Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43915569" target="_blank" >RIV/60461373:22330/19:43915569 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0260877418303959" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0260877418303959</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2018.09.007" target="_blank" >10.1016/j.jfoodeng.2018.09.007</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions

Popis výsledku v původním jazyce

Curcumin nanoemulsions stabilized by whey protein isolate were successfully developed using high-pressure homogenization. The effect of a chitosan layer deposition using the layer-by-layer technique on nanoemulsions&apos; stability was evaluated during storage conditions, as well as during gastrointestinal tract passage. Lipids’ hydrolysis and curcumin bioaccessibility was assessed using a dynamic gastrointestinal model (simulating the stomach, duodenum, jejunum and ileum) and the cytotoxicity, cellular antioxidant activity and permeability analyses were carried out using Caco-2 cells. Results showed that both nanosystems were stable during one month of storage and at stomach pH conditions, whereas creaming and phase separation occurred at intestine pH conditions. The addition of a chitosan layer increased curcumin bioaccessibility, whereas cellular antioxidant activity studies revealed that nanoemulsions and multilayer nanoemulsions exhibited 9 and 10 times higher antioxidant capacity at the cellular level, respectively, when compared to free curcumin. Permeability assays showed that the use of a chitosan layer significantly increased the apparent permeability coefficient of curcumin through Caco-2 cells by 1.55-folds.

Název v anglickém jazyce

Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions

Popis výsledku anglicky

Curcumin nanoemulsions stabilized by whey protein isolate were successfully developed using high-pressure homogenization. The effect of a chitosan layer deposition using the layer-by-layer technique on nanoemulsions&apos; stability was evaluated during storage conditions, as well as during gastrointestinal tract passage. Lipids’ hydrolysis and curcumin bioaccessibility was assessed using a dynamic gastrointestinal model (simulating the stomach, duodenum, jejunum and ileum) and the cytotoxicity, cellular antioxidant activity and permeability analyses were carried out using Caco-2 cells. Results showed that both nanosystems were stable during one month of storage and at stomach pH conditions, whereas creaming and phase separation occurred at intestine pH conditions. The addition of a chitosan layer increased curcumin bioaccessibility, whereas cellular antioxidant activity studies revealed that nanoemulsions and multilayer nanoemulsions exhibited 9 and 10 times higher antioxidant capacity at the cellular level, respectively, when compared to free curcumin. Permeability assays showed that the use of a chitosan layer significantly increased the apparent permeability coefficient of curcumin through Caco-2 cells by 1.55-folds.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

—

Svazek periodika

243

Číslo periodika v rámci svazku

February 2019

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

12

Strana od-do

89-100

Kód UT WoS článku

000449134900010

EID výsledku v databázi Scopus

2-s2.0-85053531036