FOOD PROTEIN-BASED NANOPARTICLES AS BIOAVAILABILITY ENHANCING ENCAPSULANTS

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dc.contributor.advisorWang, Qinen_US
dc.contributor.authorTeng, Zien_US
dc.contributor.departmentFood Scienceen_US
dc.contributor.publisherDigital Repository at the University of Marylanden_US
dc.contributor.publisherUniversity of Maryland (College Park, Md.)en_US
dc.date.accessioned2015-06-25T05:51:18Z
dc.date.available2015-06-25T05:51:18Z
dc.date.issued2015en_US
dc.description.abstractProteins are attractive bioavailability enhancers for poorly absorbed nutraceuticals or drugs, owing to their natural abundance, amphiphilic nature, and desirable biocompatibility. This study systematically investigated the preparation, characterization, and application of protein-based nanoparticles as effective nutraceutical/drug carriers. Soy protein, one of the most widely utilized proteins, was firstly employed for preparing nanoparticles. The particle formation involved partial unfolding of protein molecules, limited aggregation in the presence of the antisolvent, crosslinking via chemical bonds, and refolding of the constituent monomers. Satisfactory encapsulation efficiency (EE) and time-dependent release of curcumin, a chemopreventive compound, were observed. The nanoparticles were further subjected to conjugation with folic acid, a cancer cell-targeting ligand. A pronounced increase in the accumulation in tumor cells such as Caco-2 was achieved upon folic acid conjugation, which demonstrated the potential of this technique for the targeted delivery of anti-cancer drugs. To overcome the rapid digestion of soy protein nanoparticles in the gastrointestinal tract, carboxymethyl chitosan was employed as a second coating layer by a simple ionic gelation method. The formed particles exhibited satisfactory EE for vitamin D3 and controlled releasing profile in vitro. Beta lactoglobulin (BLG) as another protein of interest is a major component of whey protein, serving as a natural carrier for lipophilic nutrients. Our study suggested that the interaction between BLG and curcumin could be promoted by tuning the antisolvent content. A loading capacity (LC) and EE of up to 11% and 98% respectively could be achieved under the optimal conditions. Moreover, nanoparticles prepared with cationic beta-lactoglobulin (CBLG) were able to transport most of the encapsulated drug intact through the gastrointestinal (GI) tract owing to its desirable particle integrity. Other advantages of CBLG-based systems included superior mucoadhesion, permeation across the small intestine epithelia, and cellular uptake. Finally, as CBLG molecules/nanoparticles absorbed the negatively charged serum proteins in the cell culturing medium, their surface properties, cytotoxicity, and cellular uptake were significantly altered. This series of studies not only demonstrated the efficiency and versatility of protein-based nanoparticles as bioavailability enhancers but also shed some light on the mechanisms for the encapsulation, transport, and delivery of nutraceuticals or drugs.en_US
dc.identifierhttps://doi.org/10.13016/M2TP68
dc.identifier.urihttp://hdl.handle.net/1903/16520
dc.language.isoenen_US
dc.subject.pqcontrolledFood scienceen_US
dc.subject.pqcontrolledNutritionen_US
dc.subject.pqcontrolledNanotechnologyen_US
dc.subject.pquncontrolledChemical modificationen_US
dc.subject.pquncontrolledDelivering systemsen_US
dc.subject.pquncontrolledEncapsulationen_US
dc.subject.pquncontrolledIn vitro characterizationen_US
dc.subject.pquncontrolledNanoparticlesen_US
dc.subject.pquncontrolledProteinsen_US
dc.titleFOOD PROTEIN-BASED NANOPARTICLES AS BIOAVAILABILITY ENHANCING ENCAPSULANTSen_US
dc.typeDissertationen_US

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