Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction

Aditya, 2015, Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application, Journal of Functional Foods, 15, 35, 10.1016/j.jff.2015.03.013 Ahmed, 2012, Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties, Food Chemistry, 132, 799, 10.1016/j.foodchem.2011.11.039 Bourbon, 2016, Encapsulation and controlled release of bioactive compounds in lactoferrin–glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds, Journal of Food Engineering, 180, 110, 10.1016/j.jfoodeng.2016.02.016 Bradford, 1976, Rapid and sensitive method for quantitation of microgram quantities of protein utilizing principle of protein–dye binding, Analytical Biochemistry, 72, 248, 10.1016/0003-2697(76)90527-3 Cerri, 2003, Staining methods applied to glycol methacrylate embedded tissue sections, Micron (Oxford, England: 1993), 34, 365, 10.1016/S0968-4328(03)00098-2 Chen, 2016, Core-shell soy protein–soy polysaccharide complex (nano)particles as carriers for improved stability and sustained release of curcumin, Journal of Agricultural and Food Chemistry, 64, 5053, 10.1021/acs.jafc.6b01176 Choi, 2005, Molecular characteristics of ovalbumin–dextran conjugates formed through the Maillard reaction, Food Chemistry, 92, 93, 10.1016/j.foodchem.2004.04.050 Dai, 2015, Stable nanoparticles prepared by heating electrostatic complexes of whey protein isolate–dextran conjugate and chondroitin sulfate, Journal of Agricultural and Food Chemistry, 63, 4179, 10.1021/acs.jafc.5b00794 Davidov-Pardo, 2015, Effect of Maillard conjugates on the physical stability of zein nanoparticles prepared by liquid antisolvent coprecipitation, Journal of Agricultural and Food Chemistry, 63, 8510, 10.1021/acs.jafc.5b02699 Davidov-Pardo, 2015, Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: Impact of protein-carbohydrate Maillard conjugation, Journal of Agricultural and Food Chemistry, 63, 3915, 10.1021/acs.jafc.5b00777 Feng, 2016, Decoration of gemini alkyl O-glucosides based vesicles by electrostatic deposition of sodium carboxymethyl cellulose: Mechanism, structure and improved stability, Food Hydrocolloids, 58, 284, 10.1016/j.foodhyd.2016.03.012 Feng, 2016, Stability of trianionic curcumin enhanced by gemini alkyl O-Glucosides and alkyl trimethyl ammonium halides mixed micelles, Colloids and Surfaces. A, Physicochemical and Engineering Aspects, 504, 190, 10.1016/j.colsurfa.2016.05.076 Feng, 2015, Fabrication and characterization of stable soy beta-conglycinin-dextran core-shell nanogels prepared via a self-assembly approach at the isoelectric point, Journal of Agricultural and Food Chemistry, 63, 6075, 10.1021/acs.jafc.5b01778 Fioramonti, 2014, Design and characterization of soluble biopolymer complexes produced by electrostatic self-assembly of a whey protein isolate and sodium alginate, Food Hydrocolloids, 35, 129, 10.1016/j.foodhyd.2013.05.001 Geng, 2014, Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation, Food Hydrocolloids, 37, 86, 10.1016/j.foodhyd.2013.10.027 Laemmli, 1970, Cleavage of structural proteins during the assembly of the head of bacteriophage T4, Nature, 227, 680, 10.1038/227680a0 Lesmes, 2012, Controlling lipid digestibility: Response of lipid droplets coated by beta-lactoglobulin–dextran Maillard conjugates to simulated gastrointestinal conditions, Food Hydrocolloids, 26, 221, 10.1016/j.foodhyd.2011.05.011 Li, 2009, Self-assembly of ibuprofen and bovine serum albumin–dextran conjugates leading to effective loading of the drug, Langmuir: The ACS Journal of Surfaces and Colloids, 25, 6385, 10.1021/la804288u Li, 2008, Lysozyme-dextran core-shell nanogels prepared via a green process, Langmuir: The ACS Journal of Surfaces and Colloids, 24, 3486, 10.1021/la702785b Li, 2014, Fabrication of self-assembled (-)-Epigallocatechin Gal late (EGCG) ovalbumin–dextran conjugate nanoparticles and their transport across mono layers of human intestinal epithelial caco-2 cells, Journal of Agricultural and Food Chemistry, 62, 1301, 10.1021/jf404621f Mao, 2012, Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions, Food & Function, 3, 1025, 10.1039/c2fo30108c Markman, 2012, Maillard-conjugate based core-shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages, Food & Function, 3, 262, 10.1039/C1FO10220F McClements, 2015, The nutraceutical bioavailability classification scheme: Classifying nutraceuticals according to factors limiting their oral bioavailability, Vol. 6, 299 Oliver, 2006, Creating proteins with novel functionality via the Maillard reaction: A review, Critical Reviews in Food Science and Nutrition, 46, 337, 10.1080/10408690590957250 Pan, 2014, pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity, Soft Matter, 10, 6820, 10.1039/C4SM00239C Peinado, 2010, Fabrication and morphological characterization of biopolymer particles formed by electrostatic complexation of heat treated lactoferrin and anionic polysaccharides, Langmuir: The ACS Journal of Surfaces and Colloids, 26, 9827, 10.1021/la1001013 Ranjbar-Mohammadi, 2016, Electrospun curcumin loaded poly(epsilon-caprolactone)/gum tragacanth nanofibers for biomedical application, International Journal of Biological Macromolecules, 84, 448, 10.1016/j.ijbiomac.2015.12.024 Salvia-Trujillo, 2013, Influence of particle size on lipid digestion and beta-carotene bioaccessibility in emulsions and nanoemulsions, Food Chemistry, 141, 1472, 10.1016/j.foodchem.2013.03.050 Sarkar, 2010, Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model, Food Hydrocolloids, 24, 142, 10.1016/j.foodhyd.2009.08.012 Shahgholian, 2016, Fabrication and characterization of curcumin-loaded albumin/gum arabic coacervate, Food Hydrocolloids, 59, 17, 10.1016/j.foodhyd.2015.11.031 Sponton, 2015, Impact of environment conditions on physicochemical characteristics of ovalbumin heat-induced nanoparticles and on their ability to bind PUFAs, Food Hydrocolloids, 48, 165, 10.1016/j.foodhyd.2015.02.011 Tang, 2011, Modulation of physicochemical and conformational properties of kidney bean vicilin (phaseolin) by glycation with glucose: Implications for structure-function relationships of legume vicilins, Journal of Agricultural and Food Chemistry, 59, 10114, 10.1021/jf202517f Wang, 2015, Microencapsulation of tuna oil fortified with the multiple lipophilic ingredients vitamins A, D3, E, K2, curcumin and coenzyme Q10, Journal of Functional Foods, 19, 893, 10.1016/j.jff.2015.03.027 Whitmore, 2004, DICHROWEB, an online server for protein secondary structure analyses from circular dichroism spectroscopic data, Nucleic Acids Research, 32, W668, 10.1093/nar/gkh371 Yi, 2014, Controlled release of beta-carotene in beta-lactoglobulin-dextran-conjugated nanoparticles' in vitro digestion and transport with Caco-2 monolayers, Journal of Agricultural and Food Chemistry, 62, 8900, 10.1021/jf502639k Zhou, 2016, Low density lipoprotein/pectin complex nanogels as potential oral delivery vehicles for curcumin, Food Hydrocolloids, 57, 20, 10.1016/j.foodhyd.2016.01.010 Zou, 2015, Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin, Journal of Functional Foods, 15, 72, 10.1016/j.jff.2015.02.044 Zou, 2016, Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: Comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions, RSC Advances, 6, 3126, 10.1039/C5RA22834D