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Polyethylene Glycol-Stabilized Zein Nanoparticles Containing Gallic Acid.

Heliton Augusto Wiggers1, Margani Taise Fin1, Najeh Maissar Khalil1

  • 1Pharmaceutical Nanotechnology Laboratory, Department of Pharmacy, Midwest State University, Alameda Élio Antonio Dalla Vecchia St, 838, 85040-167 Guarapuava, PR, Brazil.

Food Technology and Biotechnology
|August 1, 2022
PubMed
Summary

Polyethylene glycol (PEG)-stabilized zein nanoparticles effectively encapsulate gallic acid, enhancing its oral bioavailability. These nanoparticles preserve gallic acid's antioxidant activity, showing potential for pharmaceutical and food applications.

Keywords:
DPPH scavengingfood simulantsgallic acid releasepolyethylene glycolzein nanoparticles

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Area of Science:

  • Materials Science
  • Nanotechnology
  • Biochemistry

Background:

  • Gallic acid, a polyphenol, exhibits antioxidant and antitumor properties but suffers from poor bioavailability.
  • Zein, a corn protein, is a viable material for nanoparticle drug delivery systems.
  • Improving gallic acid's bioavailability is crucial for its therapeutic and nutraceutical applications.

Purpose of the Study:

  • To develop and characterize polyethylene glycol (PEG)-stabilized zein nanoparticles as carriers for gallic acid.
  • To evaluate the stability and release profile of gallic acid from zein nanoparticles in simulated gastrointestinal conditions and food matrices.
  • To assess the impact of nanoencapsulation on the antioxidant activity of gallic acid.

Main Methods:

  • Zein nanoparticles loaded with gallic acid were prepared using a liquid-liquid dispersion method.
  • Nanoparticles were characterized for size, polydispersity index, zeta potential, morphology, and drug loading/encapsulation efficiency.
  • Stability studies were conducted in simulated gastrointestinal fluids and food simulants; antioxidant activity was measured using DPPH radical scavenging assay.

Main Results:

  • PEG-stabilized zein nanoparticles with a mean size <200 nm, low polydispersity index (<0.25), and negative zeta potential (-20 mV) were successfully obtained.
  • Gallic acid encapsulation efficiency was approximately 40% with a loading of 5%, and it was present in an amorphous state within the nanoparticles.
  • Nanoparticles demonstrated controlled release in simulated gastric and intestinal fluids, protecting over 50% of the gallic acid from premature release and exhibiting prolonged release in food simulants.
  • Nanoencapsulation did not compromise the inherent antioxidant activity of gallic acid.

Conclusions:

  • Polyethylene glycol plays a critical role in the formation and stabilization of zein nanoparticles for gallic acid delivery.
  • PEG-stabilized zein nanoparticles offer a promising system for the oral administration of gallic acid, enhancing its bioavailability and preserving its antioxidant efficacy.
  • This approach holds significant potential for the pharmaceutical and food industries, enabling improved utilization of gallic acid.