Back to Search
Start Over
Casein-maltodextrin Maillard conjugates encapsulation enhances the antioxidative potential of proanthocyanidins: An in vitro and in vivo evaluation.
- Source :
-
Food chemistry [Food Chem] 2021 Jun 01; Vol. 346, pp. 128952. Date of Electronic Publication: 2020 Dec 26. - Publication Year :
- 2021
-
Abstract
- Practical application of proanthocyanidins (PAs) as antioxidants is limited because of their hard-to-maintained activities during the processes and storage and in severe gastrointestinal environments. To overcome this challenge, we have developed an easy and green method to encapsulate PAs based on casein-maltodextrin Maillard conjugates. The current work entails the systematic study on the antioxidative potentials of fabricated casein-maltodextrin-PAs nanoparticles (CMPNs). In vitro antioxidant activities of CMPNs remained well during storage in 28 days and treatments under 40-80 °C. In vivo Caenorhabditis elegans (C. elegans) model further showed that the CMPNs could prolong the lifespan of nematodes and protected nematodes from oxidative stress and heat shock. Analyses of intracellular superoxide dismutase and catalase activities also confirmed the existence of an antioxidant protective effect. Besides, in vitro release test showed that the encapsulation enhanced the bioaccessibility of PAs. These results have important implications for the development of novel antioxidants in nutraceutical industries.<br /> (Copyright © 2020 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Antioxidants pharmacology
Caenorhabditis elegans drug effects
Caenorhabditis elegans enzymology
Caenorhabditis elegans physiology
Catalase metabolism
Longevity drug effects
Maillard Reaction
Nanoparticles chemistry
Oxidative Stress drug effects
Proanthocyanidins pharmacology
Superoxide Dismutase metabolism
Antioxidants chemistry
Caseins chemistry
Polysaccharides chemistry
Proanthocyanidins chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 346
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 33421900
- Full Text :
- https://doi.org/10.1016/j.foodchem.2020.128952