Enhanced delivery potential for lipophilic bioactive compounds of β-lactoglobulin-hyaluronic acid-chlorogenic acid ternary nanocomplexes
Mengna Zhang, Like Zhou, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Ziyuan Wang, Jinyan Gong
Abstract
The curcumin (CUR) and lycopene (LYC) have been shown to inhibit the activity of α-amylase and α-glucosidase, but the bioaccessibility and stability are affected by the gastrointestinal environment. In this study, the effect of ultrasound-assisted Maillard reaction and free radical induction methods on the formation of a ternary covalent complex of β-lactoglobulin (β-LG)-hyaluronic acid (HA)-chlorogenic acid (CA) was explored. Then the functional characteristics of the complex served as a carrier for delivering CUR and LYC. Results indicated that the surface hydrophobicity was reduced by 38 % and by 24 %, while the emulsifying activity reached 55 % and 49 % in ultrasound-treated β-LG (Uβ-LG)-HA-CA and Uβ-LG-CA-HA, respectively. Compared to the β-LG-HA-CA, the antioxidant capacity of Uβ-LG-HA-CA + CUR/LYC significantly enhanced, with loading rates reaching 89 % and 49 %. The inhibition of α-glucosidase and α-amylase activities processed by the delivery system ranged from 24 % to 58 %, indicating a significant inhibitory effect of the Uβ-LG-HA-CA/Uβ-LG-CA-HA + CUR/LYC. These findings provide a theoretical basis for the design of protein-polysaccharide-polyphenol ternary delivery systems and offer new insights for developing multifunctional food-grade carriers for hydrophobic bioactive compounds. • Covalent interactions among β-LG, HA, and CA enhanced the hydrophilicity of the complex. • The addition order of HA and CA affected protein structure and function. • Ultrasound-assisted β-LG-HA-CA exhibited superior stability and bioaccessibility. • Inhibition of enzymatic activity of CUR and LYC was enhanced by ternary delivery system.