Journal of the science of food and agriculture · 2025
Construction of edible dock protein-polysaccharide micelles for delivering myricetin.
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Zhou Qian, Shen Yu-Jia, Zhao Shan-Dan, Cao Lei, Li Si-Qi, Yang Ming, Liu Kang
Аннотация
BACKGROUND: Myricetin (Myr), a flavonoid compound exhibiting antioxidant, anti-inflammatory, antibacterial, antiviral and anti-obesity properties, suffers from limited bioavailability due to inherent hydrophobicity, thermosensitivity and photosensitivity. To overcome these limitations, we engineered edible dock protein (EDP)-edible dock polysaccharide (EDPS) composite micelles to enhance Myr's encapsulation efficiency and stability.
RESULTS: The highest encapsulation efficiency of Myr was 92.5% when the concentration of EDPS was 7.5 g kg-1. The zeta potential, particle size and polydispersity index of the Myr-EDP-EDPS composite micelles were - 21.3 mV, 512.6 nm and 0.35 under this condition, respectively. Meanwhile the hydrophilicity and surface tension of the composite micelles were increased with the enhancement of EDPS concentration. Both Fourier transform infrared and X-ray diffraction spectroscopy indicated that EDPS was successfully coated on the surface of the Myr-EDP micelles. The encapsulation by EDPS further enhanced stability of Myr, resulting in 98.42% retention after 3 months at 4 °C and a 2.7-fold increase in ultraviolet stability. In addition, the main driving forces were hydrogen bonding and van der Waals forces during the formation of the Myr-EDP-EDPS composite micelles. In vitro experiments exhibited that the EDPS-coated Myr-EDP composite micelles enhance gastric stability of Myr by 1.38-fold and enable its effective release in the small intestine.
CONCLUSION: The EDP-EDPS composite micelle system effectively enhances the encapsulation and stability of Myr. This nanotechnology represents a highly promising strategy for developing functional food ingredients featuring optimized stability. © 2025 Society of Chemical Industry.
RESULTS: The highest encapsulation efficiency of Myr was 92.5% when the concentration of EDPS was 7.5 g kg-1. The zeta potential, particle size and polydispersity index of the Myr-EDP-EDPS composite micelles were - 21.3 mV, 512.6 nm and 0.35 under this condition, respectively. Meanwhile the hydrophilicity and surface tension of the composite micelles were increased with the enhancement of EDPS concentration. Both Fourier transform infrared and X-ray diffraction spectroscopy indicated that EDPS was successfully coated on the surface of the Myr-EDP micelles. The encapsulation by EDPS further enhanced stability of Myr, resulting in 98.42% retention after 3 months at 4 °C and a 2.7-fold increase in ultraviolet stability. In addition, the main driving forces were hydrogen bonding and van der Waals forces during the formation of the Myr-EDP-EDPS composite micelles. In vitro experiments exhibited that the EDPS-coated Myr-EDP composite micelles enhance gastric stability of Myr by 1.38-fold and enable its effective release in the small intestine.
CONCLUSION: The EDP-EDPS composite micelle system effectively enhances the encapsulation and stability of Myr. This nanotechnology represents a highly promising strategy for developing functional food ingredients featuring optimized stability. © 2025 Society of Chemical Industry.