Food and Fermentation Industries >

2021 , Vol. 47 >Issue 5: 63 - 70

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025421

Effect of zymolytic Dendrobium officinale polysaccharides on the functional properties of curcumin emulsion

  • WU Weina ,
  • FENG Jieru ,
  • FANG Jingyu ,
  • SHAO Ping ,
  • SUN Peilong ,
  • XU Jing ,
  • LI Zhenhao
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  • 1(College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310000, China)
    2(Shouxiangu Pharmaceutical Co.Ltd., Jinhua 321200, China)

Received date: 2020-08-17

  Revised date: 2020-09-18

  Online published: 2021-03-31

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Abstract

In order to improve the functional properties of curcumin emulsion stabilized by whey protein (WP), low molecular weight Dendrobium officinale polysaccharide (LDOP) obtained by enzymatic hydrolysis was added. Properties of the emulsion, and its protective effect on curcumin were evaluated; inhibitory effect of LDOP/WP-stabilized curcumin emulsion on cancer cells and the release of curcumin in the emulsion in simulated gastrointestinal tract were studied. The results showed that enzymatic hydrolysis reduced the viscosity and enhanced the elasticity of the polysaccharides; the interfacial pressure of zymolytic D. officinale polysaccharides (DOP) increased to 11.43 mN/m after 1 800 s. Enzymatic hydrolysis can significantly improve DOP emulsifying activity. The stability of emulsion added with LDOP was higher than that of the DOP. When the emulsion containing LDOP was irradiated by ultraviolet for 4h, the curcumin content decreased 18.4%, and the curcumin retention rate was 76.9% after 17 hours of oxidation experiment. The viability of Caco-2 cells was only 27.4% after 72 hours of treatment with this emulsion, which was significantly lower than that of the curcumin emulsion-treated group stabilized with WP. In vitro simulated digestion experiments showed that encapsulation of the emulsion only released a small amount of curcumin in the stomach, while the release rate reached 63% after entering the intestinal tract, which indicated that LDOP did not affect the absorption and utilization of curcumin in the intestinal tract, and could protect curcumin from digestive effects in the stomach. Therefore, the addition of LDOP can improve the stability and anti-cancer activity of curcumin emulsion stabilized by WP, and the emulsion system has the application potency of delivering hydrophobic drugs.

Key words： Dendrobium officinale polysaccharides; enzymatic hydrolysis; curcumin; emulsion; stability; inhibit cancer cell proliferation

Cite this article

WU Weina , FENG Jieru , FANG Jingyu , SHAO Ping , SUN Peilong , XU Jing , LI Zhenhao . Effect of zymolytic Dendrobium officinale polysaccharides on the functional properties of curcumin emulsion[J]. Food and Fermentation Industries, 2021 , 47(5) : 63 -70 . DOI: 10.13995/j.cnki.11-1802/ts.025421

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