State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Department of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
Food Chem. 2024 Sep 1;451:139477. doi: 10.1016/j.foodchem.2024.139477. Epub 2024 Apr 24.
In this study, a combination of whey protein (hydrophilic coating) and polydopamine (crosslinking agent) was used to improve the stability and functionality of quercetin-loaded zein nanoparticles. There are two key benefits of the core-shell nanoparticles formed. First, the ability of the polydopamine to bind to both zein and whey protein facilitates the formation of a stable core-shell structure, thereby protecting quercetin from any pro-oxidants in the aqueous surroundings. Second, neutral and hydrophilic whey proteins were used for the surface coating of the nanoparticles to further enhance the sustained and slow release of quercetin, facilitating its sustained release into the body at a slow and steady rate. The results of this study will promote the innovative development of precise nutritional delivery systems for zein and provide a theoretical basis for the design and development of dietary supplements based on hydrophobic food nutrient molecules.
在这项研究中，乳清蛋白（亲水性涂层）和聚多巴胺（交联剂）的组合被用于提高载有槲皮素的玉米醇溶蛋白纳米粒的稳定性和功能性。所形成的核壳纳米粒有两个关键的优势。首先，聚多巴胺与玉米醇溶蛋白和乳清蛋白的结合能力有助于形成稳定的核壳结构，从而保护槲皮素免受水相环境中任何促氧化剂的影响。其次，使用中性和亲水的乳清蛋白对纳米粒进行表面涂层，进一步增强了槲皮素的持续和缓慢释放，使其能够以缓慢而稳定的速度持续释放到体内。本研究的结果将促进玉米醇溶蛋白精确营养输送系统的创新性发展，并为基于疏水性食物营养分子的膳食补充剂的设计和开发提供理论依据。
