Abstract：
:Curcumin (CCM) is a bioactive polyphenolic compound that suffers a low bioavailability because of its low water solubility. In this work β-lactoglobulin (β-Lg) and nanoemulsion were used as carriers to deliver curcumin. The pH stability of β-Lg-CCM was investigated. The digestion of β-Lg-CCM and the nanoemulsion was studied using an in vitro gastrointestinal model. The effect of different carriers on the permeability of curcumin was assessed using the Caco-2 cell monolayer model. The results revealed that the water solubility and the pH stability of curcumin significantly increased by binding with β-Lg. In SDS-PAGE experiments the β-Lg-CCM complex and nanoemulsion were found to be resistant to pepsin digestion but sensitive to trypsin. In the permeability experiment it was shown that the digested nanoemulsion and β-Lg-CCM improved significantly the permeation rate of curcumin.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li M,Cui J,Ngadi MO,Ma Ydoi
10.1016/j.foodchem.2015.01.132subject
Has Abstractpub_date
2015-08-01 00:00:00pages
48-54eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00156-9journal_volume
180pub_type
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