Fabrication and characterization of polydopamine-mediated zein-based nanoparticle for delivery of bioactive molecules

Zhiheng Zhang; Han Jiang; Guo Chen; Wenbo Miao; Qianzhu Lin; Shangyuan Sang; David Julian McClements; Aiquan Jiao; Zhengyu Jin; Jinpeng Wang; Chao Qiu

doi:10.1016/j.foodchem.2024.139477

Fabrication and characterization of polydopamine-mediated zein-based nanoparticle for delivery of bioactive molecules

Food Chem. 2024 Apr 24:451:139477. doi: 10.1016/j.foodchem.2024.139477. Online ahead of print.

Authors

Affiliations

¹ State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
² Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
³ Department of Food Science, University of Massachusetts, Amherst, MA 01060, United States.
⁴ Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China. Electronic address: jpwang@btbu.edu.cn.
⁵ State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: phdqiu@jiangnan.edu.cn.

PMID: 38678664
DOI: 10.1016/j.foodchem.2024.139477

Abstract

In this study, a combination of whey protein (hydrophilic coating) and polydopamine (crosslinking agent) was used to improve the stability and functionality of quercetin-loaded zein nanoparticles. There are two key benefits of the core-shell nanoparticles formed. First, the ability of the polydopamine to bind to both zein and whey protein facilitates the formation of a stable core-shell structure, thereby protecting quercetin from any pro-oxidants in the aqueous surroundings. Second, neutral and hydrophilic whey proteins were used for the surface coating of the nanoparticles to further enhance the sustained and slow release of quercetin, facilitating its sustained release into the body at a slow and steady rate. The results of this study will promote the innovative development of precise nutritional delivery systems for zein and provide a theoretical basis for the design and development of dietary supplements based on hydrophobic food nutrient molecules.

Keywords: Bioavailability; Delivery system; Functional food; Polydopamine; Zein.