Nanocomplexes of curcumin and glycated bovine serum albumin: The formation mechanism and effect of glycation on their physicochemical properties

[Display omitted] •BSA and BSA-glucose conjugates (GBSA) complexed with curcumin (CUR) were fabricated.•The interaction of CUR and BSA or GBSA was spontaneous.•BSA/GBSA–CUR nanocomplexes were formed mainly by hydrophobic interactions.•Increasing the extent of glycation promoted physicochemical stabi...

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Published in:Food chemistry 2022-01, Vol.368, p.130651-130651, Article 130651
Main Authors: Fu, Jing-jing, Sun, Cong, Tan, Zhi-feng, Zhang, Guang-yao, Chen, Gui-bing, Song, Liang
Format: Article
Language:English
Subjects:
Bovine serum protein
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Summary:[Display omitted] •BSA and BSA-glucose conjugates (GBSA) complexed with curcumin (CUR) were fabricated.•The interaction of CUR and BSA or GBSA was spontaneous.•BSA/GBSA–CUR nanocomplexes were formed mainly by hydrophobic interactions.•Increasing the extent of glycation promoted physicochemical stability of nanocomplexes. Bovine serum albumin (BSA) and BSA-glucose conjugates (GBSAⅠ and GBSAⅠI) with different extent of glycation were complexed with curcumin (CUR). The formation mechanism of BSA/GBSA-CUR complexes and the effect of glycation on their physicochemical properties were investigated. Fluorescence quenching and FTIR analysis indicated that the BSA/GBSA–CUR nanocomplexes were formed mainly by hydrophobic interactions. XRD analysis demonstrated that CUR was present in an amorphous state in the nanocomplexes. BSA with a greater extent of glycation (BSA 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.130651