Skip to content
DraconiticResearch
Search Sources API
197,768 studies31 sourcesUpdated 4 min ago
Peer-reviewedCC BY-NC-ND 4.0NPJ Science of Food

Design, fabrication and molecular dynamics simulations of luteolin pickering emulsion using phosphorylated and succinylated lactoferrin nanocomplex

  • Tianzhu Guan1,2,3
  • Ning Li2,3
  • Yining Feng2,3
  • Ya Gao2,3
  • Wei Xue2,3
  • Shengqi Rao2,3
  • Changyang Ma1
  • Wenyi Kang1
  1. 1National R & D Center for edible Fungus Processing technology, Henan University, Kaifeng, China
  2. 2School of Food Science and Engineering, Yangzhou University, Yangzhou, China
  3. 3Yangzhou Engineering Research Center of Food Intelligent Packaging and Preservation Technology, Yangzhou University, Yangzhou, China
Read full textPDFDOICite

Abstract

Chemically modified protein-based nanocomplexes are widely used as food-grade carriers, but their molecular mechanisms remain unclear. This study developed Pickering emulsions (PEs) composed of phosphorylated (PLF) or succinylated (SLF) lactoferrin (LF) complexed with luteolin (LUT) via a pH-driven method, integrating experimental and computational approaches. SLF-LUT PEs showed superior physicochemical properties, including smaller droplet sizes, encapsulation efficiency up to 80% under neutral conditions, and enhanced storage stability at pH 8 over 30 days. SLF-LUT also significantly inhibited lipid oxidation, with reduced primary and secondary oxidation products. Multi-ligand docking and 100 ns molecular dynamics simulations revealed that LUT binds multiple flaxseed oil fatty acids within lactoferrin’s hydrophobic pocket, positioning it for radical scavenging at the oil-water interface. The LF-LUT complex remained stable in a lipid-rich environment, with key residues (LEU320, PRO251, SER252) critical for stabilization. Network pharmacology further linked these interactions to antioxidant pathways (KEAP1/NRF2, FoxO, AGE-RAGE). These findings highlight the potential of nanocomplex-based oil-in-water PEs for delivering hydrophobic bioactives in food and pharmaceutical applications.

Related

  1. A copper-based RNAi nanocomplex unleashes immunogenic ferroptosis by reversing metabolic adaptation and suppressing extracellular GPX4
    Mian Yu, Yuanqi Liu, Jiayin Yu +7
    Materials Today BioPeer-reviewedCC BY-NCFull textGeneral medicineDOAJEurope PMCPMC
  2. Association Between Succinylated Gelatin Exposure and Acute Kidney Injury in Critically Ill Trauma Patients: A Retrospective Five-Year Cohort Study
    Benjamin Treichl, Mirjam Bachler, Jennifer Gebetsberger +7
    Journal of Clinical MedicinePeer-reviewedCC BY 4.0General medicineCrossref
  3. Effects of Bovine Lactoferrin on Vaginal Microbiota in Healthy Postmenopausal Women: A Randomized, Double-Blind, Placebo-Controlled Trial
    Chisane Kujirai, Hirotsugu Oda, Miyuki Tanaka +1
    NutrientsPeer-reviewedCC BYFull textNutritionEurope PMC
  4. Lactoferrin and Healthy Aging: Gut, Immune, Iron, and Mitochondrial Mechanisms
    Cassandra Evans, Siavash Naddafha, Ross Peterson
    NutrientsPeer-reviewedCC BY 4.0Full textNutritionCrossrefEurope PMC
  5. Serine-65 phosphorylated ubiquitin associates with soluble tau and seeding activity in Alzheimer’s disease
    Tingxiang Yan, Xu Hou, Jens O. Watzlawik +3
    Nature CommunicationsPeer-reviewedCC BY-NC-ND 4.0Full textPhysiologyCrossref

Cite

BibTeXRIS
BibTeX
@article{guan2026design,
  title = {{Design, fabrication and molecular dynamics simulations of luteolin pickering emulsion using phosphorylated and succinylated lactoferrin nanocomplex}},
  author = {Tianzhu Guan and Ning Li and Yining Feng and Ya Gao and Wei Xue and Shengqi Rao and Changyang Ma and Wenyi Kang},
  journal = {NPJ Science of Food},
  year = {2026},
  month = jul,
  doi = {10.1038/s41538-026-00952-y},
  url = {https://doi.org/10.1038/s41538-026-00952-y},
  note = {CC BY-NC-ND 4.0},
}
RIS
TY  - JOUR
TI  - Design, fabrication and molecular dynamics simulations of luteolin pickering emulsion using phosphorylated and succinylated lactoferrin nanocomplex
AU  - Tianzhu Guan
AU  - Ning Li
AU  - Yining Feng
AU  - Ya Gao
AU  - Wei Xue
AU  - Shengqi Rao
AU  - Changyang Ma
AU  - Wenyi Kang
PY  - 2026
DA  - 2026/07/01
JO  - NPJ Science of Food
DO  - 10.1038/s41538-026-00952-y
UR  - https://doi.org/10.1038/s41538-026-00952-y
AB  - Chemically modified protein-based nanocomplexes are widely used as food-grade carriers, but their molecular mechanisms remain unclear. This study developed Pickering emulsions (PEs) composed of phosphorylated (PLF) or succinylated (SLF) lactoferrin (LF) complexed with luteolin (LUT) via a pH-driven method, integrating experimental and computational approaches. SLF-LUT PEs showed superior physicochemical properties, including smaller droplet sizes, encapsulation efficiency up to 80% under neutral conditions, and enhanced storage stability at pH 8 over 30 days. SLF-LUT also significantly inhibited lipid oxidation, with reduced primary and secondary oxidation products. Multi-ligand docking and 100 ns molecular dynamics simulations revealed that LUT binds multiple flaxseed oil fatty acids within lactoferrin’s hydrophobic pocket, positioning it for radical scavenging at the oil-water interface. The LF-LUT complex remained stable in a lipid-rich environment, with key residues (LEU320, PRO251, SER252) critical for stabilization. Network pharmacology further linked these interactions to antioxidant pathways (KEAP1/NRF2, FoxO, AGE-RAGE). These findings highlight the potential of nanocomplex-based oil-in-water PEs for delivering hydrophobic bioactives in food and pharmaceutical applications.
SN  - 2396-8370
ER  -