Fabrication and characterization of ferritin–chitosan–lutein shell–core nanocomposites and lutein stability and release evaluation in vitro

Rui Yang, Yunjing Gao, Zhong Kai Zhou, Padraig Strappe, Christopher Blanchard

Research output: Contribution to journalReview article

6 Citations (Scopus)
50 Downloads (Pure)

Abstract

The application of bioactive lutein in the food industry is limited because of its poor water-solubility, instability, and low bioavailability. Nano-sized ferritin and chitosan provide a platform for fabricating shell–core system to encapsulate lutein. Herein, soybean seed ferritin (Glycine max) and chitosan stabilized lutein composites (FCLs) were fabricated by a unique reversible disassembly-reassembly character of apoferritin and ferritin–chitosan interaction. Results showed that lutein molecules were successfully encapsulated within the apoferritin with a molar ratio of 25.2 to 1 (lutein/ferritin), and the encapsulation efficiency and loading capacity were 16.8% and 2.50% (w/w), respectively. It was
calculated that approximately 10 chitosan molecules were bound to a ferritin with a binding constant of 6.3 105 M1, suggesting electrostatic interaction played an important role in ferritin–chitosan interaction. Results also indicated as much as 74.1% (w/w) of lutein was retained in FCLs after storage at 20 C for 7 days. In addition, the photo- and heat-stability of lutein in FCLs were greatly improved as compared to free lutein. Furthermore, FCLs exhibited prolonged release of lutein in simulated gastrointestinal tract (GI) digestion as a result of ferritin coating and chitosan binding. Interestingly, food components exerted different effects in lutein release, EGCG, grape seed proanthocyanidin, and milk could inhibit while pectin could facilitate the release of lutein from FCLs. This work demonstrates an innovative strategy to solubilize, stabilize and control release of functional food nutrients.
Original languageEnglish
Pages (from-to)35267-35279
Number of pages13
JournalRSC Advances
Volume6
Issue number42
DOIs
Publication statusPublished - 04 Apr 2016

Fingerprint

Lutein
Chitosan
Nanocomposites
Fabrication
Ferritins
Seed
Molecules
Coulomb interactions
Apoferritins
Encapsulation
Nutrients
Amino acids
Solubility
Coatings
Composite materials
Water
Industry
Glycine

Cite this

@article{27bc8f56d652464b923638a1da3c51b5,
title = "Fabrication and characterization of ferritin–chitosan–lutein shell–core nanocomposites and lutein stability and release evaluation in vitro",
abstract = "The application of bioactive lutein in the food industry is limited because of its poor water-solubility, instability, and low bioavailability. Nano-sized ferritin and chitosan provide a platform for fabricating shell–core system to encapsulate lutein. Herein, soybean seed ferritin (Glycine max) and chitosan stabilized lutein composites (FCLs) were fabricated by a unique reversible disassembly-reassembly character of apoferritin and ferritin–chitosan interaction. Results showed that lutein molecules were successfully encapsulated within the apoferritin with a molar ratio of 25.2 to 1 (lutein/ferritin), and the encapsulation efficiency and loading capacity were 16.8{\%} and 2.50{\%} (w/w), respectively. It wascalculated that approximately 10 chitosan molecules were bound to a ferritin with a binding constant of 6.3 105 M1, suggesting electrostatic interaction played an important role in ferritin–chitosan interaction. Results also indicated as much as 74.1{\%} (w/w) of lutein was retained in FCLs after storage at 20 C for 7 days. In addition, the photo- and heat-stability of lutein in FCLs were greatly improved as compared to free lutein. Furthermore, FCLs exhibited prolonged release of lutein in simulated gastrointestinal tract (GI) digestion as a result of ferritin coating and chitosan binding. Interestingly, food components exerted different effects in lutein release, EGCG, grape seed proanthocyanidin, and milk could inhibit while pectin could facilitate the release of lutein from FCLs. This work demonstrates an innovative strategy to solubilize, stabilize and control release of functional food nutrients.",
author = "Rui Yang and Yunjing Gao and Zhou, {Zhong Kai} and Padraig Strappe and Christopher Blanchard",
year = "2016",
month = "4",
day = "4",
doi = "10.1039/C6RA04058F",
language = "English",
volume = "6",
pages = "35267--35279",
journal = "RSC Advances: an international journal to further the chemical sciences",
issn = "2046-2069",
publisher = "Royal Society of Chemistry",
number = "42",

}

Fabrication and characterization of ferritin–chitosan–lutein shell–core nanocomposites and lutein stability and release evaluation in vitro. / Yang, Rui; Gao, Yunjing; Zhou, Zhong Kai; Strappe, Padraig; Blanchard, Christopher.

In: RSC Advances, Vol. 6, No. 42, 04.04.2016, p. 35267-35279.

Research output: Contribution to journalReview article

TY - JOUR

T1 - Fabrication and characterization of ferritin–chitosan–lutein shell–core nanocomposites and lutein stability and release evaluation in vitro

AU - Yang, Rui

AU - Gao, Yunjing

AU - Zhou, Zhong Kai

AU - Strappe, Padraig

AU - Blanchard, Christopher

PY - 2016/4/4

Y1 - 2016/4/4

N2 - The application of bioactive lutein in the food industry is limited because of its poor water-solubility, instability, and low bioavailability. Nano-sized ferritin and chitosan provide a platform for fabricating shell–core system to encapsulate lutein. Herein, soybean seed ferritin (Glycine max) and chitosan stabilized lutein composites (FCLs) were fabricated by a unique reversible disassembly-reassembly character of apoferritin and ferritin–chitosan interaction. Results showed that lutein molecules were successfully encapsulated within the apoferritin with a molar ratio of 25.2 to 1 (lutein/ferritin), and the encapsulation efficiency and loading capacity were 16.8% and 2.50% (w/w), respectively. It wascalculated that approximately 10 chitosan molecules were bound to a ferritin with a binding constant of 6.3 105 M1, suggesting electrostatic interaction played an important role in ferritin–chitosan interaction. Results also indicated as much as 74.1% (w/w) of lutein was retained in FCLs after storage at 20 C for 7 days. In addition, the photo- and heat-stability of lutein in FCLs were greatly improved as compared to free lutein. Furthermore, FCLs exhibited prolonged release of lutein in simulated gastrointestinal tract (GI) digestion as a result of ferritin coating and chitosan binding. Interestingly, food components exerted different effects in lutein release, EGCG, grape seed proanthocyanidin, and milk could inhibit while pectin could facilitate the release of lutein from FCLs. This work demonstrates an innovative strategy to solubilize, stabilize and control release of functional food nutrients.

AB - The application of bioactive lutein in the food industry is limited because of its poor water-solubility, instability, and low bioavailability. Nano-sized ferritin and chitosan provide a platform for fabricating shell–core system to encapsulate lutein. Herein, soybean seed ferritin (Glycine max) and chitosan stabilized lutein composites (FCLs) were fabricated by a unique reversible disassembly-reassembly character of apoferritin and ferritin–chitosan interaction. Results showed that lutein molecules were successfully encapsulated within the apoferritin with a molar ratio of 25.2 to 1 (lutein/ferritin), and the encapsulation efficiency and loading capacity were 16.8% and 2.50% (w/w), respectively. It wascalculated that approximately 10 chitosan molecules were bound to a ferritin with a binding constant of 6.3 105 M1, suggesting electrostatic interaction played an important role in ferritin–chitosan interaction. Results also indicated as much as 74.1% (w/w) of lutein was retained in FCLs after storage at 20 C for 7 days. In addition, the photo- and heat-stability of lutein in FCLs were greatly improved as compared to free lutein. Furthermore, FCLs exhibited prolonged release of lutein in simulated gastrointestinal tract (GI) digestion as a result of ferritin coating and chitosan binding. Interestingly, food components exerted different effects in lutein release, EGCG, grape seed proanthocyanidin, and milk could inhibit while pectin could facilitate the release of lutein from FCLs. This work demonstrates an innovative strategy to solubilize, stabilize and control release of functional food nutrients.

U2 - 10.1039/C6RA04058F

DO - 10.1039/C6RA04058F

M3 - Review article

VL - 6

SP - 35267

EP - 35279

JO - RSC Advances: an international journal to further the chemical sciences

JF - RSC Advances: an international journal to further the chemical sciences

SN - 2046-2069

IS - 42

ER -