Encapsulation of curcumin in recombinant human H-chain ferritin increases its water-solubility and stability

被引：120

作者：

Chen, Lingli ^{[1
,2
]}

Bai, Guangling ^{[1
,2
]}

Yang, Senpei ^{[1
,2
]}

Yang, Rui ^{[1
,2
]}

Zhao, Guanghua ^{[1
,2
]}

Xu, Chuanshan ^{[3
,4
]}

Leung, Wingnang ^{[3
]}

机构：

[1] China Agr Univ, CAU & ACC Joint Lab Space Food, Coll Food Sci & Nutr Engn, Beijing 100094, Peoples R China

[2] Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China

[3] Chinese Univ Hong Kong, SCM, Hong Kong, Hong Kong, Peoples R China

[4] Chinese Univ Hong Kong, Shenzhen Dev Off, Shenzhen 518000, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2014年 / 62卷

关键词：

Ferritin; Curcumin; Encapsulation; Solubility; Stability; IN-VITRO; APOFERRITIN; NANOPARTICLES; BIOAVAILABILITY; BIOACTIVITY; FABRICATION; GROWTH;

D O I：

10.1016/j.foodres.2014.05.054

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Curcumin is a natural bioactive agent found in turmeric (Curcuma longa) and has many health-promoting benefits. However, its poor water-solubility and thermal and photostability limit its application in foodstuffs. In the present study, recombinant human H-chain ferritin (rHuHF), a typical shell-like protein with an inner diameter as similar to 8 nm was used to encapsulate curcumin by taking advantage of the reversible dissociation and reassembly characteristic of apoferritin at different pH values. We demonstrated that curcumin molecules were successfully encapsulated within protein cages with a curcumin/protein molar ratio of 14.7 to 1. Upon such molecular encapsulation, curcumin molecules become greatly water-soluble, while their thermal and photostability were greatly improved due to protection by protein cages as compared to free analogs. This novel approach reported in this study has a potential to be applied in other poorly water-soluble bioactive compounds. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：1147 / 1153

页数：7

共 32 条

[1]

Aggarwal BB, 2003, ANTICANCER RES, V23, P363

[2]

Bioavailability of curcumin: Problems and promises [J].