Hyaluronic acid and human/bovine serum albumin shelled nanocapsules: Interaction with mucins and in vitro digestibility of interfacial films
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AuthorCastillo Santaella, Teresa del; Aguilera Garrido, Aixa María; Galisteo González, Francisco; Gálvez Ruiz, María José; Molina Bolívar, José Antonio; Maldonado Valderrama, Julia
AlbuminHyaluronic acidDigestionMucinEmulsionInterfacial tension
Teresa del Castillo-Santaella... [et al.]. Hyaluronic acid and human/bovine serum albumin shelled nanocapsules: Interaction with mucins and in vitro digestibility of interfacial films, Food Chemistry, Volume 383, 2022, 132330, ISSN 0308-8146, [https://doi.org/10.1016/j.foodchem.2022.132330]
SponsorshipMancomunidad de los Pueblos de la Alpujarra Granadina; Biocolloid and Fluid Physics Group of the University of Granada (Spain) PAI-FQM115; University of Granada B11/56/1 Universidad de Granada/CBUA RTI2018-101309-B-C21 MCIN/AEI/10.13039/501100011033/FEDER PID2020-116615RA-I00 MCIN/AEI/10.13039/501100011033
Liquid lipid nanocapsules are oil droplets surrounded by a protective shell, which enable high load and allow controlled delivery of lipophilic compounds. However, their use in food formulations requires analysing their digestibility and interaction with mucin. Here, serum albumins and hyaluronic acid shelled olive oil nanocapsules are analysed to discern differences between human and bovine variants, the latter usually used as model system. Interfacial interaction of albumins and hyaluronic acid reveals that human albumin presents limited conformational changes upon adsorption, which increase by complexation with the polysaccharide present at the interface. The latter also promotes hydrophobic interactions with mucin, especially at pH 3 and protects albumin interfacial layer under in vitro gastric digestion. The interfacial unfolding induced in human albumin by hyaluronic acid facilitates in vitro lipolysis while its limited conformational changes provide the largest protection against in vitro lipolysis.