Department of Applied Physics, University of Granada, Avenida de Fuente Nueva, s/n, C.P. 18071 Granada, Spain; Department of Physical Chemistry, University of Granada, Campus Universitario s/n, C.P. 1807 Granada, Spain.
Department of Applied Physics, University of Granada, Avenida de Fuente Nueva, s/n, C.P. 18071 Granada, Spain.
Food Chem. 2022 Jul 30;383:132330. doi: 10.1016/j.foodchem.2022.132330. Epub 2022 Feb 3.
Liquid lipid nanocapsules are oil droplets surrounded by a protective shell, which enable high load and allow controlled delivery of lipophilic compounds. However, their use in food formulations requires analysing their digestibility and interaction with mucin. Here, serum albumins and hyaluronic acid shelled olive oil nanocapsules are analysed to discern differences between human and bovine variants, the latter usually used as model system. Interfacial interaction of albumins and hyaluronic acid reveals that human albumin presents limited conformational changes upon adsorption, which increase by complexation with the polysaccharide present at the interface. The latter also promotes hydrophobic interactions with mucin, especially at pH 3 and protects albumin interfacial layer under in vitro gastric digestion. The interfacial unfolding induced in human albumin by hyaluronic acid facilitates in vitro lipolysis while its limited conformational changes provide the largest protection against in vitro lipolysis.
液质脂质纳米胶囊是由一层保护性外壳包裹的油滴，可实现高负载并能控制亲脂性化合物的释放。然而，它们在食品配方中的应用需要分析其可消化性以及与粘蛋白的相互作用。本文分析了人血清白蛋白和透明质酸包裹的橄榄油纳米胶囊，以区分人和牛变体之间的差异，后者通常用作模型系统。白蛋白和透明质酸的界面相互作用表明，人血清白蛋白在吸附时呈现有限的构象变化，而与界面处存在的多糖复合后会增加。后者还促进了与粘蛋白的疏水相互作用，尤其是在 pH3 时，并在体外胃消化过程中保护白蛋白界面层。透明质酸诱导人血清白蛋白的界面展开促进了体外脂肪分解，而其有限的构象变化则提供了对体外脂肪分解的最大保护。
