Mechanistic study of thermally denatured β-lactoglobulin nanoparticles for ferulic acid encapsulation and antioxidant enhancement
Ferulic acid (FA) is a potent natural antioxidant, but its poor solubility and stability limit its application. Here, heat-treated β-lactoglobulin (β-Lg) nanoparticles were developed for FA encapsulation. ITC confirmed 1:1 binding between β-Lg and FA, with a K d of 1.28 μM, driven mainly by hydrogen bonding and van der Waals interactions. Heating β-Lg and FA at 80 °C for 15 min yielded 31–34 nm nanoparticles with 61.61% encapsulation efficiency and favorable colloidal stability at a 1:1 M ratio. The nanoparticles exhibited enhanced radical-scavenging activity, with ABTS and DPPH IC₅₀ values of 0.18 and 0.44 mg/mL, respectively, and improved cellular antioxidant activity. Network pharmacology and ARE-luciferase assays indicated ARE-dependent transcriptional activation, consistent with Nrf2–ARE involvement. Molecular docking and molecular dynamics simulations revealed FA binding within the β-Lg hydrophobic calyx, anchored by PRO38. These findings demonstrate the potential of thermally denatured β-Lg as a nanocarrier for enhancing FA antioxidant activity.
Authors
- Fuqiang Liang (ORCID: https://orcid.org/0000-0001-8972-386X)
- Hongzhao Sun
- Yuan Shi (ORCID: https://orcid.org/0000-0002-6150-7513)
- Yanru Chen
- Tai Zhang
- Yiya Wang (ORCID: https://orcid.org/0009-0007-3575-3394)
- Ruibin Zhu
- Yan Fang
- Chunling Wang
Institutions
- Nanjing University of Finance and Economics (CN)
- Qilu Normal University (CN)
- Kashi University (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2026-11-06
- DOI
- https://doi.org/10.1016/j.fochx.2026.104762
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00