Effects of gastrointestinal pH conditions on the stability of the β-lactoglobulin/vitamin D3 complex and on the solubility of vitamin D3

摘要: Abstract β-Lactoglobulin (βlg) is the major bovine milk protein with important biological and functional properties including a transport role for small hydrophobic ligands. However, βlg prone to structural changes triggered by modification of its environment such as pH variation. An unfavorable during formulation, manufacture or storage food products transit in gastrointestinal track can have dramatic impact on stability βlg/ligand complex, resulting deterioration binding ability premature release ligand. This impair ligands reduce their beneficial effects health. In present study, vitamin D3 (D3) was used nutraceutical ligand model study pH-stability βlg/D3 complex well consequences formation solubility vitamin. Fluorescence spectroscopy monitor at pH 1.2, 2.0, 3.0, 5.0, 6.8, 7.0 8.0. U-HPLC evaluate preparing different ratios using static concentration increasing concentrations βlg. The not significantly affected pH. Furthermore, data allowed determination fractional residual fluorescence representing fraction bound ligand, which indicated that remained stable all values. Therefore, might be retained formulation values passage stomach, has implications industry. also increased result βlg, confirms carrier improve uptake consequently