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Fabrication and Characterization of β-Lactoglobulin-Based Nanocomplexes Composed of Chitosan Oligosaccharides as Vehicles for Delivery of Astaxanthin

Liu, Chengzhen, Liu, Zhuzhu, Sun, Xun, Zhang, Shuaizhong, Wang, Shuhui, Feng, Fuxian, Wang, Dongfeng, Xu, Ying
Journal of agricultural and food chemistry 2018 v.66 no.26 pp. 6717-6726
Fourier transform infrared spectroscopy, antioxidant activity, astaxanthin, beta-lactoglobulin, bioavailability, chitosan, encapsulation, fluorescence, gastric juice, hydroxyl radicals, molecular models, oligosaccharides, temperature, transmission electron microscopy, ultraviolet radiation, water solubility
Astaxanthin (Ax), a type of carotenoid, has limited use as a result of its poor water solubility, low bioavailability, and decomposition under harsh conditions. This study reports a delivery system for Ax through a simple affinity binding with β-lactoglobulin and then coated with chitosan oligosaccharides. Ax-loaded β-lactoglobulin nanocomplexes and chitosan oligosaccharide-coated nanocomplexes were successfully prepared. The nanocomplexes exhibited a smooth spherical shape with diameters of about 40 and 60 nm measured by transmission electron microscopy. Spectroscopic techniques (ultraviolet–visible, fluorescence, and Fourier transform infrared spectroscopy) combined with molecular docking were used to determine the binding mechanism of Ax and β-lactoglobulin. In comparison to native Ax, the nanocomplexes maintain the hydroxyl radical scavenging activity of Ax under the treatment of acid, high temperature, and ultraviolet radiation. The release experiment of nanocomplexes revealed that the encapsulation could provide prolonged release of Ax in simulated gastrointestinal juices. This study aimed to fabricate and characterize Ax−β-lactoglobulin nanocomplexes, which can improve the Ax stability and slow release.