We tried to prepare nanocapsules encapsulating Ukon (
Curcuma longa L.) extract using lecithin by the new mechanochemical method. With the combination of homogenization and microfluidization, nanocapsules including crucumin (NUE) were efficiently obtained from lecithin and Ukon extract. Under the optimal conditions, the resulting NUE were confirmed to be small unilamellar vesicles (SUV) with a diameter of approximately 114 nm by the observation of freeze fracture electron microscopy. In addition, the encapsulation efficiency for curcumin reached over 85%. On the treatment of simulated gastric and intestinal fluids, the NUE showed a 2-fold higher residual rate of curcumin, compared to the uncapsuled extract itself. The bioactivity of NUE was further examined for the suppressive effect on carbon tetrachloride (CCl
4)-induced liver injury using mice. Interestingly, the NUE orally administrated at a dose of 10 mg/kg as to the extract showed much higher suppressive effect on the serum AST and ALT levels, compared to the uncapsuled extract at a dose of 33 mg/kg. Moreover, we investigated the intestinal absorption of nanocapsules encapsulating only curcumin (NEC) on rat, aiming to clarify the suppressive effect by NUE. Interestingly, the plasma level of curcumin significantly increased after NEC were orally administrated compared to the control. From these results, the functions of food materials would be highly improved by nanocapsulation with the present mechanochemical method.
View full abstract