Sodium alginate coated ferritin as ACE inhibitory peptide carrier: Prolonged release property and enhanced transepithelial transport

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-02-03 DOI:10.1007/s10068-025-01826-x

Ying Li, Ziyin Wang, Weirong Xia, Zhi Chai, Jin Feng, Cong Teng, Kaiyang Ma, Xindi Hu, Lujing Xu

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引用次数: 0

Abstract

The application of Ala-His-Leu-Leu (AHLL), an angiotensin converting enzyme (ACE) inhibitory peptide, is limited due to its low stability. In this work, horse spleen apoferritin (HSF) deposited with a layer of sodium alginate (SA) was employed to carry AHLL. The HSF encapsulation and SA decoration exhibited remarkable protection capacity for loaded AHLL from UV irradiation and thermal treatment. The ACE inhibitory activity of AHLL-HSF@SA nanoparticles maintained 60%-75% within the digestion process since the compact structure and the coverage of enzyme reaction sites. Intestinal permeability investigation unveiled that HSF encapsulation facilitated the AHLL absorption, and the P_app value was (2.70 ± 0.02) × 10⁻⁵ cm/s. Moreover, the transepithelial transport of free AHLL was primarily mediated through the paracellular pathway, whereas the transport of AHLL-HSF nanoparticles might rely on AP2-mediated endocytosis. Owing to positive effects on structural stability, release property and intestinal absorption, polysaccharides coated ferritin is a promising vehicle for peptides.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.