Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez. Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, 60131 Ancona, Italy.
Food Chem. 2020 Oct 30;328:127127. doi: 10.1016/j.foodchem.2020.127127. Epub 2020 May 25.
Poor stability of fish hydrolyzed collagen (HC) hampers its applications, especially as food ingredients. The use of liposome as a vesicle can be a potential means to enhance bioactivities and stability of HC. HC from defatted Asian sea bass skin at different levels (0.25%-2%, w/v) were loaded into liposomes prepared from soy phosphatidylcholine (SPC) with various stabilizers (cholesterol (CHO) or glycerol (GLY)). The highest encapsulation efficiency (EE) was found in SPC-CHO-0.5%HC (P < 0.05) (85.42%), while liposome stabilized with GLY had the highest EE (74.54%) for SPC-GLY-0.25%HC (P < 0.05). After lyophilization, SPC-CHO-0.5%HC had higher EE than SPC-GLY-0.25%HC (P < 0.05). Increasing particle size and decreasing negative surface charge were found for both lyophilized samples. Lyophilized SPC-CHO-0.5%HC exhibited higher stability than lyophilized SPC-GLY-0.25%HC during storage at 25 °C for 28 days. Also, higher antioxidant activities in gastrointestinal track model system was found for SPC-CHO-0.5%HC. Thus, SPC-CHO liposome could be used as a promising carrier of HC.
鱼胶原蛋白（HC）的稳定性差，限制了其应用，特别是作为食品成分。使用脂质体作为囊泡可以是增强 HC 的生物活性和稳定性的潜在手段。从脱脂亚洲海鲈皮中提取的 HC 以不同水平（0.25％-2％，w/v）被载入到不同稳定剂（胆固醇（CHO）或甘油（GLY））的大豆卵磷脂（SPC）脂质体中。SPC-CHO-0.5%HC（P<0.05）的包封效率（EE）最高（85.42％），而 SPC-GLY-0.25%HC 的 EE 最高（74.54％）（P<0.05）。冷冻干燥后，SPC-CHO-0.5%HC 的 EE 高于 SPC-GLY-0.25%HC（P<0.05）。两种冻干样品的粒径均增大，表面负电荷减少。在 25°C 下储存 28 天，冻干 SPC-CHO-0.5%HC 比冻干 SPC-GLY-0.25%HC 具有更高的稳定性。此外，在胃肠道模型系统中，SPC-CHO-0.5%HC 具有更高的抗氧化活性。因此，SPC-CHO 脂质体可用作 HC 的有前途的载体。
