نانو درونپوشانی کورکومین درمزدوج ایزوله پروتئین ماش- مالتودکسترین و تعیین ویژگی های فیزیکوشیمیایی و رهایشی آن

نویسندگان
سمیه عزیزنیا
غلامرضا عسکری
زهرا امام جمعه
مریم سلامی
دانشگاه تهران
10.22034/FSCT.21.153.157
چکیده
در این پژوهش با بهره­گیری از واکنش میلارد، یک سیستم تحویل برگرفته از منابع گیاهی(ایزوله پروتئین ماش و مالتودکسترین) برای ریزپوشانی و رهایش کنترل شده کورکومین طراحی و ساخته شد. واکنش میلارد به دو روش استفاده از امواج فراصوت (150 وات، 80 درجه سلسیوس، 10 دقیقه) و روش مرطوب(80 درجه سلسیوس، 60 دقیقه) برای سه نسبت مختلف ایزوله پروتئین ماش به مالتودکسترین انجام شد. درصد مزدوج سازی به روش OPA و تخمین محصولات نهایی میلارد توسط اسپکتروفوتومتر انجام شد و تیمار بهینه برای بارگذاری کورکومین انتخاب گردید. غلظت‌‌های مختلف کورکومین (mg mL-1 6/0، 4/0، 2/0، 0) به دو روش متداول( انحلال در اتانول) و روش تغییر pH (روشی بدون نیاز به حلال‌‌های آلی) بارگذاری شدند. پس از تعیین کارایی درونپوشانی و میزان بارگذاری کورکومین، تیمار مزدوج ایزوله پروتئین ماش- مالتودکسترین تهیه شده به روش تغییر pH و غلظت 4/0 میلی گرم بر میلی لیتر کورکومین به عنوان تیمار بهینه انتخاب و برای مقایسه بهتر نتایج و بررسی تاثیر مزدوج سازی، از تیمار ایزوله پروتئین ماش و کورکومین نیز به عنوان کنترل استفاده شد. نتایج تعیین اندازه ذرات(DLS) نشان داد که ذرات در ابعاد نانو بوده و نتایج FTIR نشان داد که کورکومین توانسته از طریق برهمکنش‌‌های آبگریز، جاذبه الکترواستاتیکی و پیوندهای هیدروژنی در ساختار نانو ذرات کپسوله شود. بررسی فعالیت آنتی اکسیدانی نشان داد که بیشترین قدرت مهارکنندگی رادیکال DPPH مربوط به ترکیب مزدوج- کورکومین تهیه شده به روش تغییر پی اچ بوده است. این امر‌ می‌تواند به دلیل بالاتر بودن کارایی درونپوشانی باشد. رفتار رهایش کورکومین در شرایط هضم متوالی شبیه سازی شده گوارشی(معده و روده) نشان داد که درون پوشانی کورکومین با روش انجام گرفته در این پژوهش باعث رهایش آهسته­تر کورکومین شده و در تیمار تهیه شده با مزدوج ایزوله پروتئین ماش- مالتودکسترین رهایش کورکومین آهسته ­تر از تیمار ایزوله پروتئین ماش بود.
کلیدواژه‌ها
مزدوج سازی
مایلارد
پروتئین ماش
مالتودکسترین

موضوعات

عنوان مقاله English

nano encapsulation of curcumin in mung bean protein isolate-maltodextrin conjugate, estimation of physicochemical and release properties

نویسندگان English

Somayeh Aziznia
Gholamreza Askari
Zahra emamdjomeh
maryam salami
University of Tehran
چکیده English

A delivery system was developed according to maillard reaction using mung bean protein and maltodextrin for encapsulation and sustain release of curcumin. The ultrasound assisted (150 W, 80 °C, 10 min) and classic wet heating (80 °C, 60 min), were used to prepare conjugates at three different ratios of Mung bean protein isolate to maltodextrin. Degree of conjugation was measured using OPA method Uv-visible spectroscopy was used to estimate the final products of maillard reaction. Different amounts of curcumin (0, 0.2, 0.4 and 0.6 mg.mL-1 was loaded using ethanol and change in pH. Primary analysis showed that the optimized samples were obtained when 0.4mg.mL-1 of curcumin was encapsulated using pH change method. FTIR spectra confirmed the conjugation of the MPI and MD and showed the electrostatic and hydrophobic interactions as well as hydrogen bonding are the main reasons of conjugates stability and curcumin encapsulation. The prepared curcumin containing conjugates under optimized method showed the higher DPPH radical scavenging activity. Our results showed that the release rate of encapsulated curcumin under simulated condition of gastrointestinal tract (GIT) was controlled and lower than that which encapsulated in mung bean protein

کلیدواژه‌ها English

Conjugation
Maillard
mung bean protein
Maltodextrin
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