Physical and chemical modifications of lipid structures to inhibit permeation of free radicals in a supported lipid membrane model

Bricarello, Daniel A.; Prada, Maria J.; Nitin, Nitin

doi:10.1039/c2sm26474a

Cited by 15 publications

(3 citation statements)

References 55 publications

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“…Although the interfacial membrane of the emulsions prepared with combined Tween 20 and PPH appeared to be less tight than the thin film in the emulsions prepared with Tween 20, the former clearly exhibited higher oxidation stability. This was not surprising because, in addition to the proposed physical effect, peptides can act as strong radical scavengers and reducing agents. , Emulsions stabilized by α-lactalbumin and β-lactoglobulin, which exhibited similar thickness when absorbed in the emulsion interface, showed different oxidative stabilities for their different structures and properties in the interface. , It has been demonstrated that antioxidants partitioning at the O/W interface are more effective than antioxidants present in the aqueous phase in suppressing free radical …”

Section: Resultsmentioning

confidence: 99%

“…27,28 It has been demonstrated that antioxidants partitioning at the O/W interface are more effective than antioxidants present in the aqueous phase in suppressing free radical. 29 Identification and Characterization of Interfacial Peptides. As PPH distributed in the interface was still a mixture of peptides, it was fractionated using G15 gel filtration.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Interfacial Adsorption of Peptides in Oil-in-Water Emulsions Costabilized by Tween 20 and Antioxidative Potato Peptides

Cheng

Chen

Xiong

2014

J. Agric. Food Chem.

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Previous studies have shown that soybean oil-in-water (O/W) emulsions prepared with potato protein hydrolysate (PPH) are remarkably stable against oxidative changes. It was hypothesized that partitioning of peptides at the emulsion interface plays an important role in this phenomenon. The present study was conducted to examine the structural characteristics of the interfacial membrane. As revealed by atomic force microscopy, oil droplets costabilized with PPH and Tween 20 were more uniform than those stabilized with Tween 20 only (control). Confocal laser scanning microscopy images indicated the existence of peptides directly anchored into the interfacial membrane. The adsorbed peptides were mostly short oligopeptides composed of two to seven amino acids, of which Ser-Phe-Asp-Leu(Ile)-Lys matched the sequence of patatin. The adsorption of these peptides appeared to both improve the integrity of the interface and contribute to the oxidative stability of the emulsions. Furthermore, cryogenic transmission electron microscopy illustrated the morphology of the interfacial membrane as a noncontinuous short fibril structure. Partitioning of antioxidative peptides in the interfacial membrane provided steric hindrances and electrostatic effects to inhibit oxidation.

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Section: Resultsmentioning

confidence: 99%

Section: ■ Results and Discussionmentioning

confidence: 99%

Interfacial Adsorption of Peptides in Oil-in-Water Emulsions Costabilized by Tween 20 and Antioxidative Potato Peptides

Cheng

Chen

Xiong

2014

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…In order to avoid this problem, the formulation of antioxidant derivates and their incorporation in liposomes and other vehicles have been developed in the last decade. 4,5 However, the large size of these vehicles as well as the inappropriate composition and elasticity of vesicles make difficult the incorporation of antioxidants inside the skin. This complex tissue specically the outermost layer, the stratum corneum (SC), is responsible of the skin barrier function.…”

Section: Introductionmentioning

confidence: 99%