Dynamics and Stability Mechanism of Lactoferrin-EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives.

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2025-01-01 DOI:10.3390/foods14010082
Han Tao, Wei Ding, Meng-Jia Fang, Hao Qian, Wan-Hao Cai, Hui-Li Wang
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引用次数: 0

Abstract

Although eicosapentaenoic acid (EPA) as a functional fatty acid has shown significant benefits for human health, its susceptibility to oxidation significantly limits its application. In this study, we developed a nanoemulsion of the lactoferrin (LTF)-EPA complex and conducted a thorough investigation of its macro- and molecular properties. By characterizing the emulsion with different LTF concentrations, we found that 1.0% LTF formed the most stable complex with EPA, which benefited the formation and stability of the emulsion against storage and freezing/thawing treatment. As the foundation block of the emulsion structure, the binding mechanism and the entire dynamic reaction process of the complex have been fully revealed through various molecular simulations and theoretical calculations. This study establishes a comprehensive picture of the LTF-EPA complex across multiple length scales, providing new insights for further applications and productions of its emulsion.

乳铁蛋白- epa在乳化过程中的动力学和稳定性机制:从宏观和分子角度的认识。
虽然二十碳五烯酸(EPA)作为一种功能性脂肪酸已显示出对人体健康的显著益处,但其易氧化性极大地限制了其应用。在这项研究中,我们开发了乳铁蛋白(LTF)- epa复合物的纳米乳,并对其宏观和分子特性进行了深入的研究。通过对不同LTF浓度的乳液进行表征,发现1.0%的LTF与EPA形成最稳定的配合物,有利于乳液的形成和储存及冻融处理的稳定性。配合物作为乳液结构的基础块,通过各种分子模拟和理论计算,充分揭示了配合物的结合机理和整个动态反应过程。本研究建立了LTF-EPA复合物在多个长度尺度上的全面图景,为其乳液的进一步应用和生产提供了新的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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