Encapsulation of Biologically Active Proteins in a Multiple Emulsion

Shimizu, Makoto; Nakane, Yoshiko

doi:10.1271/bbb.59.492

Cited by 36 publications

(23 citation statements)

References 7 publications

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“…An example of the successful application of this concept is the use of a casein-dextran conjugate for the stabilization of the outer droplets of W/O/W emulsions. 67,113 It was reported 67 that the replacement of sodium caseinate by a conjugate of this milk protein ingredient with dextran (2.5 or 5×10 5 Da) leads to the formation of smaller W/O/W droplets at neutral pH and to an improved stability against aggregation and coalescence under acidic conditions, together with a greater encapsulation efficiency of vitamin B 12 within the inner droplets. Qualitatively similar observations have also been recently reported 76 for the case of double emulsions stabilized by Maillard-type caseinate-maltodextrin conjugates.…”

Section: Stabilization Of Double Emulsions By Protein-polysaccharide mentioning

confidence: 99%

Double Emulsions Stabilized by Food Biopolymers

2010

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Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the formulation of reduced-fat food products and as vehicles for encapsulation and delivery of nutrients during food digestion. Progress in the development of stable double emulsions for food use is dependent on replacing small-molecule emulsifiers and synthetic polymeric stabilizing agents by food-grade ingredients. Of particular value for conferring the required functionality are food proteins and polysaccharides. This review describes how these biopolymers have been successfully incorporated into the internal and external aqueous phases of W/O/W emulsions to improve the stability and yield of model systems. Recent advances in the use of protein-polysaccharide conjugates and complexes for the stabilization of the outer droplets of W/O/W emulsions are highlighted.

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Section: Stabilization Of Double Emulsions By Protein-polysaccharide mentioning

confidence: 99%

Double Emulsions Stabilized by Food Biopolymers

2010

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“…Under alkaline conditions, the activity of IgY did not change until the pH was increased to 11. However, it was markedly reduced at pH 12 or higher [26,41,42]. Previously, IgY has also been thermally treated at various temperatures at diff erent periods of time.…”

Section: Discussionmentioning

confidence: 99%

Effects of soybean milk, chitosan, and anti-Streptococcus mutans IgY in malnourished rats’ dental biofilm and the IgY persistency in saliva

Bachtiar

Soejoedono

Bachtiar

et al. 2015

IMAS

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Abstract:Objective: This study aims to evaluate the eff ect of soybean milk containing a combination of anti-Streptococcus mutans IgY and chitosan to the colonization of S. mutans in the saliva and to the IgY persistency in the saliva. Materials and Methods: Experimental malnourished Sprague-Dawley rats were fed with soybean milk that is enriched with anti-S. mutans IgY and chitosan. After 15 days of feeding, we evaluated the S. mutans in dental biofi lm, in addition to the persistency level of anti-S. mutans IgY. Results: The rats that received soybean milk supplemented with anti-S. mutans IgY had the lowest number of S. mutans colonies (p < 0.05). Anti-S. mutans IgY was detected in saliva after 15 days of feeding. Conclusions: Soybean milk supplemented with anti-S. mutans IgY and chitosan could signifi cantly reduce S. mutans biofi lm, and the supplemented anti-S. mutans IgY persisted in these rats' saliva following the feeding period.

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“…The mixture was vigorously stirred for 20 s, and the fluorescene derived from the reaction between glycine and fluorescamine was measured at the excitation wavelength at 390 nm and the emission wavelength at 475 nm using a fluorospectrophotometer (F-4500, Hitachi Ltd., Japan). Encapsulation efficiency was calculated by subtracting the glycine present in the outer aqueous phase from the total amount of glycine (Shimizu and Nakane, 1995).…”

Section: Methodsmentioning

confidence: 99%

“…Multiple emulsions, such as water in oil in water type (W/O/W), have been employed to encapsulate and protect substances, such as vitamins and minerals, from inactivation during storage in the pharmaceutical field (Owusu et al, 1992;Dickinson et al, 1994). Recently, Shimizu and Nakane (1995) have prepared W/O/W multiple emulsions in which IgY, rabbit serum IgG, R-amylase, and lysozyme were entrapped in the inner water phase, and the rate of protein inactivation after encapsulation was investigated.…”

Section: Introductionmentioning

confidence: 99%

Efficiency and Protective Effect of Encapsulation of Milk Immunoglobulin G in Multiple Emulsion

Chang

1999

J. Agric. Food Chem.

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Milk immunoglobulin G (IgG), separated with protein G affinity chromatography, and IgG in colostral whey were encapsulated by 0.5% (w/v) of Tween 80, sucrose stearate, or soy protein, which were used as secondary emulsifiers in the water in oil in water type multiple emulsion. The residual contents of separated IgG and IgG in colostral whey, ranging from 58.7 to 49.7% and from 13.2 to 21.3%, respectively, in the inner water phase (water phase surrounded by oil phase) with emulsifiers were determined by ELISA. However, the emulsion stability decreased after 24 h, and the residual IgG content in the inner water phase was lowered. Encapsulation of IgG in the multiple emulsion increased the stability of separated IgG against acid (pH 2.0) and alkali (pH 12.0) by 21-56% and 33-62%, respectively, depending on the emulsifier used. Moreover, multiple emulsion also provided a remarkable protective effect on separated IgG stability against proteases. The residual contents of separated IgG in multiple emulsion, using Tween 80 as secondary emulsifier, incubated for 2 h with pepsin (pH 2.0) and trypsin and chymotrypsin (pH 7.6) (enzyme/substrate = 1/20) were 35.4, 72.5, and 82.3%, whereas those of separated IgG in enzyme solution were only 7.2, 33. 1, and 35.2%, respectively. However, the separated IgG loss during the preparation of multiple emulsion was almost 41-50%.

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Encapsulation of Biologically Active Proteins in a Multiple Emulsion

Cited by 36 publications

References 7 publications

Double Emulsions Stabilized by Food Biopolymers

Double Emulsions Stabilized by Food Biopolymers

Effects of soybean milk, chitosan, and anti-Streptococcus mutans IgY in malnourished rats’ dental biofilm and the IgY persistency in saliva

Efficiency and Protective Effect of Encapsulation of Milk Immunoglobulin G in Multiple Emulsion

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