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Tuning complexation and functionality of lactoferrin-low methoxyl pectin complexes by chlorogenic acid during
Wenfei Fu1, Yuxin He1, Guo Tian1
1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Colloids and Surfaces. B, Biointerfaces
|May 13, 2026
Summary
Chlorogenic acid (CA) positively impacts lactoferrin (LF)-low methoxyl pectin (LMP) complexes, enhancing their stability and antioxidant properties. These modified protein-polysaccharide-polyphenol complexes show potential for food applications without cytotoxicity.
Area of Science:
- Food Science and Technology
- Biochemistry
- Materials Science
Background:
- Lactoferrin (LF) and low methoxyl pectin (LMP) form electrostatic complexes with potential applications in food systems.
- Chlorogenic acid (CA) is a bioactive polyphenol known for its antioxidant properties.
- Understanding the interactions between these components is crucial for developing functional food ingredients.
Purpose of the Study:
- To investigate the impact of chlorogenic acid (CA) on the physicochemical and functional properties of lactoferrin (LF)-low methoxyl pectin (LMP) electrostatic complexes.
- To examine the behavior of these complexes under gradual acidification.
- To evaluate the potential of these modified complexes in food systems.
Main Methods:
- Formation of LF-LMP electrostatic complexes.
- Interaction studies with chlorogenic acid (CA) under varying pH conditions (starting from pH 10).
- Analysis of hydrodynamic diameter, intrinsic fluorescence, surface hydrophobicity, and secondary structure.
- Assessment of emulsifying and foam stability.
- Evaluation of antioxidant capacity using DPPH and ABTS assays.
- Cytotoxicity testing on Caco-2 cells.
Main Results:
- Chlorogenic acid (CA) modulated the physicochemical properties of LF-LMP complexes, particularly between pH 5-8.
- CA reduced hydrodynamic diameter and decreased intrinsic fluorescence and surface hydrophobicity.
- LF-LMP-CA complexes demonstrated enhanced emulsifying activity, stability, and foam stability.
- Improved DPPH and ABTS radical scavenging capacities were observed for LF-LMP-CA compared to LF-LMP.
- No significant cytotoxic effects were detected on Caco-2 cells.
Conclusions:
- Chlorogenic acid (CA) effectively modulates the complexation, structure, and functionality of LF-LMP complexes.
- The developed protein-polysaccharide-polyphenol complexes exhibit improved functional properties and antioxidant activity.
- These findings support the development of novel functional food ingredients based on these complexes.
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