ArticleFood chemistry: X2022
Binding of β-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 23 citations in OpenAlex.
- Revealing the inhibitory mechanism of ferulic acid on rice lipase via structural and kinetic analyses under cold plasma treatment during storage.Food chemistry: X · 2026Article
- Thermal and storage stability of novel nutraceuticals combining potential probiotic Limosilactobacillus fermentum strains and freeze-dried jabuticaba [Myrciaria cauliflora (Mart.) O. Berg] peel.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Challenges and Advances in the Encapsulation of Bioactive Ingredients Using Whey Proteins.Foods (Basel, Switzerland) · 2025Review
- Exploring the noncovalent interaction between β-lactoglobulin and flavonoids under nonthermal process: Characterization, physicochemical properties, and potential for lycopene delivering.Food chemistry: X · 2025Article
- Structural characterization and mechanisms of macrophage immunomodulatory activity of a novel polysaccharide with a galactose backbone from the processed Polygonati Rhizoma.Journal of pharmaceutical analysis · 2024Article
- Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review.Antioxidants (Basel, Switzerland) · 2023Review
- Effects of combined binding of chlorogenic acid/caffeic acid and gallic acid to trypsin on their synergistic antioxidant activity, enzyme activity and stability.Food chemistry: X · 2023Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Phenolics have been used to suppress the formation of advanced glycation end products (AGEs) in food; however, enhancing their thermostability and photostability in foods remains a key issue. Ferulic acid (FA), quercetin (QT), and vanillic acid (VA), which reduce production of AGEs, were embedded in bovine β-lactoglobulin (β-LG) and their interaction mechanism was investigated. Fluorescence experiments demonstrated that FA and QT displayed typical static quenching, while VA caused fluorescence sensitization of β-LG. Furthermore, phenolics changed the secondary structure of β-LG by inducing the transformation from α-helices to β-structures, with Van der Waals forces and hydrogen bonds as the primary underlying forces. The thermal and photostability of FA/QT/VA was significantly improved upon binding to β-LG. Furthermore, QT, FA and VA demonstrated good AGEs inhibitory abilities in BSA-fructose, BSA-MGO, arginine-MGO models. These results reveal that β-LG embedding effectively improves the thermostability and photostability of dietary phenolics in food.
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