Literature DB >> 26069899

Effect of tannic acid-fish scale gelatin hydrolysate hybrid nanoparticles on intestinal barrier function and α-amylase activity.

Shao-Jung Wu1, Yi-Cheng Ho, Shun-Zhou Jiang, Fwu-Long Mi.   

Abstract

Practical application of tannic acid is limited because it readily binds proteins to form insoluble aggregates. In this study, tannic acid was self-assembled with fish scale gelatin hydrolysates (FSGH) to form stable colloidal complex nanoparticles. The nanoparticles prepared from 4 mg ml(-1) tannic acid and 4 mg ml(-1) FSGH had a mean particle size of 260.8 ± 3.6 nm, and showed a positive zeta potential (20.4 ± 0.4 mV). The nanoparticles acted as effective nano-biochelators and free radical scavengers because they provided a large number of adsorption sites for interaction with heavy metal ions and scavenging free radicals. The maximum adsorption capacity for Cu(2+) ions was 123.5 mg g(-1) and EC50 of DPPH radical scavenging activity was 21.6 ± 1.2 μg ml(-1). Hydroxyl radical scavenging effects of the nanoparticles were investigated by electron spin resonance spectroscopy. The copper-chelating capacity and free radical scavenging activity of the nanoparticles were associated with their capacity to inhibit Cu(2+) ion-induced barrier impairment and hyperpermeability of Caco-2 intestinal epithelial tight junction (TJ). However, α-amylase inhibitory activity of the nanoparticles was significantly lower than that of free tannic acid. The results suggest that the nanoparticles can ameliorate Cu(2+) ion induced intestinal epithelial TJ dysfunction without severely inhibiting the activity of the digestive enzymes.

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Year:  2015        PMID: 26069899     DOI: 10.1039/c4fo01015a

Source DB:  PubMed          Journal:  Food Funct        ISSN: 2042-6496            Impact factor:   5.396


  2 in total

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Authors:  Hui Hong; Ali Akbari; Jianping Wu
Journal:  Sci Rep       Date:  2017-08-10       Impact factor: 4.379

2.  Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions.

Authors:  Zhongyao Du; Pengjie Wang
Journal:  Molecules       Date:  2020-01-17       Impact factor: 4.411

  2 in total

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