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Coix seed oil (CSO) is well-known for wide anti-tumor spectra, but the low bioavailability confined its application. The aim of this study was to prepare nanoscale thermosensitive magnetoliposomes (TML) and identify its possibility to improve the antitumor efficiency of CSO. To obtain TML, polyethylene glycol modified Fe3O4 nanoparticles (PEG-Fe3O4) was prepared by a simple co-precipitation method, PEG-Fe3O4 and CSO were then embed by thermosensitive materials. The results indicated that both TML and PEG-Fe3O4 were superparamagnetic nanoparticles. TML with a phase transition temperature at around 42 °C exhibited temperature sensitive release. In addition, blank TML was nontoxic, while the inhibitory rate of TML containing CSO on HepG2 cells increased significantly when exposed to an external constant magnetic field and preheated treatment. Thus, the fabricated TML has good magnetic targeting effect and fast drug release in response to hyperthermia, which suggests their great potential of application in cancer therapy.

The physicochemical properties of coix seed oil (CSO) liposomes prepared by five different methods were evaluated for morphology, encapsulating efficiency, particle size, storage stability, and in vitro release. The different preparation methods resulted in several types of vesicles with different properties. The type of vesicles was closely related to leakage pattern, which affected the storage stability and in vitro release profiles. Ethanol injection method was the best choice for preparing safe and stable liposomes with controlled release. The release mechanisms might account for the diffusion of CSO, and Higuchi was the most suitable model for liposomes stored at high temperature or released in simulated intestinal fluid (SIF).

National Natural Science Foundation of China [21266020]; State Key Laboratory of Food Science and Technology of Nanchang University [SKLF-KF-201006, SKLF-MB-201005]

Summary In this research, microcapsules containing Chinese yak butter (MYB) were prepared by spray drying technique using rice syrup/whey protein isolate/sodium caseinate as wall materials. The physiochemical properties, nutritional value, stability and in vitro digestion behaviour of MYB were analysed. The results indicated that MYB were round-shaped particles with good flow properties, high microencapsulation efficiency (97.4%) and prolonged shelf life. After rehydration, the reconstituted emulsion was found to be uniform and stable. Results also suggested yak butter (YB) with more kinds of fatty acids and a ω-3/ω-6 ratio higher than 0.33 was more nutritional for human consumption than commercial milk powder, and spray drying process had nearly no side effects on nutritional value of YB. In addition, the comparative analysis of leakage behaviour after exposure to different simulated gastrointestinal tract fluids indicated that YB could be efficiently leaked out of MYB except a ratio bound to wall materials.

BACKGROUND: Rice dreg is an underutilized source of cereal protein with good potential for application in the food industry. Glutelin represents about 850 g kg−1 of total storage protein in rice dreg. The objective of this study was to characterize the physicochemical properties and emulsion stabilization of the Maillard type conjugate formed with rice dreg glutelin (RDG) and κ-carrageenan (1:2 weight ratio) dry-heated at 60 °C and 79% relative humidity for 24 h. RESULTS: Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Fourier transform-infrared analysis provided evidence on the formation of the Maillard type conjugation. Amino acid analysis suggested that the major locus during the Maillard reaction were lysine and arginine. Circular dichroism spectra showed decreasing amounts of α-helix and β-strand in the products with increment in the amount of turns and random coil. Conjugation with κ-carrageenan could significantly improve solubility of RDG (P < 0.05). Measurements of mean droplet size and creaming stability in oil-in-water emulsions showed that the conjugate was more effective at stabilizing emulsions at low pH or in the presence of high ionic strength. CONCLUSION: The Maillard reaction can be successfully used as a coupling method for RDG and κ-carrageenan to form the conjugate with improved solubility and emulsion stabilization. Copyright © 2012 Society of Chemical Industry