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Nemati M, Shahosseini SR, Ariaii P. Review of fish protein hydrolysates: production methods, antioxidant and antimicrobial activity and nanoencapsulation. Food Sci Biotechnol 2024; 33:1789-1803. [PMID: 38752116 PMCID: PMC11091024 DOI: 10.1007/s10068-024-01554-8] [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: 12/14/2023] [Revised: 02/16/2024] [Accepted: 02/29/2024] [Indexed: 05/18/2024] Open
Abstract
Marine products have gained popularity due to their valuable components, especially protein, despite generating significant waste. Protein hydrolysates are widely recognized as the most effective method for transforming these low-value raw materials into high-value products. Fish protein hydrolysate (FPH), sourced from various aquatic wastes such as bones, scales, skin, and others, is rich in protein for value-added products. However, the hydrophobic peptides have limitations like an unpleasant taste and high solubility. Microencapsulation techniques provide a scientific approach to address these limitations and safeguard bioactive peptides. This review examines current research on FPH production methods and their antioxidant and antibacterial activities. Enzymatic hydrolysis using commercial enzymes is identified as the optimal method, and the antioxidant and antibacterial properties of FPH are substantiated. Microencapsulation using nanoliposomes effectively extends the inhibitory activity and enhances antioxidant and antibacterial capacities. Nevertheless, more research is needed to mitigate the bitter taste associated with FPH and enhance sensory attributes.
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Affiliation(s)
- Mahrokh Nemati
- Department of Fisheries Science, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran
- Research Consultant of Parmida Gelatin Company, Amol, Iran
| | | | - Peiman Ariaii
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
- Managing Director of Parmida Gelatin Company, Amol, Iran
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Tang Y, Zhou A, Zhou S, Ruan J, Qian C, Wu C, Ye L. Preparation of VC nanoliposomes by high pressure homogenization: Process optimization and evaluation of efficacy, transdermal absorption, and stability. Heliyon 2024; 10:e29516. [PMID: 38707316 PMCID: PMC11066132 DOI: 10.1016/j.heliyon.2024.e29516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/25/2024] [Accepted: 04/09/2024] [Indexed: 05/07/2024] Open
Abstract
Vitamin C (VC) possesses antioxidant and whitening effects. However, its effectiveness is hindered by challenges such as instability, impaired solubility, and limited bioavailability hinder. In this study, VC was encapsulated in nanoliposomes by primary emulsification and high-pressure homogenization. The VC nanoliposomes were comprehensively characterized for their microscopic morphology, particle size, polydispersity index (PDI), and encapsulation efficiency (EE). Orthogonal experiments were designed to optimize the optimal preparation process, and the antioxidant activity, whitening efficacy, transdermal absorption, and stability of VC nanoliposomes were evaluated based on this optimized process. The findings demonstrated the high reproducibility of the optimal process, with particle size, PDI, and EE values of 113.502 ± 4.360 nm, 0.104 ± 0.010, and 56.09 ± 1.01 %, respectively. Differential scanning calorimetry analysis showed effective encapsulation of VC nanoliposomes with better thermal stability than aqueous VC solution. Besides, the VC nanoliposomes demonstrated excellent antioxidant and whitening effects in efficacy experiments, stronger skin permeability in transdermal experiments and fluorescence tracking. Furthermore, storage stability tests indicated that the VC in nanoliposomes remained relatively stable after 60 days of storage. These findings highlighted the potential use of VC nanoliposomes in a wide range of applications for the cosmetic market, especially in the development of ingredients for skin care products.
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Affiliation(s)
- Yunqi Tang
- College of Chemical and Biological Engineering, Zhejiang Provincial Key Laboratory of Advanced Chemical Engineering Manufacture Technology, Zhejiang University, Hangzhou, Zhejiang Province, 310027, PR China
- Institute of Zhejiang University-Quzhou, #99 Zheda Road, Quzhou, Zhejiang Province, 324000, PR China
| | - Ankun Zhou
- Hangzhou Yayan Cosmetics Co. Ltd., #9 Shunle Road, Hangzhou, Zhejiang Province, 311123, PR China
| | - Shaodong Zhou
- College of Chemical and Biological Engineering, Zhejiang Provincial Key Laboratory of Advanced Chemical Engineering Manufacture Technology, Zhejiang University, Hangzhou, Zhejiang Province, 310027, PR China
- Institute of Zhejiang University-Quzhou, #99 Zheda Road, Quzhou, Zhejiang Province, 324000, PR China
| | - Jiancheng Ruan
- College of Chemical and Biological Engineering, Zhejiang Provincial Key Laboratory of Advanced Chemical Engineering Manufacture Technology, Zhejiang University, Hangzhou, Zhejiang Province, 310027, PR China
- Institute of Zhejiang University-Quzhou, #99 Zheda Road, Quzhou, Zhejiang Province, 324000, PR China
| | - Chao Qian
- College of Chemical and Biological Engineering, Zhejiang Provincial Key Laboratory of Advanced Chemical Engineering Manufacture Technology, Zhejiang University, Hangzhou, Zhejiang Province, 310027, PR China
- Institute of Zhejiang University-Quzhou, #99 Zheda Road, Quzhou, Zhejiang Province, 324000, PR China
| | - Chen Wu
- College of Chemical and Biological Engineering, Zhejiang Provincial Key Laboratory of Advanced Chemical Engineering Manufacture Technology, Zhejiang University, Hangzhou, Zhejiang Province, 310027, PR China
- Institute of Zhejiang University-Quzhou, #99 Zheda Road, Quzhou, Zhejiang Province, 324000, PR China
| | - Linlin Ye
- Hangzhou Yayan Cosmetics Co. Ltd., #9 Shunle Road, Hangzhou, Zhejiang Province, 311123, PR China
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Inbaraj BS, Lai YW, Chen BH. A comparative study on inhibition of lung cancer cells by nanoemulsion, nanoliposome, nanogold and their folic acid conjugates prepared with collagen peptides from Taiwan tilapia skin. Int J Biol Macromol 2024; 261:129722. [PMID: 38280696 DOI: 10.1016/j.ijbiomac.2024.129722] [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: 12/06/2023] [Revised: 01/15/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Valorization of fish processing waste to obtain value-added products such as collagen and bioactive peptides is a vital strategy to increase the economic value, reduce disposal problems, and prevent harmful impacts on both environment and health. This study aims to isolate two collagen peptides from Taiwan Tilapia skin and prepare 12 nanopeptides including nanoemulsion (NE), nanoliposome (NL), and nanogold (NG) without and with folic acid/chitosan (FA/CH) or FA ligand conjugation for comparison of their inhibition efficiency towards lung cancer cells A549 and normal lung cells MRC5. Acid-soluble collagen (yield, 21.58 %) was extracted using 0.5 M acetic acid and hydrolyzed to obtain two tilapia skin collagen peptides TSCP1 (482 Da) and TSCP2 (172 Da) respectively using 2.5 % and 12.5 % alcalase, with sample-to-water ratio at 1:30 (w/v), pH 8, temperature 50 °C, and hydrolysis time 6 h. Characterization of collagen peptides revealed the presence of type 1 collagen with a high amount of amino acids including glycine (32.6-33.1 %), alanine (13.6-14.0 %), proline (10.0-10.5 %), and hydroxyproline (7.3-7.6 %). TSCP1, TSCP2, and 12 nanopeptides showed a higher cytotoxicity towards A549 cells than MRC5 cells, with TSCP2 and its 6 nanopeptides exhibiting a lower IC50 compared to TSCP1 and its 6 nanopeptides. The mean particle size was 15.7, 33.6, and 16.0 nm respectively for TSCP2-NE, TSCP2-NL, and TSCP2-NG, but changed to 14.4, 36.3, and 17.9 nm following ligand conjugation with a shift in zeta potential from negative to positive for TSCP2-NE-FA/CH and TSCP2-NL-FA/CH. All nanopeptides were more effective than peptides in inhibiting the growth of A549 cells, with the lowest IC50 value being shown for TSCP2-NL-FA/CH (5.32 μg/mL), followed by TSCP2-NE-FA/CH (8.3 μg/mL), TSCP2-NE (22.4 μg/mL), TSCP2-NL (82.7 μg/mL), TSCP2-NG-FA (159.8 μg/mL), TSCP2-NG (234.0 μg/mL) and TSCP2 (359.7 μg/mL). Cell proportions of sub-G1, S, and G2/M phases increased dose-dependently, with a possible cell cycle arrest at G2/M phase. The proportion of necrotic cells was the highest for TSCP2, TSCP2-NE, TSCP2-NE-FA/CH, and TSCP2-NL, while that of late apoptotic cells dominated for TSCP2-NL-FA/CH, TSCP2-NG, and TSCP2-NG-FA. Similarly, TSCP2 and its 6 nanopeptides showed a dose-dependent rise in caspase-3, caspase-8, and caspase-9 activities for execution of apoptosis, with the ligand-conjugated nanopeptides being the most efficient, followed by nanopeptides and peptides. The outcome of this study demonstrated an effective strategy for valorization of Taiwan tilapia skin to obtain collagen peptides and their nanopeptides possessing anticancer activity and form a basis for in vivo study in the future.
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Affiliation(s)
| | - Yu-Wen Lai
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan
| | - Bing-Huei Chen
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan; Department of Nutrition, China Medical University, Taichung 404328, Taiwan.
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Li L, Liu S, Sun N, Cui W, Cheng L, Ren K, Wang M, Tong X, Jiang L, Wang H. Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties. Int J Biol Macromol 2024; 256:128344. [PMID: 38007016 DOI: 10.1016/j.ijbiomac.2023.128344] [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: 08/27/2023] [Revised: 10/22/2023] [Accepted: 11/20/2023] [Indexed: 11/27/2023]
Abstract
In this study, sucrase was added to convert non-reducing sugars into reducing sugars in skim obtained by enzyme-assisted aqueous extraction processing (EAEP), then the variation of soy protein hydrolysates (SPH) from the skim under different Maillard reaction times were studied. We conducted one-factor experiment and selected 2 mg/mL sucrase for enzymatic hydrolysis for 2 h. The structure of SPH was investigated by Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, and amino acid composition. Results showed that the Maillard reaction loosened the SPH structure and produced new functional groups. Sensory evaluation, electronic tongue, electronic nose and GC-MS were used to study the sensory characteristics of SPH, we found that the bitterness value was significantly reduced to 1.71 from 4.63 after 2 h of the Maillard reaction. The change of bitterness was related to amino acid composition and the production of pyrazine. Additionally, the iron reduction ability, DPPH free radical scavenging ability, and emulsifying activity reached the highest at 2 h of reaction with 0.80, 73.94 %, and 56.09 %. The solubility, emulsifying stability, and foaming capacity increased and gradually stabilized with the increasing reaction time. Therefore, this paper presents an effective method for generating SPH with low bitterness and high functional properties.
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Affiliation(s)
- Lanxin Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shi Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Na Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wenyu Cui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lin Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kunyu Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mengmeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Agriculture, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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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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Farouk AE, Fahmy SR, Soliman AM, Ibrahim SA, Sadek SA. A nano-Liposomal formulation potentiates antioxidant, anti-inflammatory, and fibrinolytic activities of Allolobophora caliginosa coelomic fluid: formulation and characterization. BMC Biotechnol 2023; 23:28. [PMID: 37537554 PMCID: PMC10401763 DOI: 10.1186/s12896-023-00795-5] [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: 06/07/2023] [Accepted: 07/20/2023] [Indexed: 08/05/2023] Open
Abstract
BACKGROUND Coelomic fluid, a pharmacologically active compound in earthworms, exhibits a range of biological activities, including antioxidant, anti-inflammatory, and anticancer. However, the biological activities exerted by the coelomic fluid can be restrained by its low bioavailability and stability. Liposomes are progressively utilized as an entrapment system for natural bioactive compounds with poor bioavailability and stability, which could be appropriate for coelomic fluid. Thus, the present study was designed to fabricate, characterize, and evaluate the stability of liposomal formulation for Allolobophora caliginosa coelomic fluid (ACCF) as a natural antioxidant compound. METHODS The ACCF-liposomes were developed with a subsequent characterization of their physicochemical attributes. The physical stability, ACCF release behavior, and gastrointestinal stability were evaluated in vitro. The biological activities of ACCF and its liposomal formulation were also determined. RESULTS The liposomal formulation of ACCF had a steady characteristic absorption band at 201 nm and a transmittance of 99.20 ± 0.10%. Its average hydrodynamic particle size was 98 nm, with a PDI of 0.29 ± 0.04 and a negative zeta potential (-38.66 ± 0.33mV). TEM further confirmed the formation of vesicular, spherical nano-liposomes with unilamellar configuration. Additionally, a remarkable entrapment efficiency percent (77.58 ± 0.82%) with a permeability rate equal to 3.20 ± 0.31% and a high retention rate (54.16 ± 2.20%) for ACCF-liposomes were observed. The Fourier transform infrared spectroscopy (FTIR) result demonstrated that ACCF successfully entrapped inside liposomes. The ACCF-liposomes exhibited a slow and controlled ACCF release in vitro. Regarding stability studies, the liposomal formulation enhanced the stability of ACCF during storage and at different pH. Furthermore, ACCF-liposomes are highly stable in intestinal digestion conditions comparable to gastric digestion. The current study disclosed that liposomal formulation potentiates the biological activities of ACCF, especially antioxidant, anti-inflammatory, and thrombolytic activities. CONCLUSION These promising results offer a novel approach to increasing the bioaccessibility of ACCF, which may be crucial for the development of pharmaceuticals and nutraceutical-enriched functional foods.
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Affiliation(s)
- Asmaa E Farouk
- Department of Zoology, Faculty of Science, Cairo University, Giza, 12613, Egypt.
| | - Sohair R Fahmy
- Department of Zoology, Faculty of Science, Cairo University, Giza, 12613, Egypt
| | - Amel M Soliman
- Department of Zoology, Faculty of Science, Cairo University, Giza, 12613, Egypt
| | | | - Shimaa A Sadek
- Department of Zoology, Faculty of Science, Cairo University, Giza, 12613, Egypt
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Martinović J, Lukinac J, Jukić M, Ambrus R, Planinić M, Šelo G, Klarić AM, Perković G, Bucić-Kojić A. In Vitro Bioaccessibility Assessment of Phenolic Compounds from Encapsulated Grape Pomace Extract by Ionic Gelation. Molecules 2023; 28:5285. [PMID: 37446946 DOI: 10.3390/molecules28135285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/29/2023] [Accepted: 07/05/2023] [Indexed: 07/15/2023] Open
Abstract
Grape pomace is a by-product of winemaking characterized by a rich chemical composition from which phenolics stand out. Phenolics are health-promoting agents, and their beneficial effects depend on their bioaccessibility, which is influenced by gastrointestinal digestion. The effect of encapsulating phenol-rich grape pomace extract (PRE) with sodium alginate (SA), a mixture of SA with gelatin (SA-GEL), and SA with chitosan (SA-CHIT) on the bioaccessibility index (BI) of phenolics during simulated digestion in vitro was studied. A total of 27 individual phenolic compounds (IPCs) were quantified by UHPLC. The addition of a second coating to SA improved the encapsulation efficiency (EE), and the highest EE was obtained for SA-CHIT microbeads (56.25%). Encapsulation affected the physicochemical properties (size, shape and texture, morphology, crystallinity) of the produced microbeads, which influenced the delivery of phenolics to the intestine and their BI. Thus, SA-GEL microbeads had the largest size parameters, as confirmed by scanning electron microscopy (SEM), and the highest BI for total phenolic compounds and IPCs (gallic acid, 3,4-dihydroxybenzoic acid and o-coumaric acid, epicatechin, and gallocatechin gallate) ranged from 96.20 to 1011.3%. The results suggest that encapsulated PRE has great potential to be used as a functional ingredient in products for oral administration.
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Affiliation(s)
- Josipa Martinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Rita Ambrus
- Faculty of Pharmacy, Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, H-6720 Szeged, Hungary
| | - Mirela Planinić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Gordana Šelo
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Ana-Marija Klarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Gabriela Perković
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Ana Bucić-Kojić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
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Bioactive food-derived peptides for functional nutrition: Effect of fortification, processing and storage on peptide stability and bioactivity within food matrices. Food Chem 2023; 406:135046. [PMID: 36446284 DOI: 10.1016/j.foodchem.2022.135046] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 10/31/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022]
Abstract
New challenges in food production and processing are appearing due to increasing global population and the purpose of achieving a sustainable food system. Bioactive peptides obtained from food proteins can be employed to prevent or pre-treat several diseases such as diabetes, cardiovascular diseases, inflammation, thrombosis, cancer, etc. Research on the bioactivity of protein hydrolysates is very extensive, especially in vitro tests, although there are also tests in animal models and in humans studies designed to verify their efficacy. However, there is very little published literature on the functionality of these protein hydrolysates as an ingredient in food matrices, as well as the effect that thermal or non-thermal processing, and storage may have on the bioactivity of these bioactive peptides. This review aims to summarize the published literature on protein hydrolysates as a functional ingredient including processing, storage and simulated gastrointestinal digestion regarding the bioactivity of these peptides inside food matrices.
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Effect of Liposomal Encapsulation and Ultrasonication on Debittering of Protein Hydrolysate and Plastein from Salmon Frame. Foods 2023; 12:foods12040761. [PMID: 36832836 PMCID: PMC9955801 DOI: 10.3390/foods12040761] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/07/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023] Open
Abstract
The impacts of liposomal encapsulation on the bitterness of salmon frame protein hydrolysate (SFPH) and salmon frame protein plastein (SFPP) with the aid of ultrasound (20% amplitude, 750 W) for different time intervals (30, 60 and 120 s) were investigated. Liposomes loaded with 1% protein hydrolysate (L-PH1) and 1% plastein (L-PT1) showed the highest encapsulation efficiency and the least bitterness (p < 0.05). Ultrasonication for longer times reduced encapsulation efficiency (EE) and increased bitterness of both L-PH1 and L-PT1 along with a reduction in particle size. When comparing between L-PH1 and L-PT1, the latter showed less bitterness due to the lower bitterness in nature and higher entrapment of plastein in the liposomes. In vitro release studies also showed the delayed release of peptides from L-PT1 in comparison to the control plastein hydrolysate. Therefore, encapsulation of liposomes with 1% plastein could be an efficient delivery system for improving the sensory characteristics by lowering the bitterness of protein hydrolysates.
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Luo Y, Wang F, Yuan X, Wang K, Sun Q, Wang H, Pu C, Tang W. Walnut peptide loaded proliposomes with hydroxyapatite as a carrier: Fabrication, environmental stability, and in vitro digestion attribute. Food Res Int 2022; 162:112057. [PMID: 36461317 DOI: 10.1016/j.foodres.2022.112057] [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: 07/24/2022] [Revised: 10/07/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022]
Abstract
To explore the feasibility of hydroxyapatite (HAP) as the carrier for proliposomes and improve the stability of walnut peptides (WPs), WPs-loaded proliposomes (WPs-PROLIPs) with hydroxyapatite (HAP) as the carrier were fabricated, and the physicochemical properties, environmental stability as well as in vitro simulated digestion release performance of the proliposomes were investigated. The proliposomes with HAP possessed smaller particle sizes and higher encapsulation efficiencies than those without HAP. FTIR analysis revealed that hydrogen bonds formed between HAP and phospholipids in the proliposomes. The inclusion of HAP in WPs-PROLIPs led to the improvement of the thermal degradation stability and environmental stabilities of the system. HAP also induced the conversion of free water into bound water in the proliposomes, as evaluated by LF NMR. In addition, proliposomal encapsulation did not affect the antioxidant activity of WPs-PROLIPs and the lateral order of the liposome membrane. Finally, in vitro digestion showed that the addition of HAP endowed the proliposomes with a retarded free fatty acid release effect, which was dependent on the weight ratio of phospholipids to HAP. These results offer opportunities for the use of HAP as a feasible carrier and lyoprotectant for proliposomes encapsulating biopeptides.
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Affiliation(s)
- Yongxue Luo
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Fuli Wang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xinyu Yuan
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Kexin Wang
- 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
| | - Hongcai Wang
- Shandong Yuwang Ecological Food Industry Co, Ltd, Dezhou 251200, China
| | - Chuanfen Pu
- 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.
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Nanoliposomal peptides derived from Spirulina platensis protein accelerate full-thickness wound healing. Int J Pharm 2022; 630:122457. [PMID: 36455754 DOI: 10.1016/j.ijpharm.2022.122457] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 11/23/2022] [Accepted: 11/25/2022] [Indexed: 11/29/2022]
Abstract
Spirulina platensis is a type of blue-green algae that contains large amounts of protein with therapeutic effects. The present study was performed to investigate the effects of encapsulated Spirulina protein hydrolysates (SPH) with nanoliposomes (NLPs) in reducing wound healing period. SPH-loaded NLPs showed the size and zeta potential of 158 nm and -48 mV, respectively; as well as a uniform non-aggregated morphology. In-vitro MTT toxicity studies on the Human Foreskin Fibroblast (HFFF-2) cell line exhibited that the hydrolyzed peptides had no toxic effect and increased cell growth. The scratch test confirmed the MTT results. For in-vivo study, 162 mice were divided into nine groups, including the mice groups treated with blank gel, blank NLPs, and those treated with 2.5, 5, and 10 % SPH and SPH-loaded NLPs. The histopathological assessment was done to investigate rate of fibroblast proliferation and epithelialization. Immunofluorescence staining for bFGF, CD31, COL1A was conducted. The results showed that the mice group treated with SPH-NLPs showed higher wound contraction, epithelization, fibroblast proliferation, and higher expressions for bFGF, CD31, COL1A compared with blanks and other groups. In conclusion, the derived and encapsulated peptides showed significant effects in accelerating wound healing via angiogenesis and collagen production.
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12
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Li W, Chountoulesi M, Antoniadi L, Angelis A, Lei J, Halabalaki M, Demetzos C, Mitakou S, Skaltsounis LA, Wang C. Development and physicochemical characterization of nanoliposomes with incorporated oleocanthal, oleacein, oleuropein and hydroxytyrosol. Food Chem 2022; 384:132470. [DOI: 10.1016/j.foodchem.2022.132470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 01/12/2022] [Accepted: 02/12/2022] [Indexed: 12/11/2022]
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13
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Encapsulated-based films for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and healthy ingredients. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Triggered and controlled release of bioactives in food applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:49-107. [PMID: 35659356 DOI: 10.1016/bs.afnr.2022.03.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Bioactive compounds (e.g., nutraceuticals, micronutrients, antimicrobial, antioxidant) are added to food products and formulations to enhance sensorial/nutritional attributes and/or shelf-life. Many of these bioactives are susceptible to degradation when exposed to environmental and processing factors. Others involve in undesirable interactions with food constituents. Encapsulation is a useful tool for addressing these issues through various stabilization mechanisms. Besides protection, another important requirement of encapsulation is to design a carrier that predictably releases the encapsulated bioactive at the target site to elicit its intended functionality. To this end, controlled release carrier systems derived from interactive materials have been developed and commercially exploited to meet the requirements of various applications. This chapter provides an overview on basic controlled and triggered release concepts relevant to food and active packaging applications. Different approaches to encapsulate bioactive compounds and their mode of release are presented, from simple blending with a compatible matrix to complex multiphase carrier systems. To further elucidate the mass transport processes, selected diffusion and empirical release kinetic models are presented, along with their brief historical significance. Finally, interactive carriers that are responsive to moisture, pH, thermal and chemical stimuli are presented to illustrate how these triggered release mechanisms can be useful for food applications.
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15
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Encapsulation of Salmon Peptides in Marine Liposomes: Physico-Chemical Properties, Antiradical Activities and Biocompatibility Assays. Mar Drugs 2022; 20:md20040249. [PMID: 35447922 PMCID: PMC9029219 DOI: 10.3390/md20040249] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 02/04/2023] Open
Abstract
Salmon byproducts (Salmo salar) generated by the food chain represent a source of long-chain polyunsaturated fatty acids (eicosapentaenoic acid (EPA): 20:5n-3; docosahexaenoic acid (DHA): 22:6n-3) and peptides that can be used as supplements in food for nutraceutical or health applications, such as in the prevention of certain pathologies (e.g., Alzheimer’s and cardiovascular diseases). The extraction of polar lipids naturally rich in PUFAs by enzymatic processes without organic solvent (controlled by pH-Stat method), coupled with the production of 1 kDa salmon peptides by membrane filtration, allowed the formulation of nanocarriers. The physicochemical properties of the nanoliposomes (size ranging from 120 to 140 nm, PDI of 0.27, zeta potential between −32 and −46 mV and encapsulation efficiency) were measured, and the bioactivity of salmon hydrolysate peptides was assessed (antioxidant and antiradical activity: ABTS, ORAC, DPPH; iron metal chelation). Salmon peptides exhibited good angiotensin-conversion-enzyme (ACE) inhibition activity, with an IC50 value of 413.43 ± 13.12 µg/mL. Cytotoxicity, metabolic activity and proliferation experiments demonstrated the harmlessness of the nanostructures in these experimental conditions.
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16
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Aguilar-Toalá JE, Quintanar-Guerrero D, Liceaga AM, Zambrano-Zaragoza ML. Encapsulation of bioactive peptides: a strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications. RSC Adv 2022; 12:6449-6458. [PMID: 35424621 PMCID: PMC8982217 DOI: 10.1039/d1ra08590e] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 02/14/2022] [Indexed: 02/06/2023] Open
Abstract
In recent decades, bioactive peptides have become an emerging field of interest in the scientific community as well as the food, pharmaceutical, and cosmetics industries. A growing body of research indicates that consumption of bioactive peptides may play a vital role in health through their broad spectrum of bioactivity such as antioxidant, antihypertensive, antimicrobial, anti-inflammatory, immunomodulatory, and anti-proliferative activities. In addition, bioactive peptides can be used as food preservatives due to their antimicrobial and antioxidant activities. However, some factors limit their nutraceutical and commercial applications, including easy chemical degradation (e.g., pH, enzymatic), food matrix interaction, low water-solubility, hygroscopicity, and potential bitter taste. Bearing that in mind, the encapsulation of bioactive peptides in different materials can help overcome these challenges. Studies have demonstrated that encapsulation of bioactive peptides increases their bioactivity, improves their stability, sensory properties, increases solubility, and decreases hygroscopicity. However, there is limited scientific evidence about the bioavailability and food matrix interactions of encapsulated peptides. Besides, the diverse colloidal systems used to encapsulate bioactive peptides have shown stability and good encapsulation efficiency. This review provides an overview of current advances in the encapsulation of bioactive peptides, considering the technology, developments, and innovations in the last lustrum.
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Affiliation(s)
- J E Aguilar-Toalá
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos-UIM, FES-Cuautitlán, Universidad Nacional Autónoma de México Cuautitlán Izcalli Estado de México 54714 Mexico
| | - D Quintanar-Guerrero
- Laboratorio de Posgrado en Tecnología Farmacéutica, FES-Cuautitlán, Universidad Nacional Autónoma de México Av. 1o de Mayo s/n Cuautitlán Izcalli Estado de México 54714 Mexico
| | - A M Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University 745 Agriculture Mall Dr West Lafayette IN 47907 USA
| | - M L Zambrano-Zaragoza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos-UIM, FES-Cuautitlán, Universidad Nacional Autónoma de México Cuautitlán Izcalli Estado de México 54714 Mexico
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17
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Zarei Jeliani Z, Yousefzadi M, Kokabi M, Sorahinobar M, Sourinejad I, Malik S. Assessment of Biochemical Constituents and Nutritional Aspects in Gracilariopsis persica and Hypnea flagelliformis. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.2010850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zahra Zarei Jeliani
- Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran
| | | | - Maryam Kokabi
- Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran
| | - Mona Sorahinobar
- Department of Plant Sciences, Faculty of Biological Sciences, Alzahra University, Tehran, Iran
| | - Iman Sourinejad
- Department of Fisheries, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran
| | - Sonia Malik
- Graduate Program in Health Sciences, Federal University of Maranhão, São Luís, MA, Brazil
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18
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Pudtikajorn K, Sae‐leaw T, Benjakul S. Characterization of fortified pasteurized cow milk with nanoliposome loaded with skipjack tuna eyeball oil. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15196] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Khamtorn Pudtikajorn
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Thanasak Sae‐leaw
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand
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19
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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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20
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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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21
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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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22
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Chotphruethipong L, Hutamekalin P, Sukketsiri W, Benjakul S. Effects of sonication and ultrasound on properties and bioactivities of liposomes loaded with hydrolyzed collagen from defatted sea bass skin conjugated with epigallocatechin gallate. J Food Biochem 2021; 45:e13809. [PMID: 34145603 DOI: 10.1111/jfbc.13809] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 05/11/2021] [Accepted: 05/17/2021] [Indexed: 11/28/2022]
Abstract
Hydrolyzed collagen (HC) from defatted sea bass skin conjugated with 3% epigallocatechin gallate (EGCG) was prepared and the resulting HC-EGCG conjugate at various levels (0.25%-2%, w/v) was loaded into liposome. The obtained liposomes were subjected to sonication (S). Liposome loaded with 1% conjugate showed the highest encapsulation efficiency (EE) (p < .05). When the ultrasound-assisted process (UAP) at different amplitudes (20% and 40%) and times (2, 5, 10, and 15 min) were implemented, the highest EE of conjugate-loaded liposome was found at 20% amplitude for 2 min (p < .05). When S-liposome and UAP-liposome were lyophilized, decreasing EE of both samples was observed (p < .05). Lyophilized UAP-liposome had higher stability than lyophilized S-liposome during storage at 25℃ for 28 days. Additionally, antioxidant activity in the gastrointestinal track model system (GIMs) and digest obtained from GIMs were higher for UAP-liposome (p < .05). Therefore, liposome can be used for the delivery of conjugate. PRACTICAL APPLICATIONS: HC from defatted sea bass skin is considered to possess several bioactivities, especially skin nourishment and bone strengthening. Nevertheless, antioxidant activity, related to the treatment of several ailments, is still low for HC. Thus, grafting of HC with polyphenol such as EGCG via free radical method can be used for the enhancement of the antioxidant activity of HC. Although the resulting conjugate has augmented activity, it is unstable during storage and in the gastrointestinal digestion system. Liposome is a promising means to stabilize the conjugate under harsh condition, especially with the aid of the UAP. Thus, liposome loaded with conjugate having the reduced size has higher antioxidant activity with increased stability, which can have a wider range of applications.
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Affiliation(s)
- Lalita Chotphruethipong
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
| | - Pilaiwanwadee Hutamekalin
- Division of Health and Applied Science, Faculty of Science, Prince of Songkla University, Songkhla, Thailand
| | - Wanida Sukketsiri
- Division of Health and Applied Science, Faculty of Science, Prince of Songkla University, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
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23
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Recent developments on production, purification and biological activity of marine peptides. Food Res Int 2021; 147:110468. [PMID: 34399466 DOI: 10.1016/j.foodres.2021.110468] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/18/2021] [Accepted: 05/23/2021] [Indexed: 12/11/2022]
Abstract
Marine peptides are one of the richest sources of structurally diverse bioactive compounds and a considerable attention has been drawn towards their production and bioactivity. However, there is a paucity in consolidation of emerging trends encompassing both production techniques and biological application. Herein, we intend to review the recent advancements on different production, purification and identification technologies used for marine peptides along with presenting their potential health benefits. Bibliometric analysis revealed a growing number of scientific publications on marine peptides (268 documents per year) with both Asia (37.2%) and Europe (33.1%) being the major contributors. Extraction and purification by ultrafiltration and enzymatic hydrolysis, followed by identification by chromatographic techniques coupled with an appropriate detector could yield a high content of peptides with improved bioactivity. Moreover, the multifunctional health benefits exerted by marine peptides including anti-microbial, antioxidant, anti-hypertension, anti-diabetes and anti-cancer along with their structure-activity relationship were presented. The future perspective on marine peptide research should focus on finding improved separation and purification technologies with enhanced selectivity and resolution for obtaining more novel peptides with high yield and low cost. In addition, by employing encapsulation strategies such as nanoemulsion and nanoliposome, oral bioavailability and bioactivity of peptides can be greatly enhanced. Also, the potential health benefits that are demonstrated by in vitro and in vivo models should be validated by conducting human clinical trials for a technology transfer from bench to bedside.
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24
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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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25
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Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.045] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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26
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Cao X, Joseph N, Jellicoe M, Al-Antaki AHM, Luo X, Su D, He S, Raston C. Vortex fluidics mediated non-covalent physical entanglement of tannic acid and gelatin for entrapment of nutrients. Food Funct 2021; 12:1087-1096. [PMID: 33416819 DOI: 10.1039/d0fo02230f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We have developed a simple process for the entrapment of nutrients in shear stress induced non-covalent physically entangled tannic acid-gelatin gel in a thin film vortex fluidic device (VFD) operating under continuous flow. This allows control of the porosity and surface area of the pores in order to improve the nutrient entrapment capacity. The VFD microfluidic platform simplifies the processing procedure of physically entangled biopolymers, as a time and cost saving one-step process devoid of any organic solvents, in contrast to the conventional homogenization process, which is also inherently complex, involving multiple-step processing. Moreover, the use of homogenization (as a benchmark to entrap nutrients) afforded much larger porosity and surface area of pores, with lower entrapment capacity of nutrients. Overall, the VFD processing provides a new alternative, bottom-up approach for easy, scalable processing for materials with a high nutrient entrapment capacity.
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Affiliation(s)
- Xuejiao Cao
- Department of Food Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, Guangdong 510006, China.
| | - Nikita Joseph
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Matt Jellicoe
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Ahmed Hussein Mohammed Al-Antaki
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Xuan Luo
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Dongxiao Su
- Department of Food Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, Guangdong 510006, China.
| | - Shan He
- Department of Food Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, Guangdong 510006, China. and Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Colin Raston
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
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27
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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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28
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Bertolini D, Jiménez MEP, Dos Santos C, Corrêa APF, Brandelli A. Microbial bioconversion of feathers into antioxidant peptides and pigments and their liposome encapsulation. Biotechnol Lett 2021; 43:835-844. [PMID: 33386496 DOI: 10.1007/s10529-020-03067-w] [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: 04/14/2020] [Accepted: 12/12/2020] [Indexed: 10/22/2022]
Abstract
OBJECTIVES The co-encapsulation of bioactive peptides obtained from degradation of chicken feathers and flexirubin-type pigment produced by Chryseobacterium sp. kr6 into phosphatidylcholine liposomes was investigated. RESULTS Control empty liposomes showed mean diameter of 168.5 nm, varying to 185.4, 102.0 and 98.5 nm after the encapsulation of peptides, pigment and their co-encapsulation, respectively. Control liposomes presented zeta potential of - 20.9 mV, while the formulations containing the bioactive compounds showed values of - 30 mV or higher in magnitude. Infrared analysis revealed typical spectra for phosphatidylcholine, suggesting that no new chemical bonds were formed after encapsulation. ABTS radical scavenging assay showed that the antioxidant activity of the compounds was maintained after encapsulation. CONCLUSIONS Feather waste can be a valuable substrate for simultaneous production of antioxidant peptides and pigment by Chryseobacterium sp. kr6, and their encapsulation into liposomes may be a suitable alternative for delivery of these natural antioxidants.
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Affiliation(s)
- Diego Bertolini
- Laboratório de Bioquímica e Microbiologia Aplicada, Universidade Federal do Rio Grande do Sul, ICTA, UFRGS, Av. Bento Gonçalves 9500, Porto Alegre, 91501-970, Brazil
| | - Maria Elisa Pailliè Jiménez
- Laboratório de Bioquímica e Microbiologia Aplicada, Universidade Federal do Rio Grande do Sul, ICTA, UFRGS, Av. Bento Gonçalves 9500, Porto Alegre, 91501-970, Brazil
| | - Cristiane Dos Santos
- Laboratório de Bioquímica e Microbiologia Aplicada, Universidade Federal do Rio Grande do Sul, ICTA, UFRGS, Av. Bento Gonçalves 9500, Porto Alegre, 91501-970, Brazil
| | - Ana Paula Folmer Corrêa
- Laboratório de Bioquímica e Microbiologia Aplicada, Universidade Federal do Rio Grande do Sul, ICTA, UFRGS, Av. Bento Gonçalves 9500, Porto Alegre, 91501-970, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Universidade Federal do Rio Grande do Sul, ICTA, UFRGS, Av. Bento Gonçalves 9500, Porto Alegre, 91501-970, Brazil.
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29
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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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30
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Hosseini SF, Rezaei M, McClements DJ. Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals. Crit Rev Food Sci Nutr 2020; 62:1242-1269. [DOI: 10.1080/10408398.2020.1839855] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
| | - Masoud Rezaei
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
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31
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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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32
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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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33
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Huang J, Wu M, Yang K, Zhao M, Wu D, Ma J, Ding B, Sun W. Effect of nanoliposomal entrapment on antioxidative hydrolysates from goose blood protein. J Food Sci 2020; 85:3034-3042. [PMID: 32869338 DOI: 10.1111/1750-3841.15409] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 07/09/2020] [Accepted: 07/31/2020] [Indexed: 11/27/2022]
Abstract
In this study, the encapsulation of goose blood hydrolysate (GBH) was performed within nanoliposomes. We investigated the physicochemical properties, stability, antioxidant indices, the morphology of nanoparticles, the digestion stability in simulated gastrointestinal fluid, differential scanning calorimetry (DSC) analysis, and Fourier transform infrared (FTIR) spectroscopy. GBH was successfully encapsulated into nanoliposomes using reverse-phase evaporation method. The entrapment efficiency of GBH-loaded nanoliposomes was about 70.99 ± 2.85%, the average particle size was 93.3 ± 2.45 nm, the zeta-potential of GBH-loaded nanoliposomes was -30 mV, and the morphology of GBH-loaded nanoliposomes was characterized by transmission electron microscope. Moreover, the results of DSC and FTIR showed that the GBH nanoliposome was more stable than the empty liposomes due to hydrogen bond complexation between liposome and GBH. The release of GBH from nanoliposomes could be significantly controlled, and the release ratios were 48.9 ± 2.96% in simulated gastric fluid and 59.9 ± 5.30% in simulated intestinal fluid, respectively, proving that degradation rate of antioxidant activities of GBH encapsulated in nanoliposomes was decreased. In conclusion, nanoliposomes embedding is a promising and effective way to increase the stability of hydrolysates from GBH and produce various types of functional food.
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Affiliation(s)
- Jin Huang
- the College of Life Science, Yangtze University, Jingzhou, Hubei, 434023, P. R. China
| | - Mengting Wu
- the College of Life Science, Yangtze University, Jingzhou, Hubei, 434023, P. R. China
| | - Kun Yang
- the College of Life Science, Yangtze University, Jingzhou, Hubei, 434023, P. R. China
| | - Manman Zhao
- the College of Life Science, Yangtze University, Jingzhou, Hubei, 434023, P. R. China
| | - Di Wu
- the College of Life Science, Yangtze University, Jingzhou, Hubei, 434023, P. R. China
| | - Jing Ma
- College of Life Science, and Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei, 434023, P. R. China
| | - Baomiao Ding
- College of Life Science, and Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei, 434023, P. R. China
| | - Weiqing Sun
- College of Life Science, and Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei, 434023, P. R. China
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34
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Ranasinghe RASN, Wijesekara WLI, Perera PRD, Senanayake SA, Pathmalal MM, Marapana RAUJ. Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1747486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- R. A. S. N. Ranasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - W. L. I. Wijesekara
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - P. R. D. Perera
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - S. A. Senanayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - M. M. Pathmalal
- Department of Zoology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - R. A. U. J. Marapana
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
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35
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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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36
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Sarabandi K, Jafari SM. Effect of chitosan coating on the properties of nanoliposomes loaded with flaxseed-peptide fractions: Stability during spray-drying. Food Chem 2020; 310:125951. [DOI: 10.1016/j.foodchem.2019.125951] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 11/06/2019] [Accepted: 11/23/2019] [Indexed: 02/02/2023]
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37
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Yekta MM, Rezaei M, Nouri L, Azizi MH, Jabbari M, Eş I, Khaneghah AM. Antimicrobial and antioxidant properties of burgers with quinoa peptide‐loaded nanoliposomes. J Food Saf 2020. [DOI: 10.1111/jfs.12753] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mina Mahdavi Yekta
- Young Researcher and Elite clubShahre‐Qods Branch, Islamic Azad University Tehran Iran
| | - Mohammad Rezaei
- Department of Food Hygiene, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran
- Department of Food Safety and Hygiene, School of Public HealthTehran University of Medical Sciences Tehran Iran
| | - Leila Nouri
- Department of Food Science and Technology, Faculty of AgricultureDamghan Islamic Azad University Damghan Iran
| | - Mohammad H. Azizi
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares University Tehran Iran
| | - Maryam Jabbari
- Department of Public Health, School of Paramedical and HealthZanjan University of Medical Sciences Zanjan Iran
| | - Ismail Eş
- Department of Material and Bioprocess Engineering, School of Chemical EngineeringUniversity of Campinas (UNICAMP) Campinas Sao Paulo Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food EngineeringUniversity of Campinas (UNICAMP) Campinas Sao Paulo Brazil
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38
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WEI P, CAO J, SHEN X, LI C. The preservation effect and mechanism of gelatin on golden pompano (Trachinotus blochii) fillets during cold storage. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.28718] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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39
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Viji P, Phannendra TS, Jesmi D, Madhusudana Rao B, Dhiju Das PH, George N. Functional and Antioxidant Properties of Gelatin Hydrolysates Prepared from Skin and Scale of Sole Fish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1672845] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Pankyamma Viji
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Visakhapatnam, India
| | - T. S. Phannendra
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Visakhapatnam, India
| | - Debbarma Jesmi
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Visakhapatnam, India
| | - B. Madhusudana Rao
- Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Visakhapatnam, India
| | | | - Ninan George
- Central Institute of Fisheries Technology, Kochi, India
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40
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Nasab ME, Takzaree N, Saffari PM, Partoazar A. In vitro antioxidant activity and in vivo wound-healing effect of lecithin liposomes: a comparative study. J Comp Eff Res 2019; 8:633-643. [DOI: 10.2217/cer-2018-0128] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Aim: This study was conducted to determine the potentials of egg lecithin (egg-l) and soy lecithin (soy-l) liposomes in antioxidative and wound healing properties. Materials & methods: The suspensions of egg-l and soy-l were prepared using the fusion technique. The free radical scavenging activity of both lecithin liposomes was evaluated by DPPH and ABTS methods. Tissue staining was used to assess wound-healing parameter. Results: Liposomal lecithins showed an increasing trend of 1–10 mg/ml in radical-scavenging activities (p < 0.0001). Wound-healing assessments showed a significant effect (p < 0.0001) in treatment with topical lecithin liposomes. The results of wound healing also showed better outcomes of egg-l in comparison with phenytoin 1% cream. Conclusion: Antioxidant lecithin liposomes may enhance the treatment of wound injuries.
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Affiliation(s)
- Maryam Eskandari Nasab
- Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Nasrin Takzaree
- Department of Anatomy & Medicinal Plants Research Center, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Partow Mirzaee Saffari
- Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Alireza Partoazar
- Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
- Experimental Medicine Research Center, Tehran University of Medical Sciences, Tehran, Iran
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41
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Mudgil P, Jobe B, Kamal H, Alameri M, Al Ahbabi N, Maqsood S. Dipeptidyl peptidase-IV, α-amylase, and angiotensin I converting enzyme inhibitory properties of novel camel skin gelatin hydrolysates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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42
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Characterization of nanoliposomes containing bioactive peptides obtained from sheep whey hydrolysates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.036] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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43
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Fu Y, Chen J, Bak KH, Lametsch R. Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14037] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yu Fu
- Department of Food Science Faculty of Science University of Copenhagen Rolighedsvej 26 Frederiksberg C 1958 Denmark
| | - Jingru Chen
- Department of Food Science Faculty of Science University of Copenhagen Rolighedsvej 26 Frederiksberg C 1958 Denmark
- College of Food Science and Nutritional Engineering China Agricultural University No. 17 Qinghua East Road, Haidian District Beijing 100083 China
| | - Kathrine H. Bak
- Department of Food Science Faculty of Science University of Copenhagen Rolighedsvej 26 Frederiksberg C 1958 Denmark
| | - René Lametsch
- Department of Food Science Faculty of Science University of Copenhagen Rolighedsvej 26 Frederiksberg C 1958 Denmark
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44
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Hosseini SF, Gómez-Guillén MC. A state-of-the-art review on the elaboration of fish gelatin as bioactive packaging: Special emphasis on nanotechnology-based approaches. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.022] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Hasani S, Ojagh SM, Ghorbani M. Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: Study on its physical and structural characteristics. Int J Biol Macromol 2018; 115:143-151. [PMID: 29653169 DOI: 10.1016/j.ijbiomac.2018.04.038] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2018] [Revised: 03/18/2018] [Accepted: 04/08/2018] [Indexed: 10/17/2022]
Abstract
Lemon essential oils (LEOs) as a bioactive compound with health beneficial potential are used as safe additives in foods, medicine and nutritional supplements. However, it is a chemical compound which is sensitive to light, thermal condition and oxidation. To overcome these challenge encapsulation could be an adequate technique to protect them from degradation and evaporation. In this study, nanocapsules based on chitosan (CS) and modified starch (Hicap) with LEOs as an active ingredient was prepared by freeze-drying. The produced nanocapsules were characterized by their structural and physicochemical properties. It was found that nanocapsules produced by using CS: Hi-cap (1.5%:8.5%) clearly showed the highest encapsulation efficiency (85.44%) and Zeta potential value (+44.23mV). In vitro release studies demonstrated a prolonged release of the samples with larger CS ratio. Most nanocapsules sizes ranged from 339.3 to 553.3nm. The obtained nanocapsules showed a rough surface without the spherical shape as represented by Scanning electron microscopy images. Differential scanning calorimetry (DSC) thermogram and Fourier transform infrared (FTIR) spectroscopy techniques confirmed the success of LEOs encapsulation. The desirable physicochemical properties and thermal stability specified that such nanocapsules have promising application in delivery of LEOs in medicine and food industries.
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Affiliation(s)
- Shirin Hasani
- Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seyed Mahdi Ojagh
- Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Mohammad Ghorbani
- Department of Food Chemistry, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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