Preparation of liposome encapsulating angiotensin-I-converting enzyme inhibitory peptides from sunflower protein hydrolysates

Abstract

Liposomal angiotensin-I-converting enzyme inhibitory (ACEI) peptides were prepared from sunflower protein hydrolysates by the thin‑film ultrasonic method. Response surface methodology (RSM), in combination with fractional factorial designs and central composite design methods were utilized to optimize entrapment efficiency and balance the drug release. We found that the ratio of phospholipids to cholesterol, ultrasound time and the ratio of phospholipids to ACEI peptides were significant factors affecting entrapment efficiency (P<0.001). Optimal preparation conditions of liposomal‑ACEI peptides were the ratio of soybean phospholipids to cholesterol (w/w) of 4.1:1, PEG‑2000 dosage (%) of 4, NaCl concentration in PBS (mM) of 50, hydration temperature of 45˚C, ultrasound time of 8.05 min and the ratio of soybean phospholipids to ACEI peptides of 15:1 (w/w). The experimental entrapment efficiency of liposomal‑ACEI peptides was (91.25±0.182%). Moreover, the balanced release rate of liposome encapsulated ACEI in phosphate buffer was 77.83% after 12 h.

Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process

“…The technological properties of the protein hydrolysatesuch as solubility, water holding and oil building capacities, emulsifying and foaming capacities, and foam stabilitycan be influenced by the degree of hydrolysis, type of enzyme (endopeptidase or exopeptidase), and pretreatments, among others (Dabbour, He, et al., 2020; Dabbour, He, Mintah, Xiang, et al., 2019; Dabbour, Xiang, et al., 2020; Luo & He, 2018; Prado et al., 2020). This is because enzymatic hydrolysis causes changes in the structures of proteins, such as a decrease in molecular mass, an increase in the number of ionizable groups, and the accessibility of hydrophobic regions in the structure of the protein, increasing the hydrophobic and hydrophilic interactions (Wouters et al., 2016).…”

“…ACE: Angiotensin-converting enzyme; ABTS: 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid); DPPH: 2,2-diphenyl-1-picrylhydrazyl; TE: Trolox equivalent; MIC: minimum inhibitory concentration; IC50: the half-maximal inhibitory concentration; NFκB: factor nuclear kappa B; CD14: a cluster of differentiation 14; CD86: a cluster of differentiation; DC: Dendritic cells; MW: molecular weight; MRP: Maillard reaction products Finally, protein hydrolysates and/or peptides obtained from sunflower byproduct have demonstrated important biological activities in human health such as antioxidant (Dabbour, He, Mintah, et al, 2019;Dabbour, He, Mintah, Xiang, et al, 2019;Habinshuti et al, 2019;Megías et al, 2009;Prado et al, 2020) and antihypertensive Luo & He, 2018;Megías et al, 2009) activities, as well as anti-inflammatory and immune-modulating effects (Velliquette et al, 2020), yet demonstrating no side effects caused by signs of toxicity (Canistro et al, 2017).…”

“…The cleavage of peptide bonds and the release of small peptides with hydrophobic amino acid residues lead to increased bitterness (Meinlschmidt et al., 2016; Saha & Hayashi, 2001; Sun, 2011). If the appearance of bitter taste (although less compared to peptides extracted from other sources) is a problem in the inclusion of protein hydrolysate or peptides from sunflower meal in foods, methods such as liposome or encapsulation can be used as a delivery strategy for these compounds (Luo & He, 2018; Mohan et al., 2015).…”

“…-MRPs from hexose have acceptable mouthfulness and taste continuity, while MRPs from lactose, maltose, and galactose showed stronger caramel-like flavor and bitter taste. Finally, protein hydrolysates and/or peptides obtained from sunflower byproduct have demonstrated important biological activities in human health such as antioxidant (Dabbour, He, Mintah, et al, 2019;Dabbour, He, Mintah, Xiang, et al, 2019;Habinshuti et al, 2019;Megías et al, 2009;Prado et al, 2020) and antihypertensive Luo & He, 2018;Megías et al, 2009) activities, as well as anti-inflammatory and immune-modulating effects (Velliquette et al, 2020), yet demonstrating no side effects caused by signs of toxicity (Canistro et al, 2017).…”

Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion

“…Besides, liposomes have an advantage over other carriers since the components used for its production could be of low cost, which increases its commercial feasibility. The results of recent studies imply the efficacy of liposomes in protection, control of release and maintaining the bioactivities of hydrolysates or peptides from several sources like orange seed protein hydrolysate ( Mazloomi, et al, 2020 ), casein protein hydrolysate ( Sarabandi et al, 2019a ), flaxseed protein hydrolysate ( Sarabandi et al, 2019b ), fish protein hydrolysates ( Li et al, 2015 , Sepúlveda et al, 2021 ), whey protein hydrolysate ( Corrêa, et al, 2019 ), sunflower protein hydrolysate ( Luo, & He, 2018 ), Spirulina plantensis protein hydrolysate ( Mohammadi, et al, 2021 ), and others. Also, the use of liposomes improves organoleptic qualities, increases bioavailability and stability, and allows regulated release of bioactive peptides, with the magnitude of these improvements depending on the chemical nature of the encapsulated hydrolysate, and the liposome preparation and size reduction process utilized ( Corrêa et al, 2019 , Luo and He, 2018 , Sarabandi et al, 2019b , Sarabandi et al, 2019a , Sepúlveda et al, 2021 ).…”