Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application

Mansoore Esmaili (1) , S. Mahmood Ghaffari (1) , Zeinab Moosavi-Movahedi (2) , Malihe Sadat Atri (1) , Ahmad Sharifizadeh (1) , Mohammad Farhadi (3) , Reza Yousefi (4) , Jean-Marc Chobert (5) , Thomas Haertlé (5) , Ali Akbar Moosavi-Movahedi (1)

1 University of Tehran
2 Tarbiat Modares University [Tehran]
3 Tehran University of Medical Science
4 Shiraz University - Shiraz University
5 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages

Curcumin is a potent anticancer and antioxidant natural polyphenol poorly soluble in aqueous solutions. Beta-casein (B-CN), an amphiphilic self-assembling protein that can form micellar nanostructures, could be used as a carrier system for hydrophobic therapeutic agents such as curcumin. In this study, camel B-CN was used for curcumin encapsulation. Critical micelle concentration of camel B-CN was determined at 25, 30 and 37 C using pyrene fluorescence and the solubility of curcumin was evaluated according to the solvent-evaporation technique. Presence of camel B-CN increased the solubility of curcumin at least 2500 fold. Analysis of fluorescence emission of curcumin showed that hydrophobic interactions are predominant in its formulation with B-CN. Additionally, the cytotoxicity of curcumin to human leukemia cell line K-562 was enhanced in the presence of B-CN micelles giving inhibitory concentration (IC50) values of 26.5 and 17.7 mu mol/L for free and encapsulated curcumin, respectively. Antioxidant activity of curcumin encapsulated in B-CN was higher than that of both free B-CN and curcumin.

Mots clés: Beta casein micelle; Curcumin; Solubility; K562 cell line; Antioxidant; activity; food science and technology

Domaines: Ingénierie des aliments; Génie des procédés

Mansoore Esmaili, S. Mahmood Ghaffari, Zeinab Moosavi-Movahedi, Malihe Sadat Atri, Ahmad Sharifizadeh, et al.. Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application. LWT - Food Science and Technology, 2011, 44 (10), pp.2166 - 2172. ⟨10.1016/j.lwt.2011.05.023⟩. ⟨hal-02647875⟩