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Targeting mangiferin loaded N-succinyl chitosan-alginate grafted nanoparticles against atherosclerosis – A case study against diabetes mediated hyperlipidemia in rat.

Authors :
Wang, Ying
Karmakar, Tanushree
Ghosh, Nilanjan
Basak, Souvik
Gopal Sahoo, Nanda
Source :
Food Chemistry. Feb2022, Vol. 370, pN.PAG-N.PAG. 1p.
Publication Year :
2022

Abstract

[Display omitted] • N-succinylated chitosan (NCS), mangiferin (MGF) are conjugated into a nanohybrid. • The NCS-MGF conjugate particle size is measured as 100 ∼ 200 nm. • FT-IR and COSY analyses revealed hydrogen-hydrogen coupling between NCS and MGF. • The blood glucose lowered > 67% on 28 days treatment with NCS-MGF. • The NCS-MGF lowered plasma cholesterol > 37% and serum triglycerides > 61%. Mangiferin (MGF), from Mangifera indica is well reported for its hypoglycemic activity and hypolipidemic activity. However, MGF suffers therapeutic limitation due to poor solubility causing disparaging bioavailability. Herein to address this problem, we have incorporated MGF in alginate grafted N-succinylated chitosan (NSC) nanomatrix. Characterization by molecular docking, FT-IR and 2D-NMR (COSY) has revealed that MGF could reinforce interaction with NSC. The OH and CH 2 OH groups of MGF may set interactions with pyranosic OH, CH 2 OH, NH 2 (or NH-succinyl and COOH-succinyl) of NSC. The NSC-MGF nanoconjugate revealed a spherical particle geometry of 100 ∼ 200 nm size. The encapsulated MGF showed 100% release in vitro. In vivo, NSC-MGF nanoconjugate revealed blood glucose lowering from 300 mg/dL to ∼ 90 mg/dL as well as ∼ 37% lowering of total plasma cholesterol. This is well comparative to the earlier reports which acknowledged only 1 ∼ 36% lowering of plasma cholesterol with MGF. Furthermore, NSC-MGF lowered serum trigyceride to ∼ 61%, while in earlier studies, only 10 ∼ 40% serum triglycerides reduction was found with solitary MGF. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
370
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
153496350
Full Text :
https://doi.org/10.1016/j.foodchem.2021.131376