Assemblage nanoparticules lipidiques solides-polysaccharide : étude des propriétés physico-chimiques pour la vectorisation d’un polyphénol

Abstract : This work deals with the design of a lipo-polysaccharidic system as a micrometric assembly between solid lipid nanoparticles (SLNs) and a biopolymer. The aim is to formulate a vector can: carry a hydrophobic active molecule, resist to gastric conditions, and allow a controlled release in specific conditions. Choosing the active molecule is carried on a polyphenol, curcumin, for its antioxidant and anti-inflammatory activities. Being hydrophobic, curcumin was encapsulated in shea butter nanoparticles, which is a natural lipid and solid at room temperature. Lipid nanocarriers are not resistant to gastric conditions; the nanoparticles have been included in a chitosan matrix in the form of a micrometric assembly controlled by electrostatic interactions. This natural polymer, positively charged due to the presence of amine groups, is resistant to attack by gastric enzymes and has specific interaction with the intestinal mucosa and in particular the mucin which can be useful as a carrier for curcumin in colon targeted drug delivery. The first part of this study focused on shea butter–curcumin system with the absence of chitosan. The effect of polyphenols on the lipid crystallization was studied. The influence of the composition of the ternary mixture (shea butter, surfactant, water) on the properties of the nanoparticles was then investigated by using the response surface methodology. This helped to control the size of SLNs and then to show the influence of particle size on the encapsulation efficiency of curcumin. The second part focuses on the assembling between the nanoparticles and chitosan. Micrometric particles were obtained through electrostatic interactions between SLNs encapsulated curcumin and chitosan
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Hassan Hajjali. Assemblage nanoparticules lipidiques solides-polysaccharide : étude des propriétés physico-chimiques pour la vectorisation d’un polyphénol. Alimentation et Nutrition. Université de Lorraine, 2015. Français. ⟨NNT : 2015LORR0210⟩. ⟨tel-01754631⟩

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