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Issue 2, 2019
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Fabrication and characterization of functional protein–polysaccharide–polyphenol complexes assembled from lactoferrin, hyaluronic acid and (−)-epigallocatechin gallate

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Abstract

Proteins, polysaccharides, and polyphenols can be assembled into ternary complexes with functional attributes that combine the desirable facets of each individual component. In the present work, we characterized the interactions among lactoferrin (LF), hyaluronic acid (HA) and (−)-epigallocatechin gallate (EGCG) dispersed in aqueous solutions at various pH values (2 to 9), HA levels (0 to 0.5 wt%), and EGCG levels (0 to 0.105 wt%). The antioxidant activity of the complexes was also evaluated. The ternary complexes formed macroscopic hydrogels at pH 2, microgel dispersions at pH 3, and soluble complexes at pH > 4. Information about the role of hydrogen bonds, electrostatic forces, and hydrophobic interactions was obtained using spectroscopic methods. The antioxidant activity of the ternary complexes was much higher at pH 5 than at pH 3, which was attributed to the ability of the hydrogels to inhibit the access of the free radicals generated in the aqueous phase to EGCG trapped inside. These results may be useful for optimizing the formulation of effective delivery systems for natural antioxidants.

Graphical abstract: Fabrication and characterization of functional protein–polysaccharide–polyphenol complexes assembled from lactoferrin, hyaluronic acid and (−)-epigallocatechin gallate

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Publication details

The article was received on 31 Oct 2018, accepted on 21 Jan 2019 and first published on 24 Jan 2019


Article type: Paper
DOI: 10.1039/C8FO02146E
Food Funct., 2019,10, 1098-1108

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    Fabrication and characterization of functional protein–polysaccharide–polyphenol complexes assembled from lactoferrin, hyaluronic acid and (−)-epigallocatechin gallate

    R. Liu, X. Yan, Z. Liu, D. J. McClements, F. Liu and X. Liu, Food Funct., 2019, 10, 1098
    DOI: 10.1039/C8FO02146E

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