Construction and dynamic in vitro digestive characteristics of whey protein/chlorogenic acid/high methoxy pectin water-in-oil-in-water emulsion

IF 8.5 1区化学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY International Journal of Biological Macromolecules Pub Date : 2025-04-12 DOI:10.1016/j.ijbiomac.2025.142956

Qinqiu Zhang , Yi Xu , Jingming Li , Wentao Gao , Shixiong Deng , Yaowen Liu , Qing Zhang , Derong Lin , Jiajun Lv , Ziting Xiong , Wen Qin

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Abstract

Chlorogenic acid (CGA), while exhibiting diverse bioactive properties, but poor bioavailability and application stability, encapsulation via emulsion delivery systems represents a promising strategy to enhance its bioavailability and achieve sustained-release kinetics. In this study, bovine whey protein (BWP), CGA and high-methoxyl pectin (PEC) formed the water-in-oil-in-water (W/O/W) emulsion through the two-step emulsification. All W/O/W emulsions showed superior particle size, absolute potential, stability, and antioxidants, especially the W/O/W emulsion of BWP: PEC = 1:5 (0.5 % BWP and 2.5 % PEC) had highest encapsulation efficiency (94.52 ± 0.57 %) of CGA and thermal stability, this is related to the strongest hydrogel properties and grafting degree (16.98 ± 1.17 %). Moreover, in dynamically simulated digestion, the hydrolysis of CGA in continuous gastrointestinal digestion was inhibited, demonstrated remarkable slow-release characteristics; and W/O/W emulsion with high pectin content (BWP: PEC = 1:5) demonstrated prolonged gastric retention (9.9 % residual at 90 min) and reduced proteolytic susceptibility (24.12 % digestibility after 3 h). Consequently, W/O/W emulsions stabilized by BWP-PEC complexes can be applied as a prospective delivery system for enhancing the stability, antioxidant and slow-release properties in vivo of CGA.

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乳清蛋白/绿原酸/高甲氧基果胶油包水乳液的构建及动态体外消化特性研究

绿原酸（Chlorogenic acid， CGA）虽然具有多种生物活性，但生物利用度和应用稳定性较差，因此通过乳剂给药系统进行包封是提高其生物利用度和实现缓释动力学的一种很有前途的策略。在本研究中，牛乳清蛋白（BWP）、CGA和高甲氧基果胶（PEC）通过两步乳化形成油包水（W/O/W）乳液。其中，以BWP: PEC = 1:5 （0.5% BWP和2.5% PEC）的W/O/W乳液具有最高的CGA包封率（94.52±0.57%）和热稳定性（16.98±1.17%），这与最强的水凝胶性能和接枝度（16.98±1.17%）有关。此外，在动态模拟消化中，CGA在连续胃肠道消化中的水解被抑制，表现出显著的缓释特性；高果胶含量（BWP: PEC = 1:5）的W/O/W乳剂可延长胃潴留（90 min残留9.9%），降低蛋白水解敏感性（3 h消化率24.12%）。因此，BWP-PEC配合物稳定的W/O/W乳剂可作为提高CGA稳定性、抗氧化性和体内缓释性能的有前景的给药体系。

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来源期刊

International Journal of Biological Macromolecules 生物-生化与分子生物学

CiteScore

13.70

自引率

9.80%

发文量

2728

审稿时长

64 days

期刊介绍： The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.