Construction of faba bean protein isolate delivery vector based on pH-driven technology: Formation mechanism, structural characterization, and delivery potential

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-03-14 DOI:10.1016/j.foodhyd.2025.111351

Jianyu Huang , Xiaoqiong Li , Hui Zhao , Hongxia Li , Jian Kuang , Jianqiang Li , Jinbin Guo , Tao Huang , Jinjun Li

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引用次数: 0

Abstract

PH-driven method has become a promising embedding method for hydrophobic active substances because of its safety and simplicity. In this study, in order to solve the application problems of quercetin (Que) such as poor water solubility and low bioavailability, faba bean protein isolate-quercetin nanoparticles with excellent embedding characteristics and delivery potential were successfully prepared by pH-driven method. Through multi-spectral and molecular docking techniques, it was showed that quercetin had a static quenching effect on faba bean protein isolate (FPI) in the alkalization stage and neutralization stage, and the mutual affinity between them changed into non-covalent interaction. In addition, according to the results of structural characterization and microscopic imaging, it was found that pH-driven changes in the secondary structure of FPI resulted in unfolding and refolding of the spatial structure, which provided an effective embedding platform for Que. At the same time, the delivery vector showed high stability and

b io a ccessibility

in the environment of high temperature and gastrointestinal digestion, and could be effectively ingested by RAW264.7 macrophages. This study proved the potential of FPI in delivering active substances, and provided a new reference for promoting the development of quercetin precise nutrition delivery.

Abstract Image

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基于ph驱动技术的蚕豆分离蛋白传递载体构建：形成机制、结构表征及传递潜力

ph驱动法因其安全、简便等优点，已成为一种很有前途的疏水活性物质包埋方法。本研究为解决槲皮素水溶性差、生物利用度低等应用问题，采用ph驱动法制备了具有良好包埋特性和递送潜力的蚕豆分离蛋白-槲皮素纳米颗粒。通过多光谱和分子对接技术，发现槲皮素在碱化阶段和中和阶段对蚕豆分离蛋白（FPI）具有静态猝灭作用，两者之间的相互亲和力转变为非共价相互作用。此外，根据结构表征和显微成像结果，发现ph驱动FPI二级结构的变化导致空间结构的展开和再折叠，为Que提供了有效的嵌入平台。同时，该传递载体在高温和胃肠道消化环境中表现出较高的稳定性和生物可及性，可被RAW264.7巨噬细胞有效摄取。本研究证明了FPI在传递活性物质方面的潜力，为促进槲皮素精准营养传递的发展提供了新的参考。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.