Protein-tannic acid multilayer films: A multifunctional material for microencapsulation of food-derived bioactives

Abstract

The benefits of various functional foods are often negated by stomach digestion and poor targeting to the lower gastrointestinal tract. Layer-by-Layer assembled protein-tannic acid (TA) films are suggested as a prospective material for microencapsulation of food-derived bioactive compounds. Bovine serum albumin (BSA)-TA and pepsin-TA films demonstrate linear growth of 2.8±0.1 and 4.2±0.1nm per bi-layer, correspondingly, as shown by ellipsometry. Both multilayer films are stable in simulated gastric fluid but degrade in simulated intestinal fluid. Their corresponding degradation constants are 0.026±0.006 and 0.347±0.005nmmin. Milk proteins possessing enhanced adhesion to human intestinal surface, Immunoglobulin G (IgG) and β-Lactoglobulin (BLG), are explored to tailor targeting function to BSA-TA multilayer film. BLG does not adsorb onto the multilayer while IgG is successfully incorporated. Microcapsules prepared from the multilayer demonstrate 2.7 and 6.3 times higher adhesion to Caco-2 cells when IgG is introduced as an intermediate and the terminal layer, correspondingly. This developed material has a great potential for oral delivery of numerous active food-derived ingredients.

Strong Adhesives from Corn Protein and Tannic Acid

“…[19] Literature reports on possible anti-mutagenic and anti-carcinogenic [20] attributes that might aid nutritional research [21] and pharmaceutical developments. [23] When added to protein solutions, tannic acid complexes [15c] with and precipitates out proteins, [24] thus providing convenient tools in food technology, [25] wood adhesives, and leather craft. [22] The fire resistance of tannins, including antioxidant capabilities and radical scavenging, may support tree survival.…”

“…The fire resistance of tannins, including antioxidant capabilities and radical scavenging, may support tree survival . When added to protein solutions, tannic acid complexes15c with and precipitates out proteins, thus providing convenient tools in food technology, wood adhesives, and leather craft…”

Versatile Layer-By-Layer Highly Stable Multilayer Films: Study of the Loading and Release of FITC-Labeled Short Peptide in the Drug Delivery Field

“…Layer-by-layer self-assembly technology is a useful method to prepare multilayer films with a thickness which can be controlled even down to the nanoscale [1,2,3,4,5], and is among one of the most widely used techniques to weave the organic-inorganic multilayer films together [6,7,8,9,10]. Mesoporous silica nanoparticles (MSNs) have been widely used in adsorption and drug delivery due to their unique pore structure, large specific surface area and good biocompatibility [11]. Some of these can directly act as catalysts as well because the ordered mesoporous material can accelerate the diffusion rate of the product.…”

“…Due to the non-toxicity of these MSNs, they play an important role in the decomposition and fixation of enzymes, proteins and other substances. The mesoporous silica used for a particular function needs to be of a particle size, otherwise it will have an adverse effect [11,12,13]. A lot of research has been done in the area of multilayer films conjoining polymer and inorganic nanoparticles [14,15,16], and this can be attributed to the variable functionalities from the organic and inorganic parts of multilayer films [17,18,19,20].…”

Avaliação da aplicabilidade de uma cepa probiótica de Saccharomyces cerevisiae em barras de cereais

“…Os alimentos funcionais são definidos como alimentos que fornecem benefícios além dos nutricionais básicos. Estes benefícios são provenientes de compostos biologicamente ativos, que podem ser desde micro-organismos a proteínas, vitaminas, dentre outras substâncias (LAU et al, 2017). A estes micro-organismos, é designado o termo probiótico, e são definidos pela Food and Agriculture Association of the United Nations (FAO) e Organização Mundial de Saúde (OMS) como micro-organismos vivos (bactérias e leveduras), os quais, ao serem ingeridos em quantidade suficiente, promovem benefícios à saúde do hospedeiro (COOK et al, 2012).…”