posted on 2024-03-25, 04:33authored byYin Liu, Maolin Li, Yunhe Lian, Wei Gao, Lei Ding, Songgu Wu, Junbo Gong
Despite its various health-promoting bioactivities, poor
water
solubility, chemical instability, and low bioavailability of lutein
have limited its further application in the food industry. This paper
reports a simple and a green pH-driven method to synthesize lutein-loaded
lysozyme–hyaluronan complex colloidal nanoparticles (Lut@LYS-HANPs)
able to overcome the aforementioned shortcomings. The fabricated Lut@LYS-HANPs
exhibited a stabilized particle size (164 nm), negative surface zeta-potential
(−44.86 mV), excellent long-term storage stability, and favorable
redispersibility. The encapsulation efficiency and loading ability
of lutein in the prepared Lut@LYS-HANPs were 96.23 and 11.07%, respectively.
Infrared spectra demonstrated that the dominant interaction forces
behind the formed Lut@LYS-HANPs were hydrogen bonds and hydrophobic
and electrostatic interactions. The circular dichroism spectra indicated
that lutein incorporation mainly changed the α-helix and β-sheet
contents of lysozyme. Besides, the constructed Lut@LYS-HANPs significantly
improved the chemical stability and bioavailability of lutein. Furthermore,
the excellent biocompatibility of the prepared Lut@LYS-HANPs was confirmed
by in vitro cell experiments. Overall, the designed Lut@LYS-HANPs
may be suitable not only for the efficient delivery of lutein but
also for improving its stability and bioavailability in functional
foods.