Recent advances in the formation and identification of nanoparticle protein coronas and their effects on the digestion and absorption of polyphenols

Abstract

BackgroundIn recent years, polyphenols have garnered significant attention and have been extensively studied for their excellent biological activities, including antioxidant, anti-cancer, and anti-tumor properties. Due to their poor stability and low bioavailability, polyphenols have been designed to be embedded in nanoparticles to achieve loading, protection, and controlled release. Scope and approachDifferent food components, such as carbohydrates, proteins, and lipids, are commonly used to prepare food-grade nanoparticles. However, the formation of protein coronas on nanoparticles in body fluids and digestive juices is often neglected in studies. Protein adsorption onto the nanoparticle surface alters the physicochemical properties of the particles, including size, charge, and surface functional properties. The neglect of nanoparticle protein corona formation in the current study may be insufficient to accurately reflect the delivery effect of nanoparticles on polyphenolic compounds. Key findings and conclusionThis paper summarizes recent studies on nanoparticle-protein interactions and the potential effects of nanoparticle protein corona formation on the digestion and absorption patterns of polyphenols. It aims to provide valuable theoretical support for the study of protein corona formation of food-based nanoparticles in body fluids and digestive fluids, as well as to offer new insights for the rational design of novel and effective nanoparticle delivery systems for polyphenols.