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Title

Incorporation of liposomes containing squid tunic ACE-inhibitory peptides into fish gelatin

AuthorsMosquera, Mauricio ; Giménez, Begoña ; Montero García, Pilar ; Gómez Guillén, M. C.
KeywordsPeptides
Squid collagen
ACE-inhibitory activity
Fish gelatin
Nanoliposomes
Issue Date2016
PublisherSociety of Chemical Industry
John Wiley & Sons
CitationJournal of the Science of Food and Agriculture 96(3): 769-776 (2016)
Abstract[Background]: Hydrolysates from collagen of jumbo squid (Dosidicus gigas) tunics have shown excellent angiotensin I-converting enzyme (ACE)-inhibitory activity. However, peptides directly included in food systems may suffer a decrease in activity, which could be minimized by loading them into nanoliposomes. [Results]: A fraction of peptides with molecular weights <1 kDa obtained from hydrolyzed squid tunics, with reasonably high ACE-inhibitory activity (half-maximal inhibitory concentration IC = 0.096 g L), was encapsulated in phosphatidylcholine nanoliposomes. The peptide concentration affected the encapsulation efficiency and the stability of the resulting liposomes, which remained with a high zeta potential value (-54.3 mV) for at least 1 week at the most suitable peptide concentration. The optimal peptide concentration was established as 1.75 g L. Liposomes obtained with this peptide concentration showed an encapsulation efficiency of 53%, a zeta potential of -59 mV, an average diameter of 70.3 nm and proved to be stable in the pH range 3-7 at 4 °C. [Concluison]: Liposomes containing ACE-inhibitory peptides were incorporated in fish gelatin without detriment to the rheological properties and thermal stability of the resulting cold-induced gel. The ACE-inhibitory activity of the peptide fraction, which was not affected by the encapsulation process, conferred the bioactive potential to the nanoliposome-containing gelatin gel.
Publisher version (URL)https://doi.org/10.1002/jsfa.7145
URIhttp://hdl.handle.net/10261/171557
Identifiersdoi: 10.1002/jsfa.7145
e-issn: 1097-0010
issn: 0022-5142
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