TY - JOUR
T1 - Development of gastric digestion-tolerant plant protein-based nanoparticles
T2 - Fabrication, characterization, antioxidant activity, and stability
AU - Lin, Xiaoling
AU - Zhu, Can
AU - Chen, Meier
AU - Gonzalez, Pedro Rodriguez
AU - Chen, Xuanni
AU - Zhao, Ziwen
AU - Danino, Dganit
AU - Corke, Harold
N1 - Publisher Copyright:
© 2024 Elsevier Ltd
PY - 2024/6
Y1 - 2024/6
N2 - This study aimed to fabricate gastric digestion-tolerant plant protein-based nanoparticles and to assess their antioxidant activity and stability in relation to their characteristics. Soybean, rice, and walnut protein-based nanoparticles (SPNP, RPNP, and WPNP) with uniform distribution (PDI <0.25) and small particle size (<120 nm) were successfully prepared via high-intensity sonication. SPNP and WPNP were found to be stabilized through hydrophobic interactions. WPNP with lower molecular weight distribution demonstrated greatest antioxidant activity. Its high rigidity contributed to its strong thermal stability (95 °C for 10 h) and long-term storage stability (4 °C, 20 °C, and 40 °C for 3 month) with size varying within a range of 5 nm and fairly constant antioxidant activity. Moreover, all nanoparticles exhibited resistance to gastric digestion, showing slight SDS-PAGE alterations and maintaining their morphology in the gastric phase. Of these, SPNP and WPNP exhibited a faster release rate in the intestinal phase and having particles smaller than 200 nm in the micellar fraction. This study provides key support for the advancement of plant protein-based nanoparticles as delivery systems.
AB - This study aimed to fabricate gastric digestion-tolerant plant protein-based nanoparticles and to assess their antioxidant activity and stability in relation to their characteristics. Soybean, rice, and walnut protein-based nanoparticles (SPNP, RPNP, and WPNP) with uniform distribution (PDI <0.25) and small particle size (<120 nm) were successfully prepared via high-intensity sonication. SPNP and WPNP were found to be stabilized through hydrophobic interactions. WPNP with lower molecular weight distribution demonstrated greatest antioxidant activity. Its high rigidity contributed to its strong thermal stability (95 °C for 10 h) and long-term storage stability (4 °C, 20 °C, and 40 °C for 3 month) with size varying within a range of 5 nm and fairly constant antioxidant activity. Moreover, all nanoparticles exhibited resistance to gastric digestion, showing slight SDS-PAGE alterations and maintaining their morphology in the gastric phase. Of these, SPNP and WPNP exhibited a faster release rate in the intestinal phase and having particles smaller than 200 nm in the micellar fraction. This study provides key support for the advancement of plant protein-based nanoparticles as delivery systems.
KW - Antioxidant activity
KW - Characterization
KW - Rice protein-based nanoparticles
KW - Soybean protein-based nanoparticles
KW - Stability
KW - Walnut protein-based nanoparticles
UR - http://www.scopus.com/inward/record.url?scp=85184017621&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2024.109815
DO - 10.1016/j.foodhyd.2024.109815
M3 - 文章
AN - SCOPUS:85184017621
SN - 0268-005X
VL - 151
JO - Food Hydrocolloids
JF - Food Hydrocolloids
M1 - 109815
ER -