Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions

Li Guanghui; Liu Qi; Gao Anning; Ren Luting; Zhang Yinghan; Guo Weiyun; He Shenghua; Gao Fengyi; Peng Xiaoli

doi:10.1016/j.fochx.2023.100982

Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions

Food Chem X. 2023 Nov 7:20:100982. doi: 10.1016/j.fochx.2023.100982. eCollection 2023 Dec 30.

Authors

Li Guanghui¹, Liu Qi², Gao Anning³, Ren Luting², Zhang Yinghan², Guo Weiyun¹, He Shenghua¹, Gao Fengyi³, Peng Xiaoli²

Affiliations

¹ Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, China.
² College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
³ College of Biology and Food, Shangqiu Normal University, Shangqiu, Henan 476000, China.

Abstract

Soybean protein isolate (SPI)-stabilized nanoemulsions (NEs) were formulated to encapsulate diosgenin (DIO) to enhance its water solubility and bioavailability. The influence of DIO concentrations on NEs' properties was investigated, and their environmental stability and cell permeability were also assessed. Results demonstrated that DIO significantly affected all the physicochemical properties of NEs. NEs with 1.0 mg/mL of DIO exhibited smaller droplet size (209 nm), lower polydispersity index (0.17), and higher stability coefficient (95.8 %). Furthermore, DIO-SPI NEs displayed better stability under appropriate pH (<4 or > 5), NaCl concentrations (≤0.3 M), temperatures (≤60 °C), and freeze-thaw cycles (≤2), as well as storage at 4 °C. Moreover, encapsulating DIO in NEs reduced its toxicity towards cells and enhanced its transport efficiency, which reached 3.16 ∼ 4.87 × 10^-6. These findings highlight the potential of SPI-based NEs as a promising carrier for the efficient delivery of DIO.

Keywords: Cell permeability coefficient; Diosgenin; Environment stability; Nanoemulsion; Soy protein isolate.