Preparation, characterization and antioxidant properties analysis of ferritin-resveratrol composites

Abstract

Abstract: In order to improve bioavailability of resveratrol, resveratrol was encapsulated in recombinant human H-chain ferritin by ultrasonic treatment. After its characterization, the interaction between resveratrol and resveratrol was analyzed and its antioxidant properties were also explored by simulating gastrointestinal digestion in this study. The results showed that about 22 resveratrol molecules could be encapsulated in one ferritin molecule, and the encapsulation rate was 11.25%. Transmission electron microscopy result showed that resveratrol existed in the ferritin cavity. The particle size of ferritin-resveratrol composites was not changed detecting by laser particle size analyzer. Ferritin cavities could protect the degradation of resveratrol under photothermal conditions. The results of UV-VIS spectrum, Fourier infrared spectrum, fluorescence spectroscopy and circular dichroism showed that ferritin and resveratrol may interact through hydrogen bonds. After digestion, the superoxide anion radical and DPPH radical scavenging abilities of the composites were significantly higher than the corresponding values of resveratrol alone (P < 0.05). In this experiment, ferritin-resveratrol nanoparticles were prepared, and it has good photothermal stability and antioxidant property. The results can provide a certain theoretical basis for later development and utilization.

Key words: Ferritin, Resveratrol, Composites, Characterization, Antioxidant property

CLC Number:

TS201.2

Feng Cui-Ping. Preparation, characterization and antioxidant properties analysis of ferritin-resveratrol composites[J]. FOOD SCIENCE, 0, (): 0-0.

References

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