Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan
Flavonoids, widely present in <i>Artemisia argyi</i> (AA), offer potential health benefits but are limited in food applications because of their bitter taste, inadequate absorption, and stability. Casein micelles encapsulation can enhance the flavonoid absorption, stability, and bioactiv...
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2025-07-01
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| author | Ye Zhang Dongliang Wang Mengling Peng Min Yang Ya Yu Mengting Yuan Yanan Liu Bingyu Zhu Xiuheng Xue Juhua Wang |
| author_facet | Ye Zhang Dongliang Wang Mengling Peng Min Yang Ya Yu Mengting Yuan Yanan Liu Bingyu Zhu Xiuheng Xue Juhua Wang |
| author_sort | Ye Zhang |
| collection | DOAJ |
| description | Flavonoids, widely present in <i>Artemisia argyi</i> (AA), offer potential health benefits but are limited in food applications because of their bitter taste, inadequate absorption, and stability. Casein micelles encapsulation can enhance the flavonoid absorption, stability, and bioactivity. In this study, <i>Artemisia argyi</i> flavonoids (AAFs) were extracted using ultrasound-assisted extraction (UAE) to optimize the process. The glycosylation reaction between casein (CN) micelles and oat β-glucan (OBG) was employed to improve AAF’s emulsifying stability, sustained release during digestion, and cellular uptake. The maximum glycosylation degree of 32.33% was achieved at a CN-to-OBG ratio of 1:2, 120 min browning time, and 95 °C temperature. This glycosylated delivery system enhanced the emulsifying properties of the AAFs, digestive sustained release, and cellular uptake, showing potential as a cross-linking material for fat-soluble substances and medicines. |
| format | Article |
| id | doaj-art-09a2abcfb6ca4f3aa2fc41290a1af938 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-09a2abcfb6ca4f3aa2fc41290a1af9382025-08-20T02:45:45ZengMDPI AGFoods2304-81582025-07-011414243510.3390/foods14142435Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat GlucanYe Zhang0Dongliang Wang1Mengling Peng2Min Yang3Ya Yu4Mengting Yuan5Yanan Liu6Bingyu Zhu7Xiuheng Xue8Juhua Wang9College of Veterinary Medicine, Anhui Agricultural University, Hefei 230036, ChinaSchool of Horticulture, Anhui Agricultural University, Hefei 230036, ChinaCollege of Veterinary Medicine, Anhui Agricultural University, Hefei 230036, ChinaCollege of Veterinary Medicine, Anhui Agricultural University, Hefei 230036, ChinaSchool of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaSchool of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaSchool of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaCollege of Veterinary Medicine, Anhui Agricultural University, Hefei 230036, ChinaSchool of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaCollege of Veterinary Medicine, Anhui Agricultural University, Hefei 230036, ChinaFlavonoids, widely present in <i>Artemisia argyi</i> (AA), offer potential health benefits but are limited in food applications because of their bitter taste, inadequate absorption, and stability. Casein micelles encapsulation can enhance the flavonoid absorption, stability, and bioactivity. In this study, <i>Artemisia argyi</i> flavonoids (AAFs) were extracted using ultrasound-assisted extraction (UAE) to optimize the process. The glycosylation reaction between casein (CN) micelles and oat β-glucan (OBG) was employed to improve AAF’s emulsifying stability, sustained release during digestion, and cellular uptake. The maximum glycosylation degree of 32.33% was achieved at a CN-to-OBG ratio of 1:2, 120 min browning time, and 95 °C temperature. This glycosylated delivery system enhanced the emulsifying properties of the AAFs, digestive sustained release, and cellular uptake, showing potential as a cross-linking material for fat-soluble substances and medicines.https://www.mdpi.com/2304-8158/14/14/2435<i>Artemisia argyi</i> flavonoidsglycosylation reactioncasein micellesemulsifying stabilitydigestive sustained release |
| spellingShingle | Ye Zhang Dongliang Wang Mengling Peng Min Yang Ya Yu Mengting Yuan Yanan Liu Bingyu Zhu Xiuheng Xue Juhua Wang Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan Foods <i>Artemisia argyi</i> flavonoids glycosylation reaction casein micelles emulsifying stability digestive sustained release |
| title | Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan |
| title_full | Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan |
| title_fullStr | Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan |
| title_full_unstemmed | Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan |
| title_short | Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble <i>Artemisia argyi</i> Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan |
| title_sort | emulsifying stability digestive sustained release and cellular uptake of alcohol soluble i artemisia argyi i flavonoids were improved by glycosylation of casein micelles with oat glucan |
| topic | <i>Artemisia argyi</i> flavonoids glycosylation reaction casein micelles emulsifying stability digestive sustained release |
| url | https://www.mdpi.com/2304-8158/14/14/2435 |
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