Nanoencapsulation of Sea Buckthorn Polyphenols (Hippophae rhamnoides L.) in Milk Proteins for Targeted Delivery to the Lower Gastrointestinal Tract

被引：0
|
作者：
Ashwar, Bilal Ahmad [1 ]
Gani, Adil [1 ]
机构：
[1] Kashmir Univ, Dept Food Sci & Technol, Srinagar 190006, India
来源：
ACS FOOD SCIENCE & TECHNOLOGY | 2024年
关键词：
sea buckthorn polyphenols; casein/whey protein nanoparticles; microstructure; thermal stability; bioactivityretention; RADICAL-SCAVENGING ACTIVITY; ALPHA-GLUCOSIDASE; IN-VITRO; ANTIOXIDANT ACTIVITY; NONCOVALENT INTERACTION; BIOACCESSIBILITY; LIPASE; NANOPARTICLES; INHIBITION; STABILITY;
D O I：
10.1021/acsfoodscitech.4c00432
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, sea buckthorn polyphenols (SBP) were nanoencapsulated in casein and whey proteins to safeguard them from harsh gastrointestinal conditions. Encapsulation efficiencies of 69 and 75% were observed for CPM (SBP-loaded casein nanoparticles) and WPM (SBP-loaded whey protein nanoparticles), respectively. Field emission scanning electron microscopy (FESEM) images revealed spherical particles with some cavities where polyphenols were embedded. Fourier transform infrared (FTIR) spectra confirmed the inclusion of SBP in casein and whey protein nanoparticles. The particle sizes of CPM and WPM were 510.16 and 789.25 nm, respectively, and their low PDI revealed uniformity in size. Peak denaturation temperatures of CPM and WPM were 64.20 and 54.89 degrees C, respectively. SDS-PAGE revealed improved digestibility in CPM and WPM. Bioactivity retention of nanoparticles and free SBP upon simulated digestion was accessed in terms of antioxidant, antidiabetic, and antiobesity activities. Results revealed high bioactivity in CPM and WPM compared to free SBP.
引用
收藏
页数：8
相关论文
共 50 条
  • [1] Development of sea buckthorn (Hippophae rhamnoides L.) in China
    Wei Junyan
    Xue Wentong
    Innovation and Development of Urban Agricultural Engineering, 2005, : 430 - 438
  • [2] Rheology of sea buckthorn (Hippophae rhamnoides L.) juice
    Oomah, BD
    Séry, G
    Godfrey, DV
    Beveridge, THJ
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (09) : 3546 - 3550
  • [3] Flavonoids in cultivated berries of sea buckthorn (Hippophae rhamnoides L.)
    Raudonis, R.
    Raudone, L.
    Janulis, V
    Viskelis, P.
    PLANTA MEDICA, 2014, 80 (16) : 1545 - 1545
  • [4] Removal of sea Buckthorn (hippophae rhamnoides L.) berries by shaking
    Mann, D.D.
    Petkau, D.S.
    Crowe, T.G.
    Schroeder, W.R.
    Canadian Biosystems Engineering / Le Genie des biosystems au Canada, 2001, 43 : 223 - 228
  • [5] Medicinal and therapeutic potential of Sea buckthorn (Hippophae rhamnoides L.)
    Suryakumar, Geetha
    Gupta, Asheesh
    JOURNAL OF ETHNOPHARMACOLOGY, 2011, 138 (02) : 268 - 278
  • [6] Tocopherols in sea buckthorn (Hippophae rhamnoides L.) berry oil
    Zadernowski, R
    Naczk, M
    Amarowicz, R
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2003, 80 (01) : 55 - 58
  • [7] Bioactive Components of Sea Buckthorn Hippophae rhamnoides L. Foliage
    Kukin, T. P.
    Shcherbakov, D. N.
    Gensh, K. V.
    Tulysheva, E. A.
    Salnikova, O. I.
    Grazhdannikov, A. E.
    Kolosova, E. A.
    RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY, 2017, 43 (07) : 747 - 751
  • [8] Bioactive Components of Sea Buckthorn Hippophae rhamnoides L. Foliage
    T. P. Kukin
    D. N. Shcherbakov
    K. V. Gensh
    E. A. Tulysheva
    O. I. Salnikova
    A. E. Grazhdannikov
    E. A. Kolosova
    Russian Journal of Bioorganic Chemistry, 2017, 43 : 747 - 751
  • [9] Characterization of nitrite degradation by polyphenols in sea buckthorn (Hippophae rhamnoides L.) by density function theory calculations
    Ben, Tingting
    Wu, Ping
    Zou, Hui
    Chen, Yilun
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 149
  • [10] Malolactic fermentation in sea buckthorn (Hippophae rhamnoides L.) juice processing
    Tiitinen, K
    Vahvaselka, M
    Hakala, M
    Laakso, S
    Kallio, H
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2006, 222 (5-6) : 686 - 691
12345