Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functions

Yumeng Liu; Kaixin Cao; Tong Li; Delun Mu; Naiqi Zhang; Ying Wang; Rina Wu; Junrui Wu

Food Science and Human Wellness (Sep 2023)

Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functions

Yumeng Liu,
Kaixin Cao,
Tong Li,
Delun Mu,
Naiqi Zhang,
Ying Wang,
Rina Wu,
Junrui Wu

Affiliations

Yumeng Liu: College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, China
Kaixin Cao: College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, China
Tong Li: College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, China
Delun Mu: College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
Naiqi Zhang: College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, China
Ying Wang: College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, China
Rina Wu: College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China; Correspondence to: Shenyang Agricultural University, Shenyang 110866, China.
Junrui Wu: College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110161, China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China; Correspondence to: Shenyang Agricultural University, Shenyang 110866, China.

Journal volume & issue: Vol. 12, no. 5
pp. 1861 – 1871

Abstract

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Docosahexaenoic acid (DHA; 22n-6) possesses multiple biological functions, including antioxidant activity and ameliorating hypertriglyceridemia. However, the application of DHA has been limited due to poor aqueous solubility and susceptible to oxidation. Here, ovalbumin (O), myosin (M), 7S soy globulin (S), and β-lactoglobulin (β), hydrolyzed by chymotrypsin, self-assembled into micelles, respectively. Adding incremental DHA to micelles caused endogenous fluorescence quenching of O, M, S, and β micelles, implying successful incorporation of DHA into hydrophobic cores of micelles (O (DHA), M (DHA), S (DHA), and β (DHA)). The results showed that micelles provided spatial stability and improved solubility, and stability against thermal and ultraviolet (UV) light for DHA. The uptake of DHA from M (DHA), β (DHA), O (DHA), and S (DHA) was 3.27-, 3.91-, 2.7-, and 3.95-fold higher, respectively, than that of DHA by Caco-2 cells. Encapsulation in micelles increased DHA aqueous solubility and uptake, which enhanced cellular endogenous antioxidant defense. Meanwhile, increased uptake of DHA was verified by HepG2 cells, and O, M, S, and β micelles were proven to increase DHA uptake to reduce lipid deposition. Our findings strongly support the possibility that O, M, S, and β micelles can be regarded as a carrier for loading DHA.

Published in Food Science and Human Wellness

ISSN: 2213-4530 (Online)
Publisher: Tsinghua University Press
Country of publisher: China
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.sciopen.com/journal/2097-0765

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