Characterization of nanoliposomes containing bioactive peptides obtained from sheep whey hydrolysates

Corrêa, Ana Paula Folmer; Bertolini, Diego; Lopes, Nathalie Almeida; Veras, Flávio Fonseca; Gregory, Gustavo; Brandelli, Adriano

doi:10.1016/j.lwt.2018.11.036

Cited by 46 publications

(41 citation statements)

References 36 publications

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“…Similar results were found in the work of Corrêa et al. (2019), the ABTS scavenging activity of peptides was reduced by 31% (from 74 to 43%) after encapsulation. This finding is still controversial, although many studies have suggested considerable differences in antioxidant activity between encapsulated and no‐encapsulated peptide, other studies have shown that encapsulation does not influence the antioxidant properties of peptides.…”

Section: Resultssupporting

confidence: 91%

“…The PDI of liposomes samples varied from 0.35 ± 0.02 to 0.46 ± 0.03 mV, which indicated a broad size distribution. Similar values have been reported in whey peptides‐loaded nanoliposomes with a PDI of 0.44 (Corrêa et al., 2019). Although the liposomes prepared in this study had higher PDI, the average size kept stable at 4 °C within 10 days ( P > 0.05).…”

Section: Resultssupporting

confidence: 87%

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Encapsulation of oyster protein hydrolysates in nanoliposomes: Vesicle characteristics, storage stability, in vitro release, and gastrointestinal digestion

Jiang

Liu

et al. 2021

Journal of Food Science

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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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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 87%

Encapsulation of oyster protein hydrolysates in nanoliposomes: Vesicle characteristics, storage stability, in vitro release, and gastrointestinal digestion

Jiang

Liu

et al. 2021

Journal of Food Science

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“…Whey is generated in huge volumes that can cause serious environmental problems, but, it is also recognized as an important source of proteins with excellent nutritional and functional properties which are widely used in various food product development. Whey proteins are also an important source of bioactive peptides obtained by enzymatic hydrolysis exhibiting antioxidant and anti-hypertensive properties [157,173]. Whey protein fraction is recovered as retentate after microfiltration; and the generated permeate is rich in carbohydrates including lactose and other oligosaccharides.…”

Section: Dairy By-productsmentioning

confidence: 99%

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

2020

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Sustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. Besides, effective valorisation of wastes/by-products can efficiently help in reducing environmental stress by decreasing unwarranted pollution. The major focus of this review is to provide comprehensive information on valorisation of agri-food wastes and by-products with focus laid on bioactive compounds and bioactivity. The review covers the bioactives identified from wastes and by-products of plants (fruits, exotic fruits, vegetables and seeds), animals (dairy and meat) and marine (fish, shellfish seaweeds) resources. Further, insights on the present status and future challenges of sustainably utilizing agri-food wastes/by-products for value addition will be highlighted.

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“…Prikazane vrednosti manje su u odnosu na literaturne podatke za stepen inkapsulacije hidrolizata proteina u lipozome pripremljene fosfatidil holinom i tretirane ultrazvukom. Naime, u istraživanju inkapsulacije hidrolizata proteina surutke dobijen je stepen inkapsulacije od 48 % [26], dok je druga grupa istraživača [16] izvestila o stepenu inkapsulacije čak 90 % i to inkapsulacijom izolovanih frakcija peptida surutke različitih molekuslkih masa korišćenjem sojinog lecitina kao matriksa, koji pored fosfatidil holina sadrži i nečistoće. U literaturi se takođe, mogu naći i drugi primeri sa najrazličitijim vrednostima efikasnosti inkapsulacije hidrolizata, među kojima je interesantno istraživanje inkapsulacije hidrolizata ribljih proteina gde je ostvarena efikasnost od čak 80 % [20].…”

Section: Karakterizacija Lipozoma Sa Inkapsuliranimhidrolizatom Prunclassified

“…U literaturi se mogu naći različiti podaci o uticaju procesa inkapsulacije na antioksidativnu aktivnost hidrolizata proteina i/ili izolovanih peptida. Tako, je pokazano smanjenje inhibicije ABTS •+ radikalskog katjona i ACE-inhibitorne aktivnosti nakon inkapsulacije bioaktivnih peptida hidrolizata mlečne surutke u lipozome [26]. S druge strane, utvrđene su bolje antioksidativne aktivnosti inkapsuliranih peptida dobijenih iz hidrolizata proteina jedne vrste morske ribe u odnosu na neinkapsulirane upravo usled prisustva fosfatidil holina u lipozomima [29], dok se mogu naći i radovi koji pokazuju da nema promene antioksidativne aktivnosti nakon inkapsulacije [20,30,31], kao i da uticaj inkapsulacije zavisi od vrste antioksidativnog testa i koncentracije proteina [31].…”

Section: Antioksidativna Aktivnost Hidrolizata Proteina Soje Inkasunclassified

Production and characterization of liposomes with encapsulated bioactive soy protein hydrolysate

Pavlović¹,

Jovanović

Đorđević

et al. 2020

Hem Ind

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Soy proteins known for their high nutritional value and pronounced techno-functional properties, can be hydrolyzed by using proteolytic enzymes and thus converted into hydrolysates rich in di-, tri- and oligopeptides. The resulting peptides are carriers of valuable biological activities, which make the soy hydrolysates very important in functional food applications as techno-functional and bioactive ingredients. However, commercial incorporation and application of soy protein hydrolysates can be hinderedby their low bioavailability and instability, bitter taste, hygroscopicity and possibility to interact with the food matrix. The aim of this research is encapsulation of the soy protein hydrolysate in liposomes in order to overcome the stated shortcomings, while preserving the biological activities that protein hydrolysates exhibit. The soy hydrolysate was prepared by a two-step enzymatic hydrolysis of a soy protein concentrate using commercial food-grade proteases, endoprotease from Bacillus amyloliquefaciens (Neutrase?) and egzo- and endoprotease from Aspergillus oryzae (Flavourzyme?) and encapsulated within liposomes. The liposomes were produced by a thin film method using a commercial lipid mixture (Phospolipon? 90G) containing mainly phosphatidylcholine. Next, the obtained multilamellar vesicles (MLV) with the soy protein hydrolysate were treated by high-intensity ultrasound waves generated by using (1) an ultrasonic probe at a frequency of 20 kHz and (2) an ultrasonic bath with a frequency 40 kHz. The smallest (310 nm) and uniform (unimodal size distribution) liposomes with the highest efficiency of peptide encapsulation (19 %) were obtained by the probe sonication. The presented results showed that incorporation of the soy protein hydrolysates was achieved within the liposome membrane and caused an increase in the liposome size in all tested formulations, namely: from 297 to 310 nm by using the ultrasonic probe, from 722 to 850 nm by using the ultrasonic bath, while in formulations without the ultrasonic treatments the increase from 2818 to 3464 nm was recorded. The entrapped peptides caused enlargement of all liposomes and the increase in negative charge of zeta potential values, which in the case of MLV liposomes was below -30 mV, indicating high stability of these liposomes. Significant antioxidant activity of the probe-sonicated liposomal formulation was confirmed by the ABTS scavenging ability and iron-chelating activity. Release studies conducted under simulated gastrointestinal conditions confirmed that liposomes provide prolonged release of encapsulated soy protein hydrolysates as compared to diffusion of the free hydrolysate. In the first 75 min, only 20 % of liposome encapsulated soy peptides diffused, which is 2.2-fold lower as compared to the diffusion of the non-encapsulated soy hydrolysate. Liposome encapsulated soy protein hydrolysates may provide the possibility for application in the areas such as food science and technology, with the aim to enhance the nutritional value and shelf life of food products, and develop functional foods.

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Characterization of nanoliposomes containing bioactive peptides obtained from sheep whey hydrolysates

Cited by 46 publications

References 36 publications

Encapsulation of oyster protein hydrolysates in nanoliposomes: Vesicle characteristics, storage stability, in vitro release, and gastrointestinal digestion

Encapsulation of oyster protein hydrolysates in nanoliposomes: Vesicle characteristics, storage stability, in vitro release, and gastrointestinal digestion

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

Production and characterization of liposomes with encapsulated bioactive soy protein hydrolysate

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