Improving the Functional Activities of Curcumin Using Milk Proteins as Nanocarriers

Foods

Ahmed Askar¹  Mahmoud Abdel-Hamid²  Soad Taha²  Ghada Abady³  Aida Salem³  Toshiki Enomoto⁴  Emiko Nagai⁴  Ibrahim El-Sherbiny⁵ 

[1] Botany and Microbiology Department, Faculty of Science (Boys), Al-Azhar University, Nasr City, Cairo 11884, Egypt;Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt;Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Giza 12618, Egypt;Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan;Nanomaterials Lab, Center of Material Science (CMS), Zewail City of Science and Technology, 6th of October, Giza 12588, Egypt;

关键词: curcumin;    milk proteins;    nanoparticles;    antioxidant;    anticancer;    antimicrobial activities;   

DOI  :  10.3390/foods9080986

来源: DOAJ

【 摘 要 】

Curcumin is one of the most common spices worldwide. It has potential benefits, but its poor solubility and bioavailability have restricted its application. To overcome these problems, this study aimed to assess the efficacy of sodium caseinate (SC), α-lactalbumin (α-La), β-lactoglobulin (β-lg), whey protein concentrate (WPC) and whey protein isolate (WPI) as nanocarriers of curcumin. Furthermore, the antioxidant, anticancer and antimicrobial activities of the formed nanoparticles were examined. The physicochemical characteristics of the formed nanoparticles as well as the entrapment efficiency (%) and the in vitro behavior regarding the release of curcumin (%) were examined. The results showed that the formation of curcumin–milk protein nanoparticles enhanced both the entrapment efficiency and the in vitro behavior release of curcumin (%). Cur/β-lg nanoparticles had the highest antioxidant activity, while SC and WPC nanoparticles had the highest anticancer effect. The antimicrobial activity of the formed nanoparticles was much higher compared to curcumin and the native milk proteins.

【 授权许可】

Unknown