Pickering emulsion stabilized by casein–caffeic acid covalent nanoparticles to enhance the bioavailability of curcumin in vitro and in vivo

Abstract

AbstractBACKGROUNDIn recent years, the design of food‐grade Pickering emulsion delivery systems has become an effective strategy for improving the low bioavailability of bioactive substances. Protein‐based Pickering emulsions have received extensive attention because of a high biocompatibility and loading capacity. The bioavailability of active substances is mainly evaluated by simulating in vitro gastrointestinal digestion. As a model organism for antioxidation and anti‐aging, Caenorhabditis elegans can provide additional biological information for the in vivo utilization of active substances.RESULTSAfter the introduction of caffeic acid, the average particle size and Zeta potential of the casein–caffeic acid covalent complex nanoparticles (CCP) were 171.11 nm and − 37.73 mV, respectively. The three‐phase contact angle was also increased to 89.8°. By using CCP to stabilize Pickering emulsion (CCE), the retention quantity of the embedded curcumin increased by 2.19‐fold after 28 days. In the simulated gastric digestion, curcumin degradation in CCE was reduced by 61.84%, released slowly in the intestinal environment, and the final bioaccessibility was increased by 1.90‐fold. In C. elegans, CCE significantly reduced ROS accumulation, increased SOD activity by 2.01‐fold and CAT activity by 2.30‐fold, decreased MDA content by 36.76%, prolonging the lifespan of nematodes by 13.33% under H2O2 stimulation and improving bioavailability in vivo.CONCLUSIONThe results indictae that CCP‐stabilized Pickering emulsion can efficiently implement the physiological activities of bioactive compounds in vitro digestion and C. elegans, and thus it can be regarded as a reliable delivery system for food and medicine. © 2023 Society of Chemical Industry.