Application of Monte Carlo simulation in addressing key issues of complex coacervation formed by polyelectrolytes and oppositely charged colloids

Tetramethylpyrazine-loaded liposomes surrounded by hydrogel based on sodium alginate and chitosan as a multifunctional drug delivery System for treatment of atopic dermatitis

Tetramethylpyrazine (TMP) has low bioavailability due to its fast metabolism and short half-life, which is not conducive to transdermal treatment of atopic dermatitis (AD). Therefore, in this study, TMP was encapsulated into liposomes (Lip) by film dispersion method, and then the surface of Lip was modified by sodium alginate (ALG) and chitosan (CS). The tetramethylpyrazine-loaded liposomes in sodium alginate chitosan hydrogel called T-Lip-AC hydrogel. In vitro experiments, we found that T-Lip-AC hydrogel not only had the antibacterial effect of CS, but also enhanced the anti-inflammatory and antioxidant effects of TMP. In addition, T-Lip-AC hydrogel could also provide a moist healing environment for AD dry skin and produce better skin permeability, and can also achieve sustained drug release, which is conducive to the treatment of AD. The lesions induced by 1-chloro-2,4-dinitrobenzene were used as the AD lesions model to test the therapeutic effect of the T-Lip-AC hydrogel on AD in vivo. The studies have showed that T-Lip-AC hydrogel could effectively promote wound healing. Therefore, we have developed a T-Lip-AC hydrogel as multifunctional hydrogel drug delivery system, which could become an effective, safe and novel alternative treatment method for treating AD.

Structure and Dynamics of Hybrid Colloid-Polyelectrolyte Coacervates: Insights from Molecular Simulations

Electrostatic interactions in polymeric systems are responsible for a wide range of liquid-liquid phase transitions that are of importance for biology and materials science. Such transitions are referred to as complex coacervation, and recent studies have sought to understand the underlying physics and chemistry. Most theoretical and simulation efforts to date have focused on oppositely charged linear polyelectrolytes, which adopt nearly ideal-coil conformations in the condensed phase. However, when one of the coacervate components is a globular protein, a better model of complexation should replace one of the species with a spherical charged particle or colloid. In this work, we perform coarse-grained simulations of colloid-polyelectrolyte coacervation using a spherical model for the colloid. Simulation results indicate that the electroneutral cell of the resulting (hybrid) coacervates consists of a polyelectrolyte layer adsorbed on the colloid. Power laws for the structure and the density of the condensed phase, which are extracted from simulations, are found to be consistent with the adsorption-based scaling theory of hybrid coacervation. The coacervates remain amorphous (disordered) at a moderate colloid charge, Q, while an intra-coacervate colloidal crystal is formed above a certain threshold, at Q > Q*. In the disordered coacervate, if Q is sufficiently low, colloids diffuse as neutral nonsticky nanoparticles in the semidilute polymer solution. For higher Q, adsorption is strong and colloids become effectively sticky. Our findings are relevant for the coacervation of polyelectrolytes with proteins, spherical micelles of ionic surfactants, and solid organic or inorganic nanoparticles.

pH-Induced structural transitions in whey protein isolate and ultrasonically solubilized Persian gum mixture

The present work evidently reports that ultrasonic depolymerization strongly enhanced complex coacervation between Persian gum (PG) and whey protein isolate (WPI). PG was sonicated at 60 °C, operating frequency of 20 kHz and nominal power output of 800 W for various times followed by mixing with WPI. Acid-induced interaction between the two biopolymers was studied by turbidity, light scattering, zeta potential and viscosity measurements over a wide pH range. Sonication of intact PG (IPG) for 10 min considerably reduced the molecular weight from 4.12 × 10⁶ to 0.76 × 10⁶ g/mol. Besides, ultrasonic fragmentation of water insoluble fraction of PG drove protein containing chains into the soluble phase. Sonicated PG (SPG) was shown to be more flexible with higher number of carboxyl groups available for electrostatic interaction with WPI, such that the complete neutralization did not occur even at protein to polysaccharide ratio of 50: 1. Additionally, scattered light intensity and viscosity measurements revealed two maxima in the pH ranges of 4.4-4.85 and 3.27-4.0, being highly intense for the gum sonicated for 10 min and longer. Considering the pH-behavior of WPI components, the former peak was related to interpolymer complex formation between β-lactoglobulin and long chain fraction of SPG, while the latter was attributed to intrapolymer association of α-lactalbumin with the short chain oligosaccharides arising from ultrasonic degradation of PG.

Heteroprotein complex coacervation: Focus on experimental strategies to investigate structure formation as a function of intrinsic and external physicochemical parameters for food applications

Proteins are important components of foods, because they are one of the essential food groups, they have many functional properties that are very useful for modifying the physicochemical and textural properties of processed foods and possess many biological activities that are beneficial to human health. The process of heteroprotein complex coacervation (HPCC) combines two or more proteins through long-range coulombic interaction and specific short-range forces, creating a liquid-liquid colloid, with highly concentrated protein in the droplet phase and much more diluted-protein in the bulk phase. Coacervates possess novel, modifiable, physicochemical characteristics, and often exhibit the combined biological activities of the protein components, which makes them applicable to formulated foods and encapsulation carriers. This review discusses research progress in the field of HPCC in three parts: (1) the basic and innovative experimental methods and simulation tools for understanding the physicochemical behavior of these heteroprotein supramolecular architectures; (2) the influence of environmental factors (pH, mixing ratio, salts, temperature, and formation time) and intrinsic factors (protein modifications, metal-binding, charge anisotropy, and polypeptide designs) on HPCC; (3) the potential applications of HPCC materials, such as encapsulation of nutraceuticals, nanogels, emulsion stabilization, and protein separation. The wide diversity of possible combinations of proteins with different properties, endows HPCC materials with great potential for development into highly-innovation functional food ingredients.

pH-induced structural transition during complexation and precipitation of sodium caseinate and ε-Poly-l-lysine

ε-Polylysine (EPL) is a food-grade antimicrobial peptide that forms complexes with proteins. Such complexes are potential carriers for targeted delivery of agents. To elucidate the formation of such complexes, the pH-induced phase transition of EPL and sodium caseinate (SC) complexes were characterized in terms of ionic strengths (I) and EPL/SC weight ratios (r). Electrostatic nanocomplexes (e.g. r = 2^-3, I = 2 mM) were formed near the isoelectric point of SC using turbidimetry, dynamic light scattering, and ζ-potential measurements. Phase analyses revealed that the formation of nanocomplexes primarily depends on the I, and saturated binding was recorded above r = 2^-2. Electrostatic potential modelling of EPL was employed to describe the interaction affinity. A three-dimensional phase boundary curve was established which divided the complexation into a nano-scale and phase separation. Atomic force microscopy images confirmed that nanocomplexes were spherical particles with uniform shapes. Morphologic examination using optical and scanning electron microscopy and Fourier transform infrared spectroscopy revealed that the nanocomplexes formed "sponge-like" precipitates at larger length scales. This work reveals the possible mechanism that drives the complexation of sodium caseinate and ε-Poly-l-lysine. This is expected to guide the construction of tailor-made protein complexes in industrial applications.

Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes

The interaction mechanism and digestibility of bovine skin protein (BSP)/corn starch (CS) blend complexes prepared by single screw extrusion were investigated. The effects of temperature and BSP/CS ratios on the physicochemical properties of BSP/CS blend complexes were analyzed. The results showed that the BSP/CS blend complexes extruded at a ratio of 3:7 had higher bulk density, texture and RVA viscosity compared with that of 7:3 and 5:5. It was mainly because the CS improved the formation of BSP/CS gel network structure through the screw extrusion. BSP and CS achieved an optimal entanglement at this ratio, potentially making pets play longer. The interaction between the -COOH of CS and the -NH₃ of BSP during the process of extrusion was detected. The micrograph of blend system at ratio of 5:5 showed looser and special mosaic structure compared with other ratios, and further led to greater digestion rate. So we can design products with digestibility or longer play time by adjusting different proportions.

Edible Nanoencapsulation Vehicles for Oral Delivery of Phytochemicals: A Perspective Paper

Edible nanoencapsulation vehicles (ENVs) designed for the delivery of phytochemicals have gained increasing research interest. The major driving force for this trend is the potential bioavailability enhancement effect for phytochemicals when delivered via ENVs. ENVs affect the bioefficacy of phytochemicals by influencing their dispersion and gastrointestinal stability, rate and site of release, transportation efficiency across the endothelial layer, systemic circulation and biodistribution, and regulation of gut microflora. Enhanced bioefficacy can be achieved by rational design of the size, surface property, matrix materials, and compartment structure of ENVs according to properties of phytochemicals. Future investigations may lay particular emphasis on examining the relevance between results gained by in vitro digestion simulations and those obtained via in vivo digestion simulations, structural evolutions of ENVs during digestion and absorption, impacts of ENVs on the metabolism of phytochemicals, and using ENVs for deciphering the reciprocal interactions between phytochemicals and gut microbiota.