A Novel Functional Wrapping Design by Complexation of ε-Polylysine with Liposomes Entrapping Bioactive Peptides

Abstract

An innovative edible wrapping with potential use for designing functional foods with antimicrobial capacity was developed by complexation of ε-polylysine with peptideloaded liposomes. Unmarketable long-term frozen cooked shrimp (L. vannamei) muscle was used as a source of both bioactive peptides and complex liposomal suspension carrier, producing a sustainable value-added protein wrapping material with desirable sensory properties. A <10 kDa peptide fraction (SH) with antioxidant and angiotensin-converting enzyme inhibitory capacity was encapsulated in partially purified phosphatidylcholine (PC) liposomes (LSH) with an entrapment efficiency of 85%. The average size and zeta-potential of LSH were 164 ± 2 nm and-37.0 ± 1.7 mV, respectively. The LSH surface changed from electronegative to electropositive upon adsorption of ε-polylysine (PL) with an optimal concentration of 0.5%. The average diameter and zeta-potential of the resulting complex ε-polylysine-adsorbed liposomes containing the peptide hydrolysate (PL-LSH) were 216 ± 5 nm and +51.1 ± 1.1 mV, respectively. The ε-PL proved to be effective as liposome stabilizing and antimicrobial agent. The PL-LSH suspension was incorporated in the formulation of the protein wrapping to provide it with both bioactive and antimicrobial properties. The wrapping showed low water solubility (≈ 30%) and low mechanical resistance (tensile strength = 0.23 ± 0.06 MPa; elongation at break = 0.91 ± 0.19 %) properties that allowed it to be very versatile for varied food design, and was effective against Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Yersinia enterocolitica.

Carboxymethyl cellulose films containing nanoliposomes loaded with an angiotensin-converting enzyme inhibitory collagen hydrolysate

“…Montero et al (2019) found no significant differences in the thickness of liposome-containing sodium caseinate films, both empty and filled with a <1 kDa peptide fraction, but they observed a slight increase in film density as a result of the incorporation of liposomes. In cooked shrimp myofibrillar protein film containing liposomes filled with protein hydrolysate (<10 kDa), Alemán et al (2016) did not find differences in thickness due to the presence of liposomes. Both cases were protein films, although the molecular weights of the biopolymers were very different, and in the second case with a high degree of aggregation.…”

Lipid-Encapsuled Grape Tannins Prevent Oxidative-Stress-Induced Neuronal Cell Death, Intracellular ROS Accumulation and Inflammation

“…Tannin-containing liposomal nanosuspensions (TLS) were prepared using the heating/homogenization method with lamellarity and size reduction by ultrasound cycles [ 38 ]. To prepare 100 mL of TLS [1 mg/mL], 0.1 g of condensed tannins obtained from green grape seeds (Sauvignon blanc variety) were dissolved in 20 mL of a solution (50:50% v / v ) of ethanol-citrate buffer (0.1 M at pH 3) at 70 ± 1 °C and 700 rpm, respectively.…”

Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

“…Hydrophilic antioxidant activity was measured by the ABTS* radical method according to Alemán et al [ 24 ]. ABTS* radical solution was prepared by diluting ABTS (2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) in a solution of 2.45 mM K 2 S 2 O 8 up to a concentration of 7 mM; the subsequent solution was left in darkness at room temperature for 16 h and then adjusted to 0.7 absorbance at 734 nm.…”