{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T17:29:11Z","timestamp":1787765351821,"version":"build-2784847793"},"reference-count":56,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2024,5,3]],"date-time":"2024-05-03T00:00:00Z","timestamp":1714694400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Fundamental Research Funds","award":["RQD2022041"],"award-info":[{"award-number":["RQD2022041"]}]},{"name":"Fundamental Research Funds","award":["2022ZHCG0129"],"award-info":[{"award-number":["2022ZHCG0129"]}]},{"name":"Northeast Agricultural University","award":["RQD2022041"],"award-info":[{"award-number":["RQD2022041"]}]},{"name":"Northeast Agricultural University","award":["2022ZHCG0129"],"award-info":[{"award-number":["2022ZHCG0129"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Soy isoflavones (SIF) are bioactive compounds with low bioavailability due to their poor water solubility. In this study, we utilized polymerized goat milk whey protein (PGWP) as a carrier to encapsulate SIF with encapsulation efficiency of 89%, particle size of 135.53 nm, and zeta potential of \u221235.16 mV. The PGWP-SIF nanoparticles were evaluated for their stability and in vitro digestion properties, and their ability to transport SIF was assessed using a Caco-2 cell monolayer model. The nanoparticles were resistant to aggregation when subjected to pH changes (pH 2.0 to 8.0), sodium chloride addition (0\u2013200 mM), temperature fluctuations (4 \u00b0C, 25 \u00b0C, and 37 \u00b0C), and long-term storage (4 \u00b0C, 25 \u00b0C, and 37 \u00b0C for 30 days), which was mainly attributed to the repulsion generated by steric hindrance effects. During gastric digestion, only 5.93% of encapsulated SIF was released, highlighting the nanoparticles\u2019 resistance to enzymatic digestion in the stomach. However, a significant increase in SIF release to 56.61% was observed during intestinal digestion, indicating the efficient transport of SIF into the small intestine for absorption. Cytotoxicity assessments via the MTT assay showed no adverse effects on Caco-2 cell lines after encapsulation. The PGWP-stabilized SIF nanoparticles improved the apparent permeability coefficient (Papp) of Caco-2 cells for SIF by 11.8-fold. The results indicated that using PGWP to encapsulate SIF was an effective approach for delivering SIF, while enhancing its bioavailability and transcellular transport.<\/jats:p>","DOI":"10.3390\/antiox13050567","type":"journal-article","created":{"date-parts":[[2024,5,3]],"date-time":"2024-05-03T05:52:02Z","timestamp":1714715522000},"page":"567","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Stability, Digestion, and Cellular Transport of Soy Isoflavones Nanoparticles Stabilized by Polymerized Goat Milk Whey Protein"],"prefix":"10.3390","volume":"13","author":[{"given":"Mu","family":"Tian","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"},{"name":"Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianjun","family":"Cheng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingruo","family":"Guo","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,5,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.foodchem.2016.07.053","article-title":"Pressurized water extraction of isoflavones by experimental design from soybean flour and Soybean Protein Isolate","volume":"214","author":"Benjamin","year":"2017","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"523","DOI":"10.1002\/bit.20391","article-title":"Online monitoring and characterization of flocculating yeast cell flocs during continuous ethanol fermentation","volume":"90","author":"Ge","year":"2010","journal-title":"Biotechnol. 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