Soy lipophilic protein nanoparticles as a novel delivery vehicle for conjugated linoleic acid

• Published in: Food & function 2014-06, Vol.5 (6), p.1286-1293
• Main Authors: Gao, Zhi-Ming, Zhu, Le-Ping, Yang, Xiao-Quan, He, Xiu-Ting, Wang, Jin-Mei, Guo, Jian, Qi, Jun-Ru, Wang, Li-Juan, Yin, Shou-Wei
• Format: Article
• Language: English
• Subjects: Drug Delivery Systems; Food Handling; Hydrophobic and Hydrophilic Interactions; Linoleic Acids, Conjugated - chemistry; Nanoparticles - chemistry; Soybean Proteins - chemistry; Ultrasonics - methods
• ISSN: 2042-6496; 2042-650X
• DOI: 10.1039/c3fo60497g

Soy lipophilic protein nanoparticles (LPP), which present a novel delivery vehicle for conjugated linoleic acid (CLA), were fabricated by ultrasonication of the soy lipophilic protein (LP), which exhibits unique characteristics including a high loading capacity, oxidation protection and a sustained releasing profile in vitro for CLA. The CLA-loaded LPP exhibited a mean diameter of 170 ± 0.63 nm and a loading capacity of 26.3 ± 0.40% (w/w). A coating of sodium caseinate (SC) on the surface improved the colloidal stability of the CLA-loaded LPP. This encapsulation conferred protection against the oxidation of CLA, by which the head space-oxygen consumption and hydrogen peroxide value were obviously decreased in comparison with the SC-encapsulated CLA and CLA alone. The delivery system enables a sustained releasing profile of CLA in a simulated gastrointestinal tract (GIT). These findings illustrate that the LPP could act as an effective delivery device for CLA, which could provide oxidation stability and a sustained release property. Sodium caseinate-coated LPP endows CLA with excellent oxidation stability and sustained release in simulated GIT fluids.