Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives
Although eicosapentaenoic acid (EPA) as a functional fatty acid has shown significant benefits for human health, its susceptibility to oxidation significantly limits its application. In this study, we developed a nanoemulsion of the lactoferrin (LTF)–EPA complex and conducted a thorough investigatio...
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2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/82 |
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| author | Han Tao Wei Ding Meng-Jia Fang Hao Qian Wan-Hao Cai Hui-Li Wang |
| author_facet | Han Tao Wei Ding Meng-Jia Fang Hao Qian Wan-Hao Cai Hui-Li Wang |
| author_sort | Han Tao |
| collection | DOAJ |
| description | Although eicosapentaenoic acid (EPA) as a functional fatty acid has shown significant benefits for human health, its susceptibility to oxidation significantly limits its application. In this study, we developed a nanoemulsion of the lactoferrin (LTF)–EPA complex and conducted a thorough investigation of its macro- and molecular properties. By characterizing the emulsion with different LTF concentrations, we found that 1.0% LTF formed the most stable complex with EPA, which benefited the formation and stability of the emulsion against storage and freezing/thawing treatment. As the foundation block of the emulsion structure, the binding mechanism and the entire dynamic reaction process of the complex have been fully revealed through various molecular simulations and theoretical calculations. This study establishes a comprehensive picture of the LTF–EPA complex across multiple length scales, providing new insights for further applications and productions of its emulsion. |
| format | Article |
| id | doaj-art-6ec8637ad82d409eb19adbcde76bcba0 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj-art-6ec8637ad82d409eb19adbcde76bcba02025-01-10T13:17:44ZengMDPI AGFoods2304-81582025-01-011418210.3390/foods14010082Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular PerspectivesHan Tao0Wei Ding1Meng-Jia Fang2Hao Qian3Wan-Hao Cai4Hui-Li Wang5Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei 230009, ChinaSchool of Food Science and Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food Science and Engineering, Hefei University of Technology, Hefei 230009, ChinaXinjiang Shihezi Garden Dairy Co., Ltd., Shihezi 832199, ChinaEngineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei 230009, ChinaEngineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei 230009, ChinaAlthough eicosapentaenoic acid (EPA) as a functional fatty acid has shown significant benefits for human health, its susceptibility to oxidation significantly limits its application. In this study, we developed a nanoemulsion of the lactoferrin (LTF)–EPA complex and conducted a thorough investigation of its macro- and molecular properties. By characterizing the emulsion with different LTF concentrations, we found that 1.0% LTF formed the most stable complex with EPA, which benefited the formation and stability of the emulsion against storage and freezing/thawing treatment. As the foundation block of the emulsion structure, the binding mechanism and the entire dynamic reaction process of the complex have been fully revealed through various molecular simulations and theoretical calculations. This study establishes a comprehensive picture of the LTF–EPA complex across multiple length scales, providing new insights for further applications and productions of its emulsion.https://www.mdpi.com/2304-8158/14/1/82lactoferrinEPAemulsiondynamicssingle molecule |
| spellingShingle | Han Tao Wei Ding Meng-Jia Fang Hao Qian Wan-Hao Cai Hui-Li Wang Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives Foods lactoferrin EPA emulsion dynamics single molecule |
| title | Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives |
| title_full | Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives |
| title_fullStr | Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives |
| title_full_unstemmed | Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives |
| title_short | Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives |
| title_sort | dynamics and stability mechanism of lactoferrin epa during emulsification process insights from macroscopic and molecular perspectives |
| topic | lactoferrin EPA emulsion dynamics single molecule |
| url | https://www.mdpi.com/2304-8158/14/1/82 |
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