Data from release kinetics of curcumin and piperine from starch nanoparticles into simulated gastric media

Description

Data from the release kinetics of curcumin and piperine in native and acetylated starch nanoparticles from cassava starch.

Steps to reproduce

Release kinetics of Cur and Pip from the different starch nanoparticles systems to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were studied as reported by Sanchez, Arbelaez [20]. SGF was prepared containing NaCl (125 nM); KCl (7 mM), NaHCO3 (45 mM), and pepsin (250 units/mg; 3g/L); pH was adjusted to 2 with HCl. SIF was prepared using bile bovine (3 g/L) and pancreatin (4 x USP; 1 g/ L) dissolved in a phosphate buffer solution (pH 8). 50 mg of loaded SNPs or ASNPs were suspended in 20 mL of SGF and maintained at 37 °C using a shaking water bath (200 rpm). Samples were quickly cooled to 4 °C every 15 minutes and the remaining nanoparticles were separated by centrifugation at 4000 rpm and 4 °C for 5 min. The remaining loaded nanoparticles were re suspended in 20 mL of SIF and incubated at 37 °C in a shaking water bath (200 rpm). Samples were taken every 15 minutes, stopping digestion by acidification to pH 2 with HCl and the remaining loaded nanoparticles were separated by centrifugation at 4000 rpm and 4 °C for 5 min. The amount of Cur or Pip released was determined from the supernatant by using a Hewlett Packard UV-Vis spectrophotometer (HP-8453) at 430 nm and 344 nm, respectably. Each step of the gastrointestinal simulation was carried out up to 2 h. The percentage of released Cur or Pip was calculated by using equation 3: %R= (Amount of released molecule)/(Total amount of encapsulated molecule) x 100 Eq.3

Institutions

• Universidad del Quindio

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Funders

• University of Quindío

  Colombia

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