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

Đorđević, Verica

Pecarski, Danijela
Bugarski, Branko

Knežević-Jugović, Zorica

Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This study presents the state-of-art research about the assembly of soy proteins in nanocarriers, liposomes, and its design includes different physicochemical strategies and approaches: two-step enzymatic hydrolysis of soy concentrate, hydrolysate encapsulation by using phospholipids and cholesterol, and application of ultrasonication. Achieved results revealed that ultrasonication, together with cholesterol addition into phospholipid layers, improved the stability of nanoliposomes, and a maximum EE value of 60.5 % was obtained. Average size of peptide-loaded nanoliposomes was found to be from 191.1 to 286.7 nm, with a ζ potential of −25.5 to −34.6 mV, and a polydispersity index of 0.250–0.390. Ultrasound-assisted encapsulation process did not lead to a decrease in the antioxidant activity of the trapped peptides. FTIR has indicated an effective hydrophobic interaction between phosphatidylcholine and hydrolysate peptides. TEM and SEM have confirmed the spherical nanocarrier structure a...nd unilamelarity. Prolonged gastrointestinal release and stability of peptides have been enabled by liposome nanocarriers.
Кључне речи:
Antioxidant activity / Enzymatic hydrolysis / Hydrolysate encapsulation / In vitro digestion / Liposome-peptides carriers / Soy protein concentrate / Structural characterizationИзвор:
Food Chemistry: X, 2022, 15, 100370-Издавач:
- Elsevier Ltd
Финансирање / пројекти:
- Министарство просвете, науке и технолошког развоја Републике Србије, Уговор бр. 200287 (Иновациони центар Технолошко-металуршког факултета у Београду доо) (RS-200287)
- Министарство просвете, науке и технолошког развоја Републике Србије, Уговор бр. 200135 (Универзитет у Београду, Технолошко-металуршки факултет) (RS-200135)
DOI: 10.1016/j.fochx.2022.100370
ISSN: 2590-1575
WoS: 00082105040000
Scopus: 2-s2.0-85132800371
Колекције
Институција/група
Inovacioni centarTY - JOUR AU - Pavlović, Neda AU - Mijalković, Jelena AU - Đorđević, Verica AU - Pecarski, Danijela AU - Bugarski, Branko AU - Knežević-Jugović, Zorica PY - 2022 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5384 AB - This study presents the state-of-art research about the assembly of soy proteins in nanocarriers, liposomes, and its design includes different physicochemical strategies and approaches: two-step enzymatic hydrolysis of soy concentrate, hydrolysate encapsulation by using phospholipids and cholesterol, and application of ultrasonication. Achieved results revealed that ultrasonication, together with cholesterol addition into phospholipid layers, improved the stability of nanoliposomes, and a maximum EE value of 60.5 % was obtained. Average size of peptide-loaded nanoliposomes was found to be from 191.1 to 286.7 nm, with a ζ potential of −25.5 to −34.6 mV, and a polydispersity index of 0.250–0.390. Ultrasound-assisted encapsulation process did not lead to a decrease in the antioxidant activity of the trapped peptides. FTIR has indicated an effective hydrophobic interaction between phosphatidylcholine and hydrolysate peptides. TEM and SEM have confirmed the spherical nanocarrier structure and unilamelarity. Prolonged gastrointestinal release and stability of peptides have been enabled by liposome nanocarriers. PB - Elsevier Ltd T2 - Food Chemistry: X T1 - Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion SP - 100370 VL - 15 DO - 10.1016/j.fochx.2022.100370 ER -
@article{ author = "Pavlović, Neda and Mijalković, Jelena and Đorđević, Verica and Pecarski, Danijela and Bugarski, Branko and Knežević-Jugović, Zorica", year = "2022", abstract = "This study presents the state-of-art research about the assembly of soy proteins in nanocarriers, liposomes, and its design includes different physicochemical strategies and approaches: two-step enzymatic hydrolysis of soy concentrate, hydrolysate encapsulation by using phospholipids and cholesterol, and application of ultrasonication. Achieved results revealed that ultrasonication, together with cholesterol addition into phospholipid layers, improved the stability of nanoliposomes, and a maximum EE value of 60.5 % was obtained. Average size of peptide-loaded nanoliposomes was found to be from 191.1 to 286.7 nm, with a ζ potential of −25.5 to −34.6 mV, and a polydispersity index of 0.250–0.390. Ultrasound-assisted encapsulation process did not lead to a decrease in the antioxidant activity of the trapped peptides. FTIR has indicated an effective hydrophobic interaction between phosphatidylcholine and hydrolysate peptides. TEM and SEM have confirmed the spherical nanocarrier structure and unilamelarity. Prolonged gastrointestinal release and stability of peptides have been enabled by liposome nanocarriers.", publisher = "Elsevier Ltd", journal = "Food Chemistry: X", title = "Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion", pages = "100370", volume = "15", doi = "10.1016/j.fochx.2022.100370" }
Pavlović, N., Mijalković, J., Đorđević, V., Pecarski, D., Bugarski, B.,& Knežević-Jugović, Z.. (2022). Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion. in Food Chemistry: X Elsevier Ltd., 15, 100370. https://doi.org/10.1016/j.fochx.2022.100370
Pavlović N, Mijalković J, Đorđević V, Pecarski D, Bugarski B, Knežević-Jugović Z. Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion. in Food Chemistry: X. 2022;15:100370. doi:10.1016/j.fochx.2022.100370 .
Pavlović, Neda, Mijalković, Jelena, Đorđević, Verica, Pecarski, Danijela, Bugarski, Branko, Knežević-Jugović, Zorica, "Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics and in vitro digestion" in Food Chemistry: X, 15 (2022):100370, https://doi.org/10.1016/j.fochx.2022.100370 . .