The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey protein

被引：2
作者：
Yin, Xin [1 ,2 ]
Wusigale [3 ]
Cheng, Hao [1 ,2 ]
Van der Meeren, Paul [4 ]
Liang, Li [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
[3] Inner Mongolia Agr Univ, Key Lab Dairy Biotechnol & Engn, Minist Educ, Hohhot, Inner Mongolia, Peoples R China
[4] Univ Ghent, Fac Biosci Engn, Particle & Interfacial Technol Grp, Coupure Links 653, B-9000 Ghent, Belgium
来源：
FOOD RESEARCH INTERNATIONAL | 2024年 / 188卷
关键词：
Whey protein; Constituent protein; Resveratrol; Stability; Interaction; LIGAND-BINDING PROTEINS; BOVINE SERUM-ALBUMIN; BETA-LACTOGLOBULIN; ANTIOXIDANT ACTIVITY; ALPHA-LACTALBUMIN; COMPLEX COACERVATION; HYDROGEN-PEROXIDE; ACID; POLYPHENOLS; SPECTROSCOPY;
D O I：
10.1016/j.foodres.2024.114485
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Whey protein isolate (WPI) is mainly composed of beta-lactoglobulin (beta-LG), alpha-lactalbumin (alpha-LA) and bovine serum albumin (BSA). The aim of this study was to compare and analyze the influence of WPI and its three main constituent proteins, as well as proportionally reconstituted WPI (R-WPI) on resveratrol. It was found that the storage stability of resveratrol was protected by WPI, not affected by R-WPI, but reduced by individual whey proteins at 45 degrees C for 30 days. The rank of accelerated degradation of resveratrol by individual whey proteins was BSA > alpha-LA > beta-LG. The antioxidant activity, localization of resveratrol and oxidation of carrier proteins were determined by ABTS, H2O2 assay, synchronous fluorescence, carbonyl and circular dichroism. The non-covalent interactions and disulfide bonds between constituent proteins improved the antioxidant activity of the R-WPI-resveratrol complex, the oxidation stability of the carrier and the solvent shielding effect on resveratrol, which synergistically inhibited the degradation of resveratrol in R-WPI system. The results gave insight into elucidating the interaction mechanism of resveratrol with protein carriers.
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页数：9
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