Encapsulation of phenolics in beta-lactoglobulin: Stability, antioxidant activity, and inhibition of advanced glycation end products
文献类型： 外文期刊
作者： Zhang, Shanying 1 ; Li, Xiaolei 1 ; Zheng, Lili 1 ; Zheng, Xiaoyan 1 ; Yang, Yang 1 ; Xiao, Dao 1 ; Ai, Binling 1 ; Sheng, Zhanwu 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Haikou 570101, Hainan, Peoples R China
2.Hainan Univ, Coll Food Sci, Haikou 570228, Hainan, Peoples R China
3.Haikou Key Lab Banana Biol, Haikou 571101, Hainan, Peoples R China
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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