Properties of cyclodextrins nanocomplexes with peptides and fat-soluble vitamins

Abstract

Beta-cyclodextrin (β-CD) nanocomplexes with fat-soluble vitamins D3, A and peptides of whey protein hydrolysate have been developed for functional foods design. Peptides of whey protein hydrolysate with molecular weights of 150–6000 Da (WPHP) were obtained. They have hypoallergenic, antioxidant, genoprotective and other functional properties. They were incorporated into β-CD using the coprecipitation method to reduce their bitter taste. The taste of peptides decreased to moderately bitter in the resulting complex of WPHP:β-CD. Fat-soluble vitamins inclusion complexes D3:β-CD and A:β-CD allowed them to be converted from a solution in olive oil into a powdered form. Multicomponent composition (MCC) on theirbase was developed, 100 g of which contained 30 g of WPHP, 1.06 mg of vitamin D3 (42500 IU), 86.0 mg of vitamin A (250,000 IU) and 4 g of olive oil. It is shown that the antioxidant activity of the obtained samples of inclusion complexes decreases in the series: D3:β-CD > WPHP:β-CD > MCC > β-CD. It was shown that WPHP:β-CD and MCC exhibit an antimutagenic effect, preventing base pair replacement mutations by 20% and a reading frame shift by 15% in the Ames test on Salmonella typhimurium TA 98 and Salmonella typhimurium TA 100 strains on the model of induced mutagenesis. The resulting powdered forms of fat-soluble vitamins and peptides are easily dosed and can be used in the development of various functional foods.