Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: improved environmental stability, antioxidant activity, and bioaccessibility

Autor: Jing‐jing Fu, Dong‐wen Fu, Guang‐yao Zhang, Zhi‐hui Zhang, Xian‐bing Xu, Liang Song
Rok vydání: 2023
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 103:2544-2553
ISSN: 1097-0010
0022-5142
DOI: 10.1002/jsfa.12413
Popis: The application of curcumin (CUR) in food industry is limited by its instability, hydrophobicity and low bioavailability. Yeast cell protein (YCP) is a by-product of spent brewer's yeast, which has the potential to deliver bioactive substances. However, the environmental stress such as pH, salt and heat treatment restricted its application in food industry. Maillard reaction as a non-enzymatic browning reaction can improve protein stability under environmental stress.The CUR was successfully encapsulated into the hydrophobic core of YCP/GYCP and enhanced by hydrogen bonding, resulting in static fluorescence quenching of YCP/GYCP. The average diameter and dispersibility of GYPC-CUR nanocomplex have significantly improved after glucose glycation (121.40 nm vs 139.70 nm). Moreover, the encapsulation capacity of CUR was not influenced by glucose glycation. The oxidative stability and bioaccessibility of CUR in nanocomplexes were increased compared with free CUR, especially complexed with GYCP conjugates.Steric hindrance provided by glucose conjugation improved the enviriomental stability, oxidative activity and bioaccessibility of CUR in nanocomplexes. Thus, glucose-glycated YCP has potential application as a delivery carrier for hydrophobic compound in functional foods. This article is protected by copyright. All rights reserved.
Databáze: OpenAIRE
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