In the quest to enhance the stability and bioavailability of essential nutrients, researchers have turned to innovative food processing techniques and protein interactions. A recent study led by Wenyu Fang from the Department of Food Science and Technology at Jinan University in Guangzhou, China, has shed light on the potential of high hydrostatic pressure (HHP) treated soy protein isolate (SPI) to significantly improve the stability of 5-methyltetrahydrofolate (5-MTHF), a crucial form of folate.
5-MTHF is increasingly recognized as a safer and more bioavailable alternative to folic acid for food fortification. However, its instability and low bioavailability have posed challenges for its widespread application. Fang’s research, published in the journal *Current Research in Food Science* (translated as *Current Research in Food Science*), explores how HHP treatment can enhance the interaction between SPI and 5-MTHF, leading to improved stability and potential bioaccessibility.
The study found that the SPI-5MTHF complex was significantly more thermally stable than free 5-MTHF, with a retention increase of about 306-fold. When SPI was treated with HHP, the stability of 5-MTHF was further enhanced, reaching a maximum retention of 104.77 ± 0.22% at 300 MPa. “This suggests that HHP treatment can markedly improve the binding affinity and stability of 5-MTHF with SPI,” Fang explained.
The research also revealed that HHP treatment increased the apparent binding constants and binding sites of SPI with 5-MTHF, indicating a stronger interaction between the protein and the nutrient. The interaction was found to be a spontaneous exothermic reaction driven by enthalpy change, primarily involving van der Waals forces and hydrogen bonding.
The implications of this research are profound for the food and nutrition industry. “By improving the stability and bioaccessibility of 5-MTHF, we can enhance the nutritional value of fortified foods and potentially reduce the incidence of folate deficiency-related health issues,” Fang noted. This could lead to more effective food fortification strategies, benefiting public health and the food industry alike.
Moreover, the use of HHP technology, which is already employed in the food industry for preserving and enhancing food quality, could be further optimized for nutrient fortification. This could open new avenues for the development of functional foods and nutraceuticals with improved nutritional profiles.
As the demand for healthier and more nutritious food options continues to grow, research like Fang’s provides valuable insights into the potential of advanced food processing techniques and protein interactions to enhance nutrient stability and bioavailability. This study lays the groundwork for future applications of SPI or HHP-SPI as encapsulation materials, paving the way for innovative solutions in food fortification and nutrition.