Nanoencapsulation of an active peptidic fraction from sea bream scales collagen

Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weight

“…The diameters of the liposomes produced in this study fall within the range previously reported for food peptide-loaded liposomes (Morais et al, 2004;Mosquera et al, 2014Mosquera et al, , 2016Yokota et al, 2012). Interestingly, the mean diameters of the peptide-loaded liposomes were larger than those of the empty liposomes by about 30 to 90 nm (Table 1).…”

“…Moreover, liposomes containing the higher molecular weight peptide fractions had lower PDI values indicating they formed more uniform colloidal dispersions. The liposomes loaded with the whey peptide fractions in this study are less uniformly dispersed than those reported previously in the literature (da Rosa Zaverze et al, 2014;Mosquera et al, 2014;da Silva Malheiros et al, 2011). It was observed that the peptide heterogeneity, based on the number of peptides within the fractions, affects the uniformity of the liposome dispersion (r s =0.7).…”

“…A surface charge of ±30 mV is typically taken to be sufficient to ensure the formation of a stable aqueous dispersion, due to electrostatic stabilization. Previous studies have reported a wide range of ζ-potential values for food peptideloaded liposomes with magnitudes as low as -5.5 mV (da Rosa Zavareze et al, 2014) and -8.3 mV (Taylor, Gaysinsky, Davidson, Bruce, & Weiss, 2007), and as high as -40.8 mV (Mosquera et al, 2014). This broad range of ζ-potentials can be attributed to differences in the type, composition and purity of the phospholipid material, as well as the differences in solution conditions (such as pH and ionic strength).…”

“…This is contrary to the lower EE of 40-60% reported for casein peptides in liposomes (Yokota, Moraes, & Pinho, 2012;Morais, Da Silva Barbosa, Delvivo, Mansur, Cristina De Oliveira, & Silvestre, 2004), which was attributed to limited peptide-carrier interaction due to the repulsion of the negatively charged casein phosphopeptides and the anionic head groups of the phospholipids in the liposomes (Mohan et al, 2015b). Similarly, lower EE has been reported for negatively charged bovine serum albumin (Liu, Ye, Liu, Liu, Han, & Singh, 2015), but encapsulation of marine protein-derived peptides in liposomes has resulted in a relatively higher EE of up to 80% (da Rosa Zavereze et al, 2014, Mosquera et al, 2014. Based on these findings, it is apparent that the molecular properties of peptides impact their encapsulation in liposomes.…”

“…Liposome encapsulation of the different whey peptide fractions was conducted using the film hydration method (Mosquera et al, 2014). Soy lecithin (Bulk Barn Foods Ltd., Truro, NS, Canada) was ground to a fine powder and then dissolved (1% w/v) in chloroform.…”