The DOI matches its Crossref record; 35 of the 35 references it cites were found in a registry or an index.
Encapsulation of Spirulina protein hydrolysates in liposomes: Impact on antioxidant activity and gastrointestinal behavior
Abstract
A Spirulina hydrolysate was encapsulated within anionic liposomes composed of soybean lecithin and γ-oryzanol at an encapsulation efficiency of 90 %. A combination of 10 mg/mL hydrolysate and 1.3 mg/mL γ-oryzanol exhibited a significant synergism in inhibition of the formation of thiobarbituric acid-reactive substances (TBARS) and provided good protection of the liposomes against oxidation. The particle size of the liposomes increased significantly in the presence of the hydrolysate. Chitosomes were formed by coating the anionic liposomes with cationic chitosan. The antioxidant activity of the hydrolysate-loaded liposomes and chitosomes and free hydrolysate decreased under the highly acidic conditions in the stomach with the reduction in activity being greatest for the free hydrolysate. However, after exposure to small intestine conditions, the antioxidant activity of all formulations increased significantly (p < 0.05). This study highlights the potential of non-coated and coated liposomes to increase the stability and bioactivity of bioactive protein hydrolysates.
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“During digestion, peptides may break down or be absorbed in altered forms, thereby reducing their bioactivity and therapeutic potential [203,204].”
From Navigating the potential of algal peptides: health effects, market applications, and scientific challenges (2026) · cites this paper as [204]
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Cites
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Influence of cholesterol on liposome stability and on in vitro drug release
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Cholesterol modulates the liposome membrane fluidity and permeability for a hydrophilic molecule
Kaddah, S., Khreich, N., Kaddah, F. K., Charcosset, C., & Greige‐Gerges, H. (2018) · Food and Chemical Toxicology · doi:10.1016/j.fct.2018.01.017 · Cited by 314
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Self-citationJiang, J., Zhu, B., Liu, Y., & Xiong, Y. L. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf405190h · Cited by 174
Cheng, Y., Xiong, Y. L., & Chen, J. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.09.077 · Cited by 169
Soltanzadeh, M., Peighambardoust, S. H., Ghanbarzadeh, B., et al. (2021) · Nanomaterials · doi:10.3390/nano11061439 · Cited by 166
Tai, K., Rappolt, M., He, X., Wei, Y., Zhu, S., Zhang, J., Mao, L., Gao, Y., & Yuan, F. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.04.077 · Cited by 162
Liposomes vs. chitosomes: Encapsulating food bioactives
Esposto, B. S., Jauregi, P., Tapia‐Blácido, D. R., & Martelli‐Tosi, M. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.12.003 · Cited by 156
Identification of anti-diabetes peptides from Spirulina platensis
Hu, S., Fan, X., Qi, P., & Zhang, X. (2019) · Journal of Functional Foods · doi:10.1016/j.jff.2019.03.024 · Cited by 150
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Forutan, M., Hasani, M., Hasani, S., Salehi, N., & Sabbagh, F. (2022) · Materials · doi:10.3390/ma15238581 · Cited by 26
Khaliq, M., Noor, Z., Moazzam, M., Saeed, F., Tul-Zohra, K., Tariq, E., Muhammad Shahbaz, H., & Khaliq, K. (2026) · Annals of Medicine · doi:10.1080/07853890.2026.2637282 · Cited by 4
“During digestion, peptides may break down or be absorbed in altered forms, thereby reducing their bioactivity and therapeutic potential [203,204].”
Zhang, H., Li, T., Wu, S., Shi, X., Yang, S., Nian, Y., Diao, Y., Cao, X., Su, W., & Wang, Y. (2026) · Food Chemistry: X · doi:10.1016/j.fochx.2025.103471 · Cited by 1
Metadata
- Authors
- Mohammadi, M., Hamishehkar, H., McClements, D. J., Shahvalizadeh, R., & Barri, A.
- Affiliations
- Tabriz University of Medical Sciences (IR)
- University of Massachusetts Amherst (US)
- University of Tabriz (IR)
- Corresponding author
- Mohammadi, Maryam
- Hamishehkar, Hamed
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2023-01
- Volume
- 400
- Pages
- 133973
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W4292133436
- Cited by
- 51
- References
- 35
- Citations by year
- 2026: 9 · 2025: 16 · 2024: 13 · 2023: 11
- FWCI
- 3.43
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Drug Applied Research Center, Tabriz University of Medical Sciences
- Iran National Science Foundation
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- liposome encapsulation, chitosomes, soy lecithin, γ-oryzanol, antioxidant activity, gastrointestinal stability, encapsulation efficiency, particle size
- MeSH terms
- Antioxidants, Liposomes, Particle Size, Phenylpropionates, Protein Hydrolysates, Thiobarbituric Acid Reactive Substances, Chitosan, Spirulina, Lecithins
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