Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions
Soybean protein isolate (SPI)-stabilized nanoemulsions (NEs) were formulated to encapsulate diosgenin (DIO) to enhance its water solubility and bioavailability. The influence of DIO concentrations on NEs’ properties was investigated, and their environmental stability and cell permeability were also...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300425X |
| _version_ | 1827577280507936768 |
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| author | Li Guanghui Liu Qi Gao Anning Ren Luting Zhang Yinghan Guo Weiyun He Shenghua Gao Fengyi Peng Xiaoli |
| author_facet | Li Guanghui Liu Qi Gao Anning Ren Luting Zhang Yinghan Guo Weiyun He Shenghua Gao Fengyi Peng Xiaoli |
| author_sort | Li Guanghui |
| collection | DOAJ |
| description | Soybean protein isolate (SPI)-stabilized nanoemulsions (NEs) were formulated to encapsulate diosgenin (DIO) to enhance its water solubility and bioavailability. The influence of DIO concentrations on NEs’ properties was investigated, and their environmental stability and cell permeability were also assessed. Results demonstrated that DIO significantly affected all the physicochemical properties of NEs. NEs with 1.0 mg/mL of DIO exhibited smaller droplet size (209 nm), lower polydispersity index (0.17), and higher stability coefficient (95.8 %). Furthermore, DIO-SPI NEs displayed better stability under appropriate pH (<4 or > 5), NaCl concentrations (≤0.3 M), temperatures (≤60 °C), and freeze–thaw cycles (≤2), as well as storage at 4 °C. Moreover, encapsulating DIO in NEs reduced its toxicity towards cells and enhanced its transport efficiency, which reached 3.16 ∼ 4.87 × 10−6. These findings highlight the potential of SPI-based NEs as a promising carrier for the efficient delivery of DIO. |
| first_indexed | 2024-03-08T21:25:33Z |
| format | Article |
| id | doaj.art-d52a48d5882f4c1583c1b4821230329f |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:25:33Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-d52a48d5882f4c1583c1b4821230329f2023-12-21T07:36:49ZengElsevierFood Chemistry: X2590-15752023-12-0120100982Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsionsLi Guanghui0Liu Qi1Gao Anning2Ren Luting3Zhang Yinghan4Guo Weiyun5He Shenghua6Gao Fengyi7Peng Xiaoli8Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, ChinaCollege of Biology and Food, Shangqiu Normal University, Shangqiu, Henan 476000, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, ChinaFood and Pharmacy College, Xuchang University, Xuchang, Henan 461000, ChinaFood and Pharmacy College, Xuchang University, Xuchang, Henan 461000, ChinaCollege of Biology and Food, Shangqiu Normal University, Shangqiu, Henan 476000, China; Corresponding authors at: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China (P. Xiaoli).College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Corresponding authors at: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China (P. Xiaoli).Soybean protein isolate (SPI)-stabilized nanoemulsions (NEs) were formulated to encapsulate diosgenin (DIO) to enhance its water solubility and bioavailability. The influence of DIO concentrations on NEs’ properties was investigated, and their environmental stability and cell permeability were also assessed. Results demonstrated that DIO significantly affected all the physicochemical properties of NEs. NEs with 1.0 mg/mL of DIO exhibited smaller droplet size (209 nm), lower polydispersity index (0.17), and higher stability coefficient (95.8 %). Furthermore, DIO-SPI NEs displayed better stability under appropriate pH (<4 or > 5), NaCl concentrations (≤0.3 M), temperatures (≤60 °C), and freeze–thaw cycles (≤2), as well as storage at 4 °C. Moreover, encapsulating DIO in NEs reduced its toxicity towards cells and enhanced its transport efficiency, which reached 3.16 ∼ 4.87 × 10−6. These findings highlight the potential of SPI-based NEs as a promising carrier for the efficient delivery of DIO.http://www.sciencedirect.com/science/article/pii/S259015752300425XSoy protein isolateDiosgeninNanoemulsionEnvironment stabilityCell permeability coefficient |
| spellingShingle | Li Guanghui Liu Qi Gao Anning Ren Luting Zhang Yinghan Guo Weiyun He Shenghua Gao Fengyi Peng Xiaoli Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions Food Chemistry: X Soy protein isolate Diosgenin Nanoemulsion Environment stability Cell permeability coefficient |
| title | Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions |
| title_full | Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions |
| title_fullStr | Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions |
| title_full_unstemmed | Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions |
| title_short | Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions |
| title_sort | preparation stability and in vitro transport of soybean protein based diosgenin nanoemulsions |
| topic | Soy protein isolate Diosgenin Nanoemulsion Environment stability Cell permeability coefficient |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300425X |
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