Enhanced colloidal stability, solubility and rapid dissolution of resveratrol by nanocomplexation with soy protein isolate

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• 作者：Naisarg Pujara^a ; ^b ; ¹ ; Siddharth Jambhrunkar^a ; ^b ; ¹ ; Kuan Yau Wong^b ; Michael McGuckin^b ; ; Amirali Popat^a ; ^b ; ^{a.popat@uq.edu.au}
• 关键词：Resveratrol ; Soy protein isolate ; Nanocomplex ; Colloidal stability ; Solubility ; Control release
• 刊名：Journal of Colloid and Interface Science
• 出版年：2017
• 出版时间：15 February 2017
• 年：2017
• 卷：488
• 期：Complete
• 页码：303-308
• 全文大小：1300 K
• 卷排序：488

文摘

The polyphenolic compound resveratrol has received significant attention due to its many pharmacological actions such as anti-cancer, anti-inflammatory, antioxidant and antimicrobial activities. However, poor solubility and stability are major impediments for resveratrol’s clinical effectiveness. In this work we have encapsulated resveratrol into soy protein isolate nanoparticles using a simple rotary evaporation technique. Resveratrol-loaded nanoparticles were around 100 nm in diameter and negatively charged. Nano-encapsulated resveratrol was found to be in amorphous form and showed more than two times higher solubility with significantly increased dissolution when compared to free resveratrol. Finally, an in-vitro NF-κB inhibition assay revealed that encapsulated resveratrol was stable and retained bioactivity. This new formulation of resveratrol has the potential to boost the clinical effectiveness of this drug and could be utilised for other poorly soluble hydrophobic drugs.