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Synthesis of microencapsulated oyster peptides and its effect on inflammatory cytokines and enzyme levels in mice

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Abstract

The aim of this study was to investigate the effects of the active oyster peptide extract (AOPs) microcapsules formed with microemulsion gelling method, in order to prolong the bioactivity provided by this ingredient. Bioassay and release tests were done on the microencapsulated formulations. The microcapsules obtained were characterised in terms of particle size and morphology, DSC, FTIR, encapsulation efficiency (EE) and release studies. The particle size and EE of AOPs microcapsules with an loading capacity of about 18.29 % (wt%) ranged from 0.77 to 5.33 µm, and 71.46 to 75.37 %, respectively. The sustained release was observed in simulated intestinal fluid. The release behaviour of microspheres conformed best to Ritger–Peppas model (R2 = 0.98). For inflammatory cytokine, AOPs microcapsules was shown to effectively attenuated the IL-1β and TNF-α, increased the levels of ACP and lysozyme.

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Acknowledgments

This work was supported by Shandong University Foundation (Weihai) (1070513423004).

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Authors and Affiliations

  1. Department of Biotechnology, Marine College, Shandong University (Weihai), Weihai, China

    Xiaokui Zhang

  2. Department of Pharmaceutics, Marine College, Shandong University (Weihai), Weihai, China

    Li Zhang, Minqiu Xu, Qian Li & Rongkun Miao

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  1. Xiaokui Zhang
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  2. Li Zhang
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  3. Minqiu Xu
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  5. Rongkun Miao
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Correspondence to Li Zhang.

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Zhang, X., Zhang, L., Xu, M. et al. Synthesis of microencapsulated oyster peptides and its effect on inflammatory cytokines and enzyme levels in mice. Food Measure 11, 610–620 (2017). https://doi.org/10.1007/s11694-016-9429-6

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  • DOI: https://doi.org/10.1007/s11694-016-9429-6

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