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Hong SC, Hong CR, Kim M, Kang YJ, Jung YH, Park KM, Choi J, Chang PS. Process optimization for microfluidic preparation of liposomes using food-grade components. Food Chem 2024; 451:139437. [PMID: 38678653 DOI: 10.1016/j.foodchem.2024.139437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/01/2024]
Abstract
This study explores the potential for optimizing a sustainable manufacturing process that maintains the essential characteristics of conventional liposomes using food-grade solvents and components. The focus was comparing the physicochemical, morphological, and interfacial properties of liposomes produced with these food-grade ingredients to those made by conventional methods. It was found that there was no significant difference in particle size (195.87 ± 1.40 nm) and ζ-potential (-45.13 ± 0.65 mV) between liposomes made from food-grade and conventional materials. The manufacturing process for liposomes, utilizing food-grade solvents and components, was optimized through the application of Plackett-Burman design and response surface methodology. This approach helped identify key parameters (soy lecithin, β-sitosterol, W/O ratio) and their optimal values (3.17 g, 0.25 g, 1:2.59). These findings suggest that it is possible to enhance the use of liposomes as an effective and safe delivery system in the food industry, adhering to the strict guidelines set by regulatory agencies.
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Affiliation(s)
- Sung-Chul Hong
- Department of Food Science and Biotechnology, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Chi Rac Hong
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
| | - Minsoo Kim
- Division of Fundamental Research on Public Agenda, Research Team for Transmission Dynamics of Infectious Diseases, National Institute for Mathematical Sciences, Daejeon 34047, Republic of Korea
| | - Yue Jai Kang
- Department of Aquatic Life Medicine, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Young Hoon Jung
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Kyung-Min Park
- Department of Food Science and Biotechnology, Wonkwang University, Iksan 54538, Republic of Korea
| | - Jaeyoung Choi
- Department of Oriental Medicine Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea; Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea.
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2
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Gu J, Pan MH, Chiou YS, Wei S, Ding B. Enhanced stability of Pickering emulsions through co-stabilization with nanoliposomes and thermally denatured ovalbumin. Int J Biol Macromol 2024; 278:134561. [PMID: 39127283 DOI: 10.1016/j.ijbiomac.2024.134561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 07/29/2024] [Accepted: 08/05/2024] [Indexed: 08/12/2024]
Abstract
Pickering emulsions were co-stabilized by nanoliposome (NL) and thermally denatured ovalbumin (DOVA) based on the induction of OVA with strong particle characteristics through thermal denaturation. DOVA-NL particles were spherical and their sizes were mainly distributed between 50 and 100 nm. The surface tension and interfacial tension of DOVA-NL were significantly reduced, and the surface hydrophobicity, amphiphilicity and free -SH content of DOVA were enhanced after complexation with NL. The content of α-helix and β-sheet in DOVA decreased, whereas the content of β-turn and random coil increased after complexation with NL. Hydrophobic interactions, hydrogen bonding and electrostatic forces played a vital role in the interactions between NL and DOVA, leading to conformational changes in DOVA. The number of binding sites between NL and DOVA was more than one, and the interaction between NL and DOVA was exothermic and spontaneous. The emulsification index showed that DOVA-NL-stabilized Pickering emulsions (DNPE) were significantly more stable than DOVA-stabilized emulsions. DOVA-NL particles adsorbed at the oil-water interface and the droplet size of DNPE was smaller than that of DOVA-stabilized emulsions. This study suggests that it may be an effective strategy to improve the stability of Pickering emulsions through co-stabilization with NL and DOVA.
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Affiliation(s)
- Jinhui Gu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
| | - Min-Hsiung Pan
- Institute of Food Sciences and Technology, National Taiwan University, Taipei 10617, Taiwan, ROC
| | - Yi-Shiou Chiou
- College of Pharmacy, Kaohsiung Medical University, Kaohsiung City 80708, Taiwan, ROC
| | - Shudong Wei
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China
| | - Baomiao Ding
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, PR China.
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3
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Guk K, Yi S, Kim H, Kim S, Lim EK, Kang T, Jung J. PoreGlow: A split green fluorescent protein-based system for rapid detection of Listeria monocytogenes. Food Chem 2024; 438:138043. [PMID: 37992606 DOI: 10.1016/j.foodchem.2023.138043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 11/06/2023] [Accepted: 11/17/2023] [Indexed: 11/24/2023]
Abstract
Listeria monocytogenes, a severe foodborne pathogen causing severe diseases underscores the necessity for the development of a detection system with high specificity, sensitivity and utility. Herein, the PoreGlow system, based on split green fluorescent protein (GFP), was developed and assessed for the fast and accurate detection of L. monocytogenes. Split GFP-encapsulated liposomes were optimized for targeted analysis. The system utilizes listeriolysin O (LLO), a toxin produced by L. monocytogenes that enlarges the pores split GFP-encapsulated liposomes, to detect L. monocytogenes by measuring the fluorescent signal generated when the encapsulated GFP is released and reacted with the externally added fragment of the split GFP. The system exhibited a limit of detection of 0.17 μg/ml for LLO toxin and 10 CFU/mL for L. monocytogenes with high sensitivity and specificity and no cross-reactivity with other bacteria. The PoreGlow system is practical, rapid, and does not require sample pre-treatment, making it a promising tool for the early detection of L. monocytogenes in food products, which is crucial for preventing outbreaks and protecting public health.
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Affiliation(s)
- Kyeonghye Guk
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea
| | - Soyeon Yi
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea
| | - Hyeran Kim
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea
| | - Suhyeon Kim
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea
| | - Eun-Kyung Lim
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea; Department of Nanobiotechnology, KRIBB School of Biotechnology, UST, 217 Gajeong-ro, Yuseong-gu, Daejeon 34113, Republic of Korea; School of Pharmacy, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon 16419, Republic of Korea
| | - Taejoon Kang
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea; School of Pharmacy, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon 16419, Republic of Korea
| | - Juyeon Jung
- Bionanotechnology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 125 Gwahak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea; Department of Nanobiotechnology, KRIBB School of Biotechnology, UST, 217 Gajeong-ro, Yuseong-gu, Daejeon 34113, Republic of Korea; School of Pharmacy, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon 16419, Republic of Korea.
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4
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Pan L, Meng H, Li J, Liu Z, Zhang D, Liu Z, Zhao Q, Xu F. Enhancement of Astaxanthin Bioaccessibility by Encapsulation in Liposomes: An In Vitro Study. Molecules 2024; 29:1687. [PMID: 38675507 PMCID: PMC11051820 DOI: 10.3390/molecules29081687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 04/05/2024] [Accepted: 04/07/2024] [Indexed: 04/28/2024] Open
Abstract
Astaxanthin was encapsulated in liposomes by a thin layer dispersion and ultrasound method using soybean phospholipid. The digestion properties of liposomes for encapsulating astaxanthin were investigated in light of particle size, size distribution, zeta potential, and microstructure during in vitro digestion as a function of time. These results exhibited that the average particle size increased gradually with liposomal vesicles retained round shapes and a fairly uniform distribution after passage through the simulated gastric fluid digestion. The result revealed that astaxanthin-loaded liposomes were stable in low pH conditions. It was also found that the mixed micelles formed in a simulated intestinal fluid. The zeta potential of astaxanthin-loaded liposomes had a decrease in negativity after digestion. In comparison with free astaxanthin, there was an appreciable increase in the bioaccessibility of astaxanthin after encapsulation in liposomes. This enhancement can be attributed to more soluble astaxanthin in the mixed micelles for astaxanthin-loaded liposomes. It indicated that the barrier of the liposomal bilayer could inhibit astaxanthin fading and leaking after encapsulation in liposomes. These results provide useful information for designing more stable delivery systems in the gastrointestinal tract and improving the bioaccessibility of lipophilic nutraceuticals.
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Affiliation(s)
| | | | | | | | | | | | - Qian Zhao
- Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; (L.P.); (H.M.); (J.L.); (Z.L.); (D.Z.); (Z.L.); (Q.Z.)
| | - Fei Xu
- Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; (L.P.); (H.M.); (J.L.); (Z.L.); (D.Z.); (Z.L.); (Q.Z.)
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5
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Zhu D, Ma W, Yang M, Cheng S, Zhang L, Du M. Protection of osteogenic peptides in nanoliposomes: Stability, sustained release, bioaccessibility and influence on bioactive properties. Food Chem 2024; 436:137683. [PMID: 37837681 DOI: 10.1016/j.foodchem.2023.137683] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 09/20/2023] [Accepted: 10/04/2023] [Indexed: 10/16/2023]
Abstract
This study prepared osteogenic peptides (OPs) from cod meat by hydrolysis and subsequently encapsulated them in nanoliposomes (NLP) to enhance bioaccessibility. The characterization, stability, controlled release behavior and bioactivity of OPs-loaded nanoliposomes (OPs-NLP) were investigated as well. The highest loading capacity (27.32%) was achieved in NLP loaded with 6 mg/mL of OPs. The particle size, zeta potential, and encapsulation efficiency of OPs-NLP were 70.59 nm, -11.98 mV, and 75.24%, respectively. The interaction between OPs and empty NLP was through hydrogen bonding and hydrophobic. The OPs-NLP showed the greatest stability during storage at 4 °C. The in vitro release profile of OPs from OPs-NLP fitted a one-level kinetic model best. The osteogenic activity of OPs was unaffected by NLP encapsulation, and the bioaccessibility of OPs was notably improved. These findings suggest that OPs-NLP has the potential to be used in functional foods.
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Affiliation(s)
- Dongyang Zhu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wuchao Ma
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Meilian Yang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shuzhen Cheng
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Ling Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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6
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Stastna M. Advances in separation and identification of biologically important milk proteins and peptides. Electrophoresis 2024; 45:101-119. [PMID: 37289082 DOI: 10.1002/elps.202300084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 05/30/2023] [Accepted: 05/30/2023] [Indexed: 06/09/2023]
Abstract
Milk is a rich source of biologically important proteins and peptides. In addition, milk contains a variety of extracellular vesicles (EVs), including exosomes, that carry their own proteome cargo. EVs are essential for cell-cell communication and modulation of biological processes. They act as nature carriers of bioactive proteins/peptides in targeted delivery during various physiological and pathological conditions. Identification of the proteins and protein-derived peptides in milk and EVs and recognition of their biological activities and functions had a tremendous impact on food industry, medicine research, and clinical applications. Advanced separation methods, mass spectrometry (MS)-based proteomic approaches and innovative biostatistical procedures allowed for characterization of milk protein isoforms, genetic/splice variants, posttranslational modifications and their key roles, and contributed to novel discoveries. This review article discusses recently published developments in separation and identification of bioactive proteins/peptides from milk and milk EVs, including MS-based proteomic approaches.
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Affiliation(s)
- Miroslava Stastna
- Institute of Analytical Chemistry of the Czech Academy of Sciences, Brno, Czech Republic
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7
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Yu T, Liu X, Jiang M, Li Y, Su H, Niu B. Cucumber seed polypeptides regulate RANKL-induced osteoclastogenesis through OPG/RANKL/RANK and NF-κB. In Vitro Cell Dev Biol Anim 2024; 60:54-66. [PMID: 38123756 PMCID: PMC10858069 DOI: 10.1007/s11626-023-00834-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2023] [Accepted: 11/29/2023] [Indexed: 12/23/2023]
Abstract
Postmenopausal osteoporosis (PMOP) is a common disease that endangers the health of elderly women. Cucumber seeds have shown excellent therapeutic effects on PMOP, but the mechanism of cucumber seed peptide (CSP) remains unclear. The expression levels of NF-κB and osteoclast-related genes were detected by RT-qPCR. The levels of apoptosis-related proteins were detected by Western blotting. Nuclear translocation of NF-κB p65 and osteoclast formation were detected by immunofluorescence and tartrate-resistant acid phosphatase (TRAP) staining, respectively. ELISA was used to detect the expression levels of OPG, M-CSF, and RANKL. Hematoxylin-eosin (H&E) and TRAP staining were used to observe the effects of CSP on bone formation. In RAW264.7 cells, CSP (0.4 mg/L, 4 mg/L, and 40 mg/L) effectively inhibited the expression of osteoclast-related genes (Cathepsin-K, MT1-MMP, MMP-9, and TRAP). TRAP-positive multinucleated giant cells gradually decreased. Furthermore, NF-κB pathway activation downstream of RANK was inhibited. In bone marrow stromal cells (BMSCs), the expression levels of M-CSF and RANKL gradually decreased, and OPG gradually increased with increasing CSP concentrations. Treatment of RAW264.7 cells with pyrrolidine dithiocarbamate (PDTC, an inhibitor of NF-κB) prevented the formation of osteoclasts. Treatment with different concentrations of CSP effectively decreased the levels of RANKL and M-CSF in rat serum and increased the expression of OPG in the oophorectomy (OVX) rat model. Furthermore, different concentrations of CSP could ameliorate the loss of bone structure and inhibit the formation of osteoclasts in rats. CSP inhibits osteoclastogenesis by regulating the OPG/RANKL/RANK pathway and inhibiting the NF-kB pathway.
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Affiliation(s)
- Tao Yu
- Department of Gynecology, The First People's Hospital of Yunnan Province, The Affiliated Hospital of Kunming University of Science and Technology, Kunming, 650032, Yunnan, China
| | - Xiao Liu
- Yunnan University of Traditional Chinese Medicine, Kunming, 650500, Yunnan, China
| | - Meng Jiang
- Yunnan University of Traditional Chinese Medicine, Kunming, 650500, Yunnan, China
| | - Yuanyue Li
- Department of Gynecology, The First People's Hospital of Yunnan Province, The Affiliated Hospital of Kunming University of Science and Technology, Kunming, 650032, Yunnan, China
| | - Heng Su
- Department of Endocrinology and Metabolism, The First People's Hospital of Yunnan Province, The Affiliated Hospital of Kunming University of Science and Technology, No. 157 Jinbi Road, KunmingYunnan, 650032, China
| | - Ben Niu
- Department of Endocrinology and Metabolism, The First People's Hospital of Yunnan Province, The Affiliated Hospital of Kunming University of Science and Technology, No. 157 Jinbi Road, KunmingYunnan, 650032, China.
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8
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Namdar NZ, Roufegarinejad L, Alizadeh A, Asefi N, Jafari SM, Sarabandi K. Protection of navy-bean bioactive peptides within nanoliposomes: morphological, structural and biological changes. BIORESOUR BIOPROCESS 2023; 10:87. [PMID: 38647940 PMCID: PMC10992752 DOI: 10.1186/s40643-023-00709-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Accepted: 11/22/2023] [Indexed: 04/25/2024] Open
Abstract
This study aimed to produce bioactive peptides from navy-bean protein with alcalase and pepsin enzymes (30-300 min) and to load them into a nanoliposome system to stabilize and improve their bioavailability. The degree of hydrolysis and biological activities (scavenging of DPPH, OH, and ABTS free radicals, reducing power, and chelating metal ions) of navy-bean protein were affected by the type of enzyme and hydrolysis time. The average particle size (83-116 nm), PDI (0.23-0.39), zeta potential (- 13 to - 20 mV), and encapsulation efficiency (80-91%) of nanoliposomes were influenced by the type and charge of peptides. The storage temperature and the type of loaded peptide greatly affected the physical stability of nanocarriers and maintaining EE during storage. The FTIR results suggested the effect of enzymatic hydrolysis on the secondary structures of protein and the effective placement of peptides inside polar-regions and the phospholipid monolayer membrane. SEM images showed relatively uniform-sized particles with irregular structures, which confirmed the results of DLS. The antioxidant activity of primary peptides affected the free radical scavenging of loaded nanoliposomes. Liposomes loaded with navy-bean peptides can be used as a health-giving formula in enriching all kinds of drinks, desserts, confectionery products, etc.
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Affiliation(s)
- Nazila Zeynali Namdar
- Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran
| | - Leila Roufegarinejad
- Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran.
| | - Ainaz Alizadeh
- Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran
| | - Narmela Asefi
- Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Khashayar Sarabandi
- Research Institute of Food Science and Technology (RIFST), Km 12 Mashhad-Quchan Highway, PO Box: 91895-157-356, Mashhad, Iran.
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Zhou Y, Zhang Y, Hong H, Luo Y, Li B, Tan Y. Mastering the art of taming: Reducing bitterness in fish by-products derived peptides. Food Res Int 2023; 173:113241. [PMID: 37803554 DOI: 10.1016/j.foodres.2023.113241] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 10/08/2023]
Abstract
Processed fish by-products are valuable sources of peptides due to their high protein content. However, the bitterness of these peptides can limit their use. This review outlines the most recent advancements and information regarding the reduction of bitterness in fish by-products derived peptides. The sources and factors influencing bitterness, the transduction mechanisms involved, and strategies for reducing bitterness are highlighted. Bitterness in peptides is mainly influenced by the source, preparation method, presence of hydrophobic amino acid groups, binding to bitter receptors, and amino acid sequence. The most widely utilized techniques for eliminating bitterness or enhancing taste include the Maillard reaction, encapsulation, seperating undesirable components, and bitter-blockers. Finally, a summary of the current challenges and future prospects in the domain of fish by-products derived peptides is given. Despite some limitations, such as residual bitterness and limited industrial application, there is a need for further research to reduce the bitterness of fish by-products derived peptides. To achieve this goal, future studies should focus on the technology of fish by-products derived peptide bitterness diminishment, with the aim of producing high-quality products that meet consumer expectations.
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Affiliation(s)
- Yongjie Zhou
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Zhang
- Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, Pascagoula, MS 39567, USA
| | - Hui Hong
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongkang Luo
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Li
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuqing Tan
- Laboratory of Precision Nutrition and Food Quality, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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10
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Han EJ, Elbegbayar E, Baek Y, Lee JS, Lee HG. Taste masking and stability improvement of Korean red ginseng (Panax ginseng) by nanoencapsulation using chitosan and gelatin. Int J Biol Macromol 2023; 250:126259. [PMID: 37567543 DOI: 10.1016/j.ijbiomac.2023.126259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 07/28/2023] [Accepted: 08/08/2023] [Indexed: 08/13/2023]
Abstract
In this study, red ginseng extract (RGE)-loaded nanoparticles (NPs) were prepared by ionic gelation between chitosan (CS) and gelatin (Gel), and the physical characteristics of the RGE-loaded CS-Gel NPs (RGE-CS/Gel NPs), including particle size and polydispersity index (PDI), using different ratios of CS and Gel were examined. The particle size and PDI were 398.1 ± 41.3 nm and 0.433 ± 0.033, respectively for the optimal ratio of CS (0.075 mg/mL) and Gel (0.05 mg/mL). In vitro taste masking test and in vivo sensory evaluation using 10 panelists demonstrated that the CS/Gel NPs significantly reduced the bitter taste of RGE. Additionally, the CS/Gel NPs improved the thermal and acid stabilities, which were almost 6 and 8 times higher than those in the free RGE (p < 0.05), respectively. Likewise, our findings revealed that the RGE-CS/Gel NPs effectively maintain their inhibitory function against platelet aggregation (76.30 %) in an acidic environment. Therefore, the CS/Gel NPs can be used as a potential delivery system to mask the bitterness and improve the stability of RGE, which may enhance its application as a more palatable functional food ingredient with high anti-platelet activity.
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Affiliation(s)
- Eun Ji Han
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 133-791, Republic of Korea
| | - Enkhtsatsral Elbegbayar
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 133-791, Republic of Korea
| | - Youjin Baek
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 133-791, Republic of Korea
| | - Ji-Soo Lee
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 133-791, Republic of Korea; Medicine Park, Co., Ltd, A-609, 406 Teheran-ro, Gangnam-gu, Seoul 06192, Republic of Korea.
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 133-791, Republic of Korea.
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11
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Yi X, Gao S, Gao X, Zhang X, Xia G, Liu Z, Shi H, Shen X. Glycolipids improve the stability of liposomes: The perspective of bilayer membrane structure. Food Chem 2023; 412:135517. [PMID: 36708667 DOI: 10.1016/j.foodchem.2023.135517] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/16/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
The storage and thermal stability of liposomes, which are amphiphilic carriers, cause very large challenges. However, glycolipid modification may be a potential method to improve the stability of liposomes. In this study, the mechanism by which tilapia head glycolipids improve the stability of liposomes was studied. The head groups of glycolipids and liposomes have a strong interaction (Ka = 633.650 M-1), mainly due to hydrogen bonds, which promote the formation of microstructure domains between glycolipids and liposomes. In addition, glycolipids caused the bilayer structure of liposomes to rearrange, resulting in an increase in the phase transition temperature, tight arrangement of membrane molecules, and increase in membrane thickness (from 2.4 nm to 3.5 nm). Novelty, the formation of microstructure domains helped prevent the liposomes membrane structure from being disrupted during storage and heat. Therefore, glycolipid modification improved the stability of liposomes. This study can provide new insights into the development of high-stability liposomes.
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Affiliation(s)
- Xiangzhou Yi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Shuxin Gao
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Xia Gao
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Xuan Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Guanghua Xia
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Zhongyuan Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Haohao Shi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China.
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12
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Bertucci JI, Salese L, Liggieri CS, Garrote GL, Bruno MA. Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from
Bromelia hieronymi
Mez. (Bromeliaceae). INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Affiliation(s)
- Juan Ignacio Bertucci
- Centro Oceanográfico de Vigo Instituto Español de Oceanografía (IEO‐CSIC) Subida a Radio Faro, 50 Vigo Pontevedra 36390 España
| | - Lucía Salese
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 and 115 La Plata Buenos Aires 1900 Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Godoy Cruz 2290 C1425FQB CABA Argentina
| | - Constanza Silvina Liggieri
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 and 115 La Plata Buenos Aires 1900 Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA) 526 and 10 La Plata Buenos Aires 1900 Argentina
| | - Graciela Liliana Garrote
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Godoy Cruz 2290 C1425FQB CABA Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) 47 and 116 La Plata Buenos Aires 1900 Argentina
| | - Mariela Anahí Bruno
- Centro de Investigación de Proteínas Vegetales (CIPROVE), Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 and 115 La Plata Buenos Aires 1900 Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Godoy Cruz 2290 C1425FQB CABA Argentina
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13
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Zarif B, Shabbir S, Rahman A, Sherazi TA, Shahid R, Noor T, Imran M. Milk phospholipids and buttermilk based composite nanosystems for enhanced stability and bioaccessibility of β-carotene. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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14
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Nano-Conjugated Food-Derived Antimicrobial Peptides As Natural Biopreservatives: A Review of Technology and Applications. Antibiotics (Basel) 2023; 12:antibiotics12020244. [PMID: 36830155 PMCID: PMC9952009 DOI: 10.3390/antibiotics12020244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/21/2023] [Accepted: 01/22/2023] [Indexed: 01/26/2023] Open
Abstract
In recent years, microbial food safety has garnered a lot of attention due to worldwide expansion of the food industry and processed food products. This has driven the development of novel preservation methods over traditional ones. Food-derived antimicrobial peptides (F-AMPs), produced by the proteolytic degradation of food proteins, are emerging as pragmatic alternatives for extension of the shelf-life of food products. The main benefits of F-AMPs are their wide spectrum antimicrobial efficacy and low propensity for the development of antibiotic resistance. However, direct application of F-AMPs in food limits its efficacy during storage. Therefore, the development of nanocarriers for the conjugation and distribution of potential AMPs may hold great potential to increase their bioactivity. This review highlights the significance of F-AMPs as a feasible and sustainable alternative to conventional food preservatives. The most recent developments in production, characterization, and mode of action of these AMPs against planktonic and biofilm forming pathogens are thoroughly discussed in this work. Moreover, nano-conjugation of F-AMPs with different nano-carriers and potential future application in food packaging are emphasized. This review may aid in comprehending the nano-conjugation of F-AMPs and offer insightful recommendations for further exploration and potential uses in the food processing industry.
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15
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Gao Y, Li X, Xie Y, Huang X, Cheng C, Julian McClements D, Zhang L, Chen X, Zou L, Wei L. Encapsulation of bitter peptides in diphasic gel double emulsions: bitterness masking, sustained release and digestion stability. Food Res Int 2022; 162:112205. [DOI: 10.1016/j.foodres.2022.112205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
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16
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Yi X, Gao X, Zhang X, Xia G, Shen X. Preparation of liposomes by glycolipids/phospholipids as wall materials: studies on stability and digestibility. Food Chem 2022; 402:134328. [DOI: 10.1016/j.foodchem.2022.134328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 08/31/2022] [Accepted: 09/15/2022] [Indexed: 10/14/2022]
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17
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Polysaccharides-based delivery system for efficient encapsulation and controlled release of food-derived active peptides. Carbohydr Polym 2022; 291:119580. [DOI: 10.1016/j.carbpol.2022.119580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/18/2022] [Accepted: 05/04/2022] [Indexed: 11/23/2022]
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18
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Recent progress in the application of plant-based colloidal drug delivery systems in the pharmaceutical sciences. Adv Colloid Interface Sci 2022; 307:102734. [DOI: 10.1016/j.cis.2022.102734] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/24/2022] [Accepted: 07/13/2022] [Indexed: 01/11/2023]
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19
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Chen C, Sun-Waterhouse D, Zhao J, Zhang Y, Waterhouse GI, Lin L, Zhao M, Sun W. Method for loading liposomes with soybean protein isolate hydrolysate influences the antioxidant efficiency of liposomal systems: Adding after liposomes formation or before lipid film hydration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107629] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Sani MA, Tavassoli M, Azizi-Lalabadi M, Mohammadi K, McClements DJ. Nano-enabled plant-based colloidal delivery systems for bioactive agents in foods: Design, formulation, and application. Adv Colloid Interface Sci 2022; 305:102709. [PMID: 35640316 DOI: 10.1016/j.cis.2022.102709] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 12/21/2022]
Abstract
Consumers are becoming increasingly aware of the impact of their dietary choices on the environment, animal welfare, and health, which is causing many of them to adopt more plant-based diets. For this reason, many sectors of the food industry are reformulating their products to contain more plant-based ingredients. This article describes recent research on the formation and application of nano-enabled colloidal delivery systems formulated from plant-based ingredients, such as polysaccharides, proteins, lipids, and phospholipids. These delivery systems include nanoemulsions, solid lipid nanoparticles, nanoliposomes, nanophytosomes, and biopolymer nanoparticles. The composition, size, structure, and charge of the particles in these delivery systems can be manipulated to create novel or improved functionalities, such as improved robustness, higher optical clarity, controlled release, and increased bioavailability. There have been major advances in the design, assembly, and application of plant-based edible nanoparticles within the food industry over the past decade or so. As a result, there are now a wide range of different options available for creating delivery systems for specific applications. In the future, it will be important to establish whether these formulations can be produced using economically viable methods and provide the desired functionality in real-life applications.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Milad Tavassoli
- Student's Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
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21
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Encapsulation of selenium-containing peptides in xanthan gum-lysozyme nanoparticles as a powerful gastrointestinal delivery system. Food Res Int 2022; 156:111351. [DOI: 10.1016/j.foodres.2022.111351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/24/2022] [Accepted: 05/04/2022] [Indexed: 11/19/2022]
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22
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Peng S, Song H, Chen Y, Li S, Guan X. Oral Delivery of Food-derived Bioactive Peptides: Challenges and Strategies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shiyu Peng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Yaqiong Chen
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Sen Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
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23
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Insights from alpha-Lactoalbumin and beta-Lactoglobulin into mechanisms of nanoliposome-whey protein interactions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107436] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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24
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Gao Y, Wu X, McClements DJ, Cheng C, Xie Y, Liang R, Liu J, Zou L, Liu W. Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability. Food Chem 2022; 386:132787. [PMID: 35344718 DOI: 10.1016/j.foodchem.2022.132787] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 03/17/2022] [Accepted: 03/21/2022] [Indexed: 12/24/2022]
Abstract
Many peptides exhibit beneficial physiological functions, but their application in foods is limited because of their undesirable taste and their tendency to degrade when exposed to gastrointestinal conditions. In this study, water-in-oil high internal phase emulsions (W/O HIPEs) were used to encapsulate bitter peptides. A combination of confocal fluorescence and electron microscopy was used to confirm the formation of W/O HIPEs. The presence of high concentrations of bitter peptides increased the apparent shear viscosity, shear modulus and sedimentation stability. They also improved the oxidative stability of the HIPEs. Electronic-tongue and sensory analysis showed that encapsulated peptides within the HIPEs substantially reduced their bitterness. Moreover, a simulated gastrointestinal study showed that W/O HIPEs protected peptides from being released in the stomach. Our results show that W/O HIPEs can be used to mask the bitterness and improve the gastrointestinal stability of peptides, which may increase their utilization as bioactive ingredients in foods.
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Affiliation(s)
- Yi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xiaolin Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Ce Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Youfa Xie
- Jiangzhong Pharmaceutical Co. LTD, Nanchang, Jiangxi 330041, PR China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Junping Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
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25
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Wang Q, Pan MH, Chiou YS, Li Z, Wei S, Yin X, Ding B. Mechanistic understanding of the effects of ovalbumin-nanoliposome interactions on ovalbumin emulsifying properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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Zhang G, Fang S, Regenstein JM, Wang F. Preparation, characterization and stability of nanoliposomes loaded with peptides from defatted walnut (Juglans regia L.) meal. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3180-3191. [PMID: 35872726 PMCID: PMC9304475 DOI: 10.1007/s13197-022-05372-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/03/2022] [Accepted: 01/11/2022] [Indexed: 12/27/2022]
Abstract
This study aimed to encapsulate walnut peptides with different molecular weights (crude peptides, 5-10 kDa and < 5 kDa) within nanoliposomes. The peptides with molecular weight (MW) of 5-10 kDa (F2) was chosen as a representative sample to indicate the formation mechanism of nanoliposomes using scanning electron microscopy (SEM) and transmission electron microscope (TEM). The storage and simulated digestion experiment were carried out to evaluate the protective effect of nanoliposomes loading walnut peptides. Our results indicated that the amino acid composition was affected by peptide MW, and F2 exhibited the highest content of hydrophobic amino acids content. The MW of peptides also affected the distribution of the peptide of nanoliposomes, resulting in changes in particle size, ζ-potential, and encapsulation efficiency. The SEM exhibited that a high concentration of nanoliposomes might result in phospholipid fusion and larger particle diameters. The TEM showed individual nanoliposomes had spherical, smooth and full vesicle structures. The nanoliposomes could improve the stability of walnut peptides during storage. The maximum peptides retention after in vitro digestion was 61.6%, indicating a better sustained release in gastric digestion. The present study suggested that nanoliposomes can offer adequate protection to the walnut peptides during storage and digestion.
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27
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Alonso-Estrada D, Ochoa-Viñals N, Pacios-Michelena S, Ramos-González R, Núñez-Caraballo A, Michelena Álvarez LG, Martínez-Hernández JL, Neira-Vielma AA, Ilyina A. No Solid Colloidal Carriers: Aspects Thermodynamic the Immobilization Chitinase and Laminarinase in Liposome. Front Bioeng Biotechnol 2022; 9:793340. [PMID: 35198549 PMCID: PMC8860326 DOI: 10.3389/fbioe.2021.793340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Accepted: 11/15/2021] [Indexed: 11/13/2022] Open
Abstract
The present review describes the basic properties of colloidal and vesicular vehicles that can be used for immobilization of enzymes. The thermodynamic aspects of the immobilization of enzymes (laminarinase and chitinase) in liposomes are discussed. These systems protect enzymes against environmental stress and allow for a controlled and targeted release. The diversity of colloidal and vesicular carriers allows the use of enzymes for different purposes, such as mycolytic enzymes used to control phytopathogenic fungi.
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Affiliation(s)
- Dania Alonso-Estrada
- Nanobioscience and Biological and Genomic Sciences Research Groups, Postgraduate Program in Food Science and Technology, Faculty of Chemical Sciences of the Autonomous University of Coahuila, Saltillo, México
| | - Nayra Ochoa-Viñals
- Nanobioscience and Biological and Genomic Sciences Research Groups, Postgraduate Program in Food Science and Technology, Faculty of Chemical Sciences of the Autonomous University of Coahuila, Saltillo, México
| | - Sandra Pacios-Michelena
- Nanobioscience and Biological and Genomic Sciences Research Groups, Postgraduate Program in Food Science and Technology, Faculty of Chemical Sciences of the Autonomous University of Coahuila, Saltillo, México
| | - Rodolfo Ramos-González
- CONACYT- Autonomous University of Coahuila, Postgraduate Program in Food Science and Technology, Faculty of Chemical Sciences of the Autonomous University of Coahuila, Saltillo, México
| | | | | | - José Luis Martínez-Hernández
- Nanobioscience and Biological and Genomic Sciences Research Groups, Postgraduate Program in Food Science and Technology, Faculty of Chemical Sciences of the Autonomous University of Coahuila, Saltillo, México
| | - Alberto Antonio Neira-Vielma
- Nanobioscience and Biological and Genomic Sciences Research Groups, Postgraduate Program in Food Science and Technology, Faculty of Chemical Sciences of the Autonomous University of Coahuila, Saltillo, México
| | - Anna Ilyina
- Nanobioscience and Biological and Genomic Sciences Research Groups, Postgraduate Program in Food Science and Technology, Faculty of Chemical Sciences of the Autonomous University of Coahuila, Saltillo, México
- *Correspondence: Anna Ilyina,
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Abstract
The significance of dairy in human health and nutrition is gaining significant momentum as consumers continue to desire wholesome, nutritious foods to fulfill their health and wellness needs. Bovine milk not only consists of all the essential nutrients required for growth and development, it also provides a broad range of bioactive components that play an important role in managing human homeostasis and immune function. In recent years, milk bioactives, including α-lactalbumin, lactoferrin, glycomacropeptide, milk fat globule membrane, and milk oligosaccharides, have been intensively studied because of their unique bioactivity and functionality. Challenges for the application of these bioactive components in food and pharmaceutical formulations are associated with their isolation and purification on an industrial scale and also with their physical and chemical instability during processing, storage, and digestion. These challenges can be overcome by advanced separation techniques and sophisticated nano- or micro-encapsulation technologies. Current knowledge about the chemistry, separation, and encapsulation technology of major bioactives derived from bovine milk and their application in the food industry is reviewed here.
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Affiliation(s)
- Tiantian Lin
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Gopinathan Meletharayil
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Rohit Kapoor
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
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29
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HOU L, SUN X, PAN L, WANG H, GU K. Studies on phytosterol acetate esters and phytosterols liposomes. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.19221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Lifen HOU
- Henan University of Technology, China
| | - Xiangyang SUN
- Henan University of Animal Husbandry and Economy, China
| | - Li PAN
- Henan University of Technology, China
| | | | - Keren GU
- Henan University of Technology, China
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30
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Zhang S, Luo L, Sun X, Ma A. Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12369-12384. [PMID: 34649436 DOI: 10.1021/acs.jafc.1c04020] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Bioactive peptides used for food preservation can prolong the shelf life through bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid oxidation by scavenging free radicals, interacting with metal ions, and inhibiting lipid peroxidation. On the other hand, bioactive peptides can fundamentally inhibit the growth and reproduction of microorganisms by destroying their cell membranes or targeting intracellular components. Besides, bioactive peptides are biocompatible and biodegradable in vivo. Therefore, they are regarded as a promising alternative to chemical preservatives. However, bioactive peptides are easily affected by the external environment in practical application, which hinders their commercialization. Currently, the studies to overcome the weakness focus on encapsulation and chemical synthesis. Bioactive peptides have been applied to the preservation of various foods in experimental research, with good results. In the future, with the deepening understanding of their safety and structure-activity relationship, there may be more bioactive peptides as food preservatives.
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Affiliation(s)
- Shuhui Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Lu Luo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Xueyan Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
- Key Laboratory of Agro-Microbial Resources and Utilization, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
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31
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Rodríguez AA, Otero-González A, Ghattas M, Ständker L. Discovery, Optimization, and Clinical Application of Natural Antimicrobial Peptides. Biomedicines 2021; 9:1381. [PMID: 34680498 PMCID: PMC8533436 DOI: 10.3390/biomedicines9101381] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Accepted: 09/28/2021] [Indexed: 12/12/2022] Open
Abstract
Antimicrobial peptides (AMPs) are widespread in multicellular organisms. These structurally diverse molecules are produced as the first line of defense against pathogens such as bacteria, viruses, fungi, and parasites. Also known as host defense peptides in higher eukaryotic organisms, AMPs display immunomodulatory and anticancer activities. During the last 30 years, technological advances have boosted the research on antimicrobial peptides, which have also attracted great interest as an alternative to tackling the antimicrobial resistance scenario mainly provoked by some bacterial and fungal pathogens. However, the introduction of natural AMPs in clinical trials faces challenges such as proteolytic digestion, short half-lives, and cytotoxicity upon systemic and oral application. Therefore, some strategies have been implemented to improve the properties of AMPs aiming to be used as effective therapeutic agents. In the present review, we summarize the discovery path of AMPs, focusing on preclinical development, recent advances in chemical optimization and peptide delivery systems, and their introduction into the market.
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Affiliation(s)
- Armando A. Rodríguez
- Core Facility for Functional Peptidomics, Ulm University Medical Center, 89081 Ulm, Germany
- Core Unit of Mass Spectrometry and Proteomics, Ulm University Medical Center, 89081 Ulm, Germany
| | | | - Maretchia Ghattas
- Faculty of Pharmacy and Biotechnology, German University in Cairo (GUC), Cairo 11511, Egypt;
| | - Ludger Ständker
- Core Facility for Functional Peptidomics, Ulm University Medical Center, 89081 Ulm, Germany
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32
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Wang F, Pu C, Liu M, Li R, Sun Y, Tang W, Sun Q, Tian Q. Fabrication and characterization of walnut peptides-loaded proliposomes with three lyoprotectants: Environmental stabilities and antioxidant/antibacterial activities. Food Chem 2021; 366:130643. [PMID: 34330031 DOI: 10.1016/j.foodchem.2021.130643] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 07/06/2021] [Accepted: 07/17/2021] [Indexed: 12/26/2022]
Abstract
To protect walnut peptides from harsh external environments during their storage and digestion, proliposomes loaded with walnut peptides were fabricated using sucrose, trehalose, and mannitol as carriers and lyoprotectants. The physicochemical properties, environmental stability, antioxidant/antibacterial activities, and digestion in vitro of the proliposomes were evaluated. The freshly prepared liposomes were uniform in size, but the hydrated proliposomes showed a more uneven size distribution. The lyoprotectants helped maintain favorable liposome shape during lyophilization. Alongside the lyoprotectants, the walnut peptides further stabilized the lipid bilayer. Proliposomes encapsulation didn't impact the peptides' antioxidant activity. Furthermore, walnut peptides-loaded proliposomes exhibited antibacterial activity against Escherichia coli and Staphylococcus aureus. The proliposomes were stable during gastric-phase digestion. The lyoprotectants changed the free fatty acid release behaviors of the proliposomes. These characteristics suggest potential applications for proliposomes as effective delivery systems for biopeptides in food stuffs, thereby protecting bioactivities during storage and passage through the gastrointestinal tract.
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Affiliation(s)
- Fuli Wang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Mengyao Liu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Risheng Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yue Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qin Tian
- National Research Center for Geoanalysis, Beijing 100037, China
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Latorres JM, Aquino S, Rocha M, Wasielesky W, Martins VG, Prentice C. Nanoencapsulation of white shrimp peptides in liposomes: Characterization, stability, and influence on bioactive properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15591] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Juliana Machado Latorres
- Laboratory of Food Technology School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
| | - Sabrine Aquino
- Laboratory of Food Technology School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
| | - Meritaine Rocha
- Laboratory of Microbiology School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
| | - Wilson Wasielesky
- Laboratory of Mariculture, Aquaculture Marine Station Institute of Oceanography Federal University of Rio Grande Rio Grande Brazil
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
| | - Carlos Prentice
- Laboratory of Food Technology School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
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Sepúlveda CT, Alemán A, Zapata JE, Montero MP, Gómez-Guillén MC. Characterization and storage stability of spray dried soy-rapeseed lecithin/trehalose liposomes loaded with a tilapia viscera hydrolysate. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102708] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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35
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Carmona-Ribeiro AM, Araújo PM. Antimicrobial Polymer-Based Assemblies: A Review. Int J Mol Sci 2021; 22:5424. [PMID: 34063877 PMCID: PMC8196616 DOI: 10.3390/ijms22115424] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 05/07/2021] [Accepted: 05/17/2021] [Indexed: 02/06/2023] Open
Abstract
An antimicrobial supramolecular assembly (ASA) is conspicuous in biomedical applications. Among the alternatives to overcome microbial resistance to antibiotics and drugs, ASAs, including antimicrobial peptides (AMPs) and polymers (APs), provide formulations with optimal antimicrobial activity and acceptable toxicity. AMPs and APs have been delivered by a variety of carriers such as nanoparticles, coatings, multilayers, hydrogels, liposomes, nanodisks, lyotropic lipid phases, nanostructured lipid carriers, etc. They have similar mechanisms of action involving adsorption to the cell wall, penetration across the cell membrane, and microbe lysis. APs, however, offer the advantage of cheap synthetic procedures, chemical stability, and improved adsorption (due to multipoint attachment to microbes), as compared to the expensive synthetic routes, poor yield, and subpar in vivo stability seen in AMPs. We review recent advances in polymer-based antimicrobial assemblies involving AMPs and APs.
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Affiliation(s)
- Ana Maria Carmona-Ribeiro
- Biocolloids Laboratory, Departamento de Bioquímica, Instituto de Química, Universidade de São Paulo, Av. Professor Lineu Prestes 748, São Paulo 05508-000, Brazil;
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Constantin OE, Stănciuc N, Yan Y, Ghinea IO, Ungureanu C, Cîrciumaru A, Wang D, Poklar Ulrih N, Râpeanu G. Polymers and protein-associated vesicles for the microencapsulation of anthocyanins from grape skins used for food applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2676-2686. [PMID: 33068008 DOI: 10.1002/jsfa.10892] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 08/20/2020] [Accepted: 10/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Anthocyanins were extracted from grape skins by a combination of ethanolic-ultrasonic assisted methods and were then encapsulated by freeze-drying in soy phosphatidylcholine vesicles with the addition of different polymers, such as pectin, acacia gum, and whey protein isolate. The goal of this research was to microencapsulate anthocyanin compounds extracted from grape skins, to characterize the stability and behavior of the vesicles and then to use them to obtain a new light formulated mayonnaise. RESULTS The particle size ranged from 900 nm in the control condition to 250 nm in vesicles loaded with whey proteins. The powders showed higher encapsulation efficiency for all variants, ranging from 81 to 96%. Vibrational spectroscopy revealed better inclusion of anthocyanins in polysaccharide-based coacervates, whereas in protein-based coacervates a possible interaction of anthocyanins with amine groups was observed. The vesicles were tested for in vitro release, and the results confirmed the gradual release of the anthocyanins in both stages of digestion, with a residual content of about 50% in the vesicles. The powders displayed high stability during storage in the dark at 4 °C. The panelists appreciated the new light formulated mayonnaises enriched with 10% dried vesicles compared with the control sample, in particular samples with acacia gum. CONCLUSION The study revealed that polymer-loaded vesicles presented stability in simulated gastrointestinal fluids and have proved successful in obtaining new light enriched mayonnaises. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Yinzhuo Yan
- The Department of Traditional Fermentation Engineering (Brewing), China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Ioana Otilia Ghinea
- Faculty of Sciences and Environment, Dunărea de Jos University of Galati, Galati, Romania
| | - Claudia Ungureanu
- Cross-Border Faculty of Humanities, Economics and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Adrian Cîrciumaru
- Cross-Border Faculty of Humanities, Economics and Engineering, Dunărea de Jos University of Galati, Galati, Romania
| | - Deliang Wang
- The Department of Traditional Fermentation Engineering (Brewing), China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Natasa Poklar Ulrih
- Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Ljubljana, Slovenia
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania
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37
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Chen Y, Yi X, Pan MH, Chiou YS, Li Z, Wei S, Yin X, Ding B. The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration. J Food Sci 2021; 86:2491-2498. [PMID: 33929043 DOI: 10.1111/1750-3841.15708] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 03/03/2021] [Accepted: 03/09/2021] [Indexed: 12/01/2022]
Abstract
The interaction mechanism between liposomes (Lips) and whey protein isolates (WPI) with different mass ratios was explored in this paper. After binding with different concentration of Lips, the changes in hydrophilic and hydrophobic regions of WPI were investigated with fluorescein isothiocyanate (FITC) and pyrene fluorescence probes. The spatial structure changes of WPI were further characterized by differential scanning calorimetry, Fourier transform infrared spectroscopy, and circular dichroism. The results indicated that the structure of WPI was changed due to binding with Lips in hydrophilic and hydrophobic groups. The binding process might result in the migration, recombination, and alignment of WPI and Lip groups. Moreover, the oil-water interfacial tension with WPI decreased from 9.20 mN/m to 3.29 mN/m upon increasing the Lip-to-WPI ratio. This work suggests that the physiochemical properties of Lip-WPI complexes could be manipulated by adjusting the Lip-to-WPI ratio. This study shed some light on the mechanism explanation of the WPI structural changes due to the interaction with Lips during food processing.
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Affiliation(s)
- Yang Chen
- College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, P. R. China
| | - Xiangzhou Yi
- College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, P. R. China.,College of Food Science and Technology, Hainan University, Haikou, Hainan, 570228, P.R. China
| | - Min-Hsiung Pan
- Institute of Food Sciences and Technology, National Taiwan University, Taipei, Taiwan, 10617, Republic of China
| | - Yi-Shiou Chiou
- Tsinghua-Berkeley Shenzhen Institute, Shenzhen, P.R. China
| | - Zhenshun Li
- College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, P. R. China
| | - Shudong Wei
- College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, P. R. China
| | - Xiaoli Yin
- College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, P. R. China
| | - Baomiao Ding
- College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, P. R. China.,Institute of Food Sciences and Technology, National Taiwan University, Taipei, Taiwan, 10617, Republic of China
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38
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Sepúlveda CT, Zapata JE, Martínez-Álvarez O, Alemán A, Montero MP, Gómez-Guillén MC. The preferential use of a soy-rapeseed lecithin blend for the liposomal encapsulation of a tilapia viscera hydrolysate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110530] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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Xu J, Jiang S, Liu L, Zhao Y, Zeng M. Encapsulation of oyster protein hydrolysates in nanoliposomes: Vesicle characteristics, storage stability, in vitro release, and gastrointestinal digestion. J Food Sci 2021; 86:960-968. [PMID: 33527408 DOI: 10.1111/1750-3841.15606] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 12/01/2020] [Accepted: 12/27/2020] [Indexed: 11/29/2022]
Abstract
In this study, oyster protein hydrolysates (OPH) were obtained from oyster meat by hydrolysis using animal complex proteases and then encapsulated in nanoliposomes. The physicochemical properties, stability, and digestive characteristics of OPH-loaded nanoliposomes were evaluated. The average size and zeta potential ranged from 95.64 to 102.39 nm and from -47.36 to -36.43 mV, respectively. Liposomes containing 4 mg/mL OPH had the highest encapsulation efficiency (74.53%). Fourier transform infrared spectroscopy analysis showed that effective ionic complexation and hydrogen bonding existed between phospholipid and peptides. The liposomes exhibited the highest stability when stored at 4 °C. Liposomal encapsulation may protect the antioxidant peptides in OPH during storage and simulated digestion. The nanoliposomes were not hydrolyzed and the structural integrity was maintained in gastric digestion, but exhibited lower stability in the intestinal phase. A prolonged release of OPH from nanoliposomes was also observed as compared with free OPH. Liposome containing protein hydrolysates may be used as a formula in functional foods. PRACTICAL APPLICATION: This study provides some useful information on the application of oyster protein hydrolysates or peptides in functional foods. The incorporation into liposomes may protect the hydrolysates against harsh conditions during storage and digestion, and also prolong the release time.
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Affiliation(s)
- Jinjin Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Suisui Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China
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40
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Sarabandi K, Jafari SM. Fractionation of Flaxseed-Derived Bioactive Peptides and Their Influence on Nanoliposomal Carriers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15097-15106. [PMID: 33290068 DOI: 10.1021/acs.jafc.0c02583] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
This study addressed the extraction, enzymatic hydrolysis, and production of peptide fractions (PF) from defatted flaxseed meal and their loading into nanoliposomes. Enzymatic hydrolysis significantly increased the free hydrophobic (from 19 to 134 mg/g) and antioxidant (from 8 to 46 mg/g) amino acids. The PF with lower molecular weights (MW < 10 kDa) had the highest scavenging capacity of DPPH- free radicals (61.82%), ABTS+ (86.37%), Trolox equivalent antioxidant capacity, TEAC (2.34 mM), hydroxyl (61.91%), reducing power (0.94 Abs700), total antioxidant activity (1.76 Abs695), nitric oxide (49.9%), iron (69.34%), and copper (24.58%) chelating activities compared with other fractions. The physical properties (such as particle size and polydispersity index), stability, and encapsulation efficiency of nanoliposomes were affected by temperature, stress type (freeze and thaw tension), MW, and in vitro conditions (release of PF in simulated biological fluids at different times). Besides, the Fourier-transform infrared spectroscopy (FTIR) results showed the placement of peptides inside the polar regions and the bilayer membrane. The scanning electron microscopy (SEM) images of nanocarriers indicated agglomerated and relatively spherical structures. Our findings revealed the efficiency of nanoliposomes as appropriate carriers for the delivery of peptide fractions with the highest antioxidant activity.
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Affiliation(s)
- Khashayar Sarabandi
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 49189-43464, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 49189-43464, Iran
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41
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SOUZA MWSD, LOPES EDSO, COSENZA GP, ALVARENGA VO, LABANCA RA, ARAÚJO RLBD, LACERDA ICA. Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.23619] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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42
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Jo YJ, van der Schaaf US. Fabrication and characterization of double (W 1/O/W 2) emulsions loaded with bioactive peptide/polysaccharide complexes in the internal water (W 1) phase for controllable release of bioactive peptide. Food Chem 2020; 344:128619. [PMID: 33234434 DOI: 10.1016/j.foodchem.2020.128619] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 09/13/2020] [Accepted: 11/08/2020] [Indexed: 01/11/2023]
Abstract
The objective of this study was to develop food-grade double emulsions containing bioactive peptide (BP)/polysaccharide (P) complexes and to investigate their thermal stability (e.g., BP release) at different temperatures. The BP/P complexes were formed via electrostatic interactions, and successfully encapsulated into the internal water phase of double emulsions with different oil phases. All emulsions clearly showed temperature dependence during storage. BP/P complex-loaded double emulsions showed higher thermal stability and lower release of encapsulated BP (45 °C: < 1%, 65 °C: < 30%) over time, which effectively prevented BP release within the emulsion system. For the effect of the oil phase, the BP released from double emulsions was in the order of MCT > coconut > canola oil. Thus, we concluded that BP release can be controlled in double emulsions by differently charged polysaccharides and oil types and that BP/P-loaded double emulsions can be utilized as functional ingredients for developing heat-sensitive food products.
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Affiliation(s)
- Yeon-Ji Jo
- Department of Agriculture Food and Nutritional Science, University of Alberta, T6G 2P5 Alberta, Canada; Animal Resources Research Center, Konkuk University, 05029 Seoul, Republic of Korea.
| | - Ulrike Sabine van der Schaaf
- Institute of Process Engineering in Life Science, Chair for Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany
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43
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Preparation and purification of an immunoregulatory peptide from Stolephorus chinensis of the East Sea of China. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.08.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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44
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Chotphruethipong L, Battino M, Benjakul S. Effect of stabilizing agents on characteristics, antioxidant activities and stability of liposome loaded with hydrolyzed collagen from defatted Asian sea bass skin. Food Chem 2020; 328:127127. [DOI: 10.1016/j.foodchem.2020.127127] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 04/17/2020] [Accepted: 05/22/2020] [Indexed: 12/26/2022]
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45
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Amigo L, Hernández-Ledesma B. Current Evidence on the Bioavailability of Food Bioactive Peptides. Molecules 2020; 25:E4479. [PMID: 33003506 PMCID: PMC7582556 DOI: 10.3390/molecules25194479] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 12/23/2022] Open
Abstract
Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides.
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Affiliation(s)
| | - Blanca Hernández-Ledesma
- Department of Bioactivity and Food Analysis, Institute of Research in Food Sciences (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain;
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46
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Mazloomi SN, Mahoonak AS, Ghorbani M, Houshmand G. Physicochemical properties of chitosan-coated nanoliposome loaded with orange seed protein hydrolysate. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109976] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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47
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Liposomal/Nanoliposomal Encapsulation of Food-Relevant Enzymes and Their Application in the Food Industry. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02513-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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48
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Encapsulation of a bioactive peptide in a formulation of W1/O/W2-type double emulsions: Formation and stability. FOOD STRUCTURE-NETHERLANDS 2020. [DOI: 10.1016/j.foostr.2020.100145] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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49
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Novel strategy for encapsulation and targeted delivery of poorly water‐soluble active substances. POLYM ENG SCI 2020. [DOI: 10.1002/pen.25448] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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50
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Chen C, Sun-Waterhouse D, Zhang Y, Zhao M, Sun W. The chemistry behind the antioxidant actions of soy protein isolate hydrolysates in a liposomal system: Their performance in aqueous solutions and liposomes. Food Chem 2020; 323:126789. [PMID: 32315947 DOI: 10.1016/j.foodchem.2020.126789] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 04/02/2020] [Accepted: 04/10/2020] [Indexed: 11/29/2022]
Abstract
Soy protein isolate (SPI) and its derived hydrolysates (SPIHs) are popular food ingredients due to their demonstrated antioxidant, stabilizing and emulsifying properties. However, little is known about the interplays among these functions. This study aimed to fill this knowledge gap through comparing the antioxidant activities in single-phase assays systems and biphasic liposomal systems of the SPIHs produced by pepsin, trypsin or alcalase with/without flavourzyme. The peptide fraction of SPIHs with molecular weight < 1 kDa generally contributed more to the detected antioxidant activity. The combination hydrolysis of flavourzyme with pepsin/trypsin/alcalase significantly influenced SPIH's reducing power and Fe2+ chelating capacity. In liposomal systems, SPIHs influenced positively system's stability while inhibiting primary and secondary lipid oxidation products. Besides the factors affecting SPIH's antioxidant activity in the aqueous system (like amino acid composition, sequence and peptide chain length), interactions of peptides/amino acids with liposomal membrane and its lipid components also played critical roles.
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Affiliation(s)
- Chong Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Yi Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
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