State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin, 300457, China.
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300143, China.
J Food Sci. 2020 Oct;85(10):3323-3332. doi: 10.1111/1750-3841.15417. Epub 2020 Sep 7.
Lutein, as a bioactive substance, has the ability to decrease the risk of some chronic diseases, but the poor water solubility, chemical instability, and low bioaccessibility limit its wide application in foods. In this study, an emulsion-based delivery system stabilized by chlorogenic acid (CA)-whey protein isolate (WPI)-dextran (DEX) ternary conjugates was prepared and vitamin E (VE) was added to increase the chemical stability of lutein. Molecular weight and conformational information of ternary conjugates were obtained by sodium dodecyl sulphate-polyacrylamide gel electrophoresis, fluorescence spectroscopy, and Fourier transform infrared spectroscopy. o-Phthalaldehyde results suggested that the extent of glycation was 16.4% and 19.5% for (CA-WPI)-DEX and WPI-DEX conjugates, respectively. The physicochemical stability of lutein-enriched emulsions was evaluated under different environmental stresses and long-term storage. The obtained results showed that compared with emulsions stabilized by WPI alone or binary conjugates, ternary conjugates imparted emulsions high stability under different environmental stress conditions (ionic strength, freeze-thaw, and heat) and long-term storage (within 3 weeks). VE can effectively decrease the degradation rate of lutein without changing the physical stability of emulsions. Additionally, the lutein-enriched emulsions prepared by ternary conjugates and VE exhibited a relatively high bioaccessibility. PRACTICAL APPLICATION: The ternary conjugates constructed in this paper has excellent physicochemical characteristics to stabilize emulsion, and can increase the water solubility of functional factors and reduce their degradation rate. Additionally, this conjugate was prepared by food-grade materials. Therefore, it can be used as emulsion-based delivery systems in food industrials.
叶黄素作为一种具有生物活性的物质，具有降低某些慢性疾病风险的能力，但由于其水溶性差、化学不稳定性和生物利用度低，限制了其在食品中的广泛应用。在本研究中，制备了一种由绿原酸（CA）-乳清蛋白分离物（WPI）-葡聚糖（DEX）三元缀合物稳定的乳液基递送系统，并添加维生素 E（VE）以提高叶黄素的化学稳定性。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、荧光光谱和傅里叶变换红外光谱获得了三元缀合物的分子量和构象信息。邻苯二醛结果表明，（CA-WPI）-DEX 和 WPI-DEX 缀合物的糖基化程度分别为 16.4%和 19.5%。在不同环境应激和长期储存下评价了富含叶黄素的乳液的物理化学稳定性。结果表明，与单独用 WPI 或二元缀合物稳定的乳液相比，三元缀合物在不同环境应激条件（离子强度、冻融和热）和长期储存（3 周内）下赋予乳液更高的稳定性。VE 可以有效地降低叶黄素的降解速率，而不会改变乳液的物理稳定性。此外，由三元缀合物和 VE 制备的富含叶黄素的乳液具有相对较高的生物利用度。实用程序：本文构建的三元缀合物具有优异的物理化学特性，可以稳定乳液，增加功能因子的水溶性并降低其降解率。此外，该缀合物由食品级材料制备。因此，它可以用作食品工业中的乳液基递送系统。
