Preparation and Anti-aging Effect of Casein-g-glucose-PGG Nanocomplexes
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Abstract:
A casein and glucose copolymer was prepared by Maillard reaction and its properties investigated by gel electrophoresis, Fourier transform infrared spectroscopy, and fluorescence spectroscopy. Casein-g-glucose-PGG nanocomplexes were prepared using the solvent evaporation method to improve the water solubility and anti-aging effects of PGG in Caenorhabditis elegans. The results showed that the molecular weight of the conjugate product (casein-g-glucose) was larger than 11 ku. The reducing end of the glucose was covalently linked with the amino group of the protein, and the sugar molecule introduced into the casein had a d-glucopyranose ring structure. The binding force between PGG and casein, or casein-g-glucose, was mainly hydrophobic interaction, which induced the self-assembly of PGG and casein-g-glucose to form casein-g-glucose-PGG nanocomplexes. The encapsulation efficiency of the nanocomplex reached up to 62.27%, the particle size of the nanocomplexes was 265 nm, and the nanocomplexes were light-yellow powders. Nanocomplexes showed good solubility in water at a concentration of 10 mg / mL. Compared with PGG treatment, treatment with the nanocomplexes could significantly extend the mean worm lifespan by 13.00%. In conclusion, the nanocomplex can effectively increase the anti-aging effect of PGG in C. elegans.
