Enhanced solubility, thermal stability and antioxidant activity of resveratrol by complexation with ovalbumin amyloid-like fibrils: Effect of pH

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2023-11-03 DOI:10.1016/j.foodhyd.2023.109463

Ya-Ru Wang , Qin Yang , Yi-Xuan Jiang , Han-Qing Chen

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Abstract

Resveratrol (RES) has attracted much attention because of its many potential health benefits. However, its poor aqueous solubility and chemical instability hinder its application. In this study, ovalbumin (OVA) fibrils (OVAF) were used as nanocarriers to improve the aqueous solubility, thermal stability and antioxidant activity of hydrophobic RES, and the effects of pH were also investigated. The results showed that after complexation with OVAF at pH 2.0, the aqueous solubility of RES was 12.3 times higher than that of free RES. Transmission electron microscope images revealed that after incorporating with RES, the OVAF assembled into entangled aggregates due to the interaction. Intrinsic fluorescence spectra, Fourier transform infrared spectra and zeta potential measurements showed that the hydrophobic interactions, hydrogen bonds and electrostatic interactions were mainly contributed to the formation of OVAF/RES complex. Moreover, X-ray diffraction results proved that RES was encapsulated in fibrils with an amorphous form. It was noteworthy that OVAF at pH 2.0 had the highest binding constant with RES, and thus it exhibited the best protective effect on thermal degradation of RES. In addition, the antioxidant capacity of RES was drastically improved through the complexation with OVAF. Hence, these results suggested that OVA amyloid-like fibrils may be a suitable nanocarriers for hydrophobic nutrients.

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卵白蛋白样淀粉样原纤维络合提高白藜芦醇的溶解度、热稳定性和抗氧化活性:pH的影响

白藜芦醇(Resveratrol, RES)因其具有许多潜在的健康益处而受到广泛关注。但其水溶性差和化学不稳定性阻碍了其应用。本研究以卵清蛋白(OVA)原纤维(OVAF)为纳米载体，改善疏水性RES的水溶性、热稳定性和抗氧化活性，并考察pH值对其的影响。结果表明，在pH 2.0下与OVAF络合后，RES的水溶性比自由RES高12.3倍。透射电镜图像显示，OVAF与RES结合后，由于相互作用而聚集成缠结的聚集体。本征荧光光谱、傅里叶变换红外光谱和zeta电位测量表明，疏水相互作用、氢键和静电相互作用是OVAF/RES配合物形成的主要原因。此外，x射线衍射结果表明，RES包被在原纤维中，呈无定形。值得注意的是，在pH 2.0时，OVAF与RES的结合常数最高，因此对RES热降解的保护作用最好。此外，OVAF与RES的络合作用显著提高了RES的抗氧化能力。因此，这些结果表明OVA淀粉样原纤维可能是一种合适的疏水营养物质的纳米载体。

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文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
上海源叶	OVA	>90%	￥101.00~￥2556.00
上海源叶	RES	99%

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.