Characterization, in vitro release, and antioxidant activity of glutenin hydrolysate encapsulated in liposome-loaded uni-axial and co-axial electrospun fibers
Küçük Resim Yok
Tarih
2026
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
BACKGROUND Bioactive peptides derived from protein hydrolysates provide various health benefits; however, their practical application is limited by low gastrointestinal stability, enzymatic degradation, and poor intestinal absorption. Overcoming these challenges remains a key bottleneck for oral peptide delivery. This study aimed to develop and systematically compare uni-axial and co-axial electrospun pullulan/carboxymethylcellulose fibers incorporating liposome-encapsulated glutenin hydrolysate (GH) to enhance its stability, mucoadhesion, and controlled release along the gastrointestinal system.RESULTS GH (7.5 mg mL-1) was encapsulated into lecithin-phytosterol (1:0.5, w/w) liposomes, yielding an average size of 76 nm and an encapsulation efficiency of 57.52%. These liposomes were successfully embedded into nanofibers, showing homogeneous distribution and GH loading efficiencies of 61.04-85.22%. Compared with free GH, liposomal systems preserved the antioxidant activity (ABTS and FRAP values) of GH during gastrointestinal digestion, while the non-hybrid formulation demonstrated reduced preservation. Liposome-loaded nanofibers exhibited markedly lower GH release under gastric conditions (21.05-25.85%) than free-GH fibers (42.69%), while co-axial fibers provided the most sustained intestinal release. Additionally, liposomal incorporation significantly enhanced mucoadhesive properties.CONCLUSION The hybrid liposome-nanofiber approach integrates protective and controlled-delivery mechanisms, resulting in enhanced preservation of antioxidant activity and sustained release compared with conventional fibers. This food-grade strategy shows strong potential for oral delivery of bioactive peptides in functional food and nutraceutical applications requiring gastrointestinal stability.
Açıklama
Anahtar Kelimeler
digestion, electrospinning, mucoadhesion, peptide
Kaynak
Journal of the Science of Food and Agriculture
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
