Thermal stability and in vitro biological fate of lactoferrin-polysaccharide complexes
Copyright © 2024 Elsevier Ltd. All rights reserved..
Lactoferrin (LF) is a thermally sensitive iron-binding globular glycoprotein. Heat treatment can induce its denaturation and aggregation and thus affect its functional activity. In this study, carrageenan (CG), xanthan gum (XG) and locust bean gum (LBG), allowed to apply in infant food, were used to form protein-polysaccharide complexes to improve the thermal stability of LF. Meanwhile, in vitro simulated infant digestion and absorption properties of LF were also estimated. The results showed that the complexes formed by CG and XG with LF (LF-CG and LF-XG) could significantly inhibit the loss of α-helix structure of LF against heating. LF-CG and LF-LBG could protect LF from digestion in simulated infant gastric fluid and slow down the degradation of LF under the simulated intestinal conditions. Besides, LF, LF-CG and LF-XG showed no adverse effects on the growth of Caco-2 cells in the LF concentration range of 10-300 μg/mL, and LF-XG exhibited better beneficial to improve the cell uptake of the digestive product than the other protein-polysaccharides at the LF concentration of 100 µg/mL. This study may provide a reference for the enhancement of thermal processing stability of LF and development infant food ingredient with high nutrients absorption efficiency in the gastrointestinal environment in the future.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:182 |
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| Enthalten in: |
Food research international (Ottawa, Ont.) - 182(2024) vom: 22. März, Seite 114182 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Jiang, Hanyun [VerfasserIn] |
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| Links: |
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| Themen: |
Absorption |
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| Anmerkungen: |
Date Completed 25.03.2024 Date Revised 25.03.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodres.2024.114182 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM370087658 |
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| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2024 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Lactoferrin (LF) is a thermally sensitive iron-binding globular glycoprotein. Heat treatment can induce its denaturation and aggregation and thus affect its functional activity. In this study, carrageenan (CG), xanthan gum (XG) and locust bean gum (LBG), allowed to apply in infant food, were used to form protein-polysaccharide complexes to improve the thermal stability of LF. Meanwhile, in vitro simulated infant digestion and absorption properties of LF were also estimated. The results showed that the complexes formed by CG and XG with LF (LF-CG and LF-XG) could significantly inhibit the loss of α-helix structure of LF against heating. LF-CG and LF-LBG could protect LF from digestion in simulated infant gastric fluid and slow down the degradation of LF under the simulated intestinal conditions. Besides, LF, LF-CG and LF-XG showed no adverse effects on the growth of Caco-2 cells in the LF concentration range of 10-300 μg/mL, and LF-XG exhibited better beneficial to improve the cell uptake of the digestive product than the other protein-polysaccharides at the LF concentration of 100 µg/mL. This study may provide a reference for the enhancement of thermal processing stability of LF and development infant food ingredient with high nutrients absorption efficiency in the gastrointestinal environment in the future | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Absorption | |
| 650 | 4 | |a Lactoferrin | |
| 650 | 4 | |a Protein-polysaccharide complex | |
| 650 | 4 | |a Simulated infant digestion | |
| 650 | 4 | |a Thermal stability | |
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| 700 | 1 | |a Zhang, Tingting |e verfasserin |4 aut | |
| 700 | 1 | |a Pan, Yujie |e verfasserin |4 aut | |
| 700 | 1 | |a Yang, Hui |e verfasserin |4 aut | |
| 700 | 1 | |a Xu, Xiankang |e verfasserin |4 aut | |
| 700 | 1 | |a Han, Jianzhong |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Weilin |e verfasserin |4 aut | |
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