Preparation Process Optimization and Characterization of Selenium-Curcumin Nanoparticles and Its Protective Effect on Alcoholic Liver Injury
Objective: In this work, the optimal preparation process parameters of selenium-curcumin nanoparticles (SeNPs@Cur) were explored and its protective effect on alcoholic liver injury was evaluated. Methods: On the basis of single factor experiment, with particle size as the index, curcumin dosage, mol...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2024-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050286 |
| _version_ | 1797294321656922112 |
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| author | Wenhao HUANG Jianping CHEN Bowen CHEN Cen CHEN Saiyi ZHONG Xiaofei LIU Rui LI Bingbing SONG Zhuo WANG |
| author_facet | Wenhao HUANG Jianping CHEN Bowen CHEN Cen CHEN Saiyi ZHONG Xiaofei LIU Rui LI Bingbing SONG Zhuo WANG |
| author_sort | Wenhao HUANG |
| collection | DOAJ |
| description | Objective: In this work, the optimal preparation process parameters of selenium-curcumin nanoparticles (SeNPs@Cur) were explored and its protective effect on alcoholic liver injury was evaluated. Methods: On the basis of single factor experiment, with particle size as the index, curcumin dosage, molar ratio of VC to Na2SeO3, reaction time and reaction temperature were selected as influence factors. The process parameters of SeNPs@Cur were optimized by response surface methodology, and its structure was characterized by scanning electron microscope (SEM), fourier transform infrared spectrometer (FT-IR) and energy dispersive spectrometer (EDS). The protective effect of SeNPs@Cur on ethanol-induced LO2 cell injury was investigated by MTT method. Results: The optimal conditions of SeNPs@Cur were list as follows: Curcumin dosage of 5.92 mg/mL, molar ratio of VC to Na2SeO3 of 10.39:1, the reaction time of 1.98 h, and the reaction temperature of 34.00 ℃. Under these conditions, the SeNPs@Cur with a minimum size of (100.79±3.46) nm was obtained. The loading rate of curcumin and the selenium content in the sample were 12.80%±0.80% and 23.32%±0.07%, respectively. Further structural identification showed that the prepared SeNPs@Cur was dispersed spherical nanoparticles. Moreover, compared with the model group, after treatments with different dosages of SeNPs@Cur, the cell viabilities increased from 58.06%±0.43% to 71.43%±1.39%, 77.33%±3.54%, and 85.41%±4.61%, respectively, indicating that SeNPs@Cur had a protective effect on LO2 cells damaged by ethanol in a concentration-dependent manner. Conclusion: The SeNPs@Cur with anti-alcoholic liver injury effect was successfully obtained, which provided new technical means and theoretical reference data for formulation improvement and application of curcumin. |
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| id | doaj.art-2c6d01c08a464a0093ed0386a2a13219 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-07T21:29:31Z |
| publishDate | 2024-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-2c6d01c08a464a0093ed0386a2a132192024-02-27T00:57:57ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-03-0145510010710.13386/j.issn1002-0306.20230502862023050286-5Preparation Process Optimization and Characterization of Selenium-Curcumin Nanoparticles and Its Protective Effect on Alcoholic Liver InjuryWenhao HUANG0Jianping CHEN1Bowen CHEN2Cen CHEN3Saiyi ZHONG4Xiaofei LIU5Rui LI6Bingbing SONG7Zhuo WANG8College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, ChinaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, ChinaObjective: In this work, the optimal preparation process parameters of selenium-curcumin nanoparticles (SeNPs@Cur) were explored and its protective effect on alcoholic liver injury was evaluated. Methods: On the basis of single factor experiment, with particle size as the index, curcumin dosage, molar ratio of VC to Na2SeO3, reaction time and reaction temperature were selected as influence factors. The process parameters of SeNPs@Cur were optimized by response surface methodology, and its structure was characterized by scanning electron microscope (SEM), fourier transform infrared spectrometer (FT-IR) and energy dispersive spectrometer (EDS). The protective effect of SeNPs@Cur on ethanol-induced LO2 cell injury was investigated by MTT method. Results: The optimal conditions of SeNPs@Cur were list as follows: Curcumin dosage of 5.92 mg/mL, molar ratio of VC to Na2SeO3 of 10.39:1, the reaction time of 1.98 h, and the reaction temperature of 34.00 ℃. Under these conditions, the SeNPs@Cur with a minimum size of (100.79±3.46) nm was obtained. The loading rate of curcumin and the selenium content in the sample were 12.80%±0.80% and 23.32%±0.07%, respectively. Further structural identification showed that the prepared SeNPs@Cur was dispersed spherical nanoparticles. Moreover, compared with the model group, after treatments with different dosages of SeNPs@Cur, the cell viabilities increased from 58.06%±0.43% to 71.43%±1.39%, 77.33%±3.54%, and 85.41%±4.61%, respectively, indicating that SeNPs@Cur had a protective effect on LO2 cells damaged by ethanol in a concentration-dependent manner. Conclusion: The SeNPs@Cur with anti-alcoholic liver injury effect was successfully obtained, which provided new technical means and theoretical reference data for formulation improvement and application of curcumin.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050286selenium-curcumin nanoparticlespreparation processresponse surface optimizationstructural characterizationalcoholic liver injury |
| spellingShingle | Wenhao HUANG Jianping CHEN Bowen CHEN Cen CHEN Saiyi ZHONG Xiaofei LIU Rui LI Bingbing SONG Zhuo WANG Preparation Process Optimization and Characterization of Selenium-Curcumin Nanoparticles and Its Protective Effect on Alcoholic Liver Injury Shipin gongye ke-ji selenium-curcumin nanoparticles preparation process response surface optimization structural characterization alcoholic liver injury |
| title | Preparation Process Optimization and Characterization of Selenium-Curcumin Nanoparticles and Its Protective Effect on Alcoholic Liver Injury |
| title_full | Preparation Process Optimization and Characterization of Selenium-Curcumin Nanoparticles and Its Protective Effect on Alcoholic Liver Injury |
| title_fullStr | Preparation Process Optimization and Characterization of Selenium-Curcumin Nanoparticles and Its Protective Effect on Alcoholic Liver Injury |
| title_full_unstemmed | Preparation Process Optimization and Characterization of Selenium-Curcumin Nanoparticles and Its Protective Effect on Alcoholic Liver Injury |
| title_short | Preparation Process Optimization and Characterization of Selenium-Curcumin Nanoparticles and Its Protective Effect on Alcoholic Liver Injury |
| title_sort | preparation process optimization and characterization of selenium curcumin nanoparticles and its protective effect on alcoholic liver injury |
| topic | selenium-curcumin nanoparticles preparation process response surface optimization structural characterization alcoholic liver injury |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050286 |
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