Improving the Functional Activities of Curcumin Using Milk Proteins as Nanocarriers

Curcumin is one of the most common spices worldwide. It has potential benefits, but its poor solubility and bioavailability have restricted its application. To overcome these problems, this study aimed to assess the efficacy of sodium caseinate (SC), α-lactalbumin (α-La), β-lactoglobulin (β-lg), whe...

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Bibliographic Details
Published in:Foods 2020-07, Vol.9 (8), p.986
Main Authors: Taha, Soad, El-Sherbiny, Ibrahim, Enomoto, Toshiki, Salem, Aida, Nagai, Emiko, Askar, Ahmed, Abady, Ghada, Abdel-Hamid, Mahmoud
Format: Article
Language:English
Subjects:
anticancer
Anticancer properties
Antiinfectives and antibacterials
antimicrobial activities
Antimicrobial activity
antioxidant
Antioxidants
Bioavailability
Cancer
Curcumin
Cytotoxicity
Entrapment
Food science
Lactalbumin
Lactoglobulin
Milk
milk proteins
Nanoparticles
Proteins
Spectrum analysis
Spices
Whey
Whey protein
β-Lactoglobulin
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Summary:Curcumin is one of the most common spices worldwide. It has potential benefits, but its poor solubility and bioavailability have restricted its application. To overcome these problems, this study aimed to assess the efficacy of sodium caseinate (SC), α-lactalbumin (α-La), β-lactoglobulin (β-lg), whey protein concentrate (WPC) and whey protein isolate (WPI) as nanocarriers of curcumin. Furthermore, the antioxidant, anticancer and antimicrobial activities of the formed nanoparticles were examined. The physicochemical characteristics of the formed nanoparticles as well as the entrapment efficiency (%) and the in vitro behavior regarding the release of curcumin (%) were examined. The results showed that the formation of curcumin–milk protein nanoparticles enhanced both the entrapment efficiency and the in vitro behavior release of curcumin (%). Cur/β-lg nanoparticles had the highest antioxidant activity, while SC and WPC nanoparticles had the highest anticancer effect. The antimicrobial activity of the formed nanoparticles was much higher compared to curcumin and the native milk proteins.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9080986