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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
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.
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.
