Journal
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
Volume 7, Issue 20, Pages 17379-17389Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acssuschemeng.9b04332
Keywords
starch nanoparticles; metal-phenolic networks; surface functionalization; antioxidant activity; antimicrobial capacity; cytotoxicity
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Funding
- National Key Research and Development Program of China [2018YFC1602101]
- Jiangsu Agriculture Science and Technology Innovation Fund [CX(17)2022]
- Science & Technology Pillar Program of Jiangsu Province [BE2018304]
- Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX19_1803]
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Metal-phenolic network (MPN) coatings have generated increased interest because of their facile fabrication and biocompatibility, especially for safe and nontoxic. How to synthesize a novel, safe, biodegradable, and biocompatible material to replace synthetic materials is of interest in fields of food, biomedicine, and material science. In this study, we successfully fabricated two series of novel and multifunctional-modified starch nanoparticles (MPN@DBS-NPs and MPN@SNCs) by introducing MPN coatings to debranched starch nanoparticles (DBS-NPs) or starch nanocrystals (SNCs) based on the reaction coordinates of the tannic acid (TA) and iron ions. The resulting MPN@DBS-NP and MPN@SNC, each with a spherical shape, measured approximately 75-95 and 110-125 nm in diameter, respectively. Moreover, these nanoparticles provided a negligible release of TA at both a neutral pH (7.4) and an alkaline pH (9.0), as well as a highly efficient release at physiologically relevant acidic pH levels (1.2, 3.0, and 5.0). By utilizing the unique nature of TA, the functionalized surface modification strategy provided the DBS-NP and SNC with excellent antioxidant bioactivity. Notably, significant effects against Gram-positive and Gram-negative bacteria were observed. Cell assays confirmed that MPN@DBS-NP exhibited nontoxicity and high biocompatibility. Together, the cytocompatibility, antioxidant, and antibacterial characteristics of the novel pH-sensitive-modified starch make them promising candidates for food and biomedical applications.
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