The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China; Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia.
Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia.
Food Chem. 2024 Jan 15;431:137102. doi: 10.1016/j.foodchem.2023.137102. Epub 2023 Aug 9.
To enhance the solubility of hydrophobic nutrients, the hydrophobicity of fish scale gelatin hydrolysate (FSGH) was increased with moderate acid or alkali hydrolysis. Acid-induced FSG hydrolysate (AcFSGH) at 3 h showed a superior curcumin loading efficiency (18.30 ± 0.38 μg/mL) among all FSGHs. Compared with FSG, the proportion of hydrophobic amino acids (from 41.1% to 46.4%) and the hydrophobic interaction (from 12.72 to 20.10 mg/mL) was significantly increased in the AcFSGH. Meanwhile, the transformation of the α-helix (from 12.8% to 4.9%) to the β-sheet (from 29.0% to 42.8%) was also observed in the AcFSGH. Based on the observation in the molecular weight and morphological analysis, AcFSGH acquired the best hydrophobic interaction with curcumin, presumably due to the formation of the flexible structure of the linear hydrolyzates. The above results call for an investigation of the role of FSG hydrolysate in the synthesis of nanoparticles loaded with bioactive lipophilic compounds.
为了提高疏水性营养素的溶解度，采用适度酸碱水解的方法提高鱼鳞片明胶水解物（FSGH）的疏水性。3 小时酸诱导的 FSG 水解物（AcFSGH）在所有 FSGHs 中表现出较高的姜黄素负载效率（18.30±0.38μg/mL）。与 FSG 相比，AcFSGH 中疏水性氨基酸的比例（从 41.1%增加到 46.4%）和疏水性相互作用（从 12.72 增加到 20.10mg/mL）显著增加。同时，在 AcFSGH 中也观察到α-螺旋（从 12.8%到 4.9%）向β-折叠（从 29.0%到 42.8%）的转变。基于分子量和形态分析的观察结果，AcFSGH 与姜黄素具有最佳的疏水性相互作用，这可能是由于线性水解产物形成了灵活的结构。上述结果呼吁对 FSG 水解物在负载生物活性亲脂性化合物的纳米粒子合成中的作用进行研究。
