Protein-polysaccharide Complexes Research Articles

Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract

Probiotics and proanthocyanidin-rich cinnamon extract (PRCE) have numerous potential health benefits, but they are very sensitive to degradation in various environmental conditions. Additionally, the combination of these two materials into a single structure could possibly enhance their therapeutic properties. Thus, the aim of this study was to produce and evaluate the solid lipid microparticles covered by electrostatic interactions of polymers in which Lactobacillus paracasei (BGP1) and Bifidobacterium animalis subsp. lactis (BLC1) were either encapsulated alone or co-encapsulated with PRCE. Through turbidimetric titration and zeta potential measurement, the optimum coacervates were obtained at a pH of 4.2 with the protein:polysaccharide mixing ratio of 6:1. Along with quantification of the probiotics, total phenolic compounds, and proanthocyanidins, morphological and physicochemical characterizations were performed during storage for 120 days at both 7 and 25 °C. All the produced powders had similar morphological and physicochemical properties. The treatments with BLC1 and 5% PRCE presented greater encapsulation efficiencies for probiotic, phenolics, and proanthocyanids with 98.59% ± 0.45, 119.49% ± 4.21, and 81.25% ± 1.9, respectively. Additionally, there was greater viability for BLC1 (9.30 ± 0.16 log CFU / g) after 120 days of storage at 7 °C. In conclusion, solid lipid particles with BLC1 and 5% PRCE are a promising solution for the preservation and consumption of both materials.

Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase

Xylanase (XYL) and glucose oxidase (GOX) have been applied to improve the crumb structure of whole wheat buns. However, their effects on the constituents dissolved in the dough liquor (DL), which supposedly contributed to gas cell stabilization and crumb structure, have not been elucidated. In this study, we aimed to unravel the effects of these enzymes on the protein and arabinoxylan contents, DL yields, bulk viscosity, as well as foaming properties. DL was first separated through ultracentrifugation from whole wheat dough prior treated by XYL and GOX. The results indicated that XYL and GOX treatment increased the DL yields. Moreover, while XYL increased the water extractable arabinoxylan content, GOX increased the protein level in the DL. The free sulfhydryl groups of soluble proteins declined significantly in the presence of GOX. Moreover, GOX might have catalyzed the formation of large protein aggregates and protein-polysaccharide complexes. Furthermore, while the foaming capacity of DL increased only in the presence of XYL, the foam stability was increased by both XYL and GOX, especially under heat treatment. The present research might help to understand the mechanism of crumb structure improvement of whole wheat buns by XYL/GOX treatment from the view of their effects on the DL.

Core-shell nanofibers electrospun from O/W emulsions stabilized by the mixed monolayer of gelatin-gum Arabic complexes

Core-shell nanofibers were prepared by electrospinning of corn oil-in-water emulsions stabilized by electrostatic gelatin-gum arabic complexes as a mixed monolayer. The addition of gum arabic decreased the apparent viscosity and induced a transition from a shear-thinning to a more Newtonian-like flow behavior of the emulsions, which helped form electrospun fibers with straight, bead-in-string, and spindle-like morphologies. These fibers had a high thermal decomposition stability upon heating to 250 °C, which was attributed to electrostatic interactions and newly formed hydrogen bonds between gelatin and gum arabic. The encapsulation efficiency of corn oil in fibrous mats at various mixing ratios was over 84%, and showed no significant changes during 7 days of storage. This work thus gives an insight into the development of electrospun nanofibers as encapsulation matrices using monolayer emulsions stabilized by electrostatic protein-polysaccharide complexes for applications in the food, pharmaceutical or personal care industries.

Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion

Vitamin D3 (VD3) is a fat-soluble vitamin and easily degraded under acidic conditions, which will greatly reduce its bioavailability. The use of complexes formed by protein-polysaccharide to control release and protect active compounds has become a feasible way in the food field. In this work, ovalbumin (OVA) and high methoxyl pectin (PEC) were applied to fabricate OVA-PEC nanocomplexes to encapsulate and protect VD3. The encapsulation efficiency of VD3 by OVA-PEC complexes could reach to 96.37%, and the storage stability of VD3 was obviously improved after encapsulation. The in vitro simulated gastrointestinal experiments combined with SEM and SDS-PAGE were employed to observe the digestive behavior of OVA-PEC-VD3 nanocomplexes. A small amount of VD3 is released from OVA-PEC-VD3 nanocomplexes in simulated gastric fluid, while a large amount of VD3 is released in simulated intestinal fluid. The sustained release kinetic of VD3 from OVA-PEC-VD3 nanocomplexes was consistent with the law of Higuchi model. The preliminary molecular mechanism for VD3 encapsulation by OVA-PEC complexes was also investigated, and the formation of OVA-PEC-VD3 nanocomplexes is ascribed to the electrostatic interactions, hydrogen bonding and hydrophobic interactions among OVA, PEC and VD3. The results demonstrated that protein-polysaccharide complexes can effectively encapsulate VD3 and achieve the goal of sustained release in the simulated gastrointestinal tract, which have potential applications in food and medicine.

Biopolymer-Based Nanotechnology Approaches To Deliver Bioactive Compounds for Food Applications: A Perspective on the Past, Present, and Future.

Food nanotechnology is an emerging and rapidly evolving field that encompasses an extremely broad range of disciplines and has found various applications in different food sectors. The objective of this perspective is to update the current knowledge on the nanotechnology-based approaches to prepare delivery vehicles for bioactive compounds. Research progress on the development of nanoparticles made from food biopolymers (i.e., protein and polysaccharide) is particularly highlighted. In addition, two types of most recently developed nanoscale delivery systems, i.e., protein-polysaccharide complex and lipid-biopolymer hybrid nanoparticles, are introduced, and their relevant applications are discussed. Finally, suggestions for future research directions on developing safe, effective, and edible nanoscale delivery vehicles for food applications are provided.

The choice substantiation of the concentration of water-soluble protein-polysaccharide complex of Оyster mushroom for the soft medicinal form withanti-scarring action

Topicality. The problem of scar formation therapy is quite urgent. It is connected with presence of large number of patients having this pathology, the frequency and unpredictable appearance of scars, which significantly impairs the person quality of life and causes a great deal of inconvenience.Aim. To establish the optimal concentration of active substance for the soft medicinal form with anti-scarring action.Materials and methods. Modeling of the effect of water-soluble protein-polysaccharide complex (WSPPC) on a cartilage of chicken with followed microscopic examination was performed to assess the impact of this substance effect on collagen fibers. Micropreparations were prepared and stained in accordance with well-known methods.Results and discussion. During a microscopic examination it was found that under the influence of an active substance hyaline cartilage is destroyed due to the intercellular matrix destruction and an increase in the area of cartilage cells. Morphometric evaluation of the results showed that the introduction of 5 % WSPPC in the composition of the soft dosage form will provide the desired degree of lysis of the connective tissue and the corresponding pharmacological effect of the medicine.Conclusions. During the study the optimal concentration of the active substance was established, which is sufficient for the manifestation of influence on the connective tissue and in the future will provide an anti-scarring effect of the created medicine.

Protein-Polysaccharide Composite Materials: Fabrication and Applications.

Protein–polysaccharide composites have been known to show a wide range of applications in biomedical and green chemical fields. These composites have been fabricated into a variety of forms, such as films, fibers, particles, and gels, dependent upon their specific applications. Post treatments of these composites, such as enhancing chemical and physical changes, have been shown to favorably alter their structure and properties, allowing for specificity of medical treatments. Protein–polysaccharide composite materials introduce many opportunities to improve biological functions and contemporary technological functions. Current applications involving the replication of artificial tissues in tissue regeneration, wound therapy, effective drug delivery systems, and food colloids have benefited from protein–polysaccharide composite materials. Although there is limited research on the development of protein–polysaccharide composites, studies have proven their effectiveness and advantages amongst multiple fields. This review aims to provide insight on the elements of protein–polysaccharide complexes, how they are formed, and how they can be applied in modern material science and engineering.

Clinically Relevant Insulin Degludec and its Interaction with Polysaccharides: A Biophysical Examination.

Protein polysaccharide complexes have been widely studied for multiple industrial applications and are popular due to their biocompatibility. Insulin degludec, an analogue of human insulin, exists as di-hexamer in pharmaceutical formulations and has the potential to form long multi-hexamers in physiological environment, which dissociate into monomers to bind with receptors on the cell membrane. This study involved complexation of two negatively charged bio-polymers xanthan and alginate with clinically-relevant insulin degludec (PIC). The polymeric complexations and interactions were investigated using biophysical methods. Intrinsic viscosity [η] and particle size distribution (PSD) of PIC increased significantly with an increase in temperature, contrary to the individual components indicating possible interactions. [η] trend was X > XA > PIC > A > IDeg. PSD trend was X > A > IDeg > XA > PIC. Zeta (ζ)- potential (with general trend of IDeg < A < XA < X ≈ PIC) revealed stable interaction at lower temperature which gradually changed with an increase in temperature. Likewise, sedimentation velocity indicated stable complexation at lower temperature. With an increase in time and temperature, changes in the number of peaks and area under curve were observed for PIC. Conclusively, stable complexation occurred among the three polymers at 4 °C and 18 °C and the complex dissociated at 37 °C. Therefore, the complex has the potential to be used as a drug delivery vehicle.

Microfiltration of soy sauce: Efficiency, resistance and fouling mechanism at different operating stages

Microfiltration is a promising green alternative to the current thermal-based soy sauce refinement process. In this work, an integral investigation into the fouling mechanism of soy sauce microfiltration was conducted. The models of resistance-in-series, fouling propensity and pore blocking were adopted to identify the corresponding mechanisms. Foulant/membrane interaction was evaluated by XDLVO theory. Filtration efficiency and permeate quality were also evaluated. The results suggested that PES-foulant formed a hydrophilic repulsive interaction while PVDF-foulant interaction was mainly controlled by attractive force. Compared to PES membranes, PVDF membranes showed lower fouling propensity, tightly related to their high surface roughness; compared to 0.22 μm as nominal membrane pore size, 0.45 μm showed lower irreversible fouling resistance. The flux decay in the early stage (2 min) accounted for 66% to 93% of initial permeate flux, which related to an internal pore blocking mechanism. After a quick transition of intermediate pore blocking, cake layer formation, mainly composed of protein and polysaccharide, then dominated the steady-state filtration. This work provides not only guidance for soy sauce refinement but also reference for microfiltration of protein-polysaccharide complex colloid.

Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH

The present study examines the foaming behavior of pea and faba bean protein concentrates and isolates and explores the impact of pH and protein-polysaccharide complexation on overrun and foam stability. Foams were prepared with 5 wt% proteins with and without 0.25 wt% xanthan gum (XG) at pH 3, 5, 7 and 9. Most foams were unstable without XG. With XG foaming properties of protein concentrates were better than isolates. Irrespective of protein type and content, all protein-XG foams at pH 3 destabilized due to large insoluble complexes, however, at pH 5 foams were stable due to smaller size of insoluble complexes. Both the protein concentrate-XG foams were stable at pH 7 and 9 due to optimum viscosity and surface tension of the soluble complexes. Overall, the study revealed that the overrun and stability of pulse protein foams can be significantly improved by adding XG and controlling their intermolecular interactions as a function of pH.

A peppermint oil emulsion stabilized by resveratrol-zein-pectin complex particles: Enhancing the chemical stability and antimicrobial activity in combination with the synergistic effect

The combination of different antimicrobial agents might produce synergistic effects and has gained increasing interest. Interfacial engineering of emulsion systems has been developed to co-encapsulate and protect bioactive components with different solubility. In this study, peppermint oil and resveratrol display synergistic effect against the Gram-positive bacteria Staphylococcus aureus and the Gram-negative bacteria Salmonella Typhimurium. Partially wettable resveratrol-loaded zein-pectin complex particles with a three-phase contact angle of ~78° were fabricated via a desolvation method. Peppermint oil emulsions with the co-inclusion of resveratrol were successfully prepared by zein-pectin complex particles, showing a high encapsulation efficiency for peppermint oil (~88%) and resveratrol (~99%). Addition of pectin decreased size distribution of the emulsions, improved antimicrobial activity, physical and chemical stability and prolonged antimicrobial efficiency against Staphylococcus aureus and Salmonella Typhimurium. Overall, the current study may have a valuable contribution to develop an efficient antimicrobial system based on the synergistic effect of combined agents and a single emulsion stabilized by protein-polysaccharide complex particles.

Comparative study on the functional properties of the pearl oyster (Pinctada martensii) protein isolates and its electrostatic complexes with three hydrophilic polysaccharides

ABSTRACT Pinctada martensii protein isolates (PPIs) and polysaccharide complexes of different mixing ratios (10:1, 10:2, 10:3) were prepared at the optimal pH. The characteristics of PPIs and complexes were compared by determination of solubility, emulsifying properties, surface hydrophobicity, thermal properties, rheological behavior, and fourier transform infrared (FT-IR) spectroscopy. Compared with PPIs, the solubility of complexes changed to different degrees, and 10:3 PPI-pectin complex had the highest solubility (10.02 ± 0.68%). The emulsion properties of 10:2 and 10:3 PPI-alginate complexes were significantly higher than produced from other systems. The conjugation of PPI and pectin evidently reduced surface hydrophobicity of PPI. Denaturation temperatures of complexes were generally higher than that of PPIs. The gel network of PPI and complexes was formed within 70–80°C at pH 7.0 and G′ values of complexes were lower than that of PPIs. FT-IR spectroscopy showed O-H stretching of water absorption, C-C and C-O stretching and C-H bending of colloidal polysaccharides were improved in complexes.

Combined Experimental and Molecular Simulation Study of Insulin–Chitosan Complexation Driven by Electrostatic Interactions

Protein-polysaccharide complexes constructed via self-assembly methods are often used to develop novel biomaterials for a wide range of applications in biomedicine, food, and biotechnology. The objective of this work was to investigate theoretically and to demonstrate via constant-pH Monte Carlo simulations that the complexation phenomenon between insulin (INS) and the cationic polyelectrolyte chitosan (CS) is mainly driven by an electrostatic mechanism. Experimental results obtained from FTIR spectra and ζ-potential determinations allowed us to complement the conclusions. The characteristic absorption bands for the complexes could be assigned to a combination of signals from CS amide I and INS amide II. The second peak corresponds to the interaction between the polymer and the protein at the level of amide II. INS-CS complexation processes not expected when INS is in its monomeric form, but for both tetrameric and hexameric forms, incipient complexation due to charge regulation mechanism took place at pH 5. The complexation range was observed to be 5.5 < pH < 6.5. In general, when the number of INS units increases in the simulation process, the solution pH at which the complexation can occur shifts toward acidic conditions. CS's chain interacts more efficiently, i.e. in a wider pH range, with INS aggregates formed by the highest monomer number. The charge regulation mechanism can be considered as a previous phase toward complexation (incipient complexation) caused by weak interactions of a Coulombic nature.

Water-soluble myofibrillar protein–pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property

This study tested the potential of forming soluble complex with pectin (PEC) on enhancing physical stability of water-soluble myofibrillar protein (WSMP) near the isoelectric point (pI, pH 5.00–5.50). After incorporation of PEC at the mixing ratio of 10:1 and 5:1, WSMP suspension maintained transparent state at 0.05 wt% while a homogeneous monophase at 1.00 wt% around pI, indicating the formation of soluble WSMP–PEC complex. When mixing the two biopolymers, charge neutralization was observed, revealing the electrostatic attraction between positively charged patches of WSMP and negatively charged carboxyl sites of PEC. Steady shear results showed a reduced viscosity of WSMP–PEC complex when dropping the pH to 5.00, this may be related to the declined biopolymer net charge and water trapping. Oscillatory data suggest the formation of highly-interconnected network in soluble WSMP–PEC complex, thus decreasing pH or biopolymer ratio can enhance their interactions and thereby lead to stronger and more stable microstructure. Thermal denaturation temperature of WSMP was significantly enhanced through the formation of WSMP–PEC soluble complexes. Overall, complexation with PEC improved the colloidal and thermal stability of WSMP around the pI, which evidenced the potential of applying tailor designed protein-polysaccharide complex in formulating muscle protein-based beverages.

Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density

Protein-polysaccharide complex coacervates self-assembled via electrostatic interactions generally exhibit superior functional properties than the individual biopolymer. Herein, the main objective of this work was to investigate physicochemical properties of complex coacervates formed with ovalbumin (OVA) and carboxymethylcellulose (CMC) with two different charge densities (CMC0.7, CMC1.2) at pH 3.0, 3.5, and 4.0 and the properties of coacervates stabilizing emulsions with a high oil content. The results showed that the contents of protein and polysaccharide in OVA/CMC complex coacevates decreased with the increase of pH, and the microscopic network structure of the complex coacervates changed from compact to loose, which was mainly due to the weakening of the electrostatic attraction between OVA and CMC. With the higher charge density of CMC1.2, the OVA/CMC1.2 complex coacervates exhibited a denser microscopic network structure and higher storage and loss moduli and complex viscosity than OVA/CMC0.7. The stronger electrostatic attraction between OVA and CMC led to poorer oil binding ability and emulsion stability when coacervates were used to prepare emulsions with 80% v/v oil, particularly evident for OVA/CMC1.2 coacervates. With moderate electrostatic attraction at pH 4.0, OVA/CMC coacervates exhibited an outstanding ability to form and stabilize the emulsions. These findings indicate that OVA/CMC complex coacervates can be used as a new option for food texture manipulation and as a stabilizer for high oil phase food systems.

STUDYING DEVELOPMENT OF POST-VACCINAL CELLULAR IMMUNITY AGAINST BRUCELLOSIS BY MEANS OF LYMPHOCYTE &lt;i&gt;IN VITRO&lt;/i&gt; TESTS USING AN EXPERIMENTAL ANTIGENIC COMPLEX

Regulatory framework and methodological approaches to evaluation of immunological effects of vaccination against brucellosis are not established, and the degree of immunological post-vaccinal rearrangement is not yet developed. Due to leading role of cellular immunity in formation of immune protection against brucellosis, evaluation the cellular response in response to antigenic stimulation may be considered the most informative and objective approach to analysis of immune changes in the body during vaccination. In order to develop the most diagnostically informative methods for design of antigen-stimulation cell tests in vitro, a careful selection of a stimulating agent (antigen) is required, which should have a sufficient activating potential, thus providing specificity of reaction under in vitro conditions. The aim of the present study is to study the in vitro specific activity of a protein-polysaccharide antigenic complex from the Brucella abortus 19 BA strain (BrAg), and an opportunity of its application in order to assess the formation of post-vaccinal cellular immunity against brucellosis.The study was performed with white laboratory mice (n = 50) immunized with the Brucella abortus 19 BA strain. The control group (n = 50) consisted of laboratory mice that received a sterile saline solution in a volume of 0.5 ml. Blood samples were taken from immunized and control animals before vaccination, and 7, 14, 21, and 30 days after immunization. By means of flow cytometry, the activation molecules CD25, CD69, MHC II and CD95, expressed on T lymphocytes (CD3+CD69+, CD3+CD25+, CD3+CD95+, CD3+MHC+) were determined. To observe the development of immunity, the intensity of expression of T lymphocyte activation markers was calculated using the stimulation quotient. BrAg was used for specific in vitro stimulation of T lymphocytes. The liquid brucellosis allergen (brucellin) was used as an antigen for comparison, when studying opportunity of BrAg usage for assessing the postvaccinal immunity development.The following results were obtained: BrAg has pronounced specific activity, it did not cause non-specific in vitro reactions (activation) of T lymphocytes, thus enabling its application as a test antigen when evaluating development of adaptive vaccine immunity against brucella.Experimental testing of brucellosis antigen for carrying out the in vitro antigen-stimulated cellular reactions, aiming for evaluation of post-vaccinal immunity development against brucellosis, showed that the usage of BrAg promotes increase in diagnostic sensitivity of cellular reactions under in vitro experimental conditions. The applied experimental antigen is a quite promising tool for development of laboratory algorithms for brucellosis diagnostics, and assessment of actual vaccination efficiency in cohorts previously vaccinated against brucellosis.

Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid

This study aimed to examine the modification effect of whey protein concentrate (WPC), WPC-gum arabic (WPC-GA) or WPC-high methoxyl pectin (WPC-PEC) complex to tailor-modify W/O/W emulsion for secondary microencapsulation of hydrophilic arbutin and hydrophobic coumaric acid. The stability and rheological properties of coated emulsions, encapsulation yield, release and degradation kinetics of arbutin and coumaric acid were investigated. Results revealed that WPC-PEC complex (at the ratio of 1:3) coating W/O/W emulsion exhibited the highest viscosity and stability, with the highest encapsulation yield of 91.08% for arbutin and 80.92% for coumaric acid, respectively. Tighter coating structure of the WPC-PEC complex (1:3) forming a stronger gel network structure was confirmed, accounting for the larger mean particle size of 569.67 nm. Moreover, the WPC-PEC (1:3) coating W/O/W emulsion also showed controlled release of arbutin and coumaric acid in simulated conditions. The k value of degradation kinetics for arbutin (7.99 × 10−4 at pH = 1.2, 4.19 × 10−4 at 90 °C and 7.52 × 10−4 at UV-C treatment) and coumaric acid (5.18 × 10−4 at pH = 1.2, 3.24 × 10−4 at 90 °C and 6.90 × 10−4 at UV-C treatment) indicated low degradation rate. The present study revealed that the WPC-PEC (1:3) coating W/O/W emulsion could provide a better synergistic effect on higher encapsulation yield and stability of arbutin and coumaric acid.

Zein-CMC-PEG Multiple Nanocolloidal Systems as a Novel Approach for Nutra-Pharmaceutical Applications.

Purpose: Hydrophobic nutraceuticals are suffering from water solubility and physicochemical stabilities once administered to the body or food matrixes. The present study depicts the successful formulation of a zein-carboxymethyl cellulose (CMC) complex to stabilize a water in oil (W/O) emulsion to protect them from environmental and gastrointestinal conditions. The formulated water in oil in water (W/O/W) system was used for nanoencapsulating of hydrophobic nutraceutical, rutin, via protein-polysaccharide complexes. Methods: Zein nano particles smaller than 100 nm were produced using poly ethylene glycol (PEG 400) and Tween 80, which eliminates the use of ethanolic solutions in preparation of zein nanoparticles (ZN). CMC was then added to the ZN under magnetic stirrer to provide zein-CMC complex. A concentration of 20% CMC showed the smallest particle size (<100 nm). Rutin was dispersed in water in oil in water (W/O/W) emulsion stabilized by zein-CMC complex. A set of experiments such as encapsulation efficiency (EE%), encapsulation stability (ES%), and releasing rate of rutin were measured during 30 days of storage at 4°C. Results: Results showed that, produced multiple emulsion prepared with lower concentrations of Tween 80 (0.5%), ethanol: PEG: water ratio of 0:80:20 showed smaller size (89.8±4.2 nm). ES% at pH values of 1.2, 6.8, and 7.4 were 86.63±6.19, 91.54±3.89, and 97.13±2.39 respectively, indicating high pH tolerability of formulated W/O/W emulsions. Conclusion: These findings could pave a new approach in stabilizing W/O/W emulsions for encapsulating and controlling the release of water insoluble nutraceuticals/drugs.

Mechanism of the formation of insoluble structures in a protein extract of the microalga Chlorella protothecoides at pH 3

By lowering the pH of a dispersion prepared with a water-soluble protein extract from the microalga Chlorella protothecoides, a minor insoluble protein fraction is formed. The aim of this study was to reveal what kind of insoluble structure is formed at pH 3. For that purpose, the spatial fractionation of proteins and carbohydrates, and the effect of urea addition was studied. Results showed that mainly proteins precipitate from solution at pH 3, whereas no significant change (p > 0.05) was found in carbohydrate concentration during the shift in pH. Moreover, urea dissolved aggregates, showing that mainly hydrophobic interactions were causing the aggregate formation. Taken together, the results imply that the formed insoluble structures at pH 3 are composed of protein aggregates and not electrostatically stabilized protein-polysaccharide complexes.

Assembly of Protein–Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper

Protein-polysaccharide complexes can be created in various ways (physical mixing, enzymatic cross-linking, chemical cross-linking, and Maillard reaction), and diverse protein-polysaccharide complexes are generally grouped into non-covalent and covalent complexes. Delivery systems constructed through assembly of protein-polysaccharide complexes (DSAPC) consist of emulsion-based delivery systems, capsule-based delivery systems, molecular complexes, nanogels, core-shell particles, composite nanoparticles, and micelles. DSAPC are effective delivery vehicles in enhancing the overall efficacy of bioactive ingredients, and DSAPC may possess multiple advantages over other delivery vehicles in bioactive ingredient delivery. However, designing and applying DSAPC are still faced with some challenges, such as low loading of bioactive ingredients. Efforts are required to reconsider and improve efficiency of DSAPC in many aspects, such as controlled release and targeted delivery. On the basis of more comprehensive and deeper understandings, DSAPC can be designed more rationally for delivery of bioactive ingredients.