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Peanut oligopeptide-coated nano liposome as well as preparation method and application thereof

A nano-liposome and short peptide technology, which is applied in the directions of liposome delivery, peptide/protein components, medical preparations of inactive ingredients, etc., can solve problems such as low encapsulation rate, and achieve low cost and simple preparation process. , the effect of strong operability

Inactive Publication Date: 2016-08-31
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, peanut short peptides also have strong hydrophilic characteristics. When liposomes are prepared, hydrophilic short peptides tend to be distributed in the external water phase, and the low encapsulation efficiency becomes the main obstacle for the application of hydrophilic drug liposomes.

Method used

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  • Peanut oligopeptide-coated nano liposome as well as preparation method and application thereof
  • Peanut oligopeptide-coated nano liposome as well as preparation method and application thereof
  • Peanut oligopeptide-coated nano liposome as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Example 1 The effect of different pressure treatments of high-pressure microjet on liposome particle size and encapsulation efficiency

[0078] Step 1: Weigh 421 mg of lecithin, 36.7 mg of peanut short peptide, 44.2 mg of cholesterol, 95.7 mg of sodium deoxycholate, add 100 mL of 95% ethanol, and sonicate in a water bath until it is completely dissolved;

[0079] The second step: depressurize the solution in a water bath at 45°C, and remove the ethanol by rotary evaporation, with a vacuum of -0.09MPa, until a uniform lipid film is formed on the wall of the eggplant bottle. Add 100 mL of 0.01 mol / L PBS (pH 7.4) buffer to the rotary evaporating flask, spin and hydrate for 60 minutes to obtain a crude liposome suspension;

[0080] The third step: pass the crude liposome suspension through a high-pressure micro-jet homogenizer, and the treatment pressure is 60, 90, 120, 150, and 180 MPa, respectively, and cycle treatment once to determine the liposome particle size and encapsulati...

Embodiment 2

[0084] Example 2 The effect of different cycles of high-pressure micro-jet 120MPa treatment on liposome particle size and encapsulation efficiency

[0085] Step 1: Weigh 421 mg of lecithin, 36.7 mg of peanut short peptide, 44.2 mg of cholesterol, 95.7 mg of sodium deoxycholate, add 100 mL of 95% ethanol, and sonicate in a water bath until it is completely dissolved;

[0086] The second step: depressurize the solution in a water bath at 45°C, and remove the ethanol by rotary evaporation, with a vacuum of -0.09MPa, until a uniform lipid film is formed on the wall of the eggplant bottle. Add 100 mL of 0.01 mol / L PBS (pH 7.4) buffer to the rotary evaporating flask, spin and hydrate for 60 minutes to obtain a crude liposome suspension;

[0087] The third step: pass the crude liposome suspension through a high-pressure micro-jet homogenizer at a treatment pressure of 120 MPa, and cycle treatment for 1-5 times to determine the liposome particle size and encapsulation efficiency of different...

Embodiment 3

[0090] Example 3 The effect of Ostwald maturation of nanoliposomes on the encapsulation efficiency

[0091] Step 1: Weigh 421 mg of lecithin, 36.7 mg of peanut short peptide, 44.2 mg of cholesterol, 95.7 mg of sodium deoxycholate, add 100 mL of 95% ethanol, and sonicate in a water bath until it is completely dissolved;

[0092] The second step: depressurize the solution in a water bath at 45°C, and remove the ethanol by rotary evaporation, with a vacuum of -0.09MPa, until a uniform lipid film is formed on the wall of the eggplant bottle. Add 100 mL of 0.01 mol / L PBS (pH 7.4) buffer to the rotary evaporating flask, spin and hydrate for 60 minutes to obtain a crude liposome suspension;

[0093] The third step: pass the crude liposome suspension through a high-pressure micro-jet homogenizer at a treatment pressure of 120 MPa, and perform 4 cycles of treatment to obtain nano liposomes;

[0094] The fourth step: stir the nanoliposomes at 20, 50, and 100 rpm under room temperature condition...

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Abstract

The invention discloses a peanut oligopeptide-coated nano liposome as well as a preparation method and application thereof. The raw materials of the nano liposome comprise lecithin, peanut oligopeptide, cholesterol and sodium deoxycholate; the nano liposome is prepared by combining film dispersion with Ostwald curing. The entrapment efficiency of the nano liposome reaches 82.21%, the particle diameter is 89.70nm, and the nano liposome has good acid-base environment stability, in-vitro slow-release property and digestive stability.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a nano liposome containing peanut short peptides, and a preparation method and application thereof. Background technique [0002] The development of peanut short peptides has received extensive attention in recent years. There are more than a dozen peanut short peptides and enzymatic hydrolysates that have been reported, and their physiological functions are mainly focused on ACE inhibition and antioxidant activity. In contrast to the numerous reports of peanut short peptides and enzymatic hydrolysis products, the actual application of peanut short peptides is basically blank. The main reason is that the short peptides used as food must enter the body through oral administration, which is severe in the stomach and intestines. The tract environment causes short peptides to be degraded by pepsin, trypsin, and peptidase to lose their physiological activity. Therefore, there is n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K38/01A61K9/127A61K47/28A61P39/06A61P43/00A23L33/18
CPCA61K38/011A61K9/127A61K36/48A61K47/28
Inventor 王强石爱民龚魁杰刘红芝刘丽胡晖杨颖
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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