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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #335796

Research Project: Defining, Measuring, and Mitigating Attributes that Adversely Impact the Quality and Marketability of Foods

Location: Healthy Processed Foods Research

Title: ß-Lactoglobulin-chlorogenic acid conjugate-based nanoparticle for delivery of (-)-epigallocatechin-3-gallate

item YI, JIANG - Shenzhen University
item FAN, YUTING - Jiangnan University
item Zhang, Yuzhu
item Yokoyama, Wallace - Wally

Submitted to: RSC Advances
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/10/2017
Publication Date: 4/18/2017
Citation: Yi, J., Fan, Y., Zhang, Y., Yokoyama, W.H. 2017. ß-Lactoglobulin-chlorogenic acid conjugate-based nanoparticle for delivery of (-)-epigallocatechin-3-gallate. RSC Advances. 7:21366-21374.

Interpretive Summary: Many potential health-promoting properties of tea is attributed to its antioxidant contents. EGCG is the most active catechins of tea polyphenols. It accounts for 50–80% of the total catechins in green tea. However, the bioactivity EGCG is limited by its poor stability as EGCG can be readily oxidized in aqueous solutions. It is desirable to increase the stability and availability of EGCG. This article reports the generation of BLG-chlorogenic acid conjugate nanoparticles, its optimization, and the potential benefits of using such nanoparticles as nano-carriers for EGCG delivery.

Technical Abstract: ß-Lactoglobulin (BLG)-chlorogenic acid (CA) conjugates were generated with a free radical induced grafting method. BLG-CA conjugates showed better antioxidant activities than that of BLG. The antioxidant activity increased with the increase of CA substitution. The particle sizes of (-)-epigallocatechin-3-gallate (EGCG)-loaded nanoparticles prepared with anti-solvent method were 110.3, 107.4, and 105.8 nm for BLG, BLG-CA (low), and BLG-CA (high), respectively. The encapsulation efficiencies of EGCG in BLG, BLG-CA conjugate (low), and BLG-CA conjugate (high) nanoparticle were 72.9%, 71.8%, and 73.5%, respectively. The chemical stabilities of EGCG in both BLG-CA nanoparticles were significantly higher than in BLG nanoparticles. BLG-CA conjugate (high) showed better EGCG retention than BLG-CA conjugate (low). Few EGCG was released in both BLG nanoparticles and BLG-CA nanoparticles under simulated gastric digestion. The release of EGCG in BLG-CA nanoparticles was less than that in BLG nanoparticles, indicating that CA conjugating protected BLG from the digestive enzymes.