Regulated anthocyanin release through novel pH-responsive peptide hydrogels in simulated digestive environment

Wenjun Li; Qianqian Bie; Kaihui Zhang; Fangzhou Linli; Wenyu Yang; Xianggui Chen; Pengfei Chen; Qi Qi

Food Chemistry: X (Oct 2024)

Regulated anthocyanin release through novel pH-responsive peptide hydrogels in simulated digestive environment

Wenjun Li,
Qianqian Bie,
Kaihui Zhang,
Fangzhou Linli,
Wenyu Yang,
Xianggui Chen,
Pengfei Chen,
Qi Qi

Affiliations

Wenjun Li: School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China; Frontiers Medical Center, Tianfu Jincheng Laboratory, Chengdu, 610212, China
Qianqian Bie: School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
Kaihui Zhang: School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
Fangzhou Linli: School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
Wenyu Yang: School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China; Corresponding author at: School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 611130, China
Xianggui Chen: School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
Pengfei Chen: School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China
Qi Qi: School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 611130, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chengdu, 611130, China

Journal volume & issue: Vol. 23
p. 101645

Abstract

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The instability of anthocyanins significantly reduces their bioavailability as food nutrients. This proof-of-concept study aimed to develop efficient carriers for anthocyanins to overcome this challenge. Characterization of the hydrogels via SEM (scanning electron microscope) and rheological analysis revealed the formation of typical gel structures. MTT (methyl thiazolyl tetrazolium) and hemolysis assays confirmed that their high biocompatibility. Encapsulation efficiency analysis and fluorescence microscopy images demonstrated successful and efficient encapsulation of anthocyanins by pH-responsive hydrogels. Stability studies further validated the effect of peptide hydrogels in helping anthocyanin molecules withstand factors such as gastric acid, high temperatures, and heavy metals. Subsequently, responsive studies in simulated gastric (intestinal) fluid demonstrated that the pH-responsive peptide hydrogels could protect anthocyanin molecules from gastric acid while achieving rapid and complete release in intestinal fluid environments. These results indicate that these peptide hydrogels could stabilize anthocyanins and facilitate their controlled release, potentially leading to personalized delivery systems.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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