Protocol to produce plant-based hybrid nanovesicles from fresh turmeric and pepper using polyethylene glycol

Meghana, N. Kumar and Sreeram Peringattu, Kalarikkal and Yashaswini, Jayaram and Janakiraman, Narayanan and Gopinath, M. S. (2024) Protocol to produce plant-based hybrid nanovesicles from fresh turmeric and pepper using polyethylene glycol. STAR Protocols, 5. pp. 1-18.

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Abstract

In addition to proteins, microRNAs, and lipids, plant-derived exosome-like nano- vesicles (ENVs) are also enriched with host plant bioactives. Both curcumin and piperine are water insoluble, lack bioavailability, and are extracted by non-eco- friendly solvents. Herein, we present an eco-friendly protocol for co-isolating both curcumin and piperine in the form of hybrid ENVs. We describe steps for sample pre-processing, combined homogenization of plant materials, filtration, and differential centrifugation. We then detail procedures for polyethylene gly- col-based fusion and precipitation of hybrid ENVs.

Item Type:	Article
Uncontrolled Keywords:	Protocol, hybrid nanovesicles, turmeric, pepper, polyethylene glycol
Subjects:	500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric 600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper
Divisions:	Molecular Nutrition
Depositing User:	Somashekar K S
Date Deposited:	24 Apr 2024 06:30
Last Modified:	24 Apr 2024 06:30
URI:	http://ir.cftri.res.in/id/eprint/17517

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