Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione

• Published in: Carbohydrate polymers 2017-02, Vol.157, p.1703-1713
• Main Authors: Naji-Tabasi, Sara, Razavi, Seyed Mohammad Ali, Mehditabar, Hossein
• Format: Article
• Language: English
• Subjects: Hydrocolloid; Intrinsic viscosity; Morphology; Nanotechnology; Peptide; Release
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2016.11.052

•Basil seed gum nanoparticles (BSG NPs) was prepared by ion gelling technique.•BSG NPs had spherical and smooth shape and narrow size distribution.•BSG NPs develop oral delivery of peptide components such as glutathione (GSH).•BSG NPs shrink in pH 1.2 and result in reduction of GSH release in stomach.•GSH release from BSG NPs followed Fickian mechanism in intestine environment. Plant derived polymers like mucilage have evoked great attention in the field of functional food ingredient delivery. The objective of this study was to evaluate the potential of basil seed gum nanoparticles (BSG NPs) as an oral delivery system for glutathione (GSH). BSG NPs (1–0.25mgml−1) were fabricated by ion gelling technique and calcium was used as a cross-linking agent (0.7–0.3mgml−1). The results showed that BSG NPs (298–595nm) have spherical shape and the relative viscosity revealed that the possibility of agglomeration of BSG NPs is low. The interaction between BSG and GSH was confirmed by FTIR and DSC studies. Entrapment and loading efficiency of BSG-GSH nanoparticles were in the range of 6.5–43% and 7–13%, respectively. GSH release in gastrointestinal environment showed release speed in pH 1.2 was lower in compared with pH 6.8. As a result, smaller amounts of GSH will be destroyed in the stomach during digestion time.