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Characterization of nanoliposomes containing bioactive peptides obtained from sheep whey hydrolysates
LWT - Food Science and Technology ( IF 6 ) Pub Date : 2018-11-12 , DOI: 10.1016/j.lwt.2018.11.036
Ana Paula Folmer Corrêa , Diego Bertolini , Nathalie Almeida Lopes , Flávio Fonseca Veras , Gustavo Gregory , Adriano Brandelli

Whey is recognized by the excellent nutritional and functional properties of its proteins, which can be hydrolyzed to peptides with an array of biological activities. In this work, sheep whey was treated with a novel proteinase from Bacillus sp. P7, resulting in hydrolysates with antioxidant and angiotensin-converting enzyme I (ACE-I) inhibitory activity. The hydrolysates were purified by gel filtration chromatography on Sephadex G-25 and the active fractions were subjected to ultrafiltration through 10 kDa cut-off membranes. The fraction enriched in bioactive peptides was encapsulated into phosphatidylcholine liposomes, which were characterized and evaluated by their ability to maintain biological activities. The physicochemical parameters of the liposomes showed constant values during 30 days, with mean diameter around 166 nm and zeta potential −17 mV. Both antioxidant and ACE-I-inhibitory activities were detected in the liposome preparations. In addition, the residual antioxidant activity was 87% after 30 days storage, suggesting the bioactive peptides are stable in this formulation. Liposome encapsulated peptides may offer the possibility of application in areas such as food science and technology, in order to increase the nutritional value and shelf life of food products, as well as for the development of functional foods.



中文翻译:

表征从羊乳清水解物中获得的含有生物活性肽的纳米脂质体

乳清因其蛋白质的出色营养和功能特性而被公认,可以被水解为具有多种生物活性的肽。在这项工作中,羊乳清用芽孢杆菌的新型蛋白酶处理sp。P7,产生具有抗氧化剂和血管紧张素转换酶I(ACE-I)抑制活性的水解产物。通过在Sephadex G-25上的凝胶过滤色谱法纯化水解产物,并将活性级分通过10kDa的截止膜进行超滤。将富含生物活性肽的级分封装到磷脂酰胆碱脂质体中,对其进行表征并通过其维持生物活性的能力进行评估。脂质体的理化参数在30天内显示出恒定值,平均直径约为166 nm,ζ电位为-17 mV。在脂质体制剂中检测到抗氧化剂和ACE-I抑制活性。此外,储存30天后残留的抗氧化剂活性为87%,这表明生物活性肽在该制剂中是稳定的。脂质体包封的肽可能提供在食品科学和技术等领域中应用的可能性,以增加食品的营养价值和保质期,以及开发功能性食品。

更新日期:2018-11-12
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