Enhancing lactoferrin stability in ethanol aqueous systems through oligosaccharide modulation: Mechanisms and functional implications

Xinmeng Zhang; Yahong Wang; Qian Han; Yanan Huang; Jiayue Zhao; Yanxiang Gao; Jinfang Liu

doi:10.1016/j.ijbiomac.2025.145605

Enhancing lactoferrin stability in ethanol aqueous systems through oligosaccharide modulation: Mechanisms and functional implications

Int J Biol Macromol. 2025 Jun 26:145605. doi: 10.1016/j.ijbiomac.2025.145605. Online ahead of print.

Authors

Xinmeng Zhang¹, Yahong Wang¹, Qian Han¹, Yanan Huang¹, Jiayue Zhao¹, Yanxiang Gao², Jinfang Liu³

Affiliations

¹ Key Laboratory of Healthy Beverages, China National Light Industry, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
² Key Laboratory of Healthy Beverages, China National Light Industry, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: gyxcau@126.com.
³ Key Laboratory of Healthy Beverages, China National Light Industry, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; China Agricultural University-Sichuan Advanced Agricultural and Industrial Institute, No.515 Xingyuan Eight Road, Baodun Town, Xinjin District, 6ll430 Chengdu, China. Electronic address: jinfang.liu@cau.edu.cn.

PMID: 40581013
DOI: 10.1016/j.ijbiomac.2025.145605

Abstract

To improve protein stability in ethanol aqueous systems, this study investigated the effects of three oligosaccharides-oligofructose (FOS), oligogalactose (GOS), and oligoxylose (XOS)-on the conformational and thermal stability of lactoferrin (LF). Results demonstrated that these oligosaccharides significantly increased LF's thermal denaturation temperature (Tm) and elevated the energy barrier for conformational changes in ethanol aqueous systems, thereby enhancing thermostability. Specifically, FOS, GOS, and XOS raised the Tm of LF from 69.1 ± 0.4 °C to 79.8 ± 1.3 °C, 73.7 ± 0.6 °C, and 76.8 ± 0.6 °C, respectively. Furthermore, the oligosaccharides improved LF's physical stability by suppressing aggregation and precipitation. Molecular docking simulations revealed hydrogen bonding as the primary interaction mechanism between oligosaccharides and LF, with all three exhibiting strong binding affinities. This work provides a strategy for enhancing protein stability in functional alcoholic beverages, highlighting potential applications in food science and technology.

Keywords: Ethanol aqueous systems; Lactoferrin; Oligosaccharides; Stability.