Establishment and Characterization of Stable Zein/Glycosylated Lactoferrin Nanoparticles to Enhance the Storage Stability and in vitro Bioaccessibility of 7,8-Dihydroxyflavone

Abstract

In this work, the lactoferrin (LF) was glycosylated by dextran (molecular weight 10, 40, and 70 kDa, LF 10K, LF 40K, and LF 70K) via Maillard reaction as a stabilizer to establish zein/glycosylated LF nanoparticles and encapsulate 7,8-dihydroxyflavone (7,8-DHF). Three zein/glycosylated LF nanoparticles (79.27–87.24 nm) with low turbidity (<0.220) and polydispersity index (PDI) (<0.230) were successfully established by hydrophobic interactions and hydrogen bonding. Compared with zein/LF nanoparticles, zein/glycosylated LF nanoparticles further increased stability to ionic strength (0–500 mM NaCl) at low pH conditions. Zein/glycosylated LF nanoparticles had nanoscale spherical shape and glycosylated LF changed surface morphology of zein nanoparticles. Besides, encapsulated 7,8-DHF exhibited an amorphous state inside zein/glycosylated LF nanoparticles. Most importantly, zein/glycosylated LF nanoparticles had good water redispersibility, high encapsulation efficiency (above 98.50%), favorable storage stability, and bioaccessibility for 7,8-DHF, particularly LF 40K. Collectively, the above research provides a theoretical reference for the application of zein-based delivery systems.

Insight into transglutaminase cross‐linking induced gel strength and thermal stability improving of gelatin‐based emulsion‐filled gels

“…Thus, it can be used to identify the different types of molecules present in a sample, as well as the interactions among them. Amide I (C=O), II (N‐H) and III (C‐N and N‐H) bands are three major characteristic bands of proteins: typical characteristic peaks appear in the ranges of 1600–1700 cm −1 , 1480–1575 cm −1 and 1450–1200 cm −1 , respectively (Chen et al., 2022). The characteristic peak of the amide A band appears around 3300 cm −1 , which is the stretching vibration absorption peak of O‐H and N‐H (Salem et al., 2020).…”

Glycosylated Zein Composite Nanoparticles for Efficient Delivery of Betulinic Acid: Fabrication, Characterization, and In Vitro Release Properties

“…The surface hydrophobicity of a protein has an important effect on its structural stability and interfacial properties. Compared to zein, the surface hydrophobicity of G-zein was significantly reduced ( p < 0.05; Figure 2 B), which may be due to the increase in hydrophilic groups on the zein side chain by the graft of glucose [ 27 ]. In addition, expansion of the zein structure leads to the exposure of hydrophobic amino acid residues originally hidden in the tertiary structure of zein and decreases the surface hydrophobicity.…”

Zein-based nanoparticles: Preparation, characterization, and pharmaceutical application

“…Zein NPs usually have a smooth surface without pores, strong hydrophobicity and low permeability to oxygen, which can effectively prevent the contact of drug with external environment (e.g., light, oxygen, heat and humidity), thereby improving the storage stability. For example, the storage stability of 7,8-dihydroxyflavone (7,8-DHF) was strengthened greatly after encapsulation in zein NPs, especially with the addition of glycosylated lactoferrin (Chen et al, 2022). Similarly, zein NPs has been used to improving the storage stability of cannabidiol (Wang et al, 2022a), resveratrol (Khan et al, 2021), curcumin (Yuan et al, 2020) and others.…”