Food biopolymer-based soft nanoparticles for solubilization of sparingly soluble small molecules
Abstract
Interaction among normal corn starch, whey protein, and fatty acids and their ability to produce a self-assembled water soluble three-component nanocomplex has been reported by our group. In the present study, amylose extracted from high-amylose corn starch was used with ß-lactoglobulin and linoleic acid to form the nanocomplex. Cryo-transmission electron microscopy showed that the nanocomplex is assembled in the form of discrete rod shaped particles with dimensions of ~20 x 50 nm. Gibbs free energy calculations associated with the formation of nanoparticles showed it to be a spontaneous process leading to a thermodynamically stable system, unlike nanoemulsion systems (both o/w and w/o emulsions). Furthermore, the formation of the nanoparticles in the presence of salts showed that its molecular size, conformation, and thermal behavior can be manipulated by the type and concentration of salt present in the mixture. A significant feature of this study was the finding that the nanoparticles have the ability to carry sparingly soluble small molecules. A range of sparingly soluble guest compounds for food and non-food applications, namely limonene, 1-naphthol, and 5-fluorouracil (5-FU), were used to evaluate the carrying capacity of the nanoparticles. Potentiometric titration data indicated that guest compounds are incorporated into the hydrophobic cavity of the helices of amylose present in the nanoparticles. Thermal studies and X-ray diffraction of the guest molecule loaded-nanoparticles further confirmed their incorporation. Lastly, a cytotoxicity assay was conducted using the Caco-2 BBe cell line which showed that guest molecules are released and with 5-FU have toxicity effect. The study demonstrated that the soluble, soft nanoparticle, made from simple food components, has the capacity to carry sparingly soluble small molecules with ultimate potential applications ranging from flavor masking to nutraceutical and drug delivery depending upon the type of guest molecule incorporated.
Degree
Ph.D.
Advisors
Campanella, Purdue University.
Subject Area
Food Science
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