Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability
Por:
Sarkar, Anwesha, Ademuyiwa, Valerie, Stubley, Samuel, Esa, Nur Hanesa, Goycoolea, Francisco M., Qin, Xiaofei, Gonzalez, Fernando, Olvera, Clarita
Publicada:
1 nov 2018
Resumen:
The objective of this study was to delay the rate and extent of gastric destabilization of emulsions using composite particle-particle layers at the O/W interface. Pickering emulsions (20 wt% oil) were prepared using lactoferrin nanogel particles (LFN, Dh = 100 nm) (1 wt%) or a composite layer of LFN and inulin nanoparticles, latter was enzymatically synthetized by inulosucrase IslA from Leuconostoc citreum (INP) (Dh = 116 ± 1 nm) (1 wt% LFN 3 wt% INP). The hypothesis was that creating a secondary layer of biopolymeric particles might act as a barrier to pepsin to access the underlying proteinaceous particles. Droplet size, microscopy (optical and transmission electron microscopy (TEM)), ?-potential and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) were used to understand the colloidal fate of these Pickering emulsions in an in vitro gastric model (pH 3, 37 ?C, pepsin). The ?-potential measurements and TEM images confirmed that LFN and INP were at the O/W interface, owing to the electrostatic attraction between oppositely charged LFN (+29.3 ± 0.7 mV) and INP (-10 ± 1.8 mV) at both neutral and gastric pH. The SDS-PAGE results revealed that adsorbed LFN was less prone to pepsinolysis as compared to a typical protein monolayer at the interface. Presence of INP further decreased the rate and degree of hydrolysis of the LFN (>65% intact protein remaining after 60 min of digestion) by acting as a steric barrier to the diffusion of pepsin and inhibited droplet coalescence. Thus, composite particle-particle layers (LFN + INP) at droplet surface shows potential for rational designing of gastric-stable food and pharmaceutical applications. © 2018 Elsevier Ltd
Filiaciones:
Sarkar, Anwesha:
Univ Leeds, Sch Food Sci & Nutr, Food Colloids & Proc Grp, Leeds LS2 9JT, W Yorkshire, England
Ademuyiwa, Valerie:
Univ Leeds, Sch Food Sci & Nutr, Food Colloids & Proc Grp, Leeds LS2 9JT, W Yorkshire, England
Stubley, Samuel:
Univ Leeds, Sch Food Sci & Nutr, Food Colloids & Proc Grp, Leeds LS2 9JT, W Yorkshire, England
Esa, Nur Hanesa:
Univ Leeds, Sch Food Sci & Nutr, Food Colloids & Proc Grp, Leeds LS2 9JT, W Yorkshire, England
Goycoolea, Francisco M.:
Univ Leeds, Sch Food Sci & Nutr, Food Colloids & Proc Grp, Leeds LS2 9JT, W Yorkshire, England
Univ Munster, Inst Plant Biol & Biotechnol, Nanobiotechnol Grp, Schlosspl 8, D-48143 Munster, Germany
Qin, Xiaofei:
Univ Munster, Inst Plant Biol & Biotechnol, Nanobiotechnol Grp, Schlosspl 8, D-48143 Munster, Germany
Gonzalez, Fernando:
Univ Nacl Autonoma Mexico, Inst Biotecnol, Dept Ingn Celular & Biocatalisis, Cuernavaca, Morelos, Mexico
Olvera, Clarita:
Univ Nacl Autonoma Mexico, Inst Biotecnol, Dept Ingn Celular & Biocatalisis, Cuernavaca, Morelos, Mexico
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