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Incorporation of liposomes containing squid tunic ACE ‐inhibitory peptides into fish gelatin
Author(s) -
Mosquera Mauricio,
Giménez Begoña,
Montero Pilar,
GómezGuillén Maria Carmen
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7145
Subject(s) - liposome , peptide , gelatin , chemistry , zeta potential , chromatography , inhibitory postsynaptic potential , phosphatidylcholine , hydrolysate , squid , hydrolysis , biochemistry , materials science , fishery , biology , nanotechnology , membrane , phospholipid , neuroscience , nanoparticle
BACKGROUND Hydrolysates from collagen of jumbo squid ( Dosidicus gigas ) tunics have shown excellent angiotensin I‐converting enzyme ( ACE )‐inhibitory activity. However, peptides directly included in food systems may suffer a decrease in activity, which could be minimized by loading them into nanoliposomes. RESULTS A fraction of peptides with molecular weights <1 kDa obtained from hydrolyzed squid tunics, with reasonably high ACE ‐inhibitory activity (half‐maximal inhibitory concentration IC 50 = 0.096 g L −1 ), was encapsulated in phosphatidylcholine nanoliposomes. The peptide concentration affected the encapsulation efficiency and the stability of the resulting liposomes, which remained with a high zeta potential value (−54.3 mV ) for at least 1 week at the most suitable peptide concentration. The optimal peptide concentration was established as 1.75 g L −1 . Liposomes obtained with this peptide concentration showed an encapsulation efficiency of 53%, a zeta potential of −59 mV , an average diameter of 70.3 nm and proved to be stable in the pH range 3–7 at 4 °C. CONCLUSION Liposomes containing ACE ‐inhibitory peptides were incorporated in fish gelatin without detriment to the rheological properties and thermal stability of the resulting cold‐induced gel. The ACE ‐inhibitory activity of the peptide fraction, which was not affected by the encapsulation process, conferred the bioactive potential to the nanoliposome‐containing gelatin gel. © 2015 Society of Chemical Industry