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Results showed the complex's optimal preparation conditions: reaction time 1 h, pH 6.5, and WPI:PC = 1:1. Under the above conditions, at sample concentrations of 5 mg\/mL and 1 mg\/mL, the protein digestibility and DPPH radical scavenging rate reached 86.67 \u00b1 0.97% and 60.74 \u00b1 0.45%, respectively. The antioxidant capacity of the WPI\u2010PC complex was significantly increased compared with WPI, while the protein digestibility of the WPI\u2010PC complex was decreased. 4 mg\/mL WPI\u2010PC complex significantly increased the proliferation rate of C2C12 cells induced by 0.32 M and 0.16 M D\u2010galactose by 33.50% and 30.45%, respectively. The sarcopenia mouse model results showed that gavage of the WPI\u2010PC complex significantly increased superoxide dismutase (SOD), while malondialdehyde (MDA) and 8\u2010hydroxy\u20102'\u2010deoxyguanosine (8\u2010OHdG) contents were markedly lower relative to model group (\n                      <jats:italic>P<\/jats:italic>\n                      &lt; 0.05). Gavaged of WPI\u2010PC\u2010L (250 mg\/kg\/d.bw) significantly increased the levels of skeletal muscle mass index (SMI) relative to the model group (\n                      <jats:italic>P<\/jats:italic>\n                      &lt; 0.05). The WPI\u2010PC complex significantly elevated muscle cross\u2010sectional area and type II muscle fibers proportion (\n                      <jats:italic>P<\/jats:italic>\n                      &lt; 0.05). In conclusion, the WPI\u2010PC complex could alleviate oxidative stress, thereby improving skeletal muscle atrophy. This study demonstrated great application potential of natural active ingredients and proteins in alleviating age\u2010related diseases through non\u2010covalent complexation.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71039","type":"journal-article","created":{"date-parts":[[2026,4,19]],"date-time":"2026-04-19T14:01:21Z","timestamp":1776607281000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["A Novel Whey Protein Isolate\u2010Proanthocyanidins Complex Alleviates Muscle Atrophy by Modulating Oxidative Stress"],"prefix":"10.1111","volume":"91","author":[{"given":"Yan","family":"Yang","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering Wuhan Polytechnic University  Wuhan China"},{"name":"Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meng","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Wuhan Polytechnic University  Wuhan China"},{"name":"Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingmei","family":"Pan","sequence":"additional","affiliation":[{"name":"Hongan County Public Inspection and Testing Center  Hongan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Niu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Wuhan Polytechnic University  Wuhan China"},{"name":"Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yifei","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Wuhan Polytechnic University  Wuhan China"},{"name":"Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0047-2588","authenticated-orcid":false,"given":"Danjun","family":"Guo","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Wuhan Polytechnic University  Wuhan China"},{"name":"Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Wuhan Polytechnic University  Wuhan China"},{"name":"Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongxun","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Wuhan Polytechnic University  Wuhan China"},{"name":"Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yang","family":"Yi","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Wuhan Polytechnic University  Wuhan China"},{"name":"Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ziyi","family":"Zhu","sequence":"additional","affiliation":[{"name":"Shanghai Fudan Experimental High School  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0012-193X","authenticated-orcid":false,"given":"Zhongjiang","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science Northeast Agricultural University  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,19]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10989-024-10666-y"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.5603\/ep.104795"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/0003-2697(76)90527-3"},{"key":"e_1_2_10_5_1","doi-asserted-by":"crossref","unstructured":"Budryn G. 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