Back to Search Start Over

Study on the stability and oral bioavailability of curcumin loaded (-)-epigallocatechin-3-gallate/poly(N-vinylpyrrolidone) nanoparticles based on hydrogen bonding-driven self-assembly.

Authors :
Chen, Yuanyuan
Wang, Jingting
Rao, Zhenan
Hu, Junfeng
Wang, Qiming
Sun, Yueru
Lei, Xiaojuan
Zhao, Jichun
Zeng, Kaifang
Xu, Zhigang
Ming, Jian
Source :
Food Chemistry. Jun2022, Vol. 378, pN.PAG-N.PAG. 1p.
Publication Year :
2022

Abstract

• Curcumin loaded EGCG/PVP nanoparticles was successfully fabricated via self-assembly driven by hydrogen bonding. • CEP-NPs had better stability and antioxidant capacity than curcumin. • EGCG in CEP-NPs not only regulated the release of curcumin in different pH but also inhibited its glucuronidation. • CEP-NPs showed higher cellular uptake, Caco-2 monolayer permeation and oral bioavailability than curcumin. The biological activity and absorption of curcumin (Cur) is limited in application due to its low water solubility, poor stability and rapid metabolism. In this work, Cur loaded (-)-epigallocatechin-3-gallate (EGCG)/poly(N -vinylpyrrolidone) (PVP) nanoparticles (CEP-NPs) was successfully fabricated via self-assembly driven by hydrogen bonding, providing with desirable Cur-loading efficiency, high stability, strong antioxidant capacity, and pH-triggered intestinal targeted release properties. Molecular dynamics simulations further indicated the Cur was coated with EGCG and PVP in CEP-NPs and high acid prolonged release property was attribute to low ionization degree of EGCG. Besides, the enhanced intestinal absorption of Cur was related to inhibition of Cur metabolism by EGCG, enhancement of cellular uptake and higher Caco-2 monolayer permeation. Pharmacokinetic study showed that the oral bioavailability presented nearly 12-fold increment. Therefore, this study provides a new horizon for improving the Cur utilization in food and pharmaceutical fields. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
378
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
155019484
Full Text :
https://doi.org/10.1016/j.foodchem.2022.132091