Document Type : Research Paper

Authors

• Maryam Salek-Nejat ¹
• Zahra Emam-Djomeh ²
• Gholamreza Askari ³

¹ University of Tehran, Aras International Campus

² Bioprocessing and Biodetection Lab (BBL), Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran,, Karaj-Iran

³ Transfer Phenomena Laboratory (TPL), Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

Abstract

Nanocubosomes are a collection of lipid particles that can be used in the preparation of nanoparticles. In this study, we seek to investigate the feasibility of producing curcumin nanocubosomes by intestinal lining and to investigate the effect of encapsulation on release profile and in vitro cell cytotoxicity. In this study, the antioxidant activity of encapsulated curcumin and its release profile in simulated gastrointestinal conditions through coated nanocarriers were evaluated. Two free and encapsulated forms in coated intestinal nanocarriers were studied to determine the effect of encapsulation on antioxidant stability. Then their effects on the cell viability of colon cancer cells were investigated. Character analysis reported that the mean particle size and zeta potential value of the nanocubosomes were 53.54± 9.17 nm and -7.46 ±4.54 mV. The results showed that nanocubosomes carrying curcumin could improve IC50 cytotoxicity by 1.55 times higher than free curcumin after 48 hours of incubation.

Keywords

• Curcumin
• Nanocapsules
• Nanocubosomes
• Oral drug delivery
• Colon cancer

Main Subjects

• غذاهای فراسودمند
• مهندسی صنایع غذایی