Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin.

Gan Hu, Zahra Batool, Zhaoxia Cai, Yuanyuan Liu, Meihu Ma, Long Sheng, Yongguo Jin

Food chemistry 2021 Sep 01

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In this study, we evaluated potential usage of acylated ovalbumin (AOVA) nanogels fabricated via acylation modification and heat-induced self-assembly process as novel delivery systems for curcumin. Compared to native ovalbumin (NOVA) nanogels without chemical acylation, the obtained AOVA nanogels have shown smaller average hydrodynamic diameter (155.73 nm), relatively uniform size distribution (polydispersity index around 0.28), enhanced negative surface charge (-24.3 mV), and an improved stability under the conditions of high ionic strength, different pH and storage time. Moreover, AOVA nanogels exhibited a remarkable conformational change in secondary and tertiary structures, improved surface hydrophobicity, and increased free sulfhydryl content compared with NOVA nanogels. Moreover, curcumin encapsulated in AOVA nanogels displayed higher encapsulation efficiency (93.64%) and slower sustained release under simulated gastrointestinal conditions as compared with NOVA nanogels. Hence, we have suggested that AOVA nanogels successfully fabricated with improved physicochemical properties as a novel ideal carrier for hydrophobic active compounds. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Gan Hu, Zahra Batool, Zhaoxia Cai, Yuanyuan Liu, Meihu Ma, Long Sheng, Yongguo Jin. Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin. Food chemistry. 2021 Sep 01;355:129635