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author:

Zhou, J. (Zhou, J..) [1] | Zhang, J. (Zhang, J..) [2] | Gao, G. (Gao, G..) [3] | Wang, H. (Wang, H..) [4] | He, X. (He, X..) [5] | Chen, T. (Chen, T..) [6] | Ke, L. (Ke, L..) [7] | Rao, P. (Rao, P..) [8] | Wang, Q. (Wang, Q..) [9]

Indexed by:

Scopus

Abstract:

As a popular ingredient for western and traditional Chinese medicine, the root and rhizome of Chinese licorice (Glycyrrhiza uralensis Fisch.) is often administered in the form of a decoction. The protein nanoparticles (NPs) self-assembled during the process of decoction. A major constitutive protein (GLP) was purified and determined to have a molecular weight of 28 kDa with an N-terminal sequence of NPDGL IACYC GQYCW. Over 80% of the purified GLP self-assembled into spherical NPs with diameters of 74.1 ± 0.7 nm and ζ-potential of -24.3 ± 1.7 mV when boiled in Tris-HCl buffer (pH = 7.9, 20 mM) at 100 °C for 60 min. Each nanoparticle was estimated by the SEC-MALLS approach to be composed of approximately 23 protein molecules. The NPs and GLP showed low cellular toxicity upon four types of cells including MDCK, L-02, HepG2, and Caco2 cells, while the NPs promoted proliferation of normal hepatocytes by 67%. The NPs solubilized the insoluble astragaloside IV by encapsulation. The results suggest a great potential for GLP-NPs as a promising prototype of a type of drug vehicle, a novel source of bioactive nanomaterials from herbal proteins, as well as a new mode of function with herbal components. Copyright © 2019 American Chemical Society.

Keyword:

astragaloside IV; Glycyrrhiza uralensis Fisch.; licorice proteins; nanocarriers; nanoparticles

Community:

  • [ 1 ] [Zhou, J.]Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310012, China
  • [ 2 ] [Zhang, J.]Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310012, China
  • [ 3 ] [Gao, G.]Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310012, China
  • [ 4 ] [Wang, H.]Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310012, China
  • [ 5 ] [He, X.]Institute of Biotechnology, Fuzhou University, Fuzhou, 350000, China
  • [ 6 ] [Chen, T.]School of Pharmacy, Queen's University Belfast, Belfast, BT9 7BL, United Kingdom
  • [ 7 ] [Ke, L.]Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310012, China
  • [ 8 ] [Rao, P.]Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310012, China
  • [ 9 ] [Wang, Q.]Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China

Reprint 's Address:

  • [Ke, L.]Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang UniversityChina

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Source :

Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year: 2019

Issue: 33

Volume: 67

Page: 9354-9361

4 . 1 9 2

JCR@2019

5 . 7 0 0

JCR@2023

ESI HC Threshold:133

JCR Journal Grade:1

CAS Journal Grade:1

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 1

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