A Novel Approach to Prepare Protein-proanthocyanidins Nano-complexes by the Reversible Assembly of Ferritin Cage

Zhongkai Zhou, Guoyu Sun, Yuqian Liu, Yunjing Gao, Jingjing Xu, Demei Meng, Padraig Strappe, Christopher Blanchard, Rui Yang

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The 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.
Original languageEnglish
Pages (from-to)329-337
Number of pages9
JournalFood Science and Technology Research
Volume23
Issue number2
DOIs
Publication statusPublished - 2017

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Proanthocyanidins
ferritin
Ferritins
proanthocyanidins
cages
Proteins
red beans
proteins
Food Industry
Composite materials
food industry
in vitro digestion
Protein
photostability
Polyphenols
encapsulation
Antioxidants
thermal stability
Encapsulation
gastrointestinal system

Cite this

Zhou, Zhongkai ; Sun, Guoyu ; Liu, Yuqian ; Gao, Yunjing ; Xu, Jingjing ; Meng, Demei ; Strappe, Padraig ; Blanchard, Christopher ; Yang, Rui. / A Novel Approach to Prepare Protein-proanthocyanidins Nano-complexes by the Reversible Assembly of Ferritin Cage. In: Food Science and Technology Research. 2017 ; Vol. 23, No. 2. pp. 329-337.
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A Novel Approach to Prepare Protein-proanthocyanidins Nano-complexes by the Reversible Assembly of Ferritin Cage. / Zhou, Zhongkai; Sun, Guoyu; Liu, Yuqian; Gao, Yunjing; Xu, Jingjing; Meng, Demei; Strappe, Padraig; Blanchard, Christopher; Yang, Rui.

In: Food Science and Technology Research, Vol. 23, No. 2, 2017, p. 329-337.

Research output: Contribution to journalArticle

TY - JOUR

T1 - A Novel Approach to Prepare Protein-proanthocyanidins Nano-complexes by the Reversible Assembly of Ferritin Cage

AU - Zhou, Zhongkai

AU - Sun, Guoyu

AU - Liu, Yuqian

AU - Gao, Yunjing

AU - Xu, Jingjing

AU - Meng, Demei

AU - Strappe, Padraig

AU - Blanchard, Christopher

AU - Yang, Rui

PY - 2017

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N2 - The 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.

AB - The 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.

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