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<p>This work aimed to use ultrasound to increase the poor water solubility of curcumin in the oil phase and design nanoemulsions with whey protein concentrate (WPC) to investigate their physicochemical properties and protective effect in Wistar rats with diet-induced metabolic syndrome (HFD). The solubility of curcumin oil and the effects of pre-treatment were studied to select suitable ultrasound conditions, while the efficiency of WPC to be adsorbed at the droplet interface was evaluated by surface and interfacial tension measurements. Curcumin nanoemulsions (NE<sub>cur</sub>) were characterized by droplet size and polydispersity index (PDI) and optimized by response surface methodology (RSM), as well as thermal behavior, Fourier transform infrared spectroscopy (FTIR) analysis, color stability, and physical stability tests. Curcumin was administered orally at 6&#xa0;mg/kg and loaded in the nanoemulsion and oil to groups of HFD (fed a high-fat and sucrose diet) Wistar rats. Curcumin solubilization in canola oil, facilitated by heating and ultrasound, reached 9.6 ± 0.31&#xa0;mg/g (64% efficiency), representing a 900-fold increase corresponding to 1.2 ± 0.04&#xa0;mg/g on nanoemulsion systems. WPC showed efficacy as an emulsifier, evidenced by reduced interfacial and surface tension. Thermal analysis confirmed curcumin solubilization, with no crystalline residues detected in the oil phase. RSM identified optimal conditions at a WPC:Oil ratio 1:1 and amplitudes greater than 30% to form the curcumin-protein complex and increase stability during storage, exhibiting a mean droplet diameter of 186 ± 1.50&#xa0;nm with a PDI of 0.194. According to FTIR results, curcumin and WPC interacted through hydrophobic effects, hydrogen bonds, and electrostatic attraction, which improved its functionality. In vivo studies in obese rats showed that nanoemulsified curcumin (NE<sub>Cur</sub>) significantly reduced triglyceride and glucose levels compared to curcumin in oil (Oil<sub>Cur</sub>). NE<sub>Cur</sub> also suppressed abdominal and pericardial fat accumulation. The study contributes to the importance of optimizing emulsification parameters and using biopolymers, such as proteins, to improve the functional efficiency of lipophilic bioactive compounds.</p> Graphical Abstract <p></p>

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Design of Whey-Protein Stabilized Curcumin Nanoemulsions for Metabolic Syndrome Management

  • 期刊论文

  • 发表日期：

    2025年5月21日

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  • M. P. Jiménez-Escobar,
  • S. Bautista-Hernández,
  • S. Herrera-Meza,
  • M. Jiménez-Fernández,
  • M. P. Rascón-Díaz,
  • E. Flores-Andrade,
  • A. Sánchez-Medina,
  • L. A. Pascual-Pineda

摘要

This work aimed to use ultrasound to increase the poor water solubility of curcumin in the oil phase and design nanoemulsions with whey protein concentrate (WPC) to investigate their physicochemical properties and protective effect in Wistar rats with diet-induced metabolic syndrome (HFD). The solubility of curcumin oil and the effects of pre-treatment were studied to select suitable ultrasound conditions, while the efficiency of WPC to be adsorbed at the droplet interface was evaluated by surface and interfacial tension measurements. Curcumin nanoemulsions (NEcur) were characterized by droplet size and polydispersity index (PDI) and optimized by response surface methodology (RSM), as well as thermal behavior, Fourier transform infrared spectroscopy (FTIR) analysis, color stability, and physical stability tests. Curcumin was administered orally at 6 mg/kg and loaded in the nanoemulsion and oil to groups of HFD (fed a high-fat and sucrose diet) Wistar rats. Curcumin solubilization in canola oil, facilitated by heating and ultrasound, reached 9.6 ± 0.31 mg/g (64% efficiency), representing a 900-fold increase corresponding to 1.2 ± 0.04 mg/g on nanoemulsion systems. WPC showed efficacy as an emulsifier, evidenced by reduced interfacial and surface tension. Thermal analysis confirmed curcumin solubilization, with no crystalline residues detected in the oil phase. RSM identified optimal conditions at a WPC:Oil ratio 1:1 and amplitudes greater than 30% to form the curcumin-protein complex and increase stability during storage, exhibiting a mean droplet diameter of 186 ± 1.50 nm with a PDI of 0.194. According to FTIR results, curcumin and WPC interacted through hydrophobic effects, hydrogen bonds, and electrostatic attraction, which improved its functionality. In vivo studies in obese rats showed that nanoemulsified curcumin (NECur) significantly reduced triglyceride and glucose levels compared to curcumin in oil (OilCur). NECur also suppressed abdominal and pericardial fat accumulation. The study contributes to the importance of optimizing emulsification parameters and using biopolymers, such as proteins, to improve the functional efficiency of lipophilic bioactive compounds.

Graphical Abstract