Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States; Department of Microbial and Molecular Systems, KU Leuven, 3001 Leuven, Belgium.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
Food Chem. 2015 Oct 15;185:261-7. doi: 10.1016/j.foodchem.2015.03.128. Epub 2015 Apr 4.
Several health benefits have been ascribed to consumption of resveratrol, a polyphenol that can be extracted from grape skins. However, its use as a nutraceutical ingredient is compromised by its low water solubility, chemical stability, and bioavailability. Encapsulation of resveratrol in protein nanoparticles can be used to overcome these issues. Fluorescence quenching experiments were used to study the interaction of resveratrol with gliadin and zein. Resveratrol interacted with both proteins, but the binding constant was higher for zein than for gliadin at 35 °C. Furthermore, binding between resveratrol and gliadin increased at higher temperatures, which was not observed for zein. Analysis of the thermodynamic parameters suggested that resveratrol-gliadin binding mainly occurs through hydrophobic interactions while the binding with zein is predominantly mediated through hydrogen bonds. These results help rationalise ingredient selection and production of protein nanoparticles and microparticles for encapsulation, protection and release of resveratrol and potentially other bioactive compounds.
已经有人指出，白藜芦醇（一种可以从葡萄皮中提取的多酚）具有多种健康益处。然而，由于其低水溶性、化学稳定性和生物利用度，其作为营养保健品成分的使用受到了限制。将白藜芦醇封装在蛋白质纳米粒子中可以用来克服这些问题。荧光猝灭实验被用来研究白藜芦醇与麦醇溶蛋白和玉米醇溶蛋白的相互作用。白藜芦醇与这两种蛋白质都相互作用，但在 35°C 时，白藜芦醇与玉米醇溶蛋白的结合常数高于与麦醇溶蛋白的结合常数。此外，白藜芦醇与麦醇溶蛋白之间的结合在较高温度下增加，而这在玉米醇溶蛋白中没有观察到。热力学参数分析表明，白藜芦醇-麦醇溶蛋白结合主要通过疏水相互作用发生，而与玉米醇溶蛋白的结合主要通过氢键介导。这些结果有助于合理选择成分，并生产用于封装、保护和释放白藜芦醇和潜在其他生物活性化合物的蛋白质纳米粒子和微粒子。
