Encapsulation of hydrophobically ion-paired teduglutide in nanoemulsions: Effect of anionic counterions

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-04 DOI:10.1016/j.foodchem.2025.142774

Youkyung Jeon, Sung-Gun Kim, Kyeong-Ok Choi, Jong-Tae Park

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Abstract

This study presents a novel method for encapsulating the bioactive peptide teduglutide to enhance its oral bioavailability using O/W nanoemulsion (NE). Recombinant teduglutide (rTGT), produced in E. coli with 93 % purity, was hydrophobically modified through ion-pairing with phytic acid (PA) and sodium dodecyl sulfate (SDS). This approach increased encapsulation efficiency from 48.5 % to 87.5 % and 88.3 %, respectively. rTGT/SDS was incorporated within the core of lipid particles, whereas rTGT/PA was likely oriented on the surface. rTGT/SDS_NE exhibited smaller particle size, greater stability, and low cytotoxicity across all tested concentrations in HT-29 cells. Additionally, rTGT/SDS_NE achieved the highest upregulation of genes associated with intestinal function (VIL1, SGLT1, and GLUT2), although the differences were not statistically significant. These findings highlight the potential of the hydrophobic ion-pairing of rTGT with SDS and its encapsulation in nanoemulsion for efficient delivery of rTGT, suggesting promise for advancing oral peptide therapeutics.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.