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Preparation and Characterization of Nanoliposomes for the Entrapment of Bioactive Hydrophilic Globular Proteins
Published on: August 31, 2019
Bioactive wheat peptide nanoliposomes: Structural characterization, stability, digestion property, and antioxidant
Yu-Ting Shi1, Fan Li1, Tao Shu1
1State Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang A&F University, Hangzhou 311300, China; Provincial Key Laboratory for Non-wood Forest and Quality Control and Utilization of Its Products, Zhejiang A&F University, Hangzhou 311300, China; College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China.
Wheat peptides (WP) were encapsulated in nanoliposomes to improve their stability and antioxidant activity. This delivery system enhanced WP
Area of Science:
- Food Science and Technology
- Biomaterials Engineering
- Nutraceutical Development
Background:
- Wheat peptides (WP) possess significant bioactivity but suffer from poor stability.
- Complex physiological conditions lead to premature degradation of WP, limiting their efficacy.
- Effective delivery systems are needed to protect WP and enhance their functional properties.
Purpose of the Study:
- To optimize nanoliposome encapsulation of wheat peptides (WP).
- To evaluate the structural, stability, and digestive properties of encapsulated WP.
- To assess the enhanced antioxidant activity of WP delivered via nanoliposomes.
Main Methods:
- Nanoliposome formulation using phosphatidylethanolamine and cholesterol.
- Encapsulation of wheat peptides (WP) at varying loading concentrations.
- Characterization of nanoliposome size, polydispersity index, and encapsulation efficiency.
- Assessment of stability in simulated physiological conditions (pH, temperature, salt, gastrointestinal fluids).
- Evaluation of antioxidant capacity using established assays.
Main Results:
- Optimal encapsulation efficiency of 95.16% achieved with a 1:5 phosphatidylethanolamine-to-cholesterol ratio and 30% WP loading.
- Formed nanoliposomes (Lips@WP) with a particle size of 235.40 nm and PDI of 0.20.
- Lips@WP demonstrated superior stability compared to free WP across various challenging physiological conditions.
- Encapsulation significantly enhanced the antioxidant capacity of wheat peptides.
Conclusions:
- Nanoliposome encapsulation is an effective strategy to improve the stability of wheat peptides (WP).
- The nanoliposome structure protects WP from degradation in complex environments.
- This approach enhances the bioactivity, specifically the antioxidant capacity, of wheat peptides, offering a promising solution for nutraceutical applications.
