Ultrasound-assisted assembly of β-lactoglobulin and chlorogenic acid for non covalent nanocomplex: fabrication, characterization and potential biological function

• DOI: 10.1016/j.ultsonch.2022.106025
• Publication Date: 2022-05-05T17:18:35Z
• Authors: Jiayuan Liu; Gongshuai Song; Yawen Yuan; Like Zhou; Danli Wang; Tinglan Yuan; Ling Li; Guanghua He; Qingyu Yang; Gongnian Xiao; Jinyan Gong
• Keywords: β- Lactoglobulin; Curcumin; Short Communication; Acoustics. Sound; QC221-246; Polyphenols; Chlorogenic acid; Lactoglobulins; 04 agricultural and veterinary sciences; Chemistry; 0404 agricultural biotechnology; Ultrasound; Emulsions; Chlorogenic Acid; 0405 other agricultural sciences; QD1-999; Hydrophobic and Hydrophilic Interactions

It is essential to understand the ultrasound-induced changes in assembly of proteins and polyphenols into non covalent nanocomplex. β-Lactoglobulin (LG) and chlorogenic acid (CA) with various biological activities can be combined to form food-grade nanocomplexes. This study systematically explored the role of high-intensity ultrasound pretreatment on the binding mechanisms of LG and CA, and the potential biological function for embedding curcumin (Cur). The scanning electron microscopy (SEM) revealed that ultrasound treatment could destroy the structure of LG, and the particle size of the protein was reduced to<50 nm. The change in secondary structure of the protein by ultrasound treatment could be revealed by the fourier transform infrared (FTIR) and fluorescence spectra. Besides, it was found that LG and CA were combined to form a complex under the hydrophobic interaction, and CA was bound in the internal cavity of LG with a relatively extended conformation. The result demonstrated that the ratio of Cur embedded in the ultrasonic sample could be effectively increased by 7% - 10%, the particle size in the emulsion was smaller, and the dispersion was more stable. This work contributes to the development of protein-polyphenol functional emulsion systems with the ability to deliver Cur.