摘要
为提高燕麦蛋白的水溶性并提高其在纳米材料领域的应用价值,通过酶水解法制备了燕麦耐消化肽纳米颗粒,并评估其包封疏水活性物质的能力及耐消化特性。燕麦蛋白经胃蛋白酶和胰蛋白酶消化制备出燕麦肽纳米颗粒,为50 nm的球形胶束。燕麦蛋白经过胃蛋白酶消化水解度为3.1%,胰蛋白酶消化水解度为10.7%。对内部相互作用进行分析表明,燕麦肽纳米颗粒主要由疏水作用驱动自组装,氢键和二硫键对维持结构稳定有一定作用。表面活性研究表明,燕麦肽纳米颗粒表面具有一定的疏水性和亲油性,水解改性大大增强了纳米颗粒的水溶性。以咖啡酸苯乙酯为模型药物评估燕麦肽纳米颗粒的载药性能,包封率为71%,载药量为3.5%,咖啡酸苯乙酯在水中的质量浓度从1.8提升至140μg/mL。载药纳米颗粒体外模拟消化结果表明,耐消化肽纳米颗粒具有较强的耐消化特性,在胃肠液中咖啡酸苯乙酯的释放率低。稳态荧光光谱分析表明,疏水相互作用是咖啡酸苯乙酯与肽分子结合的主要作用力。研究表明,燕麦肽纳米颗粒是增加疏水物质溶解度的良好载体。
In order to improve the water solubility of oat protein and its application value in the field of nano materials,oat digestion resistant peptide nanoparticles were prepared by enzymatic hydrolysis,and their ability to encapsulate hydrophobic active substances and digestion resistance were evaluated.Oat protein was digested by pepsin and trypsin to prepare oat peptide nanoparticles,which were spherical micelles with a size of 50 nm.The degree of hydrolysis of oat protein was 3.1%by pepsin digestion and 10.7%by trypsin digestion.Internal interaction analysis showed that the self-assembly of oat peptide nanoparticles was mainly driven by hydrophobic interaction,and hydrogen bond and disulfide bond played a certain role in maintaining structural stability.The study of surface activity showed that the surface of oat peptide had certain hydrophobicity and lipophilicity,and hydrolysis modification greatly enhanced the water solubility of nanoparticles.Caffeic acid phenethyl ester was used as a model drug to evaluate the drug loading performance of oat peptide nanoparticles.The results showed that entrapment efficiency was 71%,the drug loading was 3.5%,and the concentration of caffeic acid phenethyl ester in water was increased from 1.8μg/mL to 140μg/mL.The results of simulated digestion of drug loaded nanoparticles in vitro showed that digestive resistant peptide nanoparticles had strong digestive resistance.Steady state fluorescence spectra showed that hydrophobic interaction was the main binding force between caffeic acid phenethyl ester and peptide molecules.Oat peptide nanoparticles are good carriers to increase the solubility of hydrophobic substances.
作者
靳祖珑
冯思怡
胡亚雯
宋洪东
管骁
孙注
戴智华
JIN Zulong;FENG Siyi;HU Yawen;SONG Hongdong;GUAN Xiao;SUN Zhu;DAI Zhihua(School of Health Science and Engineering/National Grain Industry(Urban Grain and Oil Security)Technology Innovation Center,University of Shanghai for Science and Technology,Shanghai 200093,China;Inner Mongolia Yangufang Ecological Agriculture Technology(Group)Co.Ltd.,Hohhot 011700,China;MDO Smarter Grain Technology Co.Ltd.,Shanghai 200241,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第15期169-175,共7页
Food and Fermentation Industries
基金
国家自然科学基金面上项目(32172247)
上海市曙光计划项目(19SG45)
内蒙古自治区科技重大专项项目(2021SZD 0017)。
关键词
燕麦蛋白
纳米颗粒
咖啡酸苯乙酯
耐消化肽
表面活性
pH-Stat法
oat protein
nanoparticles
caffeic acid phenethyl ester
digestive resistant peptide
surface activity
pH-Stat method
