Covalent modification and liposomal delivery of hydroxytyrosol-soy protein complexes: A strategy to improve stability, functionality, and bioavailability.

Nan Ma, Yuhan Lan, Ding Nan, Sihao Ding, Xinxin Gao, Xiangqian Gong, Xibo Wang, Yifan Cui

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Nan MaCollege of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.

Yuhan LanCollege of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.

Ding NanCollege of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.

Sihao DingCollege of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.

Xinxin GaoSenzhiyuan Green Food Co., Ltd., Jixi 158100, Heilongjiang, China.

Xiangqian GongMetro International Secondary Academy, Thornhill L3T4L1, Ontario, Canada.

Xibo WangCollege of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.

Yifan CuiCollege of Agriculture, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study develops a novel dual strategy to enhance soy protein isolate (SPI) functionality and the stability and bioavailability of hydroxytyrosol (HT) by integrating horseradish peroxidase (HRP)-mediated covalent conjugation with liposomal encapsulation. The optimal HT:HRP molar ratio for covalent complex formation was 5:1, and liposomes were prepared at a phospholipid-to-cholesterol ratio of 5:1 and 65 °C. The covalent binding efficiency of HT reached 45.53 ± 0.24%, significantly higher than that of non-covalent complexes. Spectroscopic analyses revealed strengthened UV absorption, fluorescence quenching, and conformational changes in SPI, with decreased α-helix and increased β-sheet content. The modified conjugates showed improved emulsifying properties. Liposomal encapsulation further enhanced HT retention under UV and thermal conditions. In vitro digestion demonstrated enhanced protection and higher HT availability in the intestinal phase, indicating controlled release. This strategy shows promise for developing functional food ingredients and bioactive delivery systems with improved stability and bioavailability.

Indexed as

Antioxidant activityBioaccessibilityControlled releaseEnzymatic covalent conjugationHydroxytyrosolLiposome encapsulationSoy protein isolate

Identifiers

PMID42051631

DOI10.1016/j.fochx.2026.103868

PMCPMC13112400

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.