Curcumin Encapsulation and Delivery Properties of Egg Yolk Protein Peptide Nanoparticles

This study utilized egg yolk peptide micellar nanoparticles (EYPNs), self-assembled from amphiphilic egg yolk peptides (EYPs), as a novel nanocarrier for improving the solubility and bioaccessibility of hydrophobic active compounds. EYPNs were dissociated by adjusting pH to 12.0 and mixed with the hydrophobic model compound curcumin (Cur), followed by a slow adjustment of pH to neutral pH to induce the re-assembly of EYPNs, which entrapped Cur to form stable EYPNs-Cur composite nanoparticles via hydrophobic interactions. Compared to free Cur, the solubility of encapsulated Cur increased largely, and even under light conditions, the encapsulated Cur remained stable almost without degradation for one month. In simulated gastrointestinal fluids, the bioaccessibility of Cur encapsulated in the composite nanoparticles was almost twice than that of free Cur. These results suggest that EYPNs can serve as stable nanocarriers for hydrophobic active compounds and improve their bioaccessibility.