Bioactive peptides are short sequences of amino acids with a wide range of physiological activities, including antihypertensive, antioxidant, and antidiabetic properties. However, their clinical and nutritional use is limited by their low resistance in the body, especially in the gastrointestinal tract, where enzymes rapidly destroy peptides, reducing their biological activity. In this study, a method of microencapsulation of bioactive peptides SP-20 (SQKKKNCPNGTRIRVPGPGP) in a fluidized bed is considered to increase its stability in the gastrointestinal tract model. The stability of the free and microencapsulated peptide was determined at successive stages of digestion: oral cavity, stomach, intestines. In vitro studies have shown that the microencapsulated peptide remains active in the intestine by 36% after 4 hours of digestion, and its release occurs within 9 hours, which is 1,8 times higher than the free peptide. The results obtained confirm the effectiveness of microencapsulation for the protection of bioactive peptides, ensuring their targeted delivery and prolonged release. It opens prospects for the development of functional food products and new therapeutic solutions.

Tikhonov Sergey L., Tikhonova Natalya V.

1. Fan H., Liu H., Zhang Y., Zhang S., Liu T., Wang D. Review on plant-derived bioactive peptides: biological activities, mechanism of action and utilizations in food development. Journal of Future Foods, 2022;2;2:143–159. https://doi.org/10.1016/j.jfutfo.2022.03.003.
2. Ying X., Gao J., Lu J., Ma C., Lv J., Adhikari B. [et al.]. Preparation and drying of water-inoil-in-water (W/O/W) double emulsion to encapsulate soy peptides. Food Research International, 2021;141:110148. https://doi.org/10.1016/j.foodres.2021.110148.
3. Sato K., Miyasaka S., Tsuji A., Tachi H. Isolation and characterization of peptides with dipeptidyl peptidase IV (DPPIV) inhibitory activity from natto using DPPIV from Aspergillus oryzae. Food Chemistry, 2018;261:51–56. https://doi.org/10.1016/j.foodchem.2018.04.029.
4. Mazloomi S. N., Mahoonak A. S., Ghorbani M., Houshmand G. Physicochemical properties of chitosan-coated nanoliposome loaded with orange seed protein hydrolysate. Journal of Food Engineering, 2020;280:109976. https://doi.org/10.1016/j.jfoodeng.2020.109976.
5. Ilhan-Ayisigi E., Budak G., Celiktas M. S., Sevimli-Gur C., Yesil-Celiktas O. Anticancer activities of bioactive peptides derived from rice husk both in free and encapsulated form in chitosan. Journal of Industrial and Engineering Chemistry, 2021;103:381–391. https://doi.org/10.1016/j.jiec.2021.08.006.
6. Gal'yegos Tintore, S., Chel Gerrero, L., Korso Rios, L.Dzh., Matines Ayala, A.L. (2013). Peptidy s antioksidantnoy aktivnost'yu iz rastitel'nykh belkov. V M. Segura Kampos, L. Chel Gerrero i D. Betankur Ankona (red.), Bioaktivnost' peptidov, poluchennykh iz pishchevykh belkov 2013. pp. 111-122. Barselona: OmniaScience. (in Spanish) http://dx.doi.org/10.3926/oms.94.
7. Juárez-Chairez M. F., Cid-Gallegos M. S., Meza-Márquez O. G., Jiménez-Martínez C. Biological functions of peptides from legumes in gastrointestinal health. A review legume peptides with gastrointestinal protection. Journal of Food Biochemistry, 2022;46;3:e14308.
8. Karami Z., Akbari-Adergani B. Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties. Journal of Food Science and Technology, 2019;56:535–547. https://doi.org/10.1007/s13197-018-3549-4.
9. Reshetnik E. I., Sharipova T. V., Maksimyuk V. A. Possibility of application chick-pea flour in the production of meat-vegetable prepared foods for elderly nutrition. Dal'nevostochnyi agrarnyi vestnik, 2014;1(29):48–51. EDN TMWSRL (in Russ.).
10. Li M., Guo Q., Lin Y., Bao H., Miao S. Recent progress in microencapsulation of active peptides – wall material, preparation, and application: a review. Foods, 2023;12;4:896. https://doi.org/10.3390/foods12040896.
11. Bhandari D., Rafiq S., Gat Y., Gat P., Waghmare R., Kumar V. A review on bioactive peptides: physiological functions, bioavailability and safety. International Journal of Peptide Research and Therapeutics, 2020;26:139–150. https://doi.org/10.1007/s10989-019-09823-5.
12.  Yakubchik A., Karas' M., Rybchinska-Tkachik K., Zelinska Ye., Zelinski D. Sovremennyye tendentsii v oblasti bioaktivnykh peptidov – novyye istochniki i terapevticheskiy effekt. Produkty pitaniya, 2020;9;7:846. chas https://doi.org/10.3390/foods9070846. (in Polish).