In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Bokkhim, Huma; Bansal, Nidhi; Grøndahl, Lisbeth

doi:10.1016/j.foodhyd.2015.07.007

Cited by 66 publications

(32 citation statements)

References 56 publications

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“…These results are in concordance with findings obtained by other authors, which reported that GMP was more resistant to pepsin than other milk proteins (e.g. immunoglobulin G and β-lactoglobulin) (Bokkhim et al, 2016;Inglingstad et al, 2010;Yvon et al, 1992). Nabil, Gauthier, Drouin, Poubelle, and Pouliot (2011) observed that during the digestion of bovine whey protein extracts, GMP was one of the proteins undigested at the end of 1 h of gastric digestion (Nabil et al, 2011).…”

Section: Effect Of Chitosan Coating On Bioaccessibility Of Proteinssupporting

confidence: 92%

“…According to Yvon et al (1992), it is in the stomach that almost all the protein is hydrolyzed by enzymatic effect (pepsin), being the low pH values and high ionic force parameters that have a high impact in denaturation of proteins during the gastric digestion (Yvon et al, 1992). Different authors observed that almost 60% of Lf is digested during gastrointestinal tract, majority after the passage through the stomach (Bokkhim, Bansal, Grøndahl, & Bhandari, 2016;Troost, Steijns, Saris, & Brummer, 2001). Also, Inglingstad et al (2010) observed that Lf was highly degraded by human gastrointestinal enzymes during its passage through the gastrointestinal tract (Inglingstad et al, 2010).…”

Section: Effect Of Chitosan Coating On Bioaccessibility Of Proteinsmentioning

confidence: 99%

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In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating

2018

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The behaviour of lactoferrin (Lf)glycomacropeptide (GMP) nanohydrogels with and without a chitosan coating was evaluated during gastrointestinal digestion. The application of a chitosan coating allowed to reduce the protein degradation from 86% to 76% for Lf and from 71% to 53% for GMP. Protein bioaccessibility results showed that in nanohydrogels with chitosan coating 23% of Lf and 40% of GMP remained intact until absorption. Based on these results, the bioaccessibility of two different bioactive compounds encapsulated in Lf-GMP nanohydrogels with chitosan coating was evaluated during gastrointestinal digestion. Curcumin was used as lipophilic model compound and caffeine as a hydrophilic model compound. Bioaccessibility of curcumin in coated nanohydrogels was 72% while the corresponding value for curcumin in free form only reached 66%. It was also observed that under simulated gastric and intestinal conditions, free curcumin lost around 68% of its antioxidant activity while when incorporated into nanohydrogels only 30% of this activity was lost. Results also showed that the bioaccessibility of caffeine encapsulated in coated nanohydrogels was 63% while caffeine in free form only reached 59%.

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Section: Effect Of Chitosan Coating On Bioaccessibility Of Proteinssupporting

confidence: 92%

Section: Effect Of Chitosan Coating On Bioaccessibility Of Proteinsmentioning

confidence: 99%

In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating

2018

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“…Once placed in the intestinal solution, all beads began to swell in accordance with an increase in the electrostatic repulsive forces at pH above the pK a of the uronic acid groups of alginate and the isoelectric point of bovine serum albumin. These results were in agreement with previous reports on estimates of shrinking and swelling for beads made of various gelling agents (Bu et al ., ; Bokkhim et al ., ). Swelling was larger in preparations of route 2 that possess lower levels of total solids, and equilibrium swelling of our hydrogels was achieved within 24 h (results are not shown here).…”

Section: Resultsmentioning

confidence: 97%

“…Its beads are used for the encapsulation and delivery of lactoferrin, vitamins, essential oils and other substances that play an important role in the human body (Draget & Taylor, ). Degradation of alginate gels is induced in the presence of chelating agents, namely lactate, citrates and phosphates, leading to the release of encapsulated compounds (Bokkhim et al ., ). This mechanism is governed by diffusion based on concentration gradients and/or dissolution of the gel particles.…”

Section: Introductionmentioning

confidence: 97%

Protein‐loaded sodium alginate and carboxymethyl cellulose beads for controlled release under simulated gastrointestinal conditions

Банникова

Rasumova

Evteev

et al. 2017

Int J of Food Sci Tech

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Network characteristics of sodium alginate and carboxymethyl cellulose, in relation to the controlled release of bovine serum albumin under simulated gastrointestinal conditions, have been examined. Small‐deformation dynamic oscillation in‐shear, compression testing and optical microscopy were employed to monitor the structural characteristics of polysaccharide beads as excipients for protein entrapment. Work focused on gastrointestinal functionality and controlled release utilising variable acidity and counterion addition in preparations. Beads were found to shrink in gastric and swell in intestinal conditions, thus emphasising the disparate effect of experimental conditions. Changes in mechanical properties reflected alterations in gel microstructure, with beads becoming relatively strong in the gastric environment. In contrast, networks were weakened in the intestinal environment resulting in bead disintegration towards the end of digestion time. This type of structural behaviour allows the controlled delivery of the protein, as a model bioactive, in a particular part of the gastrointestinal tract.

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“…Bokkhim et al [194] and Madureira et al [195] assessed the influence of GI conditions on alginate microgels and chitosan nanoparticles, respectively. Both concluded that alginate microgels and chitosan nanoparticles were suitable delivery systems for nutraceuticals.…”

Section: In Vitro Static Digestion Modelsmentioning

confidence: 99%

Micro- and nano bio-based delivery systems for food applications: In vitro behavior

Simões

Madalena

Pinheiro

et al. 2017

Advances in Colloid and Interface Science

225

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Micro- and nanoencapsulation is an emerging technology in the food field that potentially allows the improvement of food quality and human health. Bio-based delivery systems of bioactive compounds have a wide variety of morphologies that influence their stability and functional performance. The incorporation of bioactive compounds in food products using micro- and nano-delivery systems may offer extra health benefits, beyond basic nutrition, once their encapsulation may provide protection against undesired environmental conditions (e.g., heat, light and oxygen) along the food chain (including processing and storage), thus improving their bioavailability, while enabling their controlled release and target delivery. This review provides an overview of the bio-based materials currently used for encapsulation of bioactive compounds intended for food applications, as well as the main production techniques employed in the development of micro- and nanosystems. The behavior of such systems and of bioactive compounds entrapped into, throughout in vitro gastrointestinal systems, is also tracked in a critical manner. Comparisons between various in vitro digestion systems (including the main advantages and disadvantages) currently in use, as well as correlations between the behavior of micro- and nanosystems studied through in vitro and in vivo systems were highlighted and discussed here for the first time. Finally, examples of bioactive micro- and nanosystems added to food simulants or to real food matrices are provided, together with a revision of the main challenges for their safe commercialization, the regulatory issues involved and the main legislation aspects.

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In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Abstract: Encapsulation of three forms of lactoferrin (Lf) (apo-, native-and holo-) was undertaken using the 2 novel impinging aerosol technique (Progel). The micro-gel particles were produced from a 2%

Cited by 66 publications

References 56 publications

In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating

In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating

Protein‐loaded sodium alginate and carboxymethyl cellulose beads for controlled release under simulated gastrointestinal conditions

Micro- and nano bio-based delivery systems for food applications: In vitro behavior

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