Ultrasound-assisted assembly of β-lactoglobulin and chlorogenic acid for non covalent nanocomplex: fabrication, characterization and potential biological function.
Ultrasound-assisted assembly of β-lactoglobulin and chlorogenic acid for non covalent nanocomplex: fabrication, characterization and potential biological function.
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用于非共价纳米复合物的β-乳球蛋白和绿原酸的超声辅助组装:制造、表征和潜在的生物学功能
DOI:
10.1016/j.ultsonch.2022.106025
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发表时间:
2022-05
影响因子:
8.4
通讯作者:
Gong, Jinyan
中科院分区:
文献类型:
--
作者:
Liu, Jiayuan;Song, Gongshuai;Yuan, Yawen;Zhou, Like;Wang, Danli;Yuan, Tinglan;Li, Ling;He, Guanghua;Yang, Qingyu;Xiao, Gongnian;Gong, Jinyan
The interaction between LG and CA by ultrasound was studied. Ultrasound can destroy the secondary structure of LG. Ultrasound promotes the combination of LG and CA. Combining with CA can significantly improve the physical and chemical properties of LG. LG and LG-CA can be used as delivery carriers to further deliver Cur. It is essential to understand the ultrasound-induced changes in assembly of proteins and polyphenols into non covalent nanocomplex. β-Lactoglobulin (LG) and chlorogenic acid (CA) with various biological activities can be combined to form food-grade nanocomplexes. This study systematically explored the role of high-intensity ultrasound pretreatment on the binding mechanisms of LG and CA, and the potential biological function for embedding curcumin (Cur). The scanning electron microscopy (SEM) revealed that ultrasound treatment could destroy the structure of LG, and the particle size of the protein was reduced to<50 nm. The change in secondary structure of the protein by ultrasound treatment could be revealed by the fourier transform infrared (FTIR) and fluorescence spectra. Besides, it was found that LG and CA were combined to form a complex under the hydrophobic interaction, and CA was bound in the internal cavity of LG with a relatively extended conformation. The result demonstrated that the ratio of Cur embedded in the ultrasonic sample could be effectively increased by 7% − 10%, the particle size in the emulsion was smaller, and the dispersion was more stable. This work contributes to the development of protein–polyphenol functional emulsion systems with the ability to deliver Cur.
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影响因子:
10.7
作者:
Chen, Yinxia;Ma, Meihu
通讯作者:
Ma, Meihu
影响因子:
10.7
作者:
Shpigelman, Avi;Israeli, Gal;Livney, Yoav D.
通讯作者:
Livney, Yoav D.
影响因子:
8.4
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Tian, Ran;Feng, Junran;Sui, Xiaonan
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Sui, Xiaonan
影响因子:
8.8
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Abdollahi, Kourosh;Condict, Lloyd;Kasapis, Stefan
通讯作者:
Kasapis, Stefan
影响因子:
3
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Solghi, Saber;Emam-Djomeh, Zahra;Farahani, Farzaneh
通讯作者:
Farahani, Farzaneh