Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestion
•ALA-dextran conjugates were fabricated by Maillard reaction.•The conjugates had the high encapsulation efficiency on loading quercetin.•The micelles showed excellent pH, ionic strength and photothermal stability.•The micelles exhibited sustained release of quercetin by the resistance to enzymes.•Th...
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| Published in | Food Chemistry: X Vol. 13; p. 100257 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
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Elsevier Ltd
30.03.2022
Elsevier |
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| Abstract | •ALA-dextran conjugates were fabricated by Maillard reaction.•The conjugates had the high encapsulation efficiency on loading quercetin.•The micelles showed excellent pH, ionic strength and photothermal stability.•The micelles exhibited sustained release of quercetin by the resistance to enzymes.•The excellent stability made the conjugates promising materials for oral delivery.
Glycated protein is a kind of promising material that can improve the bioavailability of bioactive compounds and achieve sustained release under digestion. In this study, the α-lactalbumin (ALA)-dextran conjugates synthesized by Maillard reaction were fabricated to load and protect quercetin. Quercetin-loaded micelles stabilized by the ALA-dextran conjugates 1:4 showed the smallest size (428.57 ± 5.64 nm) with highest encapsulation efficiency (94.38% ± 0.50%) of quercetin. Compared to ALA/dextran mixture complex, the conjugates-based micelles had better pH, ionic strength and photothermal stability. Furthermore, the micelles composed of the conjugates 1:2 and 1:4 showed the best controlled release effect during the simulated digestion, releasing 62.41% and 66.15% of quercetin from the total encapsulated contents, respectively, which was mainly related to the resistance of glycated ALA to the enzymes. The findings indicated that ALA-dextran conjugates could be effectively designed for the ideal delivery system of hydrophobic bioactive compounds in food industry. |
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| AbstractList | •ALA-dextran conjugates were fabricated by Maillard reaction.•The conjugates had the high encapsulation efficiency on loading quercetin.•The micelles showed excellent pH, ionic strength and photothermal stability.•The micelles exhibited sustained release of quercetin by the resistance to enzymes.•The excellent stability made the conjugates promising materials for oral delivery.
Glycated protein is a kind of promising material that can improve the bioavailability of bioactive compounds and achieve sustained release under digestion. In this study, the α-lactalbumin (ALA)-dextran conjugates synthesized by Maillard reaction were fabricated to load and protect quercetin. Quercetin-loaded micelles stabilized by the ALA-dextran conjugates 1:4 showed the smallest size (428.57 ± 5.64 nm) with highest encapsulation efficiency (94.38% ± 0.50%) of quercetin. Compared to ALA/dextran mixture complex, the conjugates-based micelles had better pH, ionic strength and photothermal stability. Furthermore, the micelles composed of the conjugates 1:2 and 1:4 showed the best controlled release effect during the simulated digestion, releasing 62.41% and 66.15% of quercetin from the total encapsulated contents, respectively, which was mainly related to the resistance of glycated ALA to the enzymes. The findings indicated that ALA-dextran conjugates could be effectively designed for the ideal delivery system of hydrophobic bioactive compounds in food industry. • ALA-dextran conjugates were fabricated by Maillard reaction. • The conjugates had the high encapsulation efficiency on loading quercetin. • The micelles showed excellent pH, ionic strength and photothermal stability. • The micelles exhibited sustained release of quercetin by the resistance to enzymes. • The excellent stability made the conjugates promising materials for oral delivery. Glycated protein is a kind of promising material that can improve the bioavailability of bioactive compounds and achieve sustained release under digestion. In this study, the α-lactalbumin (ALA)-dextran conjugates synthesized by Maillard reaction were fabricated to load and protect quercetin. Quercetin-loaded micelles stabilized by the ALA-dextran conjugates 1:4 showed the smallest size (428.57 ± 5.64 nm) with highest encapsulation efficiency (94.38% ± 0.50%) of quercetin. Compared to ALA/dextran mixture complex, the conjugates-based micelles had better pH, ionic strength and photothermal stability. Furthermore, the micelles composed of the conjugates 1:2 and 1:4 showed the best controlled release effect during the simulated digestion, releasing 62.41% and 66.15% of quercetin from the total encapsulated contents, respectively, which was mainly related to the resistance of glycated ALA to the enzymes. The findings indicated that ALA-dextran conjugates could be effectively designed for the ideal delivery system of hydrophobic bioactive compounds in food industry. Glycated protein is a kind of promising material that can improve the bioavailability of bioactive compounds and achieve sustained release under digestion. In this study, the α-lactalbumin (ALA)-dextran conjugates synthesized by Maillard reaction were fabricated to load and protect quercetin. Quercetin-loaded micelles stabilized by the ALA-dextran conjugates 1:4 showed the smallest size (428.57 ± 5.64 nm) with highest encapsulation efficiency (94.38% ± 0.50%) of quercetin. Compared to ALA/dextran mixture complex, the conjugates-based micelles had better pH, ionic strength and photothermal stability. Furthermore, the micelles composed of the conjugates 1:2 and 1:4 showed the best controlled release effect during the simulated digestion, releasing 62.41% and 66.15% of quercetin from the total encapsulated contents, respectively, which was mainly related to the resistance of glycated ALA to the enzymes. The findings indicated that ALA-dextran conjugates could be effectively designed for the ideal delivery system of hydrophobic bioactive compounds in food industry. |
| ArticleNumber | 100257 |
| Author | Huang, Yanan Hu, Xiaosong Chen, Fang Ji, Junfu Song, Luqing Ma, Lingjun Yin, Wanting |
| Author_xml | – sequence: 1 givenname: Wanting surname: Yin fullname: Yin, Wanting organization: College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China – sequence: 2 givenname: Luqing surname: Song fullname: Song, Luqing organization: College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China – sequence: 3 givenname: Yanan surname: Huang fullname: Huang, Yanan organization: College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China – sequence: 4 givenname: Fang surname: Chen fullname: Chen, Fang organization: College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China – sequence: 5 givenname: Xiaosong surname: Hu fullname: Hu, Xiaosong organization: College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China – sequence: 6 givenname: Lingjun surname: Ma fullname: Ma, Lingjun organization: College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China – sequence: 7 givenname: Junfu surname: Ji fullname: Ji, Junfu email: junfu.ji@cau.edu.cn organization: College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China |
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| Keywords | Dextran Alpha-lactalbumin Maillard glycation Controlled release Quercetin |
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| Snippet | •ALA-dextran conjugates were fabricated by Maillard reaction.•The conjugates had the high encapsulation efficiency on loading quercetin.•The micelles showed... Glycated protein is a kind of promising material that can improve the bioavailability of bioactive compounds and achieve sustained release under digestion. In... • ALA-dextran conjugates were fabricated by Maillard reaction. • The conjugates had the high encapsulation efficiency on loading quercetin. • The micelles... |
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| SubjectTerms | (s) from the Special Issue on Stabilization, encapsulation and delivery of food components by Prof. Maurizio Battino and Dr. Haizhou Wu Alpha-lactalbumin Controlled release Dextran Maillard glycation Quercetin |
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| Title | Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestion |
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