Priprema i karakterizacija lipozoma sa inkapsuliranim bioaktivnim hidrolizatom proteina soje

Neda V. Pavlović, Jelena R. Jovanović, Verica B. Đorđević, Bojana D. Balanč, Branko M. Bugarski, Zorica D. Knežević-Jugović

Abstract


Komercijalna primena hidrolizata proteina soje još uvek je ograničena zbog male bioraspoloživosti peptida, gorkog ukusa, higroskopnosti i reaktivnosti u prehrambenim proizvodima. Cilj ovog istraživanja jeste inkapsulacija hidrolizata soje u lipozome kako bi se prevazišli navedeni nedostaci, uz očuvanje bioloških aktivnosti. Hidrolizat soje inkapsuliran je u lipozome metodom tankog filma koristeći lipidnu smešu sa fosfatidilholinom. Dobijene multilamelarne vezikule tretirane su ultrazvučnim talasima visokog intenziteta frekvence 20 - 40 kHz. Najmanji i najuniformniji lipozomi, unimodalne raspodele i srednje veličine prečnika 310 nm, sa najvećom efikasnošću inkapsulacije hidrolizata od ~19 %, dobijeni su primenom ultrazvučne sonde (20 kHz). Utvrđeno je da je inkorporiranje hidrolizata ostvareno unutar lipozomne membrane uzrokovalo povećanje veličine lipozoma, npr. sa 297 na 310 nm. Sve formulacije lipozoma okarakterisane su negativnom vrednošću zeta potencijala, pri čemu je povećanje negativnog naelektrisanja ispod 30 mV u slučaju multilamelarnih vezikula ukazalo na veću stabilnost lipozoma sa inkapsuliranim hidrolizatom. Merenjem sposobnosti inhibicije ABTS•+ radikalskog katjona i sposobnosti heliranja Fe2+ jona potvrđeno je zadržavanje antioksidativne aktivnosti hidrolizata soje nakon inkapsulacije. Pripremljene lipozomne formulacije obezbeđuju produženo oslabađanje hidrolizata (2,25 puta manje) u odnosu na neinkapsuliran hidrolizat pokazujući potencijal primene u oblasti prehrambene tehnologije, za razvoj funkcionalne hrane, povećanje hranljive vrednosti i roka trajanja prehrambenih proizvoda.


Keywords


hidrolizat proteina soje; biološki aktivni peptidi; inkapsulacija; lipozomi; ultrazvuk visokog intenziteta; kontrolisano otpuštanje

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DOI: https://doi.org/10.2298/HEMIND200530030P

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