ArticleFoods (Basel, Switzerland)2026
Morphological Characterization, Interaction Mechanisms, and Functional Properties of a Non-Covalent Whey Protein Isolate-Ellagic Acid Complex.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Sarcopenia, characterized by loss of muscle mass and strength, causes difficulty in standing and walking and increases fracture risk in older adults, making its prevention a priority for healthy aging. Whey protein isolate (WPI) promotes muscle protein synthesis, while ellagic acid (EA), a polyphenol, alleviates symptoms by reducing oxidative stress. However, WPI is prone to oxidative damage during processing, and EA suffers from low stability and bioaccessibility. For these reasons, a non-covalent complex was prepared from WPI and EA, and its preparation conditions were systematically optimized through single-factor experiments followed by orthogonal design. The objectives were to enhance the stability and bioaccessibility of EA through the protective effect of WPI, thereby enabling synergistic anti-sarcopenia effects. Multi-spectroscopic techniques and molecular simulations were employed for morphological characterization and interaction analysis. The optimal preparation conditions were pH 5.0, a 2 h reaction, and a WPI: EA molar ratio of 1:2.5. Under these conditions, the antioxidant activity of the WPI-EA non-covalent complex increased by 27.20% (
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