Synthesis of microencapsulated oyster peptides and its effect on inflammatory cytokines and enzyme levels in mice
| Autor: | Rongkun Miao, Xiaokui Zhang, Minqiu Xu, Qian Li, Li Zhang |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
chemistry.chemical_classification
Chromatography General Chemical Engineering Peptide 04 agricultural and veterinary sciences 040401 food science Industrial and Manufacturing Engineering Proinflammatory cytokine Microbiology Ingredient chemistry.chemical_compound 0404 agricultural biotechnology Enzyme chemistry Bioassay Microemulsion Particle size Lysozyme Safety Risk Reliability and Quality Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 11:610-620 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | The aim of this study was to investigate the effects of the active oyster peptide extract (AOPs) microcapsules formed with microemulsion gelling method, in order to prolong the bioactivity provided by this ingredient. Bioassay and release tests were done on the microencapsulated formulations. The microcapsules obtained were characterised in terms of particle size and morphology, DSC, FTIR, encapsulation efficiency (EE) and release studies. The particle size and EE of AOPs microcapsules with an loading capacity of about 18.29 % (wt%) ranged from 0.77 to 5.33 µm, and 71.46 to 75.37 %, respectively. The sustained release was observed in simulated intestinal fluid. The release behaviour of microspheres conformed best to Ritger–Peppas model (R2 = 0.98). For inflammatory cytokine, AOPs microcapsules was shown to effectively attenuated the IL-1β and TNF-α, increased the levels of ACP and lysozyme. |
| Databáze: | OpenAIRE |
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