The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols-β-sitosterol or stigmasterol

被引：42

作者：

Hwang, Jyh-Sheng ^{[1
]}

Tsai, Yu-Ling ^{[1
]}

Hsu, Kuo-Chiang ^{[2
,3
]}

机构：

[1] China Med Univ, Dept & Inst Nutr, Taichung 40402, Taiwan

[2] China Med Univ, Sch Nutr, Taichung 40402, Taiwan

[3] China Med Univ, Inst Nutr, Taichung 40402, Taiwan

来源：

FOOD RESEARCH INTERNATIONAL | 2010年 / 43卷 / 01期

关键词：

Phytosterols; Liposomes; Antihypertensive property; Tuna cooking juice; Peptide; I-CONVERTING-ENZYME; INHIBITOR; STABILITY; TEMPERATURE;

D O I：

10.1016/j.foodres.2009.09.007

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The feasibility of liposomes with cholesterol substituted by phytosterols and the effect of antihypertensive oligopeptides encapsulated in liposomes on blood pressure of spontaneously hypertensive rats (SHRs) were investigated. beta-Sitosterol or stigmasterol was used as a substitute for cholesterol to prepare liposomes. OA3, angiotensin-I-converting enzyme (ACE) inhibitory oligopeptides derived from tuna cooking juice, was the agent used to lower the blood pressure in SHRs. Results indicated that sterol contained in liposomes showed better effect for OA3 encapsulation. The highest efficiency was observed when the molar ratio of lecithin/phytosterols was 1/0.5. Encapsulation efficiencies were 50% and 49% for beta-sitosterol and stigmasterol, respectively. Furthermore, stabilities of storage, pH, oxidation and gastrointestinal enzyme exhibited no significant difference irrespective of sterol composition. Liposomes containing cholesterol or phytosterol all lowered blood pressure slowly as evaluated in vivo in SHRs. Therefore, replacing cholesterol with phytosterols in preparing liposomes is feasible and recommended. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：133 / 139

页数：7

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