Curdlan complexes as a potential food-grade delivery system: genistein case study

Complexes of curdlan and genistein were prepared using four different methods. The total amount of genistein in curdlan-genistein complexes prepared at 40 degrees C (system I) was significantly higher (2.3 mg/100 mg dry matter) than that in other systems studied: curdlan-genistein complexes prepared at 60 degrees C (system II; 1.8 mg/100 mg dry matter); curdlan-genistein gel complexes (system III; 1.0 mg/100 mg dry matter); and curdlan-genistein dimethyl sulfoxide complexes (system IV; 1.8 mg/100 mg dry matter). x-ray diffraction results indicate that complexation of curdlan with genistein changes the crystalline nature of the pure components. Particle size analysis, atomic force microscopy and scanning electron microscopy imaging of curdlan-genistein complexes showed strong difference in particle size, surface and distribution in comparison with pure curdlan, confirming our assumption of a molecular interaction between curdlan and genistein and the formation of a new structure, which was revealed at the nanoscale level. All the curdlan-genistein complexes showed prolonged genistein release of up to 72 h, enhanced upon enzymatic digestion of curdlan by lyticase, thus opening the possibility of release regulation by the incorporation of lyticase in the delivery system. It is therefore suggested that the complexes could be used as a delivery system for the protection and slow release of genistein in the digestive tract.