Solid lipid nanoparticles enhance the resistance of oat-derived peptides that inhibit dipeptidyl peptidase IV in simulated gastrointestinal fluids

Lijing Su; Fa Zhou; Mengru Yu; Rui Ge; Jiatai He; Bo Zhang; Yanyan Zhang; Junfeng Fan

Journal of Functional Foods (Feb 2020)

Solid lipid nanoparticles enhance the resistance of oat-derived peptides that inhibit dipeptidyl peptidase IV in simulated gastrointestinal fluids

Lijing Su,
Fa Zhou,
Mengru Yu,
Rui Ge,
Jiatai He,
Bo Zhang,
Yanyan Zhang,
Junfeng Fan

Affiliations

Lijing Su: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
Fa Zhou: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
Mengru Yu: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
Rui Ge: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
Jiatai He: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
Bo Zhang: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
Yanyan Zhang: Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
Junfeng Fan: Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Corresponding author at: Department of Food Science and Engineering, College of Bioscience and Biotechnology, Beijing Forestry University, P.O. 112, 35Qinghua East Road, Haidian District, Beijing 100083, China.

Journal volume & issue: Vol. 65
p. 103773

Abstract

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In this study, we investigated the effects of solid lipid nanoparticle (SLN) nanocrystallization on the stability of two fractions of oat globulin-derived peptides. i.e., OGL, with molecular weight (MW) < 3 kDa, and OGH, with MW 3–10 kDa, in simulated gastrointestinal fluids (SGF). Both fractions were effectively encapsulated in SLNs with similar encapsulation efficiencies, zeta potentials and storage stability, but the particle sizes of each fraction, their polydispersity indices and thermogravimetric properties differed. The encapsulated peptide fractions had different rates of release and degradation in SGF, but both fractions could be protected from secondary hydrolysis, and both maintained high bioactivity rates when they encountered the SGF. Results from infrared spectroscopy and X-ray diffraction revealed that OGL had high binding affinity for the SLN–OH group and a high degree of crystallinity, which ensured its stability in SGF. These findings contribute to the delivery-system design for the encapsulated peptides with improved functional attributes.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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