用于食品成分纳米包封的蛋白质基递送系统。

Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients.

作者信息

Fathi Milad, Donsi Francesco, McClements David Julian

机构信息

Dept. of Food Science and Technology, College of Agriculture, Isfahan Univ. of Technology, Isfahan, 84156-83111, Iran.

Dept. of Industrial Engineering, Univ. of Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Italy.

出版信息

Compr Rev Food Sci Food Saf. 2018 Jul;17(4):920-936. doi: 10.1111/1541-4337.12360. Epub 2018 May 22.

Abstract

Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art of protein-based nanoencapsulation approaches. The physicochemical principles underlying the major techniques for the fabrication of nanoparticles, nanogels, and nanofibers from animal, botanical, and recombinant proteins are described. Protein modification approaches that can be used to extend their functionality in these nanocarrier systems are also described, including chemical, physical, and enzymatic treatments. The encapsulation, retention, protection, and release of bioactive agents in different protein-based nanocarriers are discussed. Finally, some of the major challenges in the design and fabrication of protein-based delivery systems are highlighted.

摘要

许多蛋白质具有使其适合用于封装生物活性剂(如营养保健品和药物)的功能特性。本文综述了基于蛋白质的纳米封装方法的研究现状。描述了利用动物、植物和重组蛋白制备纳米颗粒、纳米凝胶和纳米纤维的主要技术背后的物理化学原理。还描述了可用于扩展其在这些纳米载体系统中功能的蛋白质修饰方法,包括化学、物理和酶处理。讨论了生物活性剂在不同基于蛋白质的纳米载体中的封装、保留、保护和释放。最后,强调了基于蛋白质的递送系统设计和制造中的一些主要挑战。

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