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

Bokkhim, Huma, Bansal, Nidhi, Grondahl, Lisbeth and Bhandari, Bhesh (2016) In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles. Food Hydrocolloids, 52 231-242. doi:10.1016/j.foodhyd.2015.07.007

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Author Bokkhim, Huma
Bansal, Nidhi
Grondahl, Lisbeth
Bhandari, Bhesh
Title In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles
Formatted title
In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
1873-7137
Publication date 2016-01
Year available 2015
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2015.07.007
Open Access Status File (Author Post-print)
Volume 52
Start page 231
End page 242
Total pages 12
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Collection year 2016
Language eng
Formatted abstract
Encapsulation of three forms of lactoferrin (Lf) (apo-, native- and holo-) was undertaken using the novel impinging aerosol technique (Progel). The micro-gel particles were produced from a 2% (w/w) solution of Lf and alginate (at equal mixing ratio) using 0.1 M CaCl2 as the cross-linking solution. An encapsulation efficiency of 68–88% was achieved based on the total amount of Lf entrapped in alginate micro-gel matrix. Increasing the CaCl2 concentration to 0.2 M reduced the encapsulation efficiency. An in-vitro digestion study conducted in simulated gastric fluid (SGF) and intestinal fluid (SIF) used pepsin and pancreatin (porcine) enzymes, respectively. Lf encapsulated micro-gel particles were able to retain significantly higher amount (76–89%) of Lf (apo- and native-forms) when digested in the SGF for 2 h as compared to their corresponding un-encapsulated pure Lf (41–58%). The effect of encapsulation on digestibility in SGF of holo-Lf was minimal. Digestion of all forms of Lf, pure or encapsulated, in the SIF was very rapid. Within 10 min, apo- and native-Lf were completely digested, while holo-Lf, exhibited some resistance as less than 5% remained after 10 min. This study showed that encapsulating apo- and native-Lf in alginate micro-gel particles can provide protection from the action of pepsin in the SGF and allow their releases in the SIF.
Keyword Alginate
In-vitro digestion
Lactoferrin
Micro-gel particles
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2016 Collection
School of Chemistry and Molecular Biosciences
 
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