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Improved chemical stability and antiproliferative activities of curcuminloaded nanoparticles with chitosan-chlorogenic acid conjugate Yuting Fan, Jiang Yi, Yuzhu Zhang, and Wallace Yokoyama J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.7b04451 • Publication Date (Web): 20 Nov 2017 Downloaded from http://pubs.acs.org on November 20, 2017
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Journal of Agricultural and Food Chemistry
Improved chemical stability and antiproliferative activities of curcumin-loaded nanoparticles with chitosan-chlorogenic acid conjugate Yuting Fan1, Jiang Yi1*, Yuzhu Zhang2, Wallace Yokoyama2 1
College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen
518060, China 2
Western Regional Research Center, ARS, USDA, Albany, California 94710, United States
*Corresponding author information. Tel: 86-755-26557377. Fax: 86-755-26536141. E-mail:
[email protected] 1
ACS Paragon Plus Environment
Journal of Agricultural and Food Chemistry
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Abstract
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Chitosan (CS)-chlorogenic acid (CA) conjugate was successfully prepared through free
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radical-induced protocols with a substitution of CA on CS of 103.5 mg/g. ATR-FTIR and 1H
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NMR results validated the covalent conjugation of CA onto CS. XRD results indicated the
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decrease of crystallinity after CA conjugation. DPPH scavenging activity and reducing
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power studies indicated that CS-CA conjugates had stronger antioxidant activity than
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chitosan. The particle diameters of curcumin-loaded CS and CS-CA nanoparticles
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simultaneously formed by ionic gelling in the presence of tripolyphosphate (TPP) were less
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than 300 nm (243.6 and 256.5 nm, respectively). And the zeta-potential values between
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25 and 30 mV were obtained. TEM results showed that nanoparticles were spherically
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shaped and homogeneously dispersed. Curcumin with CS-CA conjugates showed better
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heat stability than with CA at both temperatures (25 and 95 °C) (p
