首页|Thermal stability and in vitro biological fate of lactoferrin-polysaccharide complexes

Thermal stability and in vitro biological fate of lactoferrin-polysaccharide complexes

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  • Elsevier
© 2024Lactoferrin (LF) is a thermally sensitive iron-binding globular glycoprotein. Heat treatment can induce its denaturation and aggregation and thus affect its functional activity. In this study, carrageenan (CG), xanthan gum (XG) and locust bean gum (LBG), allowed to apply in infant food, were used to form protein-polysaccharide complexes to improve the thermal stability of LF. Meanwhile, in vitro simulated infant digestion and absorption properties of LF were also estimated. The results showed that the complexes formed by CG and XG with LF (LF-CG and LF-XG) could significantly inhibit the loss of α-helix structure of LF against heating. LF-CG and LF-LBG could protect LF from digestion in simulated infant gastric fluid and slow down the degradation of LF under the simulated intestinal conditions. Besides, LF, LF-CG and LF-XG showed no adverse effects on the growth of Caco-2 cells in the LF concentration range of 10–300 μg/mL, and LF-XG exhibited better beneficial to improve the cell uptake of the digestive product than the other protein-polysaccharides at the LF concentration of 100 µg/mL. This study may provide a reference for the enhancement of thermal processing stability of LF and development infant food ingredient with high nutrients absorption efficiency in the gastrointestinal environment in the future.

AbsorptionLactoferrinProtein-polysaccharide complexSimulated infant digestionThermal stability

Jiang H.、Zhang T.、Pan Y.、Yang H.、Xu X.、Han J.、Liu W.

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Food Safety Key Laboratory of Zhejiang Province School of Food Science and Biotechnology Zhejiang Gongshang University

2024

10.1016/j.foodres.2024.114182

Food research international

Food research international

EISCI
ISSN：0963-9969
年,卷(期)：2024.182(Apr.)
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