Creating a Nanodelivery System with Soybean Whey Protein and Quercetin
Author Information
Author(s): Cao Xinru, Cao Jia, Xu Tianhe, Zheng Lexi, Dai Jingyi, Zhang Xiaokun, Tian Tian, Ren Kunyu, Tong Xiaohong, Wang Huan, Jiang Lianzhou
Primary Institution: Northeast Agricultural University
Hypothesis
Can ultrasound treatment enhance the interaction and stability of soybean whey protein and quercetin for better nutrient delivery?
Conclusion
Ultrasound treatment significantly improved the stability and bioaccessibility of quercetin when encapsulated in soybean whey protein nanoparticles.
Supporting Evidence
- Ultrasound treatment improved the binding affinity of soybean whey protein to quercetin.
- Encapsulation efficiency of quercetin reached 95.63% after optimal ultrasound treatment.
- SWP–Que nanoparticles showed enhanced stability against heat, UV, and storage conditions.
- Bioaccessibility of quercetin was significantly higher in the nanoparticle form compared to free quercetin.
Takeaway
This study shows that using sound waves can help mix soybean protein with a plant nutrient called quercetin, making it easier for our bodies to use.
Methodology
The study involved preparing soybean whey protein and quercetin nanoparticles using ultrasound treatment at various power levels, followed by analysis of their structure, stability, and bioaccessibility.
Limitations
The study primarily focuses on in vitro conditions, and further research is needed to assess in vivo effects and practical applications.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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