Pumpkin seed protein as a carrier for Astaxanthin: Molecular characterization of interactions and implications for stability.
Autor: | Lelis CA; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ 20020-000, Brazil. Electronic address: carinilelis@iq.ufrj.br., Andrade JC; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ 20020-000, Brazil., Lima RC; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ 24230-340, Brazil., Ribeiro RAP; Department of Natural and Earth Sciences, State University of Minas Gerais, Av. Paraná, 3001, Divinópolis, MG 35501-170, Brazil., Pacheco AFC; Instituto de Laticínios Cândido Tostes, Empresa Agropecuária de Minas Gerais (EPAMIG), Tenente Luiz de Freitas, 116, Juiz de Fora, MG 36045-560, Brazil., Pacheco FC; Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, Viçosa, MG 36570-900, Brazil., Leite-Junior BRC; Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, Viçosa, MG 36570-900, Brazil., Paiva PHC; Instituto de Laticínios Cândido Tostes, Empresa Agropecuária de Minas Gerais (EPAMIG), Tenente Luiz de Freitas, 116, Juiz de Fora, MG 36045-560, Brazil., Álvares TS; Food and Nutrition Institute, Multidisciplinary Center, Nutrition Institute, Federal University of Rio de Janeiro, Macaé 27979-000, Brazil., Conte-Junior CA; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil; Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ 20020-000, Brazil. Electronic address: conte@iq.ufrj.br. |
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Jazyk: | angličtina |
Zdroj: | Food chemistry [Food Chem] 2024 Dec 11; Vol. 468, pp. 142452. Date of Electronic Publication: 2024 Dec 11. |
DOI: | 10.1016/j.foodchem.2024.142452 |
Abstrakt: | This study investigated pumpkin seed protein (PSP) as a carrier for astaxanthin (AST). Interaction mechanisms revealed through fluorescence spectroscopy and molecular docking, showed that hydrogen bonds and Van der Waals forces form the PSP-AST complex. AST binding altered PSP's secondary structure, increasing α-helix (7.32 %) and β-sheet (14.49 %) content while reducing β-turn (12.55 %) and random coil (9.26 %) content. Temperature significantly affected AST degradation, with higher stability observed in the PSP-AST complex. The degradation process was non-spontaneous, with a higher activation energy for complexed AST (26.53 KJ/mol) than free AST (14.69 KJ/mol). Additionally, AST reduced PSP oxidation by 16 % in oxidative conditions, and PSP protected AST during in vitro digestion. This study provides key insights for enhancing AST stability, highlighting its potential applications in the food and pharmaceutical industries. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 Elsevier Ltd. All rights reserved.) |
Databáze: | MEDLINE |
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