Evidence map›Paper›PMID 36429295›Full record

ArticleFoods (Basel, Switzerland)2022

Glycated Soy β-Conglycinin Nanoparticle for Efficient Nanocarrier of Curcumin: Formation Mechanism, Thermal Stability, and Storage Stability.

Zijun Wang, Jingjing Xu, Fuyun Ji, Huihui Liu, Chuyan Wang, Shuizhong Luo, Zhi Zheng

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Zijun WangKey Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Jingjing XuKey Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Fuyun JiKey Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Huihui LiuKey Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Chuyan WangSchool of Biology, Food and Environment, Hefei University, Hefei 230601, China.ORCID 0000-0002-7525-3403
Shuizhong LuoKey Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Zhi ZhengKey Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.

Funding

Fundamental Research Funds for the Central Universities of China Grant No. PA2020GDSK0058Key Scientific and Technological Project of Anhui Province of China No. 202103b06020009,202003b06020017, 202003b06020020National Key Research and Development Program of China 2018YFD0400600
6 · The paper itself

Abstract

In this study, soy β-conglycinin (7S) was glycated with dextran of different molecular masses (40, 70, 150, 500 kDa) by the dry-heating method to synthesize soy β-conglycinin-dextran (7S-DEX) conjugates. The curcumin (Cur) loaded nanocomplexes were prepared based on 7S-DEX conjugates by a pH-driven self-assemble strategy to enhance the solubility and thermal stability of curcumin. Results showed that the 7S-150 conjugates (glycated from 7S with dextran (150 kDa)) could remain stable in the pH 3.0-pH 8.0 range and during the heat treatment. The results of fluorescence quenching and FT-IR indicated that glycated 7S were combined with curcumin mainly by hydrogen bonding and hydrophobic interaction, and 7S-150 conjugates had higher binding affinity than natural 7S for curcumin. The loading capacity (μg/mg) and encapsulation efficiency (EE%) of 7S-150-Cur were 16.06 μg/mg and 87.51%, respectively, significantly higher than that of 7S-Cur (12.41 μg/mg, 51.15%). The XRD spectrum showed that curcumin was exhibited in an amorphous state within the 7S-150-Cur nanocomplexes. After heating at 65 °C for 30 min, the curcumin retention of the 7S-150-Cur nanocomplexes was about 1.4 times higher than that of free curcumin. The particle size of 7S-150-Cur nanocomplexes was stable (in the range of 10-100 nm) during the long storage time (21 days).

Indexed as

curcumindextranglycationsoy β-conglycininthermal stability

Identifiers

PMID36429295
PMCPMC9688953

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.