Preparation of Rutin–Whey Protein Pickering Emulsion and Its Effect on Zebrafish Skeletal Muscle Movement Ability
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Reagents
2.2. Preparation of Rutin–Whey Protein Pickering Emulsion (RWP)
2.3. Characterization of RWP
2.3.1. Particle Size and Zeta (ζ) Potential
2.3.2. Confocal Laser Scanning Microscopy (CLSM) Observation
2.3.3. Encapsulation Efficiency and Loading Capacity
2.4. Storage Stability
2.5. In Vitro Digestion of Pickering Emulsion
2.6. Molecular Docking
2.7. Zebrafish Experiment
2.7.1. Experimental Animals
2.7.2. Maximum Tolerated Dose Assay
2.7.3. Mobility Ability Evaluation
2.7.4. ATP Level Test
2.7.5. Peripheral Motor Nerve Length Measurement
2.7.6. Histopathological Analysis
2.8. Statistical Analysis
3. Results and Discussion
3.1. Structural Characteristics and Loading Efficiency of Emulsions
3.2. Storage Stability
3.3. In Vitro Simulation of Digestion and Bioaccessibility
3.4. Molecular Docking
3.5. Effects of the RWP on Zebrafish Muscle Motor Function
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Storage Temperatures | Specimens | K (d−1) | t1/2 (d) | R2 |
---|---|---|---|---|
4 °C | RWP | 0.0411 | 16.86 | 0.9931 |
Free rutin | 0.0588 | 11.79 | 0.9979 | |
25 °C | RWP | 0.0436 | 15.90 | 0.9816 |
Free rutin | 0.0698 | 9.93 | 0.9733 |
Complexes | Affinity (kcal/mol) | Number of van der Waals Forces | Amino Acid Residues Involved in van der Waals Forces | Number of Hydrogen Bonds | Amino Acid Residues Involved in Hydrogen Bonds |
---|---|---|---|---|---|
α-LA + Rutin | −7.5 | 13 | GLN (54,43), THR33, ALA106, TRP104, LEU105, ASN (102,45,56,44) VAL (99,42) SER47 | 1 | GLU49(2.4 Å) |
β-LG + Rutin | −7.7 | 10 | SER30, GLU (114,108), ASN88, ALA86, LEU (87,117), VAL41, LYS (60,69) | 6 | SER116 (2.0 Å, 2.2 Å, 2.2 Å), ASN90 (2.3 Å), PRO38 (2.4 Å), ASP28 (2.1 Å) |
Groups 1 | Concentrations | Number of Deaths | Mortality Rate (%) |
---|---|---|---|
Rutin | 6.25 ng/fish | 0 | 0 |
12.5 ng/fish | 0 | 0 | |
25.0 ng/fish | 0 | 0 | |
50.0 ng/fish | 0 | 0 | |
100.0 ng/fish | 1 | 3.33 | |
Whey protein | 125.0 ng/fish | 0 | 0 |
250.0 ng/fish | 0 | 0 | |
500.0 ng/fish | 0 | 0 | |
1000.0 ng/fish | 0 | 0 | |
2000.0 ng/fish | 0 | 0 | |
Pickering emulsion | 6.25% | 0 | 0 |
12.5% | 0 | 0 | |
25.0% | 0 | 0 | |
50% | 0 | 0 | |
100% | 5 | 16.67 |
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Zhang, Y.; Xiong, W.; Ren, Y.; Huang, J.; Wang, X.; Wang, O.; Cai, S. Preparation of Rutin–Whey Protein Pickering Emulsion and Its Effect on Zebrafish Skeletal Muscle Movement Ability. Nutrients 2024, 16, 3050. https://doi.org/10.3390/nu16183050
Zhang Y, Xiong W, Ren Y, Huang J, Wang X, Wang O, Cai S. Preparation of Rutin–Whey Protein Pickering Emulsion and Its Effect on Zebrafish Skeletal Muscle Movement Ability. Nutrients. 2024; 16(18):3050. https://doi.org/10.3390/nu16183050
Chicago/Turabian StyleZhang, Yiting, Wenyun Xiong, Yijing Ren, Jian Huang, Xiaoying Wang, Ou Wang, and Shengbao Cai. 2024. "Preparation of Rutin–Whey Protein Pickering Emulsion and Its Effect on Zebrafish Skeletal Muscle Movement Ability" Nutrients 16, no. 18: 3050. https://doi.org/10.3390/nu16183050