Encapsulation of phenolics in beta-lactoglobulin: Stability, antioxidant activity, and inhibition of advanced glycation end products

文献类型： 外文期刊

第一作者： Zhang, Shanying

作者： Zhang, Shanying;Li, Xiaolei;Zheng, Lili;Zheng, Xiaoyan;Yang, Yang;Xiao, Dao;Ai, Binling;Sheng, Zhanwu;Zhang, Shanying;Li, Xiaolei;Zheng, Lili;Zheng, Xiaoyan;Yang, Yang;Xiao, Dao;Ai, Binling;Sheng, Zhanwu

作者机构：

关键词： Tri-ligand complex; Structural characteristics; Sequence; Molecular dynamics simulations

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 162 卷

页码：

收录情况： SCI

摘要： beta-Lactoglobulin (beta-LG) is a whey protein with multiple binding sites for bioactive phenolics. Encapsulation of bioactive components in beta-LG could enhance their activity and stability. In this study, vanillic acid (VA), ferulic acid (FA), and quercetin (QT) were encapsulated in beta-LG. The resulting complex was studied by fluorescence spectroscopy, isothermal titration calorimetry, molecular docking, and molecular dynamics simulations. The beta-LG-tri-ligand complex was successfully formed via an exothermic binding process when the ligands were added in the sequence of FA, QT, and VA, or QT, FA, and VA. The stabilities of the bioactive components in the complex were greatly improved by encapsulation. Molecular dynamics simulations confirmed that the binding of ligand molecules could increase the stability of the beta-LG structure and made it more rigid/inflexible. The antioxidant activity and inhibition activity of the beta-LG-tri-ligand complex against advanced glycation end products were higher than those of a mixture of FA, QT, and VA. The beta-LG-tri-ligand complex shows great potential in functional food applications.

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