Curcumin, casein and soy polysaccharide ternary complex nanoparticles for enhanced dispersibility, stability and oral bioavailability of curcumin

Curcumin, casein and soy soluble polysaccharide ternary complex nanoparticles were produced in the water phase using alkaline dissolution, acidification and high-pressure homogenization. FTIR spectra showed that hydrogen bonding, hydrophobic and electrostatic interactions led to the formation of the nanoparticles. The nanoparticles had strong curcumin solubilizing power. The curcumin concentrations in the nanoparticle dispersions were 2.5–20 mg/mL, the curcumin loading efficiencies were ~97%, and the highest curcumin loading content was 48.6%. The nanoparticles had z-average hydrodynamic diameters of ~3.6 × 102 nm, and good physical stability and curcumin chemical stability after 30 days of storage at 25 °C. Due to the polysaccharide surfaces, the nanoparticles were dispersible in acidic and neutral solutions as well as re-dispersible in water after lyophilization. About 52.3% of the curcumin was released after 2 h digestion in simulated gastric fluid followed by 2 h digestion in simulated intestinal fluid. After oral administration in mice, the nanoparticle treatment group increased the curcumin oral bioavailability by 3.4-fold compared with the curcumin/Tween 20 group. This study showed that the ternary complex nanoparticles were an effective system for curcumin loading, protection and oral delivery.