Encapsulation of pterostilbene in pea protein isolate-fucoidan-quaternary ammonium chitosan complex nanoparticles to enhance its stability, antioxidant activity and intestinal permeability

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-02-07 DOI:10.1016/j.foodhyd.2025.111168

Qianyuan Liu , Zihan Wang , Jia Kan , Rongxue Sun , Cheng Wang , Ning Jiang

{"title":"Encapsulation of pterostilbene in pea protein isolate-fucoidan-quaternary ammonium chitosan complex nanoparticles to enhance its stability, antioxidant activity and intestinal permeability","authors":"Qianyuan Liu , Zihan Wang , Jia Kan , Rongxue Sun , Cheng Wang , Ning Jiang","doi":"10.1016/j.foodhyd.2025.111168","DOIUrl":null,"url":null,"abstract":"<div><div>Pterostilbene (PS) is a hydrophobic phenolic compound with favorable health benefits, but low water solubility and chemical instability of PS restrict its application. This study developed pea protein isolate (PPI)-fucoidan (FU)-quaternary ammonium chitosan (QAC) nanoparticles (NPs) as nanocarriers for the encapsulation, protection, and delivery of PS. The preparation of PS-PPI-FU-QAC-NPs involved two-step processes: pH change-induced self-assembly of PS-PPI-FU-NPs, followed by electrostatic deposition of QAC. The optimal mass ratio of PPI:FU:QAC:PS was 1:0.5:3:0.1 based on the analysis of particle size, ζ-potential, and encapsulation efficiency. The resulting PS-PPI-FU-QAC-NPs displayed nanoscale spherical structure, uniform distribution (PDI <0.3), average size of 244.2 nm, ζ-potential of 31.3 mV, and high PS encapsulation efficiency of 95.5%. The assembly of PS-PPI-FU-QAC-NPs was driven by multiple intermolecular interactions, including hydrophobic, hydrogen-bonding, electrostatic, and steric interactions. The addition of FU and QAC significantly enhanced the physicochemical stability of PS-PPI-NPs. PS-PPI-FU-QAC-NPs displayed exceptional colloidal stability under pH range of 2.0–8.0 and NaCl concentration up to 2.0 mol/L. Meanwhile, PS-PPI-FU-NPs and PS-PPI-FU-QAC-NPs demonstrated superior PS retention under UV and thermal conditions compared to free-form PS and PS-PPI-NPs, as well as modulated the release behavior of PS during simulated gastrointestinal digestion. Furthermore, PS-PPI-FU-QAC-NPs exhibited higher free radical scavenging capacity and intestinal permeability for PS in Caco-2 cell monolayer than free-form PS and other nano-formulations. These findings demonstrate the potential of PPI-FU-QAC-NPs to enhance water solubility, chemical stability, intestinal permeability, and biological activities of PS, offering a novel and advantageous technique for delivering bioactive ingredients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111168"},"PeriodicalIF":11.0000,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25001286","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Pterostilbene (PS) is a hydrophobic phenolic compound with favorable health benefits, but low water solubility and chemical instability of PS restrict its application. This study developed pea protein isolate (PPI)-fucoidan (FU)-quaternary ammonium chitosan (QAC) nanoparticles (NPs) as nanocarriers for the encapsulation, protection, and delivery of PS. The preparation of PS-PPI-FU-QAC-NPs involved two-step processes: pH change-induced self-assembly of PS-PPI-FU-NPs, followed by electrostatic deposition of QAC. The optimal mass ratio of PPI:FU:QAC:PS was 1:0.5:3:0.1 based on the analysis of particle size, ζ-potential, and encapsulation efficiency. The resulting PS-PPI-FU-QAC-NPs displayed nanoscale spherical structure, uniform distribution (PDI <0.3), average size of 244.2 nm, ζ-potential of 31.3 mV, and high PS encapsulation efficiency of 95.5%. The assembly of PS-PPI-FU-QAC-NPs was driven by multiple intermolecular interactions, including hydrophobic, hydrogen-bonding, electrostatic, and steric interactions. The addition of FU and QAC significantly enhanced the physicochemical stability of PS-PPI-NPs. PS-PPI-FU-QAC-NPs displayed exceptional colloidal stability under pH range of 2.0–8.0 and NaCl concentration up to 2.0 mol/L. Meanwhile, PS-PPI-FU-NPs and PS-PPI-FU-QAC-NPs demonstrated superior PS retention under UV and thermal conditions compared to free-form PS and PS-PPI-NPs, as well as modulated the release behavior of PS during simulated gastrointestinal digestion. Furthermore, PS-PPI-FU-QAC-NPs exhibited higher free radical scavenging capacity and intestinal permeability for PS in Caco-2 cell monolayer than free-form PS and other nano-formulations. These findings demonstrate the potential of PPI-FU-QAC-NPs to enhance water solubility, chemical stability, intestinal permeability, and biological activities of PS, offering a novel and advantageous technique for delivering bioactive ingredients.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

将紫檀芪封装在豌豆蛋白分离物-褐藻糖胶-季铵壳聚糖复合物纳米颗粒中，以提高其稳定性、抗氧化活性和肠道渗透性

紫菀芪（Pterostilbene， PS）是一种具有良好保健功效的疏水性酚类化合物，但其水溶性低和化学不稳定性制约了其应用。本研究开发了豌豆分离蛋白(PPI)-岩藻聚糖(FU)-季铵壳聚糖（QAC）纳米颗粒（NPs）作为PS的包封、保护和递送纳米载体。PS-PPI-FU-QAC-NPs的制备过程分为两步：pH变化诱导PS-PPI-FU-NPs的自组装，然后静电沉积QAC。综合粒径、ζ电位、包封效率等因素，优选出PPI:FU:QAC:PS的最佳质量比为1:0.5:3:0.1。所得PS- ppi - fu - qac - nps具有纳米级球形结构，分布均匀（PDI <0.3），平均尺寸为244.2 nm， ζ电位为31.3 mV， PS封装效率高达95.5%。PS-PPI-FU-QAC-NPs的组装是由多种分子间相互作用驱动的，包括疏水、氢键、静电和空间相互作用。FU和QAC的加入显著提高了PS-PPI-NPs的理化稳定性。PS-PPI-FU-QAC-NPs在pH为2.0 ~ 8.0、NaCl浓度为2.0 mol/L时均表现出良好的胶体稳定性。同时，PS- ppi - fu - nps和PS- ppi - fu - qac - nps在紫外和热条件下比自由形态PS和PS- ppi - nps表现出更好的PS保留率，并在模拟胃肠道消化过程中调节PS的释放行为。此外，PS- ppi - fu - qac - nps在Caco-2细胞单层中表现出更高的自由基清除能力和肠道通透性，高于自由形态PS和其他纳米制剂。这些发现表明PPI-FU-QAC-NPs具有提高PS水溶性、化学稳定性、肠通透性和生物活性的潜力，为生物活性成分的输送提供了一种新颖而有利的技术。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.