Encapsulation of α-tocopherol in protein-based delivery particles

Food Research International

Volumn 42, Issue 8, 2009, Pages 909-914

  Somchue, W ^a   Sermsri, W ^a   Shiowatana, J ^a   Siripinyanond, A ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Tocopherol; Lactoglobulin; Encapsulation; Hen egg white; Nutraceutical delivery

Indexed keywords

ENCAPSULATION EFFICIENCY; GASTRIC CONDITIONS; HEN EGG; HEN EGG WHITE; IN-VITRO; LACTOGLOBULIN; NUTRACEUTICAL DELIVERY; PREPARATION CONDITIONS; TYPE OF SALT;

CALCIUM CHLORIDE; COAGULATION; GELATION; PROTEINS;

ENCAPSULATION;

EID: 67651003288     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.04.021     Document Type: Article

References (41)

1. Alting A.C., Hamer R.J., Kruif C.G., and Visschers R.W. Cold-set globular protein gels: Interactions, structure and rheology as a function of protein concentration. Journal of Agricultural and Food Chemistry 51 (2003) 3150-3156
2. Alzagtat A.A., and Alli I. Protein-lipid interactions in food systems: A review. International Journal of Food Sciences and Nutrition 53 (2002) 249-260
3. Azzam M.O.J., and Omari R.M. Stability of egg white-stabilized edible oil emulsions using conductivity technique. Food Hydrocolloids 16 (2002) 105-110
4. Beaulieu L., Savoie L., Paquin P., and Subirade M. Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: Application for the protection of retinol. Biomacromolecules 3 (2002) 239-248
5. Blatt D.H., Pryor W.A., Mata J.E., and Proteau R.R. Re-evaluation of the relative potency of synthetic and natural α-tocopherol: Experimental and clinical observations. The Journal of Nutritional Biochemistry 15 (2004) 380-395
6. Borel P. Factors affecting intestinal absorption of highly lipophilic food microconstituents (fat-soluble vitamins, carotenoids and phytosterols). Clinical Chemistry and Laboratory Medicine 41 (2003) 979-994
7. Borel P., Pasquier B., Armand M., Tyssandier V., Grolier P., Andre M., et al. Processing of vitamin A and E in the human gastrointestinal tract. American Journal of Physiology - Gastrointestinal and Liver Physiology 280 (2001) 95-103
8. Brigelius-Flohé R., and Traber M.G. Vitamin E: Function and metabolism. FASEB Journal 13 (1999) 1145-1155
9. Bryant C.M., and McClements D.J. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends in Food Science & Technology 9 (1998) 143-151
10. 2 on cold-set gelation of heat-denatured whey protein. Journal of Food Science 65 (2000) 801-804
11. Cheeseman K.H., Holley A.E., Kelly F.J., Wasil M., Hughes L., and Burton G. Biokinetics in humans of RRR-α-tocopherol: The free phenol, acetate ester, and succinate ester forms of vitamin E. Free Radical Biology and Medicine 19 (1995) 591-598
12. Chen L., Remondetto G.E., and Subirade M. Food protein-based materials as nutraceutical delivery systems. Trends in Food Science & Technology 17 (2006) 272-283
13. Chen L., and Subirade M. Alginate-whey protein granular microspheres as oral delivery vehicles for bioactive compounds. Biomaterials 27 (2006) 4646-4654
14. Chen L., and Subirade M. Effect of preparation conditions on the nutrient release properties of alginate-whey protein granular microspheres. European Journal of Pharmaceutics and Biopharmaceutics 65 (2007) 354-362
15. Croguennec T., Nua E., and Brulé G. Influence of pH and salts on egg white gelation. Journal of Food Science 67 (2002) 608-614
16. Dumay E., Laligant A., Zasypkin D., and Cheftel J.C. Pressure- and heat-induced gelation of mixed β-lactoglobulin/polysaccharide solutions: Scanning electron microscopy of gels. Food Hydrocolloids 13 (1999) 339-351
17. FDA (2008). EAFUS: A food additive database. , Accessed 04.12.08.
18. Foegeding E.A., Kuhn P.R., and Hardin C.C. Specific divalent cation-induced changes during gelation of β-lactoglobulin. Journal of Agricultural Food Chemistry 40 (1992) 2092-2097
19. Gunasekaran S., Ko S., and Xiao L. Use of whey proteins for encapsulation and controlled delivery applications. Journal of Food Engineering 83 (2007) 31-40
20. Lefévre T., and Subirade M. Formation of intermolecular β-sheet structures: A phenomenon relevant to protein film structure at oil-water interfaces of emulsions. Journal of Colloid and Interface Science 263 (2003) 59-67
21. Lin C.-C., and Metters A.T. Hydrogels in controlled release formulations: Network design and mathematical modeling. Advanced Drug Delivery Reviews 58 (2006) 1379-1408
22. Line V.L.S., Remondetto G.E., and Subirade M. Cold gelation of β-lactoglobulin oil-in-water emulsions. Food Hydrocolloids 19 (2005) 269-278
23. Majhi P.R., Vanam R.P., Ganta R.R., Seyrek E., Giger K., and Dubin P.L. Electrostatically driven protein aggregation: β-Lactoglobulin at low ionic strength. Langmuir 22 (2006) 9150-9159
24. Maltais A., Remondetto G.E., and Subirade M. Mechanisms involved in the formation and structure of soya protein cold-set gels: A molecular and supramolecular investigation. Food Hydrocolloids 22 (2008) 550-559
25. Mardones P., and Rigotti A. Cellular mechanisms of vitamin E uptake: Relevance in α-tocopherol metabolism and potential implications for disease. The Journal of Nutritional Biochemistry 15 (2004) 252-260
26. Mine Y. Recent advances in the understanding of egg white protein functionality. Trends in Food Science & Technology 6 (1995) 225-232
27. Peppas N.A., and Sahlin J.J. A simple equation for the description of solute release. 3. Coupling of diffusion and relaxation. International Journal of Pharmaceutics 57 16 (1989) 169-172
28. Pérez M.D., and Calvo M. Interaction of β-lactoglobulin with retinol and fatty acids and its role as a possible biological function for this protein: A review. Journal of Dairy Science 78 (1995) 978-988
29. Pongsawatmanit R., Harnsilawat T., and McClements D.J. Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin. Colloids and Surfaces A: Physicochemical and Engineering Aspects 287 (2006) 59-67
30. Pryor W.A. Vitamin E and heart disease: Basic science to clinical intervention trials. Free Radical Biology and Medicine 28 (2000) 141-164
31. Saeseaw S., Shiowatana J., and Siripinyanond A. Observation of salt-induced β-lactoglobulin aggregation using sedimentation field-flow fractionation. Analytical and Bioanalytical Chemistry 386 (2006) 1681-1688
32. Samontha S., Nipattamanon C., Shiowatana J., and Siripinyanond A. Toward better understanding of salt-induced hen egg white protein aggregation using field-flow fractionation. Journal of Agricultural Food Chemistry 56 (2008) 8809-8814
33. Simons J.W.F.A., Kosters H.A., Visschers R.W., and Jongh H.H.J. Role of calcium as trigger in thermal β-lactoglobulin aggregation. Archives of Biochemistry and Biophysics 406 (2002) 143-152
34. Sriamornsak P., and Kennedy R.A. Effect of drug solubility on release behavior of calcium polysaccharide gel-coated pellets. European Journal of Pharmaceutical Sciences 32 (2007) 231-239
35. Swaisgood, H. E., Wang, Q., & Allen, J. C. (2001). Protein ingredient for carrying lipophilic nutrients. US Patent No. 6, 290, 974 B1.
36. Totosaus A., Montejano J.G., Salazar J.A., and Guerrero I. A review of physical and chemical protein-gel induction. International Journal of Food Science and Technology 37 (2002) 589-601
37. Tucker J.M., and Townsend D.M. Alpha-tocopherol: Roles in prevention and therapy of human disease. Biomedicine and Pharmacotherapy 59 (2005) 380-387
38. Ubbink J., and Krüger J. Physical approaches for the delivery of active ingredients in foods. Trends in Food Science & Technology 17 (2006) 244-254
39. Voth O.L., and Miller R.C. Interaction of tocopherol with proteins and amino acids. Archives of Biochemistry and Biophysics 77 (1958) 191-205
40. Wang Q., Allen J.C., and Swaisgood H.E. Binding of vitamin D and cholesterol to β-lactoglobulin. Journal of Dairy Science 80 (1997) 1054-1059
41. Wu S.Y., Pérez M.D., Puyol P., and Sawyer L. β-Lactoglobulin binds palmitate within its central cavity. The Journal of Biological Chemistry 274 (1999) 170-174