α-Lactalbumin hydrolysate spontaneously produces disk-shaped nanoparticles

Balandrán‐Quintana, René Renato; Valdez-Covarrubias, M. A.; Mendoza–Wilson, Ana María; Sotelo‐Mundo, Rogerio R.

doi:10.1016/j.idairyj.2013.05.011

Cited by 12 publications

(10 citation statements)

References 22 publications

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“…More importantly, they can be easily made into food colloidal delivery systems based on the occurrence of non-covalent interactions (including hydrophobic interactions, hydrogen bonding, electrostatic interactions, and aromatic stacking) with bio-active substances. 3 Zein, a hydrophobic prolamine, contains a large number of hydrophobic amino acids. The inherent amphiphilic property of zein makes it a fine material for fabricating functional colloidal particles and controlling the release of drugs and nutritional supplements.…”

Section: Introductionmentioning

confidence: 99%

Amphiphilic zein hydrolysate as a novel nano-delivery vehicle for curcumin

Wang

Yang

et al. 2015

Food Funct.

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In this paper, we developed amphiphilic zein hydrolysate (ZH) as a novel delivery vehicle, which could be used for preparing curcumin (Cur) nanocomplexes. These ZH-Cur nanocomplexes exhibited spherical morphology with a monodisperse size distribution (<50 nm), and the dispersion was transparent, which could have a great application potential in nutraceutical-fortified food and clear beverages. The water solubility of curcumin was considerably enhanced by the nanocomplexation above 8200-fold (vs. free curcumin in water). The good colloidal and storage stability of ZH-Cur nanocomplexes was greatly improved, and more than 60% of curcumin was retained in 72 h storage under ambient conditions. These phenomena appeared to be attributable to the fact that amphiphilic ZH displayed self-assembly properties in water solution and strong interfacial activity at the oil-water interface, as confirmed by micelle formation and dynamic interfacial adsorption respectively. Fluorescence titration and FTIR results indicated the existence of strong hydrophobic interactions between ZH and Cur, which was responsible for the complexation.

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Section: Introductionmentioning

confidence: 99%

Amphiphilic zein hydrolysate as a novel nano-delivery vehicle for curcumin

Wang

Yang

et al. 2015

Food Funct.

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“…Protein modification processes were useful to extend the functionality and behavior of bioactive agents in different protein-based nanocarriers, hence it is the main candidate for the formation of nanoparticles, nanogels and nanofibers from different origins. In this sense, Balandrán-Quintana et al [ 57 ] obtained NPs from α-lactalbumin with an average diameter of 404 nm and an average inner diameter of 71 nm, while Monteiro et al [ 58 ] mixed two proteins (α-lactalbumin and lysozyme) to produce micro- and nanostructures.…”

Section: Coating Materialsmentioning

confidence: 99%

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

et al. 2021

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The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide–chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.

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“…α‐Lactalbumin: Under appropriate conditions, partial hydrolysis of this globular protein has been shown to promote its self‐assembly into nanotubes (Balandrán‐Quintana, Valdéz‐Covarrubias, Mendoza‐Wilson, & Sotelo‐Mundo, ; Ipsen & Otte, ). For instance, α‐LA self‐assembled into nanotubes with a diameter of about 20 nm and a cavity of about 8 nm at neutral pH, when it was pretreated with an enzyme from Bacillus licheniformis in the presence of a cation (calcium; Figure ).…”

Section: Protein‐based Encapsulating Materialsmentioning

confidence: 99%

Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients

Fathi

Donsı̀

McClements

2018

Comp Rev Food Sci Food Safe

211

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Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art of protein-based nanoencapsulation approaches. The physicochemical principles underlying the major techniques for the fabrication of nanoparticles, nanogels, and nanofibers from animal, botanical, and recombinant proteins are described. Protein modification approaches that can be used to extend their functionality in these nanocarrier systems are also described, including chemical, physical, and enzymatic treatments. The encapsulation, retention, protection, and release of bioactive agents in different protein-based nanocarriers are discussed. Finally, some of the major challenges in the design and fabrication of protein-based delivery systems are highlighted.

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α-Lactalbumin hydrolysate spontaneously produces disk-shaped nanoparticles

Cited by 12 publications

References 22 publications

Amphiphilic zein hydrolysate as a novel nano-delivery vehicle for curcumin

Amphiphilic zein hydrolysate as a novel nano-delivery vehicle for curcumin

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients

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