title: Physicochemical properties and antioxidant potential of phosvitin-resveratrol complexes in emulsion system.
abstract: Egg yolk phosvitin is the most highly phosphorylated protein found in the nature. The physicochemical properties of phosvitin-resveratrol complexes and their synergistic antioxidant activities in microemulsions were investigated. The particle diameters of microemulsions containing 0.5%, 1.0% and 2.0% phosvitin were 2.660, 0.501 and 0.414μm, respectively. The emulsifying activity index increased largely from 3.72 to 21.5m(2)/g with increasing phosvitin concentration from 0.5% to 2.0%. Fourier transform infrared spectroscopy and thermal analyses indicated that the microemulsions underwent a conformational change during homogenization. Antioxidant assays showed that phosvitin-resveratrol microemulsions exhibited a higher antioxidant activity than that of phosvitin-resveratrol primary emulsions. The MTT assay indicated that HepG2 cell viability remained higher than 80% at phosvitin concentration below 1.0mg/ml. This suggested that phosvitin, when coupled with polyphenol, can effectively inhibit lipid oxidation in food emulsions, which provided valuable insights into deep processing and application of egg proteins in food industry.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
authors.forename: Xiang
authors.initials: X
authors.lastname: Duan
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
authors.forename: Mei
authors.initials: M
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
authors.forename: Huijie
authors.initials: H
authors.lastname: Ma
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: xueboliu@nwsuaf.edu.cn.
authors.forename: Xuebo
authors.initials: X
authors.lastname: Liu
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D004655:Emulsions; D056945:Hep G2 Cells; D006801:Humans; D015227:Lipid Peroxidation; D010774:Phosvitin / Q000737:chemistry*; D000077185:Resveratrol; D017550:Spectroscopy, Fourier Transform Infrared; D013267:Stilbenes / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004655:Emulsions; D013267:Stilbenes; D010774:Phosvitin; D000077185:Resveratrol
keywords: Antioxidant; Microemulsion; Phosvitin–resveratrol complexes; Synergism