The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols-β-sitosterol or stigmasterol

Food Protein‐Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits

“…This ensures that the original peptide sequences that displayed in vitro bioactivity are conserved and delivered to the cellular sites of action. Microencapsulation has been explored for delivery of BAPs to enhance their stability and absorption (Rocha and others 2009; Hwang and others 2010). Moreover, bioavailability of BAPs depends on physicochemical properties of the peptides such as charge, molecular size, lipophilicity, and solubility; smaller peptides are transported across the enterocytes through intestinal‐expressed peptide transporters whereas oligopeptides may be absorbed by passive transport through hydrophobic regions of membrane epithelia or tight junctions (Darewicz and others 2011).…”

Incorporation of phytosterols in soy phospholipids nanoliposomes: Encapsulation efficiency and stability

“…This ultimately affects the delivery properties of the vesicles formed: in particular, studies report an increase in the encapsulation efficiency for vesicles prepared with the more traditional drying-rehydration method (Chan, Chen, Chiu, & Lu, 2004;Hwang, Tsai, & Hsu, 2010). As the substitution of cholesterol with phytosterols in liposomes has been reported (Chan et al, 2004), the present research focused on determining the feasibility of phospholipids vesicles as controlled delivery systems containing different levels of a blend of plant sterols when produced using homogenization.…”

Liposomes encapsulating beta‐carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles

“…Liposomes, or phospholipid vesicles, are versatile carriers for both hydrophilic and hydrophobic bioactive molecules, with advantages including being natural, biodegradable and non-toxic (Kosajaru et al, 2006). Food applications of these colloidal structures greatly increased in the last decade, and many examples of encapsulated substances in food formulations can be found in the literature, such as ferrous sulphate (Xia & Xu, 2005;Kosajaru et al, 2006), enzymes (Benech et al, 2003;Xia et al, 2006;Nongonierma et al, 2009), antimicrobial agents (Were et al, 2003(Were et al, , 2004Teixeira et al, 2008;Malheiros et al, 2010), ferrous glycinate (Ding et al, 2009(Ding et al, , 2011, vitamins (Maranasco et al, 2011), functional peptides (Morais et al, 2003;Hwang et al, 2010;Yokota et al, 2012), salidroside (Fan et al, 2007), essential oils (Gortzi et al, 2007(Gortzi et al, , 2008van Vuuren et al, 2010;Yoshida et al, 2010) and carotenoids (Xia et al, 2011). An important issue with the production of these dispersions, however, is the scale-up.…”