Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functions
Docosahexaenoic acid (DHA; 22n-6) possesses multiple biological functions, including antioxidant activity and ameliorating hypertriglyceridemia. However, the application of DHA has been limited due to poor aqueous solubility and susceptible to oxidation. Here, ovalbumin (O), myosin (M), 7S soy globu...
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| Format: | Article |
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Tsinghua University Press
2023-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023000381 |
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| author | Yumeng Liu Kaixin Cao Tong Li Delun Mu Naiqi Zhang Ying Wang Rina Wu Junrui Wu |
| author_facet | Yumeng Liu Kaixin Cao Tong Li Delun Mu Naiqi Zhang Ying Wang Rina Wu Junrui Wu |
| author_sort | Yumeng Liu |
| collection | DOAJ |
| description | Docosahexaenoic acid (DHA; 22n-6) possesses multiple biological functions, including antioxidant activity and ameliorating hypertriglyceridemia. However, the application of DHA has been limited due to poor aqueous solubility and susceptible to oxidation. Here, ovalbumin (O), myosin (M), 7S soy globulin (S), and β-lactoglobulin (β), hydrolyzed by chymotrypsin, self-assembled into micelles, respectively. Adding incremental DHA to micelles caused endogenous fluorescence quenching of O, M, S, and β micelles, implying successful incorporation of DHA into hydrophobic cores of micelles (O (DHA), M (DHA), S (DHA), and β (DHA)). The results showed that micelles provided spatial stability and improved solubility, and stability against thermal and ultraviolet (UV) light for DHA. The uptake of DHA from M (DHA), β (DHA), O (DHA), and S (DHA) was 3.27-, 3.91-, 2.7-, and 3.95-fold higher, respectively, than that of DHA by Caco-2 cells. Encapsulation in micelles increased DHA aqueous solubility and uptake, which enhanced cellular endogenous antioxidant defense. Meanwhile, increased uptake of DHA was verified by HepG2 cells, and O, M, S, and β micelles were proven to increase DHA uptake to reduce lipid deposition. Our findings strongly support the possibility that O, M, S, and β micelles can be regarded as a carrier for loading DHA. |
| format | Article |
| id | doaj-art-12dc60b073cc46a788797ef0033f0a24 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-12dc60b073cc46a788797ef0033f0a242025-02-03T05:40:26ZengTsinghua University PressFood Science and Human Wellness2213-45302023-09-0112518611871Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functionsYumeng Liu0Kaixin Cao1Tong Li2Delun Mu3Naiqi Zhang4Ying Wang5Rina Wu6Junrui Wu7College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China; Correspondence to: Shenyang Agricultural University, Shenyang 110866, China.College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China; Correspondence to: Shenyang Agricultural University, Shenyang 110866, China.Docosahexaenoic acid (DHA; 22n-6) possesses multiple biological functions, including antioxidant activity and ameliorating hypertriglyceridemia. However, the application of DHA has been limited due to poor aqueous solubility and susceptible to oxidation. Here, ovalbumin (O), myosin (M), 7S soy globulin (S), and β-lactoglobulin (β), hydrolyzed by chymotrypsin, self-assembled into micelles, respectively. Adding incremental DHA to micelles caused endogenous fluorescence quenching of O, M, S, and β micelles, implying successful incorporation of DHA into hydrophobic cores of micelles (O (DHA), M (DHA), S (DHA), and β (DHA)). The results showed that micelles provided spatial stability and improved solubility, and stability against thermal and ultraviolet (UV) light for DHA. The uptake of DHA from M (DHA), β (DHA), O (DHA), and S (DHA) was 3.27-, 3.91-, 2.7-, and 3.95-fold higher, respectively, than that of DHA by Caco-2 cells. Encapsulation in micelles increased DHA aqueous solubility and uptake, which enhanced cellular endogenous antioxidant defense. Meanwhile, increased uptake of DHA was verified by HepG2 cells, and O, M, S, and β micelles were proven to increase DHA uptake to reduce lipid deposition. Our findings strongly support the possibility that O, M, S, and β micelles can be regarded as a carrier for loading DHA.http://www.sciencedirect.com/science/article/pii/S2213453023000381Docosahexaenoic acidMicelleSolubilityStabilityCellular uptake |
| spellingShingle | Yumeng Liu Kaixin Cao Tong Li Delun Mu Naiqi Zhang Ying Wang Rina Wu Junrui Wu Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functions Food Science and Human Wellness Docosahexaenoic acid Micelle Solubility Stability Cellular uptake |
| title | Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functions |
| title_full | Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functions |
| title_fullStr | Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functions |
| title_full_unstemmed | Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functions |
| title_short | Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functions |
| title_sort | encapsulation of docosahexaenoic acid dha using self assembling food derived proteins for efficient biological functions |
| topic | Docosahexaenoic acid Micelle Solubility Stability Cellular uptake |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023000381 |
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