Preparation and optimisation of liposome-in-alginate beads containing oyster hydrolysate for sustained release
Summary Oyster (Crassostrea gigas) hydrolysate shows antihypertensive effect in our previous study. Oral administration of oyster hydrolysate can loss bioactive peptides due to enzymatic degradation in vivo. To maximise its bioavailability, liposome‐in‐alginate (LA) beads were used to encapsulate th...
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| Veröffentlicht in: | International journal of food science & technology 2016-10, Vol.51 (10), p.2209-2216 |
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| container_title | International journal of food science & technology |
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| creator | Xie, Cheng-liang Lee, Su-Seon Choung, Se-young Kang, Sang Soo Choi, Yeung Joon |
| description | Summary
Oyster (Crassostrea gigas) hydrolysate shows antihypertensive effect in our previous study. Oral administration of oyster hydrolysate can loss bioactive peptides due to enzymatic degradation in vivo. To maximise its bioavailability, liposome‐in‐alginate (LA) beads were used to encapsulate the oyster hydrolysates to protect from degradation and obtain sustained release. The preparation conditions of the LA beads were optimised by response surface method using a model peptide of tyrosylalanine (YA). Their characterisation, swelling and release properties were investigated. The optimised conditions for the concentration of calcium chloride, sodium alginate and the amount of ethanol‐dissolved lecithin (EDL) were 0.5 m, 3% and 95.4 mg, respectively. The encapsulation efficiencies of YA and the oyster hydrolysate in the optimised condition were 74.9% and 84.3%, respectively. The release time of the oyster hydrolysate in the simulated gastrointestinal fluid was up to 16 h. The LA beads can be recommended to encapsulate oyster hydrolysate for bioavailability improvement.
Liposome‐in‐alginate (LA) beads were used to encapsulate the oyster hydrolysates for its sustained release. The encapsulation efficiency of the oyster hydrolysate was 84.3%, and the release time in the simulated gastrointestinal fluid was up to 16 h. |
| doi_str_mv | 10.1111/ijfs.13207 |
| format | Article |
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Oyster (Crassostrea gigas) hydrolysate shows antihypertensive effect in our previous study. Oral administration of oyster hydrolysate can loss bioactive peptides due to enzymatic degradation in vivo. To maximise its bioavailability, liposome‐in‐alginate (LA) beads were used to encapsulate the oyster hydrolysates to protect from degradation and obtain sustained release. The preparation conditions of the LA beads were optimised by response surface method using a model peptide of tyrosylalanine (YA). Their characterisation, swelling and release properties were investigated. The optimised conditions for the concentration of calcium chloride, sodium alginate and the amount of ethanol‐dissolved lecithin (EDL) were 0.5 m, 3% and 95.4 mg, respectively. The encapsulation efficiencies of YA and the oyster hydrolysate in the optimised condition were 74.9% and 84.3%, respectively. The release time of the oyster hydrolysate in the simulated gastrointestinal fluid was up to 16 h. The LA beads can be recommended to encapsulate oyster hydrolysate for bioavailability improvement.
Liposome‐in‐alginate (LA) beads were used to encapsulate the oyster hydrolysates for its sustained release. The encapsulation efficiency of the oyster hydrolysate was 84.3%, and the release time in the simulated gastrointestinal fluid was up to 16 h.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.13207</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Beads ; Bioavailability ; Crassostrea gigas ; Degradation ; Encapsulation ; Enzyme inhibitors ; Enzymes ; Food science ; Hydrolysates ; microencapsulation ; nutraceuticals ; Oysters ; Peptides ; Sustained release</subject><ispartof>International journal of food science & technology, 2016-10, Vol.51 (10), p.2209-2216</ispartof><rights>2016 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2016 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4427-70c79c3ade4e0a235d44039bdf2fa4149b39fbd4e11238f8e6dc8c0b408422193</citedby><cites>FETCH-LOGICAL-c4427-70c79c3ade4e0a235d44039bdf2fa4149b39fbd4e11238f8e6dc8c0b408422193</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.13207$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.13207$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Xie, Cheng-liang</creatorcontrib><creatorcontrib>Lee, Su-Seon</creatorcontrib><creatorcontrib>Choung, Se-young</creatorcontrib><creatorcontrib>Kang, Sang Soo</creatorcontrib><creatorcontrib>Choi, Yeung Joon</creatorcontrib><title>Preparation and optimisation of liposome-in-alginate beads containing oyster hydrolysate for sustained release</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Summary
Oyster (Crassostrea gigas) hydrolysate shows antihypertensive effect in our previous study. Oral administration of oyster hydrolysate can loss bioactive peptides due to enzymatic degradation in vivo. To maximise its bioavailability, liposome‐in‐alginate (LA) beads were used to encapsulate the oyster hydrolysates to protect from degradation and obtain sustained release. The preparation conditions of the LA beads were optimised by response surface method using a model peptide of tyrosylalanine (YA). Their characterisation, swelling and release properties were investigated. The optimised conditions for the concentration of calcium chloride, sodium alginate and the amount of ethanol‐dissolved lecithin (EDL) were 0.5 m, 3% and 95.4 mg, respectively. The encapsulation efficiencies of YA and the oyster hydrolysate in the optimised condition were 74.9% and 84.3%, respectively. The release time of the oyster hydrolysate in the simulated gastrointestinal fluid was up to 16 h. The LA beads can be recommended to encapsulate oyster hydrolysate for bioavailability improvement.
Liposome‐in‐alginate (LA) beads were used to encapsulate the oyster hydrolysates for its sustained release. The encapsulation efficiency of the oyster hydrolysate was 84.3%, and the release time in the simulated gastrointestinal fluid was up to 16 h.</description><subject>Beads</subject><subject>Bioavailability</subject><subject>Crassostrea gigas</subject><subject>Degradation</subject><subject>Encapsulation</subject><subject>Enzyme inhibitors</subject><subject>Enzymes</subject><subject>Food science</subject><subject>Hydrolysates</subject><subject>microencapsulation</subject><subject>nutraceuticals</subject><subject>Oysters</subject><subject>Peptides</subject><subject>Sustained release</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNqN0ctO3DAUBmCrAqkD7aZPYKkbhBTwLXGyrLgVGGglilhaTnxMPc3Ywc6I5u1JGsqCBcIbS9b3H-n4R-gLJQd0PIduZdMB5YzID2hBeZFnrGB0Cy1IlZMsF4x_RDsprQghjEuxQP5nhE5H3bvgsfYGh653a5fmh2Bx67qQwhoy5zPd3juve8A1aJNwE3yvnXf-Hoch9RDx78HE0A5pMjZEnDZpEmBwhBZ0gk9o2-o2wefnexfdnp78OvqeLX-cnR99W2aNEExmkjSyarg2IIBoxnMjBOFVbSyzWlBR1byytRFAKeOlLaEwTdmQWpBSMEYrvov25rldDA8bSL0ad2qgbbWHsEmKliIvOZOleAdlsqKS0GKkX1_RVdhEPy4yKSpFwcg0cH9WTQwpRbCqi26t46AoUVNLampJ_WtpxHTGj66F4Q2pzi9Ob_5nsjnjxk__-5LR8Y8qJJe5urs-U8vLq-PlRZWrG_4EoFGk4Q</recordid><startdate>201610</startdate><enddate>201610</enddate><creator>Xie, Cheng-liang</creator><creator>Lee, Su-Seon</creator><creator>Choung, Se-young</creator><creator>Kang, Sang Soo</creator><creator>Choi, Yeung Joon</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201610</creationdate><title>Preparation and optimisation of liposome-in-alginate beads containing oyster hydrolysate for sustained release</title><author>Xie, Cheng-liang ; Lee, Su-Seon ; Choung, Se-young ; Kang, Sang Soo ; Choi, Yeung Joon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4427-70c79c3ade4e0a235d44039bdf2fa4149b39fbd4e11238f8e6dc8c0b408422193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Beads</topic><topic>Bioavailability</topic><topic>Crassostrea gigas</topic><topic>Degradation</topic><topic>Encapsulation</topic><topic>Enzyme inhibitors</topic><topic>Enzymes</topic><topic>Food science</topic><topic>Hydrolysates</topic><topic>microencapsulation</topic><topic>nutraceuticals</topic><topic>Oysters</topic><topic>Peptides</topic><topic>Sustained release</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xie, Cheng-liang</creatorcontrib><creatorcontrib>Lee, Su-Seon</creatorcontrib><creatorcontrib>Choung, Se-young</creatorcontrib><creatorcontrib>Kang, Sang Soo</creatorcontrib><creatorcontrib>Choi, Yeung Joon</creatorcontrib><collection>Istex</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xie, Cheng-liang</au><au>Lee, Su-Seon</au><au>Choung, Se-young</au><au>Kang, Sang Soo</au><au>Choi, Yeung Joon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Preparation and optimisation of liposome-in-alginate beads containing oyster hydrolysate for sustained release</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2016-10</date><risdate>2016</risdate><volume>51</volume><issue>10</issue><spage>2209</spage><epage>2216</epage><pages>2209-2216</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Oyster (Crassostrea gigas) hydrolysate shows antihypertensive effect in our previous study. Oral administration of oyster hydrolysate can loss bioactive peptides due to enzymatic degradation in vivo. To maximise its bioavailability, liposome‐in‐alginate (LA) beads were used to encapsulate the oyster hydrolysates to protect from degradation and obtain sustained release. The preparation conditions of the LA beads were optimised by response surface method using a model peptide of tyrosylalanine (YA). Their characterisation, swelling and release properties were investigated. The optimised conditions for the concentration of calcium chloride, sodium alginate and the amount of ethanol‐dissolved lecithin (EDL) were 0.5 m, 3% and 95.4 mg, respectively. The encapsulation efficiencies of YA and the oyster hydrolysate in the optimised condition were 74.9% and 84.3%, respectively. The release time of the oyster hydrolysate in the simulated gastrointestinal fluid was up to 16 h. The LA beads can be recommended to encapsulate oyster hydrolysate for bioavailability improvement.
Liposome‐in‐alginate (LA) beads were used to encapsulate the oyster hydrolysates for its sustained release. The encapsulation efficiency of the oyster hydrolysate was 84.3%, and the release time in the simulated gastrointestinal fluid was up to 16 h.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/ijfs.13207</doi><tpages>8</tpages></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Beads Bioavailability Crassostrea gigas Degradation Encapsulation Enzyme inhibitors Enzymes Food science Hydrolysates microencapsulation nutraceuticals Oysters Peptides Sustained release |
| title | Preparation and optimisation of liposome-in-alginate beads containing oyster hydrolysate for sustained release |
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