Flaxseed oligosaccharides-derived conjugates for chlorogenic acid delivery with enhanced stability, antioxidant activity, and bioavailability

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-04-04 DOI:10.1111/1750-3841.70165

Nanjie Jiang, Min Li, Guangqi Guo, Yujie Mu, Xiaoyang Xia, Zhenxia Xu, Xia Xiang

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引用次数: 0

Abstract

Flaxseed oligosaccharide-chlorogenic acid (FGOS-CGA) conjugates were synthesized by covalently attaching CGA to the FGOS backbone, facilitating the targeted delivery of CGA. The chemical integrity of the conjugates was meticulously verified through nuclear magnetic resonance spectroscopy, the successful ultraviolet-visible spectroscopy, and scanning electron microscopy, which collectively confirmed the successful conjugation between FGOS and CGA. Compared to free CGA, the resulting FGOS-CGA conjugates exhibited markedly enhanced stability across a range of conditions, including variations in pH, thermal fluctuations, ionic strength, and light exposure. Employing both chemical assays and cellular models, the conjugates demonstrated robust antioxidant activity, with DPPH and ABTS radical scavenging efficiencies of 63.74 ± 1.46% and 58.67 ± 0.50%, respectively, at a concentration of 1 mg/mL—surpassing the performance of free CGA (49.73 ± 1.96% and 23.18 ± 1.60%). Furthermore, FGOS-CGA exhibited superior efficacy in scavenging excessive reactive oxygen species in ethanol-induced HepG2 cells. Notably, after a 6-h incubation with Caco-2 cells, the bioavailability of CGA in the FGOS-CGA conjugate increased by an impressive factor of 7.81. These findings underscore the potential of FGOS as a promising delivery vehicle to enhance the antioxidant properties and bioavailability of CGA.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.