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A novel approach to prepare protein-proanthocyanidins nano-complexes by the reversible assembly of ferritin cage
journal contribution
posted on 2021-11-21, 22:59 authored by Zhongkai Zhou, Guoyu Sun, Yuqian Liu, Yunjing Gao, Jingjing Xu, Demei Meng, Padraig Strappe, Chris Blanchard, Rui YangThe application of proanthocyanidins (PCs) in food industry is limited because of its instability and vulnerability against oxidative damage. In this work, by taking advantage of the reversible assembly characteristic of ferritin, apo-red bean ferritin (apoRBF)-PCs composites (FPs) were designed, and results showed a ratio of 1/10 of PCs (PCs/apoRBF, w/w) were encapsulated into a ferritin cage, and the encapsulation ratio was 23.8%. The FPs exhibited a homogeneous form, and maintained a spherical morphology. Further more, the thermal and light stability of PCs in FPs was significantly increased compared to free PCs (p < 0.05). The in vitro digestion indicated that apoRBF could prolong the release of PCs in simulated gastrointestinal tract. Additionally, the antioxidant activity of FPs was partly retained (56.6%) as compared to free PCs. This work offers a novel method to encapsulate and stabilize polyphenols and might be favorable for the application of ferritin in food industry.
Funding
Category 3 - Industry and Other Research Income
History
Volume
23Issue
2Start Page
329End Page
337Number of Pages
9eISSN
1881-3984ISSN
1344-6606Publisher
Japanese Society for Food Science and TechnologyPublisher DOI
Language
enPeer Reviewed
- Yes
Open Access
- No
Acceptance Date
2016-12-26External Author Affiliations
ARC Industrial Transformation Training Centre for Functional Grains; Tianjin University of Science and Technology, China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, China.Era Eligible
- Yes