Addition of beta-Lactoglobulin Produces Water-Soluble Shikonin

作者：Albreht Alen; Vovk Irena^*; Simonovska Breda

来源：Journal of Agricultural and Food Chemistry, 2012, 60(43): 10834-10843.

DOI：10.1021/jf303153d

• shikonin
• beta-lactoglobulin
• binding interaction
• enhanced water solubility

Shikonin and its ester derivatives belong to a group of secondary metabolites with a wide array of beneficial effects on human health. However, shikonin is principally used in oil-based preparations due to the low solubility of the pigment in aqueous media, and the positive properties of shikonin are not exploited to their full potential. Such low aqueous solubility often results in poor bioavailability, makes shikonin undesirable for oral administration, and restricts its broadened use in the food and pharmaceutical industries. The purpose of this study was to enhance the aqueous solubility of shikonin by the addition of beta-lactoglobulin and to characterize the macromolecule ligand binding interaction by means of spectrophotometry, spectrofluorometry, high-performance liquid chromatography, and mass spectrometry. In the presence of beta-lactoglobulin the solubility of shikonin is increased up to 181-fold. One shikonin molecule binds covalently to beta-lactoglobulin via Cys(121), whereas the remaining pigment molecules most probably bind to the protein via noncovalent interactions.

• 出版日期2012-10-31