate transglutaminase, Then cool in a 4°C water bath, and dialyze the sample in a 4°C freezer to remove chitosan oligosaccharides that are not grafted to the casein ...
specific Embodiment approach 2
[0022] Specific embodiment two: the preparation method of a kind of nanoparticle that improves curcumin bioavailability described in specific embodiment one, in step one, the mass fraction of described zein in the organic phase is 0.5%~3 %, the mass fraction of the curcumin in the organic phase is 0.1% to 2%.
specific Embodiment approach 3
[0023] Specific embodiment three: the preparation method of a kind of nanoparticle that improves curcumin bioavailability described in specific embodiment one, in step 2, the frequency of described ultrasonic treatment is 300 ~ 500 W, 20 kHz, and the time is 10 ~30 min.
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Abstract
The invention relates to a preparation method of nanoparticles for improving the bioavailability of curcumin, and belongs to the technical field of functional food production process. The problems oflow solubility, poor stability of processing and storage and low bioavailability of curcumin are solved, curcumin and zein are dissolved in ethanol to form an organic phase, then an aqueous solution of casein is subjected to ultrasonic treatment, casein is crosslinked by transglutaminase, chitooligosaccharide is grafted onto casein, the nano gel aqueous phase of cross-linked casein and the casein-chitosan oligosaccharide graft material is formed, finally, the organic phase is mixed with the casein-chitosan oligosaccharide nano gel aqueous phase by a high-pressure homogenization method or a solvent evaporation method, ethanol is removed by a rotary evaporation method, high speed centrifugation is carried out and freeze-drying is carried out, and finally, nanoparticles loaded with curcumin is obtained. The average particle size of the nanoparticles ranges from 140 to 390 nm, and the encapsulation rate of curcumin is about 70%-82%. The nanoparticles have good physical and chemical stability during storage.
Description
technical field [0001] The invention belongs to the technical field of functional food production technology, and in particular relates to a preparation method of nanoparticles for improving the bioavailability of curcumin. Background technique [0002] Curcumin is a natural hydrophobic polyphenol extracted from turmeric. A large number of studies have shown that curcumin has various biological activities such as anti-inflammatory, antibacterial, anti-oxidation, lowering blood pressure, lowering cholesterol, and anti-cancer. It is beneficial to human health. Play an important role. However, its poor water solubility, low bioavailability, poor chemical stability and other factors limit its biological activity, making it difficult to directly add and utilize it as a functional ingredient in food processing. How to improve its solubility, processing and storage stability and bioavailability has become one of the current important research topics. The delivery system based on ...
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