Synergistic effect of lecithin and alginate, CMC, or PVP in stabilizing curcumin and its potential mechanism

Wo-Qi Cai; Xuanling Liu; Wenting Chen; Zijie Huang; Chendong Li; Xianru Huang; Corke Harold; Bao-Lian Su; Bo-Bo Zhang; Qiong-Qiong Yang

doi:10.1016/j.foodchem.2023.135634

Synergistic effect of lecithin and alginate, CMC, or PVP in stabilizing curcumin and its potential mechanism

Food Chem. 2023 Jul 1:413:135634. doi: 10.1016/j.foodchem.2023.135634. Epub 2023 Feb 7.

Authors

Affiliations

¹ Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China; Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, Shantou University, Shantou 515063, China.
² Guangxi Region State-Owned Weidu Forest Farm, Laibin 546100, Guangxi, China.
³ Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, Guangdong, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 320003, Israel.
⁴ Laboratory of Inorganic Materials Chemistry, University of Namur, rue de Bruxelles, 61, Namur B-5000, Belgium.
⁵ Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China; Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, Shantou University, Shantou 515063, China. Electronic address: bbzhang@stu.edu.cn.
⁶ Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China; Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, Shantou University, Shantou 515063, China. Electronic address: qiongqiongyang@stu.edu.cn.

PMID: 36780858
DOI: 10.1016/j.foodchem.2023.135634

Abstract

This work aims to advance the understanding of the synergistic mechanism of lecithin and polymers (alginate, CMC, and PVP) in stabilizing curcumin, with a major focus on understanding the nanocomplex formation process and the main binding energy between molecules. It is demonstrated that lecithin and polymers have a synergistic effect in increasing the thermal acid, light, and digestion stability of curcumin. The potential mechanism is that the hydrophobic parts of curcumin molecules are first anchored at the region of the hydrophobic cavity of lecithin by van der Waals, while the hydrophilic parts are outward and are further encapsulated by hydrophilic polymers by van der Waals and electrostatic interaction to form a protective shell. This study contributes to our understanding of the synergistic mechanism of lecithin, polymers, and hydrophobic compounds, which can promote the synergistic use of lecithin and polymers to prepare nanocomplexes as an important tool for delivering bioactive compounds.

Keywords: Alginate (PubChem CID: 5102882); Binding energy; Bioactive compound; Carboxymethyl cellulose (PubChem CID: 24748); Curcumin (PubChem CID: 969526); Lecithin (PubChem CID: 6021688); Molecular dynamic simulation; Nanocomplex; Polyvinylpyrrolidone K16-18 (PubChem CID: 6917); Stability mechanism.

MeSH terms

Alginates / chemistry
Curcumin* / chemistry
Lecithins
Polymers

Substances

Curcumin
Alginates
Lecithins
Polymers