{"title":"Insights into the supramolecular self-assembly of sodium caseinate and calixarene","authors":"Ruslan Kashapov , Yuliya Razuvayeva , Albina Ziganshina , Syumbelya Amerhanova , Anastasiia Sapunova , Alexandra Voloshina , Vadim Salnikov , Lucia Zakharova","doi":"10.1016/j.foodhyd.2023.108816","DOIUrl":null,"url":null,"abstract":"<div><p>Casein is widely used in the creation of biocompatible and functional particles, which are of interest as a delivery system based on the use of colloidal protein aggregates for the encapsulation of nutritional supplements and drugs. A very promising method for the functionalization and ordering of casein molecules is supramolecular self-assembly, which makes it possible to create nanosized materials using bottom-up approach. In this work, three-dimensional calixarene, namely the amphiphilic viologen calix[4]resorcinol, was used for the first time for spontaneous co-aggregation with sodium<span> caseinate in an aqueous medium. A wide range of physicochemical methods were used to study the mechanisms of interaction between sodium caseinate and viologen calix[4]resorcinol, which lead to the formation of functional nanoparticles. Such nanoparticles, obtained spontaneously and without the use of organic solvents, are able to solubilize both hydrophobic (quercetin and oleic acid) and hydrophilic molecules (doxorubicin hydrochloride). In addition to encapsulating and stimulus-sensitive properties, the cytotoxic and penetrating properties of the formed nanoparticles were determined, as well as their distribution in cells.</span></p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108816"},"PeriodicalIF":11.0000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X23003624","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Casein is widely used in the creation of biocompatible and functional particles, which are of interest as a delivery system based on the use of colloidal protein aggregates for the encapsulation of nutritional supplements and drugs. A very promising method for the functionalization and ordering of casein molecules is supramolecular self-assembly, which makes it possible to create nanosized materials using bottom-up approach. In this work, three-dimensional calixarene, namely the amphiphilic viologen calix[4]resorcinol, was used for the first time for spontaneous co-aggregation with sodium caseinate in an aqueous medium. A wide range of physicochemical methods were used to study the mechanisms of interaction between sodium caseinate and viologen calix[4]resorcinol, which lead to the formation of functional nanoparticles. Such nanoparticles, obtained spontaneously and without the use of organic solvents, are able to solubilize both hydrophobic (quercetin and oleic acid) and hydrophilic molecules (doxorubicin hydrochloride). In addition to encapsulating and stimulus-sensitive properties, the cytotoxic and penetrating properties of the formed nanoparticles were determined, as well as their distribution in cells.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.