Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
Food Chem. 2021 Aug 1;352:129306. doi: 10.1016/j.foodchem.2021.129306. Epub 2021 Feb 19.
Numerous human conditions can benefit from diets rich in proteins and bioactives, such as capsaicin (CAP), yet their effective delivery is a sensorial, scientific and technological challenge. This study hypothesized that CAP can form various complexes with native bovine alpha-lactalbumin (holo-ALA) and decalcified-ALA (apo-ALA). Calorimetric and spectroscopic techniques reveals ALA-CAP molecular complexation is spontaneous, exothermic and accompanied by various conformational changes. ITC shows the interaction stoichiometry (n) and binding constant (K) for holo-ALA to be 0.87 ± 0.03, 1.54 ± 0.23 × 10 M and for apo-ALA to be 0.64 ± 0.09, 9.41 ± 2.16 × 10 M. Molecular docking further elucidates that hydrogen bonds govern CAP binding to holo-ALA while hydrophobic interactions dominate binding to apo-ALA in a structural cleft. Finally, this work shows these interactions along with controlled aggregation can be utilized to form CAP-loaded colloids with encapsulation efficiency of 47.1 ± 1.0%. Thus, this study shows great promise in the prospective use of ALA as an edible delivery vehicle for CAP.
许多人类状况都可以从富含蛋白质和生物活性物质的饮食中受益,例如辣椒素(CAP),但将其有效传递是一个感官、科学和技术上的挑战。本研究假设 CAP 可以与天然牛α-乳白蛋白(全态 ALA)和脱钙 ALA(apo-ALA)形成各种复合物。量热法和光谱技术表明,ALA-CAP 分子复合物形成是自发的、放热的,并伴有各种构象变化。ITC 显示全态 ALA 与 CAP 的相互作用化学计量比(n)和结合常数(K)分别为 0.87 ± 0.03、1.54 ± 0.23×10 M,而 apo-ALA 则为 0.64 ± 0.09、9.41 ± 2.16×10 M。分子对接进一步阐明,氢键控制 CAP 与全态 ALA 的结合,而疏水力则主导 CAP 与 apo-ALA 在结构裂隙中的结合。最后,这项工作表明,这些相互作用以及受控的聚集可以用于形成具有 47.1 ± 1.0%包封效率的 CAP 负载胶体。因此,本研究表明,ALA 作为 CAP 的可食用递送载体具有很大的应用前景。