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.

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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
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article

Mechanistic study of thermally denatured β-lactoglobulin nanoparticles for ferulic acid encapsulation and antioxidant enhancement

Fuqiang Liang, Hongzhao Sun, Yuan Shi, Yanru Chen et al.
1 links
Food Chemistry X
Proteins in Food Systems
article

Mechanistic study of thermally denatured β-lactoglobulin nanoparticles for ferulic acid encapsulation and antioxidant enhancement

Fuqiang Liang, Hongzhao Sun, Yuan Shi, Yanru Chen, Tai Zhang, Yiya Wang, Ruibin Zhu, Yan Fang, Chunling Wang
article en

Abstract

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.

Food Chemistry XVol. 40
Nanjing University of Finance and Economics (CN), Qilu Normal University (CN), Kashi University (CN)
Good health and well-being
Openalex Percentile: Top 20%
Proteins in Food Systems
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Mechanistic study of thermally denatured β-lactoglobulin nanoparticles for ferulic acid encapsulation and antioxidant enhancement — Fuqiang Liang, Hongzhao Sun, et al. · Food Chemistry X (2026) | TGRS Research Map | TGRS