Encapsulation of bioactive salmon protein hydrolysates with chitosan-coated liposomes

A nano-encapsulation strategy for a chitosan-coated liposomal oral delivery system using milk fat globule membrane (MFGM) phospholipids for the entrapment of antidiabetic peptides prepared from Atlantic salmon (Salmo salar) protein hydrolysates (SPH) was developed. The size, zeta potential, entrapme...

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Bibliographic Details
Published in:Journal of Functional Foods
Main Authors: Zhiyu Li, Allan T. Paulson, Tom A. Gill
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier 2015
Subjects:
Nano-encapsulation
Salmon peptides
Bioactive
Nutrition. Foods and food supply
TX341-641
Atlantic salmon
Salmo salar
Online Access:https://doi.org/10.1016/j.jff.2015.09.058
https://doaj.org/article/bbe982aa54c0478dae68722d785fe812
Description
Summary:A nano-encapsulation strategy for a chitosan-coated liposomal oral delivery system using milk fat globule membrane (MFGM) phospholipids for the entrapment of antidiabetic peptides prepared from Atlantic salmon (Salmo salar) protein hydrolysates (SPH) was developed. The size, zeta potential, entrapment efficiency, stability during freeze-drying freeze thawing, and long-term storage abilities of the nano-capsules were investigated as a function of concentrations of phospholipid and chitosan coating material. Chitosan coating greatly improved the stability of liposomes. The maximum encapsulation efficiency (71.3%) and physical stability were achieved with 10% MFGM phospholipid and 0.4% chitosan. Chitosan coating significantly prolonged the release of SPH in simulated biological fluids. In conclusion, liposomes with “optimal” chitosan coating-concentration show great promise as a potential new delivery system for protein hydrolysates.

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