A new natural Pepstatin from Kitasatospora (Actinomycetales)

Aouad, Noureddine El; Monteiro, Maristela; Moreno, Carlos J.; Martín, Juan Fco. Martín; González, Ignacio; Vicente, Francisca; Genilloud, Olga; Tormo, J.; Reyes, Francisco I.

doi:10.1055/s-0031-1282543

Cited by 2 publications

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“…Looking at the mechanism of other pepsin inhibitors can be instructive of how alginate may inhibit pepsin inhibition. Pepstatin is a linear peptide inhibitor of aspartic proteases including pepsin, it is a competitive pepsin inhibitor which blocks the active site by forming a network of hydrogen bonds and charge–charge interactions with active-site residues ( El Aouad et al, 2011 ). The inhibitor complexes with the enzyme and prevents substrate binding ( Fujinaga, Chernaia, Tarasova, Mosimann, & James, 1995 ).…”

Section: Discussionmentioning

confidence: 99%

Alginate as a protease inhibitor in vitro and in a model gut system; selective inhibition of pepsin but not trypsin

Chater

Wilcox

Brownlee

et al. 2015

Carbohydrate Polymers

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Section: Discussionmentioning

confidence: 99%

Alginate as a protease inhibitor in vitro and in a model gut system; selective inhibition of pepsin but not trypsin

Chater

Wilcox

Brownlee

et al. 2015

Carbohydrate Polymers

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Pickering emulsions immobilized within hydrogel matrix with enhanced resistance against harsh processing conditions and sequential digestion

Xiao

Shi

et al. 2017

Food Hydrocolloids

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Protein particles stabilized Pickering emulsions are unstable under harsh 15 processing conditions and vulnerable to premature lipid phase release during gastric digestion. 16The objective of this study is to encapsulate kafirin nanoparticles-stabilized Pickering emulsions 17 (KPE) within hydrogel matrix to develop orally administrated Pickering emulsions with 18 enhanced storage and sequential release properties. By premixing KPE and sodium alginate with 19 different volume ratios, emulsion hydrogels (EGs) with various emulsion fractions were 20 immobilized within the calcium ions crosslinked sodium alginate hydrogel matrix thereafter. 21Ultra small-angle x-ray scattering (USAXS)/ small-angle x-ray scattering (SAXS) analyses 22 suggested that encapsulation of KPE resulted in shrinkage in hydrogel network mesh size, and 23 the emulsion interface evolved from smooth to course one as volume ratio of sodium alginate to 24 KPE increased. When incubated under alkaline (i.e., pH=8.5) or high-temperature (i.e., 60 ℃) 25 conditions which were previously reported to cause severe structural collapse for KPE, the 26 coalescence and lipid phase release in EGs were largely inhibited. EGs were also found to be less 27 subjective to stimulated gastric digestion, while the collapse of EGs and thus the release of lipid 28 phase took place in simulated intestinal fluid. The volume fraction of alginate in EGs did not 29 affect the ultimate free fatty acid (FFA) release extent, but it had a negative correlation with the 30 bioaccessiblity of lipophilic nutraceutical. This study highlights the potential of designing 31 hydrogel carrier for the oral administration of Pickering emulsion with ease of preparation, 32 improved processing stability and controlled digestion profile. 33 KEYWORDS: Pickering emulsion; emulsion hydrogel; microstructure; stability; digestion 34 profile 35 3

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A new natural Pepstatin from Kitasatospora (Actinomycetales)

Cited by 2 publications

References 0 publications

Alginate as a protease inhibitor in vitro and in a model gut system; selective inhibition of pepsin but not trypsin

Alginate as a protease inhibitor in vitro and in a model gut system; selective inhibition of pepsin but not trypsin

Pickering emulsions immobilized within hydrogel matrix with enhanced resistance against harsh processing conditions and sequential digestion

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