Effect of ultrasonic treatment on the stability and release of selenium-containing peptide TSeMMM-encapsulated nanoparticles in vitro and in vivo

Ultrasonics Sonochemistry

Xieqi Luo¹  Fengjiao Fan¹  Xinyang Sun¹  Peng Li¹  Jian Ding¹  Tong Xu¹  Yong Fang² 

[1] College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China;Corresponding author.;

关键词: Selenium;    Rice peptide;    Zein/gum arabian nanoparticles;    Ultrasonic treatment;    Bioavailability;   

DOI  :  

来源: DOAJ

【 摘 要 】

Rice selenium-containing peptide TSeMMM (T) with immunomodulatory functions was isolated from selenium-enriched rice protein hydrolysates. However, its biological activity is difficult to be protected in complex digestive environments. In this study, T was encapsulated within zein and gum arabian (GA) through ultrasound treatment to improve its bioactivity and bioavailability. The zein@T/GA nanoparticles were formed using ultrasonic treatment at 360 W for 5 min with a 59.9% T-encapsulation efficiency. In vitro digestion showed that the cumulative release rate of zein@T/GA nanoparticles reached a maximum of 80.69% after 6 h. In addition, short-term animal studies revealed that the nanoparticles had an effect on the levels of tissue glutathione and improved peptides’ oral bioavailability. Conclusively, these findings suggest that the ultrasonicated polysaccharide/protein system is suitable for encapsulating active small molecular peptides. Furthermore, it provides a novel foundation for studying the bioavailability of active substances in functional foods.

【 授权许可】

Unknown