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  • Title: Formation of mucus-permeable nanoparticles from soy protein isolate by partial enzymatic hydrolysis coupled with thermal and pH-shifting treatment.
    Author: Yuan D, Zhou F, Niu Z, Shen P, Zhao M.
    Journal: Food Chem; 2023 Jan 01; 398():133851. PubMed ID: 35963217.
    Abstract:
    Modulating the size and surface charge of nanocarriers provides an efficacious strategy to enhance bioavailability of encapsulated cargos through increased mucus penetration. In this study, mucus-permHeable soy protein nanoparticles (SPNPs) were successfully fabricated via gastrointestinal proteolysis coupled with heating and pH-shifting treatment. Results showed that treatment at 65 °C and 75 °C after proteolysis induced the assembly of α, ά, and β subunits, forming a relatively loose structure. This facilitated further assembly upon pH-shifting, forming smaller-sized and less electronegative nanoparticles, which showed enhanced mucus permeability. However, treatment at 85 °C and 95 °C promoted stronger hydrophobic interactions and induced disulfide bond cross-linking between B and β subunits, forming compact macro-aggregates with high β-sheet structure. These larger-sized aggregates were less influenced by pH-shifting treatment, demonstrating limited mucus diffusion. This study provides a potential alternative to fabricate mucus-permeable nanoparticles, and established a relationship between protein subunit assembly behavior and its mucus permeability.
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