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Construction of functional soybean peptide-cyclodextrin carboxylate nanoparticles and their interaction with porcine pancreatic α-amylase.
Liu, Yuwan; Li, Xiaojing; Sang, Shangyuan; Julian McClements, David; Chen, Long; Long, Jie; Jiao, Aiquan; Wang, Jinpeng; Xu, Xueming; Jin, Zhengyu; Qiu, Chao.
Afiliação
  • Liu Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Li X; College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China.
  • Sang S; College of Food and Pharmaceutical Sciences, Ningbo University, 169 Qixing South Road, Ningbo, Zhejiang 315832, China.
  • Julian McClements D; Department of Food Science, University of Massachusetts Amherst, MA 01060, United States.
  • Chen L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Long J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Jiao A; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Wang J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Xu X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Jin Z; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Qiu C; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: phdqiu@jiangnan.edu.cn.
Food Res Int ; 162(Pt B): 112054, 2022 12.
Article em En | MEDLINE | ID: mdl-36461314
In this study, soybean peptide-succinic acid-modified cyclodextrin (SPT-SACD) nanoparticles (NPs) were successfully fabricated by combining SPT and SACD using an antisolvent precipitation approach. The effects of the average molecular weight of SPT and the SPT/SACD mass ratio on the structure and properties of the SACD-SPT NPs were investigated. Under optimal conditions, the SPT/SACD mass ratio was 2:1, and the SPT average molecular weight was 300 Da. SPT-SACD NPs were prepared under these conditions were spherical and had good uniformity. The particle sizes by DLS of SPT1 (300 Da) /SACD and SPT2 (500 Da) /SACD were in the range of 250-400 nm. The interaction between α-amylase and SPT-SACD NPs was investigated using ultraviolet visible (UV-Vis) absorption, fluorescence, and circular dichroism (CD) spectroscopy. The results of the fluorescence spectra and CD spectroscopy suggested that the presence of SPT-SACD NPs changed the microenvironment of the aromatic amino acid residues, which leads to the change of enzyme protein structure. The SPT-SACD NPs statically quenched the intrinsic fluorescence of the α-amylase by forming a complex with the enzyme. Moreover, the SPT-SACD NPs significantly improved the inhibitory effect of EGCG on α-amylase. The semi-inhibitory concentration (IC50) decreased from 0.324 to 0.248 mg/mL. This study provides an improved understanding of the interaction mechanism between polypeptide-cyclodextrin complexes and digestive enzymes, which may facilitate the design of functional foods.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ciclodextrinas / Nanopartículas / Fabaceae Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ciclodextrinas / Nanopartículas / Fabaceae Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China