Cellular
Uptake of β‑Carotene from Protein
Stabilized Solid Lipid Nanoparticles Prepared by Homogenization–Evaporation
Method
- Publication date
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Abstract
With a homogenization–evaporation
method, β-carotene
(BC) loaded nanoparticles were prepared with different ratios of food-grade
sodium caseinate (SC), whey protein isolate (WPI), or soy protein
isolate (SPI) to BC and evaluated for their physiochemical stability, <i>in vitro</i> cytotoxicity, and cellular uptake by Caco-2 cells.
The particle diameters of the BC loaded nanoparticles with 0.75% SC
or 1.0% WPI emulsifiers were 75 and 90 nm, respectively. Mean particle
diameters of three BC loaded nanoparticle nanoemulsions increased
less than 10% at 4 °C while they increased more at 25 °C
(10–76%) during 30 days of storage. The oxidative stability
of BC loaded nanoparticles encapsulated by proteins decreased in the
following order: SC > WPI > SPI. The retention rates of BC in
nanoparticles
were 63.5%, 60.5%, and 41.8% for SC, WPI, and SPI, respectively, after
30 days of storage at 25 °C. The BC’s chemical stability
was improved by increasing the concentration of protein. Both the
rate of particle growth and the total BC loss at 25 °C were larger
than at 4 °C. The color of BC loaded nanoparticles decreased
with increasing storage in the dark without oxygen, similar to the
decrease in BC content of nanoparticles at 4 and 25 °C. Almost
no cytotoxicity due to BC loaded nanoparticles cellular uptake was
observed, especially when diluted 10 times or more. The uptake of
BC was significantly improved through nanoparticle delivery systems
by 2.6-, 3.4-, and 1.7-fold increase, respectively, for SC, WPI, and
SPI, as compared to the free BC. The results of this study indicate
that protein stabilized, BC loaded nanoparticles can improve stability
and uptake of BC