Liposomal vesicles-protein interaction: Influences of iron liposomes on emulsifying properties of whey protein

Yi, Xiangzhou; Zheng, Quanhui; Pan, Min‐Hsiung; Chiou, Yi‐Shiou; Li, Zhenshun; Li, Li; Yang, Czau‐Siung; Hu, Jie; Duan, Shengzhou; Wei, Shudong; Ding, Baomiao

doi:10.1016/j.foodhyd.2018.11.030

Cited by 39 publications

(18 citation statements)

References 51 publications

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“…The structures and properties of WPI could be easily influenced by other food ingredients through noncovalent interaction. It had been confirmed in our previous studies that Lips interacted with WPI via a hydrophobic force, hydrogen bond, and an electrostatic force (Yi, Zheng, Ding et al., 2019; Yi, Zheng, Pan et al., 2019). The spatial structure and emulsifying properties of WPI could be changed by the interaction between proteins and Lips.…”

Section: Introductionsupporting

confidence: 64%

The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration

Yang

Pan

et al. 2021

Journal of Food Science

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The interaction mechanism between liposomes (Lips) and whey protein isolates (WPI) with different mass ratios was explored in this paper. After binding with different concentration of Lips, the changes in hydrophilic and hydrophobic regions of WPI were investigated with fluorescein isothiocyanate (FITC) and pyrene fluorescence probes. The spatial structure changes of WPI were further characterized by differential scanning calorimetry, Fourier transform infrared spectroscopy, and circular dichroism. The results indicated that the structure of WPI was changed due to binding with Lips in hydrophilic and hydrophobic groups. The binding process might result in the migration, recombination, and alignment of WPI and Lip groups. Moreover, the oil‐water interfacial tension with WPI decreased from 9.20 mN/m to 3.29 mN/m upon increasing the Lip‐to‐WPI ratio. This work suggests that the physiochemical properties of Lip–WPI complexes could be manipulated by adjusting the Lip‐to‐WPI ratio. This study shed some light on the mechanism explanation of the WPI structural changes due to the interaction with Lips during food processing.

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Section: Introductionsupporting

confidence: 64%

The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration

Yang

Pan

et al. 2021

Journal of Food Science

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“…These shifts may be attributed to the changes in interactions established within the PMAC/L sample. Namely, the peaks at 1388 cm −1 (Figure 1A) and 1386 cm −1 (Figure 1B) could be the indication of hydrogen bonds established between liposomes and casein (interactions between carbonyl group or NH group of amide II of protein and oxygen group of phospholipid nanoparticles [ 40 ] ), whereas the peaks at 1244 and 1446 cm −1 (Figure 1A), 1245 and 1444 cm −1 (Figure 1B) could be correlated with established between casein and the surface of the liposomes particles. These discrete shifts could be a consequence of poor, physical interactions established between casein and phospholipids.…”

Section: Results and Disscussionmentioning

confidence: 99%

Modification of hydrophilic polymer network to design a carrier for a poorly water‐soluble substance

Markovič

Panic

Šešlija

et al. 2020

Polymer Engineering & Sci

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pH sensitive, nontoxic, and biocompatible poly(methacrylic) acid (PMAA) based soft networks have been extensively used in the design of systems for targeted drug delivery. Still, their highly hydrophilic nature limits their potential to be used as a carrier of poorly water-soluble substances. With the aim to overcome this limitation, the present study details a new approach for modification of PMAA based carriers using two amphiphilic components: casein and liposomes. The FTIR analysis revealed structural features of each component as well as the synergetic effect that originated from the formation of specific interactions. Namely, hydrophobic interactions between the poorly watersoluble model drug (caffeine) and casein enabled caffeine encapsulation and controlled release, while addition of liposomes ensured better control of the release rate. The morphological properties of the carriers, swelling behavior, and release kinetics of caffeine were investigated depending on the variable synthesis parameters (neutralization degree of methacrylic acid, concentration of caffeine, presence/absence of liposomes) in two different media simulating the pH environment of human intestines and stomach. The data obtained from in vitro caffeine release were correlated and analyzed in detail using several mathematical models, indicating significant potential of investigated carriers for targeted delivery and controlled release of poorly water-soluble substances.

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“…For the WPI‐coated ASX‐loaded liposomes, these disappeared peaks at 2926, 2855, and 1465 cm −1 corresponded to the groups of the hydrophobic fatty acids in SPC. [ 33 ] It stated that the hydrophobic groups of SPC interacted with the hydrophobic regions of WPI after coating because of the hydrophobic force. [ 34 ] Furthermore, the disappearance of the peak at 1739 cm −1 might account for the limited stretching and bending of the vibration in lipid bilayer when bound to the WPI.…”

Section: Resultsmentioning

confidence: 99%

Whey Protein Isolate Coated Liposomes as Novel Carrier Systems for Astaxanthin

Zhang

Fan

et al. 2020

Euro J Lipid Sci & Tech

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In this work, whey protein isolate (WPI)‐coated astaxanthin‐loaded liposomes are prepared by combining the fabrication of liposomes with the layer self‐assembly deposition technique. The physical properties of such composite carriers are evaluated by zeta potential, particle size, distribution, encapsulation efficiency, and morphology. WPI‐ coated astaxanthin‐loaded liposomes display homodisperse distribution and high encapsulation efficiency with a WPI coating layer surrounding the surface of conventional liposomes by the electrostatic interaction. Fourier transform infrared spectroscopy and X‐ray diffraction analysis reveal that WPI interacts with the lipid bilayer via hydrophobic forces and hydrogen bonding, which result in the successful coating. Based on experimental results of differential scanning calorimetry and thermogravimetric analysis, it is demonstrated that thermal stability of astaxanthin‐loaded liposomes benefits from the formation of surface modification of the WPI‐layer. In addition, the physical stability of WPI‐coated astaxanthin‐loaded liposomes under heating and light is significantly improved as compared with uncoated liposomes. This research might provide scientific guidance for the development of WPI‐coated liposomes as efficient carrier systems for bioactive substances in food and pharmaceutical industry. Practical Applications: To improve lipid membrane stability and to prevent the leakage of encapsulated astaxanthin, a novel carrier system based on WPI coated on the surface of liposomes is prepared through the layer self‐assembly deposition technique. This research suggests that WPI‐coated liposomes represent an effective and stable delivery system for astaxanthin. WPI‐coated liposomes could be developed as efficient carrier systems for bioactive compounds in the food and pharmaceutical industries.

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Liposomal vesicles-protein interaction: Influences of iron liposomes on emulsifying properties of whey protein

Cited by 39 publications

References 51 publications

The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration

The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration

Modification of hydrophilic polymer network to design a carrier for a poorly water‐soluble substance

Whey Protein Isolate Coated Liposomes as Novel Carrier Systems for Astaxanthin

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