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Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction

As a functional polysaccharide, inulin was carboxymethylated and it formed nanocomplexes with bovine serum albumin (BSA). The success of obtaining carboxymethyl inulin (CMI) was confirmed by a combination of Fourier transform Infrared (FT-IR), Raman spectroscopy, gel permeation chromatography (GPC),...

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Autores principales: Huang, Guiying, Liu, Jun, Jin, Weiping, Wei, Zihao, Ho, Chi-Tang, Zhao, Suqing, Zhang, Kun, Huang, Qingrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749403/
https://www.ncbi.nlm.nih.gov/pubmed/31443488
http://dx.doi.org/10.3390/molecules24173056
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author Huang, Guiying
Liu, Jun
Jin, Weiping
Wei, Zihao
Ho, Chi-Tang
Zhao, Suqing
Zhang, Kun
Huang, Qingrong
author_facet Huang, Guiying
Liu, Jun
Jin, Weiping
Wei, Zihao
Ho, Chi-Tang
Zhao, Suqing
Zhang, Kun
Huang, Qingrong
author_sort Huang, Guiying
collection PubMed
description As a functional polysaccharide, inulin was carboxymethylated and it formed nanocomplexes with bovine serum albumin (BSA). The success of obtaining carboxymethyl inulin (CMI) was confirmed by a combination of Fourier transform Infrared (FT-IR), Raman spectroscopy, gel permeation chromatography (GPC), and titration. The effects of pH and ionic strength on the formation of CMI/BSA nanocomplexes were investigated. Our results showed that the formation of complex coacervate (pH(φ1)) and dissolution of CMI/BSA insoluble complexes (pH(φ2)) appeared in pH near 4.85 and 2.00 respectively. FT-IR and Raman data confirmed the existence of electrostatic interaction and hydrogen bonding between CMI and BSA. The isothermal titration calorimetry (ITC) results suggested that the process of complex formation was spontaneous and exothermic. The complexation was dominated by enthalpy changes (∆Η < 0, ∆S < 0) at pH 4.00, while it was contributed by enthalpic and entropic changes (∆Η < 0, ∆S > 0) at pH 2.60. Irregularly shaped insoluble complexes and globular soluble nanocomplexes (about 150 nm) were observed in CMI/BSA complexes at pH 4.00 and 2.60 while using optical microscopy and atomic force microscopy, respectively. The sodium chloride suppression effect on CMI/BSA complexes was confirmed by the decrease of incipient pH for soluble complex formation (or pH(c)) and pH(φ1) under different sodium chloride concentrations. This research presents a new functional system with the potential for delivering bioactive food ingredients.
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spelling pubmed-67494032019-09-27 Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction Huang, Guiying Liu, Jun Jin, Weiping Wei, Zihao Ho, Chi-Tang Zhao, Suqing Zhang, Kun Huang, Qingrong Molecules Article As a functional polysaccharide, inulin was carboxymethylated and it formed nanocomplexes with bovine serum albumin (BSA). The success of obtaining carboxymethyl inulin (CMI) was confirmed by a combination of Fourier transform Infrared (FT-IR), Raman spectroscopy, gel permeation chromatography (GPC), and titration. The effects of pH and ionic strength on the formation of CMI/BSA nanocomplexes were investigated. Our results showed that the formation of complex coacervate (pH(φ1)) and dissolution of CMI/BSA insoluble complexes (pH(φ2)) appeared in pH near 4.85 and 2.00 respectively. FT-IR and Raman data confirmed the existence of electrostatic interaction and hydrogen bonding between CMI and BSA. The isothermal titration calorimetry (ITC) results suggested that the process of complex formation was spontaneous and exothermic. The complexation was dominated by enthalpy changes (∆Η < 0, ∆S < 0) at pH 4.00, while it was contributed by enthalpic and entropic changes (∆Η < 0, ∆S > 0) at pH 2.60. Irregularly shaped insoluble complexes and globular soluble nanocomplexes (about 150 nm) were observed in CMI/BSA complexes at pH 4.00 and 2.60 while using optical microscopy and atomic force microscopy, respectively. The sodium chloride suppression effect on CMI/BSA complexes was confirmed by the decrease of incipient pH for soluble complex formation (or pH(c)) and pH(φ1) under different sodium chloride concentrations. This research presents a new functional system with the potential for delivering bioactive food ingredients. MDPI 2019-08-22 /pmc/articles/PMC6749403/ /pubmed/31443488 http://dx.doi.org/10.3390/molecules24173056 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Huang, Guiying
Liu, Jun
Jin, Weiping
Wei, Zihao
Ho, Chi-Tang
Zhao, Suqing
Zhang, Kun
Huang, Qingrong
Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction
title Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction
title_full Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction
title_fullStr Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction
title_full_unstemmed Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction
title_short Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction
title_sort formation of nanocomplexes between carboxymethyl inulin and bovine serum albumin via ph-induced electrostatic interaction
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749403/
https://www.ncbi.nlm.nih.gov/pubmed/31443488
http://dx.doi.org/10.3390/molecules24173056
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