The encapsulation of lycopene with ?-lactalbumin nanotubes to enhance their anti-oxidant activity, viscosity and colloidal stability in dairy drink
The encapsulation of lycopene with ?-lactalbumin nanotubes to enhance their anti-oxidant activity, viscosity and colloidal stability in dairy drink
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DOI：
10.1016/j.foodhyd.2022.107792
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发表时间：
2022-05-20
影响因子：
10.7
通讯作者：
Li, Yuan
中科院分区：
文献类型：
--
作者：
Chang, Ruxin;Liu, Bin;Li, Yuan
纳米胶囊化技术在提高生物活性物质的稳定性和生物活性方面具有广阔的应用前景。本文以部分水解的α-乳清蛋白（alpha-lac）为原料，通过自组装制备了食品源蛋白质纳米管（NTs）。α-lac NT具有直径20 nm和长度200-1000 nm的尺寸。番茄红素（LYC）通过疏水相互作用负载到疏水的NTs内壁。有趣的是，我们发现NTs在胃肠道条件下变成纳米球，而LYC主要在肠道条件下释放。LYC负载在NTs中对温度和紫外光的稳定性大大提高。DPPH法和Caco-2细胞抗氧化活性法均显示负载NTs后LYC的抗氧化活性有所提高。此外，LYC的胶体稳定性大大提高了NTs，因此，负载有荔枝的α-lac纳米管（NTs/LYC）可以成功地添加到乳制品饮料中，显示出增加的粘度和长期稳定性。alpha-Lac NTs在保护和输送食品体系中的疏水化合物方面显示出了良好的应用前景。
Nano-encapsulation is promising in improving the stability and biological activity of bioactive compounds. Here, the food-sourced protein nanotubes (NTs) from self-assembly of partially hydrolyzed alpha-lactalbumin (alpha-lac) were developed. The alpha-lac NTs had a dimension of 20 nm in diameter and 200-1000 nm in length. Lycopene (LYC) was loaded into the hydrophobic inner wall of NTs via hydrophobic interaction. Interestingly, we discovered that NTs became nanospheres in gastrointestinal conditions and LYC was mainly released under intestinal condition. The stability of LYC loaded in NTs against temperature and UV light was greatly improved. Besides, LYC showed an improved antioxidant property after NTs loading both by DPPH method and Caco-2 cellular antioxidant activity method. Additionally, the colloidal stability of LYC was greatly enhanced by NTs and therefore lycopene-loaded alpha-lac nanotubes (NTs/LYC) can be successfully added in the dairy drink, showing an increased viscosity and a long-term stability. alpha-Lac NTs have shown a promising future in protecting and delivering the hydrophobic compounds in food system.