Co-encapsulation of (−)-epigallocatechin-3-gallate and piceatannol/oxyresveratrol in β-lactoglobulin: effect of ligand–protein binding on the antioxidant activity, stability, solubility and cytotoxicity-Reference-Cited by-同舟云学术

Co-encapsulation of (−)-epigallocatechin-3-gallate and piceatannol/oxyresveratrol in β-lactoglobulin: effect of ligand–protein binding on the antioxidant activity, stability, solubility and cytotoxicity

Published:2021 Issue:16 Volume:12 Page:7126-7144
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Tingting¹,Liu Min¹²^ORCID,Liu He²,Ren Yongfang¹,Zhao Yanna¹,Yan Hui³,Wang Qingpeng¹^ORCID,Zhang Ning¹^ORCID,Ding Zhuang¹^ORCID,Wang Zhengping¹⁴

Affiliation:

1. Institute of BioPharmceutical Research, Liaocheng University, Liaocheng 252059, China

2. School of Chemistry and Chemical Engineering, Liaocheng University, Liaocheng 252059, China

3. School of Pharmaceutical Sciences, Liaocheng University, Liaocheng 252059, China

4. Liaocheng Hi-tech Biotechnology Co., Ltd, Liaocheng 252059, China

Abstract

Co-encapsulation of EGCG and PIC/OXY in β-lactoglobulin affected their synergistic antioxidant activity, stability, solubility and cytotoxicity.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Shandong Province

Project of Shandong Province Higher Educational Science and Technology Program

Open Project of Shandong Collaborative Innovation Center for Antibody Drugs

Taishan Scholar Foundation of Shandong Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00481F

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