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DOI 10.1016/j.foodres.2023.113120

Медицинская библиотека · Food research international (Ottawa, Ont.) · 2023

Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability.

Li Yajuan, Liu Jingbo, Shi Xiaoxia, Zhang Hui, Zhang Leiyi, Xu Ziang, Zhang Ting, Yu Yiding, Du Zhiyang

СтатьяПоддержка исследования: вне правительства СШАПеревод пока не подготовлен

Аннотация

Natural multicomponent peptides with abundant bioactivity, varied sizes, and tunable interaction potential are available for rational designing novel self-assembled delivery carriers. Herein, we exploited zein-hyaluronic acid nanoparticles (Z-HA NPs) with a predetermined ordered structure as precursor templates to induce the self-assembly of egg white-derived peptides (EWDP) to generate stable spherical architectures for the enhancement of curcumin (Cur). The resulting Z-EWDP-HA NPs encapsulated hydrophobic Cur through robust hydrogen bonding and hydrophobic interactions with high encapsulation efficiency (97.38% at pH 7.0). The NPs presented superior Cur aqueous solubility, redispersibility, and photothermal stability. More importantly, the self-assembled EWDP could exert synergistic antioxidant activity with Cur and enhance the bioaccessibility of Cur. Meanwhile, the favorable biocompatibility and membrane affinity of EWDP further prolonged residence and time-controlled release feature of Cur in the small intestine. Precursor template-induced multicomponent peptides' self-assembly provides an efficient and controllable strategy for co-enhanced bioactivity and self-assembly capacity of peptides, which could dramatically broaden the functionalization of multicomponent peptides hydrolyzed from natural food proteins.

Для цитирования: Li Yajuan, Liu Jingbo, Shi Xiaoxia, Zhang Hui, Zhang Leiyi, Xu Ziang, Zhang Ting, Yu Yiding, Du Zhiyang. Precursor template-induced egg white-derived peptides self-assembly for the enhancement of curcumin: Structure, environmental stability, and bioavailability.. Food research international (Ottawa, Ont.). 2023. DOI: 10.1016/j.foodres.2023.113120.

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