Ultrasound-assisted alkaline hydrolysis of fish(Cyprinus carpio L.) scale gelatin: A possible curcumin delivery system with increased water solubility and sustained release

文献类型： 外文期刊

第一作者： Liu, Jia

作者： Liu, Jia;Li, Haoxin;Liu, Jia;Li, Haoxin;Mustapha, Wan Aida Wan;Zhang, Xiaoping

作者机构：

关键词： Ultrasound-assisted alkaline treatment; Fish scale gelatin; Structural properties; Curcumin loading efficiency

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 191 卷

页码：

收录情况： SCI

摘要： This study investigated the effect of ultrasound-assisted alkaline treatment on the structural characteristics and curcumin loading efficiency in fish scale gelatin (FSG). The results showed that FSG treated with a combination of ultrasound and alkaline hydrolysis outperformed non-treated FSG, as well as alkaline-or ultrasound-treated FSG in augmenting curcumin loading efficiency (from 3.02 to 18.36 mu g/mL). In contrast to FSG exposed to single treatments (alkaline or ultrasound), the FSG subjected to combined treatment exhibited a notably higher ratio of hydrophobic amino acids (47.51 +/- 2.27%) and protein elution amount (180.87 mu g/mL). Meanwhile, single and combined treatments significantly modified the molecular conformation as well as the microstructure of FSG, transforming the alpha-helical conformation to the beta-sheet structure and presenting an ordered structure with increased voids. The curcumin-loaded FSG subjected to ultrasound-assisted alkaline treatment revealed a sustained release profile under simulated gastrointestinal conditions. The elucidated outcomes underscore the significant potential of FSG subjected to ultrasound-assisted alkaline treatment as a promising avenue for facilitating the controlled delivery of bioactive hydrophobic nutrients.

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