The construction of yeast β-glucan coated-edible dock protein nanomicelles for the encapsulation and sustained release of apigenin

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-05-14 DOI:10.1016/j.jfoodeng.2024.112136

Qian Zhou , Xiao-Jie Wang , Yu-Ru Wu , Weinan Zhang , Jing Li , Wei Wang , Ying-Nan Liu , Zhen-Yu Yu , Ming-Ming Zheng , Yi-Bin Zhou , Kang Liu

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Abstract

In this study, yeast β-glucan (YG) and edible dock protein (EDP) were used to develop the nanomicelles for delivering apigenin (Api) via self-assembly. Results showed that a stable and uniform Api-EDP-YG composite nanomicelles could be formed when the additive amount of YG was 0.5 wt%, giving the particle size of 351.2 nm and the zeta-potential of −22.59 mV. The composite nanomicelles exhibited a core-shell structure, wherein Api-EDP was a core and YG was a shell. Moreover, hydrogen bonding and van der Waals forces drove the formation of Api-EDP-YG nanomicelles. Meanwhile, the composite nanomicelles can delay the degradation of apigenin in SSF and make it slowly release in SIF, which is benefit for improving its stability and bioavailability. Importantly, the apigenin within the composite nanomicelles displayed a good storage stability and cellular compatibility. These results indicated that the Api-EDP-YG nanomicelles might have a potential application in precision nutritional and healthy foods.

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构建用于包裹和持续释放芹菜素的酵母β-葡聚糖包被可食用对接蛋白纳米微囊

本研究利用酵母β-葡聚糖（YG）和可食性码头蛋白（EDP）通过自组装开发了可递送芹菜素（Api）的纳米微孔。结果表明，当YG的添加量为0.5 wt%时，可形成稳定、均匀的Api-EDP-YG复合纳米微孔，其粒径为351.2 nm，zeta电位为-22.59 mV。复合纳米微孔呈现出核壳结构，其中 ApiEDP 为核，YG 为壳。此外，氢键和范德华力推动了 Api-EDP-YG 纳米簇的形成。同时，复合纳米微孔能延缓芹菜苷在 SSF 中的降解，使其在 SIF 中缓慢释放，有利于提高芹菜苷的稳定性和生物利用度。重要的是，复合纳米微孔中的芹菜苷具有良好的储存稳定性和细胞相容性。这些结果表明，Api-EDP-YG 纳米微孔有可能应用于精准营养和健康食品。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.

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