Thermodynamic and Structural Evaluation of the Icariside II and Whey Protein Concentrate Complexes

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-07-14 DOI:10.1007/s11483-025-09998-z

Róbert Szabó, Csaba-Pál Rácz, Levente Zsolt Rácz, Melinda Sárközi, Irina Kacsó, Maria-Olimpia Miclaus, Francisc Vasile Dulf

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引用次数: 0

Abstract

Icariside II (ICS), the main active component of the Herba Epimedii, has attracted abundant interest due to its extensive range of potential health-promoting applications such as cancer prevention, treatment of cardiovascular disease, osteoporosis and erectile dysfunction and delaying the effects of Alzheimer’s disease. However, its great potential as a food supplement is diminished by its poor bioavailability. Although in the case of other flavonoids complexation with whey protein concentrate (WPC) resulted in significant bioavailability improvement, so far, no studies investigated the complex formation with icariside II. This study focuses on understanding the interactions between icariside II and WPC, with a specific focus on β-lactoglobulin (β-lg), its main protein component. The comparison of the performed X-ray powder diffraction, differential scanning calorimetry and Fourier transform infrared spectroscopy measurements between the raw mixture of WPC and ICS and the complex provides evidence of the formation of a new supramolecular ICS-WPC complex. The binding constant, binding number and thermodynamic parameters of the reaction were obtained using fluorescence spectroscopy. Additionally, a molecular docking study was performed to further investigate the interaction between ICS and β-lg. The complex formation of ICS-WPC opens up a new possibility to improve the bioavailability of the icariside II, thus contributing to the prevention and curing of many diseases.

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Icariside II和乳清蛋白浓缩物的热力学和结构评价

Icariside II （ICS）是淫羊藿的主要活性成分，由于其广泛的潜在健康促进应用，如预防癌症、治疗心血管疾病、骨质疏松症和勃起功能障碍以及延缓阿尔茨海默病的影响，引起了人们的广泛关注。然而，由于其生物利用度差，其作为食品补充剂的巨大潜力被削弱了。虽然其他黄酮类化合物与乳清蛋白（whey protein concentrate， WPC）络合可以显著提高生物利用度，但迄今为止，还没有研究与icariside II络合形成。本研究的重点是了解icariside II与WPC之间的相互作用，特别关注其主要蛋白质成分β-乳球蛋白（β-lg）。用x射线粉末衍射、差示扫描量热法和傅里叶变换红外光谱对WPC和ICS的原始混合物和配合物进行了比较，证明了一种新的超分子ICS-WPC配合物的形成。利用荧光光谱法测定了反应的结合常数、结合数和热力学参数。此外，通过分子对接研究进一步研究了ICS与β-lg之间的相互作用。ICS-WPC复合物的形成为提高icariside II的生物利用度开辟了新的可能性，从而有助于预防和治疗许多疾病。

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

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.