Beta-lactoglobulin–polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages

Ron, Neta; Zimet, Patricia; Bargarum, J.; Livney, Yoav D.

doi:10.1016/j.idairyj.2010.04.001

Cited by 148 publications

(65 citation statements)

References 30 publications

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“…Pertinent to vitamin D (VD), soybean β-conglycinin 10 , corn protein hydrolysate 11 , hydrophobins 9 , potato-protein 14 and milk proteins 8,12 have all shown good performances for the delivery of VD. Out of these, milk proteins seem particularly effective tools to deliver vitamins, minerals and lipophilic compounds, due to their evolutionary role in milk, which provides total nutrition to new-borns 15 .…”

Section: Introductionmentioning

confidence: 99%

Re-assembled casein micelles improve in vitro bioavailability of vitamin D in a Caco-2 cell model

et al. 2017

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The pandemic of vitamin D (VD) deficiency, and the global rise in obesity stimulate a need for staple low-fat foods and beverages enriched with VD. In light of consumer demand for a clean label, the use of natural endogenous food ingredients as delivery vehicles is of great interest. To this end, reassembled casein micelles (rCM) have been shown to help retain VD during processing and shelf life as well as provide high bioavailability in low-fat milk and non-fat yoghurt. This follow up study focused on the performance of VD-loaded rCM after drying and reconstitution, considering VD retention during simulated digestion, and the subsequent in-vitro bioavailability of the vitamin. RCM conferred great protection to VD 3 during simulated digestion with significant (p<0.05) increase in vitamin retention for 1 h under gastric conditions. This observation is belived to arise from the vitamin-casein binding and the system's natural gelation (curd formation) near the casein isoelectric point that seclude the vitamin from environmental stressors and couple its release with digestive proteolysis of the rCM matrix. Vitamin absorption by Caco-2 cells from digested rCM was not significantly different from absorption of digested free VD.However, thanks to the highly protective effect of the rCM, against VD gastric degradation, the overall effect of the rCM was a 4-fold higher bioavailability, compared to the free VD.

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Section: Introductionmentioning

confidence: 99%

Re-assembled casein micelles improve in vitro bioavailability of vitamin D in a Caco-2 cell model

et al. 2017

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“…Furthermore, increasing free sulfhydryl groups exposed to aqueous environment during heat treatment (Lee et al, 2008) The encapsulation efficiency of CoQ 10 in β-lg/Al nanoemulsions made with 0.01, 0.03, and 0.05% was significantly (p<0.05) higher than that of β-lg/Al nanoemulsions made with no Al (Table 3). Ron et al (2010) reported that the complex formation between β-lg and pectin provided additional protection against the escape of vitamin D 2 through enhancing immobilization effects. When β-lg solutions were mixed with Al solutions using CaCl 2 at pH 7.0, more junction zones were formed between β-lg and Al through Ca …”

Section: Encapsulation Efficiency Of Coq 10mentioning

confidence: 99%

Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q₁₀: Impact of Heat Treatment and Alginate Concentrate

Lee¹,

Choi²,

Ha³

et al. 2013

Korean Journal for Food Science of Animal Resources

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The aims of this research were to produce oil-in-water β-lactoglobulin/alginate (β-lg/Al) nanoemulsions loaded with coenzyme Q 10 and to investigate the combined effects of heating temperature and alginate concentration on the physicochemical properties and encapsulation efficiency of β-lg/Al nanoemulsions. In β-lg/Al nanoemulsions production, various heating temperatures (60, 65, and 70 o C) and alginate concentrations (0, 0.01, 0.03, and 0.05%) were used. A transmission electron microscopy was used to observe morphologies of β-lg/Al nanoemulsions. Droplet size and zeta-potential values of β-lg/Al nanoemulsions and encapsulation efficiency of coenzyme Q 10 were determined by electrophoretic light scattering spectrophotometer and HPLC, respectively. The spherically shaped β-lg/Al nanoemulsions with the size of 169 to 220 nm were successfully formed. The heat treatments from 60 to 70 o C resulted in a significant (p<0.05) increase in droplet size, polydispersity, zeta-potential value of β-lg/Al nanoemulsions, and encapsulation efficiency of coenzyme Q 10 . As alginate concentration was increased from 0 to 0.05%, there was an increase in the polydispersity index of β-lg/Al nanoemulsions and encapsulation efficiency of coenzyme Q 10 . This study demonstrates that heating temperature and alginate concentration had a major impact on the size, polydispersity, zeta-potential value and encapsulation efficiency of coenzyme Q 10 in β-lg/ Al nanoemulsions.

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“…The resulting un-denaturated product can then re-assemble, building a new structure (Bengoechea et al, 2011). Or well if proteins are combined with polysaccharides, these materials can form biopolymeric nanostructured particles by complexation (Ron et al, 2010).…”

Section: Protein-based Nanoparticlesmentioning

confidence: 99%

“…For this, vitamin D was bounded tolactoglobulin, later a complex between the carrier and the polysaccharide of the opposite charge was formed. This system has been proposed for enrichment of clear and non-fat beverage (Ron et al, 2010).…”

Section: Polysaccharide-based Nanoparticlesmentioning

confidence: 99%

Continuous Membrane Bioreactor (CMBR) to Produce Nanoparticles from Milk Components

Nieto-Nieto¹,

Amaya-Llano²,

Ozimek³

2012

Trends in Vital Food and Control Engineering

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Beta-lactoglobulin–polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages

Cited by 148 publications

References 30 publications

Re-assembled casein micelles improve in vitro bioavailability of vitamin D in a Caco-2 cell model

Re-assembled casein micelles improve in vitro bioavailability of vitamin D in a Caco-2 cell model

Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q₁₀: Impact of Heat Treatment and Alginate Concentrate

Continuous Membrane Bioreactor (CMBR) to Produce Nanoparticles from Milk Components

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Beta-lactoglobulin–polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages

Cited by 148 publications

References 30 publications

Re-assembled casein micelles improve in vitro bioavailability of vitamin D in a Caco-2 cell model

Re-assembled casein micelles improve in vitro bioavailability of vitamin D in a Caco-2 cell model

Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q10: Impact of Heat Treatment and Alginate Concentrate

Continuous Membrane Bioreactor (CMBR) to Produce Nanoparticles from Milk Components

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Product

Resources

About

Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q₁₀: Impact of Heat Treatment and Alginate Concentrate