Modified curcumin with hyaluronic acid: Combination of pro-drug and nano-micelle strategy to address the curcumin challenge

  • Jinglei Li
  • , Gye Hwa Shin
  • , Xiguang Chen
  • , Hyun Jin Park*
  • *Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    Abstract

    Curcumin is well known for its pleiotropic activities such as anti-oxidant, anti-inflammatory and anti-tumor properties. But curcumin has extremely low solubility in aqueous medium which limits its potential applications in food and pharmaceutical industries. In this study, the combined pro-drug and nano-micelle strategy was attempted to address the limitation. We modified curcumin with hyaluronic acid (HA) based on the understanding that the hydrophilic polymer facilitates dissolution of curcumin in water. The amphiphilic curcumin derivative self-assembled into nano-micelle in water with the size around 100. nm and low PDI (<. 0.3) which indicated that it had narrow size distribution. FT-IR spectrum verified that curcumin was successfully conjugated onto the backbone of HA. On the other hand, curcumin was also loaded into the hydrophobic core of the nano-micelle which worked as carrier for it. Using this combined strategy, the water solubility of curcumin was increased more than 1100 times compared to the pure curcumin. The morphology characteristic of curcumin loaded nano-micelle was examined by TEM which confirmed that curcumin loaded nano-micelle has spherical shape and unified size distribution. Meanwhile, the antioxidant activities of the nano-micelle and the curcumin loaded nano-micelle were examined by DPPH radical scavenging assay and reducing power assay the results of which indicated that the antioxidant potentials were significantly enhanced. The pro-drug and nano-micelle combined method reported here may be promising to address the curcumin challenge such as low water solubility and low availability.

    Original languageEnglish
    Pages (from-to)202-208
    Number of pages7
    JournalFood Research International
    Volume69
    DOIs
    Publication statusPublished - 2015 Mar 1

    Bibliographical note

    Funding Information:
    This research was supported by a grant from the Institute of Biomedical Science and Food Safety , Korea University and by the International Research & Development Program of the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (MEST) of Korea (Grant number: 2012K1A3A1A20031356 ).

    Publisher Copyright:
    © 2014 .

    Keywords

    • Antioxidant
    • Curcumin
    • Hyaluronic acid
    • Nano-micelle
    • Water solubility

    ASJC Scopus subject areas

    • Food Science

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