Glucono-δ-lactone induced Auricularia auricula polysaccharide-casein composite gels for curcumin loading and delivery
Polysaccharides could be used to form the network structure of casein (CA) gel, and affect its gelling properties. Auricularia auricula polysaccharide (AAP) has good gel properties and activity, however, how the AAP affects gelling properties of CA gels remains unclear. In this study, AAP and CA wer...
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| Veröffentlicht in: | International journal of biological macromolecules 2024-12, Vol.282 (Pt 1), p.136777, Article 136777 |
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| container_issue | Pt 1 |
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| container_title | International journal of biological macromolecules |
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| creator | Li, Zehui Ge, Guangliang Yang, Jiaojiao Wang, Xue Li, Ruiting Xu, Lijing Cheng, Yanfen Hou, Ludan Feng, Cuiping Meng, Junlong Chang, Mingchang Geng, Xueran |
| description | Polysaccharides could be used to form the network structure of casein (CA) gel, and affect its gelling properties. Auricularia auricula polysaccharide (AAP) has good gel properties and activity, however, how the AAP affects gelling properties of CA gels remains unclear. In this study, AAP and CA were acid-induced by glucono-δ-lactone (GDL) to prepare composite gels for curcumin loading. The effects of different AAP additions on the gel structure were emphasized. Water holding capacity, rheology, texture profile analysis, sulfhydryl content, surface hydrophobicity and gel microstructure showed that the composite gels were most structurally stable upon addition of 0.4 % AAP. The composite gels exhibited a higher strength and a more regular network structure compared to the CA gels. The results of turbidity studies showed that CA and AAP formed gels through electrostatic interactions due to pH |
| doi_str_mv | 10.1016/j.ijbiomac.2024.136777 |
| format | Article |
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•The cold composite gels were prepared by glucono-δ-lactone acid-induction.•Auricularia auricula polysaccharide enhanced the properties of casein gels.•Protein and polysaccharide formed electrostatic hydrogels at pH < pI.•The composite gel improved the encapsulation efficiency of curcumin.•Curcumin-CA-AAP0.4% had excellent curcumin release and digestion behavior.</description><identifier>ISSN: 0141-8130</identifier><identifier>ISSN: 1879-0003</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2024.136777</identifier><identifier>PMID: 39442841</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Auricularia - chemistry ; Auricularia auricula polysaccharide ; Casein ; Caseins - chemistry ; Composite gel ; Curcumin ; Curcumin - chemistry ; Curcumin - pharmacology ; Drug Carriers - chemistry ; Gels - chemistry ; Gluconates - chemistry ; Hydrophobic and Hydrophilic Interactions ; Lactones - chemistry ; Polysaccharides - chemistry ; Rheology</subject><ispartof>International journal of biological macromolecules, 2024-12, Vol.282 (Pt 1), p.136777, Article 136777</ispartof><rights>2024 Elsevier B.V.</rights><rights>Copyright © 2024 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c1601-7688443aa3f703e0f685fe91f15df22ec12007dc0c41889e2ca2bb3f6ccbb7783</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijbiomac.2024.136777$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39442841$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Zehui</creatorcontrib><creatorcontrib>Ge, Guangliang</creatorcontrib><creatorcontrib>Yang, Jiaojiao</creatorcontrib><creatorcontrib>Wang, Xue</creatorcontrib><creatorcontrib>Li, Ruiting</creatorcontrib><creatorcontrib>Xu, Lijing</creatorcontrib><creatorcontrib>Cheng, Yanfen</creatorcontrib><creatorcontrib>Hou, Ludan</creatorcontrib><creatorcontrib>Feng, Cuiping</creatorcontrib><creatorcontrib>Meng, Junlong</creatorcontrib><creatorcontrib>Chang, Mingchang</creatorcontrib><creatorcontrib>Geng, Xueran</creatorcontrib><title>Glucono-δ-lactone induced Auricularia auricula polysaccharide-casein composite gels for curcumin loading and delivery</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>Polysaccharides could be used to form the network structure of casein (CA) gel, and affect its gelling properties. Auricularia auricula polysaccharide (AAP) has good gel properties and activity, however, how the AAP affects gelling properties of CA gels remains unclear. In this study, AAP and CA were acid-induced by glucono-δ-lactone (GDL) to prepare composite gels for curcumin loading. The effects of different AAP additions on the gel structure were emphasized. Water holding capacity, rheology, texture profile analysis, sulfhydryl content, surface hydrophobicity and gel microstructure showed that the composite gels were most structurally stable upon addition of 0.4 % AAP. The composite gels exhibited a higher strength and a more regular network structure compared to the CA gels. The results of turbidity studies showed that CA and AAP formed gels through electrostatic interactions due to pH < pI. The results of FT-IR, X-ray diffraction, fluorescence spectroscopy, and UV–Vis spectroscopy indicated that curcumin interacted with the CA and was successfully encapsulated within the gel. In addition, in vitro simulated digestion experiments demonstrated that the composite gels exhibited better protection against curcumin than the single CA gel. The results suggested that composite gels can be used as a curcumin carrier, which may enhance its wider application in the food and health industries.
•The cold composite gels were prepared by glucono-δ-lactone acid-induction.•Auricularia auricula polysaccharide enhanced the properties of casein gels.•Protein and polysaccharide formed electrostatic hydrogels at pH < pI.•The composite gel improved the encapsulation efficiency of curcumin.•Curcumin-CA-AAP0.4% had excellent curcumin release and digestion behavior.</description><subject>Auricularia - chemistry</subject><subject>Auricularia auricula polysaccharide</subject><subject>Casein</subject><subject>Caseins - chemistry</subject><subject>Composite gel</subject><subject>Curcumin</subject><subject>Curcumin - chemistry</subject><subject>Curcumin - pharmacology</subject><subject>Drug Carriers - chemistry</subject><subject>Gels - chemistry</subject><subject>Gluconates - chemistry</subject><subject>Hydrophobic and Hydrophilic Interactions</subject><subject>Lactones - chemistry</subject><subject>Polysaccharides - chemistry</subject><subject>Rheology</subject><issn>0141-8130</issn><issn>1879-0003</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkM1uEzEQxy0EomnhFSofuWzqWW-83htVBQWpEhc4W97xuDjyroMdR8p78Rw8Exsl5cppRjP_D-nH2C2INQhQd9t12I4hTRbXrWi7NUjV9_0rtgLdD40QQr5mKwEdNBqkuGLXpWyXq9qAfsuu5NB1re5gxQ6PsWKaU_PndxMt7tNMPMyuIjl-X3PAGm0OltvLzncpHotF_LmcHTVoC4WZY5p2qYQ98WeKhfuUOdaMdVp-MVkX5mduZ8cdxXCgfHzH3ngbC72_zBv24_On7w9fmqdvj18f7p8aBCWg6ZXWXSetlb4XkoRXeuNpAA8b59uWEFoheocCO9B6oBZtO47SK8Rx7Hstb9iHc-4up1-Vyt5MoSDFaGdKtRh5CtgoPcAiVWcp5lRKJm92OUw2Hw0Ic2JutuaFuTkxN2fmi_H20lHHidw_2wvkRfDxLFjQ0CFQNgUDzQvikAn3xqXwv46_20aY-g</recordid><startdate>202412</startdate><enddate>202412</enddate><creator>Li, Zehui</creator><creator>Ge, Guangliang</creator><creator>Yang, Jiaojiao</creator><creator>Wang, Xue</creator><creator>Li, Ruiting</creator><creator>Xu, Lijing</creator><creator>Cheng, Yanfen</creator><creator>Hou, Ludan</creator><creator>Feng, Cuiping</creator><creator>Meng, Junlong</creator><creator>Chang, Mingchang</creator><creator>Geng, Xueran</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202412</creationdate><title>Glucono-δ-lactone induced Auricularia auricula polysaccharide-casein composite gels for curcumin loading and delivery</title><author>Li, Zehui ; Ge, Guangliang ; Yang, Jiaojiao ; Wang, Xue ; Li, Ruiting ; Xu, Lijing ; Cheng, Yanfen ; Hou, Ludan ; Feng, Cuiping ; Meng, Junlong ; Chang, Mingchang ; Geng, Xueran</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1601-7688443aa3f703e0f685fe91f15df22ec12007dc0c41889e2ca2bb3f6ccbb7783</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Auricularia - chemistry</topic><topic>Auricularia auricula polysaccharide</topic><topic>Casein</topic><topic>Caseins - chemistry</topic><topic>Composite gel</topic><topic>Curcumin</topic><topic>Curcumin - chemistry</topic><topic>Curcumin - pharmacology</topic><topic>Drug Carriers - chemistry</topic><topic>Gels - chemistry</topic><topic>Gluconates - chemistry</topic><topic>Hydrophobic and Hydrophilic Interactions</topic><topic>Lactones - chemistry</topic><topic>Polysaccharides - chemistry</topic><topic>Rheology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Zehui</creatorcontrib><creatorcontrib>Ge, Guangliang</creatorcontrib><creatorcontrib>Yang, Jiaojiao</creatorcontrib><creatorcontrib>Wang, Xue</creatorcontrib><creatorcontrib>Li, Ruiting</creatorcontrib><creatorcontrib>Xu, Lijing</creatorcontrib><creatorcontrib>Cheng, Yanfen</creatorcontrib><creatorcontrib>Hou, Ludan</creatorcontrib><creatorcontrib>Feng, Cuiping</creatorcontrib><creatorcontrib>Meng, Junlong</creatorcontrib><creatorcontrib>Chang, Mingchang</creatorcontrib><creatorcontrib>Geng, Xueran</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Zehui</au><au>Ge, Guangliang</au><au>Yang, Jiaojiao</au><au>Wang, Xue</au><au>Li, Ruiting</au><au>Xu, Lijing</au><au>Cheng, Yanfen</au><au>Hou, Ludan</au><au>Feng, Cuiping</au><au>Meng, Junlong</au><au>Chang, Mingchang</au><au>Geng, Xueran</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Glucono-δ-lactone induced Auricularia auricula polysaccharide-casein composite gels for curcumin loading and delivery</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2024-12</date><risdate>2024</risdate><volume>282</volume><issue>Pt 1</issue><spage>136777</spage><pages>136777-</pages><artnum>136777</artnum><issn>0141-8130</issn><issn>1879-0003</issn><eissn>1879-0003</eissn><abstract>Polysaccharides could be used to form the network structure of casein (CA) gel, and affect its gelling properties. Auricularia auricula polysaccharide (AAP) has good gel properties and activity, however, how the AAP affects gelling properties of CA gels remains unclear. In this study, AAP and CA were acid-induced by glucono-δ-lactone (GDL) to prepare composite gels for curcumin loading. The effects of different AAP additions on the gel structure were emphasized. Water holding capacity, rheology, texture profile analysis, sulfhydryl content, surface hydrophobicity and gel microstructure showed that the composite gels were most structurally stable upon addition of 0.4 % AAP. The composite gels exhibited a higher strength and a more regular network structure compared to the CA gels. The results of turbidity studies showed that CA and AAP formed gels through electrostatic interactions due to pH < pI. The results of FT-IR, X-ray diffraction, fluorescence spectroscopy, and UV–Vis spectroscopy indicated that curcumin interacted with the CA and was successfully encapsulated within the gel. In addition, in vitro simulated digestion experiments demonstrated that the composite gels exhibited better protection against curcumin than the single CA gel. The results suggested that composite gels can be used as a curcumin carrier, which may enhance its wider application in the food and health industries.
•The cold composite gels were prepared by glucono-δ-lactone acid-induction.•Auricularia auricula polysaccharide enhanced the properties of casein gels.•Protein and polysaccharide formed electrostatic hydrogels at pH < pI.•The composite gel improved the encapsulation efficiency of curcumin.•Curcumin-CA-AAP0.4% had excellent curcumin release and digestion behavior.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>39442841</pmid><doi>10.1016/j.ijbiomac.2024.136777</doi></addata></record> |
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| subjects | Auricularia - chemistry Auricularia auricula polysaccharide Casein Caseins - chemistry Composite gel Curcumin Curcumin - chemistry Curcumin - pharmacology Drug Carriers - chemistry Gels - chemistry Gluconates - chemistry Hydrophobic and Hydrophilic Interactions Lactones - chemistry Polysaccharides - chemistry Rheology |
| title | Glucono-δ-lactone induced Auricularia auricula polysaccharide-casein composite gels for curcumin loading and delivery |
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