Milk proteins as vehicles for bioactives

Current Opinion in Colloid and Interface Science

Volumn 15, Issue 1-2, 2010, Pages 73-83

  Livney, Yoav D ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

lactalbumin; lactoglobulin; Bioactive; Bovine serum albumin; Casein; Delivery; Drug; Encapsulation; Food; Microencapsulation; Milk protein; Nanoencapsulation; Nanoparticle; Nanotechnology; Nutraceutical; Whey protein

Indexed keywords

DELIVERY; DRUG ENCAPSULATION; LACTOGLOBULIN; MILK PROTEIN; NANO-ENCAPSULATION; NUTRACEUTICALS; WHEY PROTEINS;

ACIDS; BEVERAGES; BIOCHEMISTRY; BIOCOMPATIBILITY; BIODEGRADATION; BODY FLUIDS; CASEIN; COAGULATION; COMPLEXATION; DRUG DELIVERY; DYES; ENCAPSULATION; ENZYMATIC HYDROLYSIS; FATTY ACIDS; GELATION; HYDROPHOBICITY; NANOTECHNOLOGY; PACKAGING; POLYSACCHARIDES; SURFACE PROPERTIES; SWELLING;

NANOPARTICLES;

ACID; ALPHA LACTALBUMIN; BETA CASEIN; BETA LACTOGLOBULIN; BOVINE SERUM ALBUMIN; CASEIN; FATTY ACID; LACTOFERRIN; MILK PROTEIN; NANOPARTICLE; NANOTUBE; NUTRACEUTICAL; PECTIN; POLYSACCHARIDE; PROBIOTIC AGENT;

BEVERAGE; BLOOD BRAIN BARRIER; COLD; CONJUGATION; DRUG DELIVERY SYSTEM; EMULSION; ENCAPSULATION; GELATION; GLYCATION; HEAT SENSITIVITY; HYDROLYSIS; HYDROPHOBICITY; IN VIVO STUDY; MICELLE; NUTRIENT; PH; REVIEW; STOMACH CANCER; WHEY;

EID: 75849156917     PISSN: 13590294     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cocis.2009.11.002     Document Type: Review

References (114)

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43. Lu W., Wan J., She Z.J., and Jiang X.G. Brain delivery property and accelerated blood clearance of cationic albumin conjugated pegylated nanoparticle. J Controll Rel 118 (2007) 38-53
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53. Ye A., Cui J., Taneja A., Zhu X., and Singh H. Evaluation of processed cheese fortified with fish oil emulsion. Food Res Int 42 (2009) 1093-1098
54. Hong Y.H., and McClements DJ. Formation of hydrogel particles by thermal treatment of beta-lactoglobulin-chitosan complexes. J Agric Food Chem 55 (2007) 5653-5660. The possibility of creating stable hydrogel particles by heating β-lg and chitosan mixtures was studied at various pH's (3-8). Relatively small (∼ 140 nm) and cationic zeta ( + 20 mV) hydrogel particles were formed at pH 4.5, which subsequently maintained their initial particle size within the range pH 3-5, but aggregated (pH 5). These hydrogel particles were proposed for encapsulation of functional food components.
55. Jones O.G., Decker E.A., and McClements D.J. Formation of biopolymer particles by thermal treatment of beta-lactoglobulin-pectin complexes. Food Hydrocoll 23 (2009) 1312-1321
56. Jones O.G., and McClements D.J. Stability of biopolymer particles formed by heat treatment of beta-lactoglobulin/beet pectin electrostatic complexes. Food Biophys 3 (2008) 191-197
57. Santipanichwong R., Suphantharika M., Weiss J., and McClements DJ. Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregates. J Food Sci 73 (2008) N23-N30. A very nice study in which core-shell biopolymer particles were prepared and characterized, based on electrostatic deposition of an anionic polysaccharide (beet pectin) onto amphoteric protein aggregates (heat-denatured β-lg). Stable protein particles were formed by thermal treatment of beta-lg solutions at different pH values (3 to 7). Submicron (100-300 nm) protein aggregates were formed in the pH range 5.6- 6. Core-shell biopolymer particles were formed by mixing a suspension of protein aggregates with a beet pectin solution at pH 7, then adjusting the pH to < pH 6. pH and ionic strength stability were studied. The core-shell biopolymer particles prepared in this study may be useful for encapsulation and delivery of bioactive food components or as substitutes for lipid droplets.
58. Ron N. Beta-lactoglobulin as a Nano-capsular Vehicle for Hydrophobic Nutraceuticals [M.Sc. Thesis (Supervisor: Y.D. Livney)]: The Technion, Israel Institute of Technology (2007)
59. Lee A.C., and Hong Y.H. Coacervate formation of alpha-lactalbumin-chitosan and beta-lactoglobulin-chitosan complexes. Food Res Int 42 (2009) 733-738
60. Serefoglou E., Oberdisse J., and Staikos G. Characterization of the soluble nanoparticles formed through Coulombic interaction of bovine serum albumin with anionic graft copolymers at low pH. Biomacromolecules 8 (2007) 1195-1199. A very interesting work, describing the formation and self assembly of BSA mixtures with two anionic graft copolymers. Oppositely charged complexes were formed below pH 4.9, the isoelectric point of BSA. Core-corona nanoparticles formed at pH = 3.0 were characterized by static and dynamic light scattering, and by small angle neutron scattering. Such particles should be interesting drug delivery candidates for the gastrointestinal tract.
61. Wang G.L., Siggers K., Zhang S.F., Jiang H.X., Xu Z.H., Zernicke R.F., et al. Preparation of BMP-2 containing Bovine Serum Albumin (BSA) nanoparticles stabilized by polymer coating. Pharm Res 25 (2008) 2896-2909
62. Zhang C., Cheng Y., Qu G.W., Wu X.L., Ding Y., Cheng Z.H., et al. Preparation and characterization of galactosylated chitosan coated BSA microspheres containing 5-fluorouracil. Carbohydr Polym 72 (2008) 390-397
63. Pan X.Y., Yu S.Y., Yao P., and Shao Z.Z. Self-assembly of beta-casein and lysozyme. J Colloid Interface Sci 316 (2007) 405-412
64. Liu H.C., Chen W.L., and Mao SJT. Antioxidant nature of bovine milk beta-lactoglobulin. J Dairy Sci 90 (2007) 547-555. This interesting study showed that β-lg is a mild antioxidant. Cross-linking the free thiol groups of β-lg by heating (100, 2 min), or chemically modifying the β-lg by carboxymethylation to block the thiol groups resulted in a substantial loss of antioxidant activity. The data suggest that Cys-121 plays an essential role in the antioxidant nature of β-lg. Selective removal of β-lg from milk caused loss of 50% of the milk's antioxidant activity. This study highlights an important shielding attribute of β-lg, and this may be useful in delivery systems.
65. Gallaher J.J., Hollender R., Peterson D.G., Roberts R.F., and Coupland J.N. Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion. Int Dairy J 15 (2005) 333-341
66. Knoh D, Livney YD: Nanoencapsulation of hydrophobic nutraceuticals within self reassembled casein micelles. (Orally presented at the "Delivery of Functionality in Complex Food Systems Conference, October 8-10, 2007, University of Massachusetts, Amherst, Massachusetts, USA").
67. Sharp M.D., McMahon D.J., and Broadbent J.R. Comparative evaluation of yogurt and low-fat Cheddar cheese as delivery media for probiotic Lactobacillus casei. J Food Sci 73 (2008) M375-M377
68. McClements D., Decker E., Park Y., and Weiss J. Designing food structure to control stability, digestion, release and absorption of lipophilic food components. Food Biophys 3 (2008) 219-228. This excellent and timely review details the biophysical and biochemical processes occurring during ingestion, digestion and absorption of lipids in food along the digestive tract. It discusses lipid bioaccessibility and bioavailability, and describes structural approaches to modulating them, by controlling droplet size, interfacial composition and physical state of the lipid phase(s). The importance of advancing our knowledge of the complex interaction between the food and the human body by collaborative interdisciplinary research is stressed, as this knowledge will enable better design of food structure for controlling lipid bioavailability, and improve human health.
69. Singh H., Ye A.Q., and Horne D. Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Prog Lipid Res 48 (2009) 92-100. This excellent and timely review describes the formation, stability and physicochemical changes of food emulsions during digestion and absorption. Perhaps more importantly, it highlights several major open questions which need to be addressed in future research, to enable better control of lipid bioavailability for improving health, fighting obesity and cardiovascular disease, without sacrificing the absorption of essential lipids, or the desired sensory attributes of the product.
70. Maghsoudi A., Shojaosadati S., and Farahani E.V. 5-fluorouracil-loaded BSA nanoparticles: formulation optimization and in vitro release study. Aaps Pharmscitech 9 (2008) 1092-1096
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75. Augustin M.A., and Hemar Y. Nano- and micro-structured assemblies for encapsulation of food ingredients. Chem Soc Rev 38 (2009) 902-912. This tutorial review provides an overview of the science of food materials and encapsulation techniques that underpin the development of delivery vehicles for functional food components, nutrients and bioactives. Examples of how the choice of materials, formulation and process affect the structure of micro- and nano-encapsulated ingredients and the release of the core are provided.
76. Champagne C.P., and Fustier P. Microencapsulation for the improved delivery of bioactive compounds into foods. Curr Opin Biotechnol 18 (2007) 184-190
77. Chen L.Y., Remondetto G.E., and Subirade M. Food protein-based materials as nutraceutical delivery systems. Trends Food Sci Technol 17 (2006) 272-283. An excellent review of food protein-based delivery systems for nutraceuticals, emphasizing the importance of knowledge of physico-chemical properties of proteins for their successful application in these systems. Vehicles in the form of hydrogel, micro-, or nano- particles are described, and the impact of particle size on release and bioavailability properties are emphasized. Applications of these food protein matrices to protect and delivery-sensitive nutraceutical compounds are illustrated. Future trends are proposed.
78. da Cruz A.G., Buriti F., de Souza C.H.B., Faria J., and Saad SMI. Probiotic cheese: health benefits, technological and stability aspects. Trends Food Sci Technol 20 (2009) 344-354. This interesting review presents the technological hurdles involved in the development and stability of probiotic cheeses. The potential of cheese as probiotics-carrier is discussed, emphasizing its advantages, compared to fermented milks. Fresh and ripened cheeses are also discussed, and viability of probiotic cultures in these foods is considered. Overall, the manufacture of probiotic cheese should have minimum changes compared to traditional products.
79. McClements D.J., Decker E.A., Park Y., and Weiss J. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit Rev Food Sci Nutr 49 (2009) 577-606. This exemplary review systematically covers the principles of design of delivery systems for nutraceuticals. It lists the main groups of lipophilic nutraceuticals that require encapsulation, discusses the principles of rational design of structured delivery systems- their building blocks, the cohesive interactions between these components, and the ways to induce their assembly. The major types of available delivery systems are reviewed. An excellent didactic article for both novices and experts in the field.
80. Loveday S.M., and Singh H. Recent advances in technologies for vitamin A protection in foods. Trends Food Sci Technol 19 (2008) 657-668
81. Acosta E. Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Curr Opin Colloid Interface Sci 14 (2009) 3-15. This important and timely review focuses on the bioavailability of nanoparticles and their contents in nutrient and nutraceutical delivery. It describes nanoparticle preparation processes, and details digestion and absorption mechanisms. It emphasizes that while nanostructured delivery systems generally increase drug uptake, the mechanisms (e.g. increasing the apparent bioactive solubility, the rate of mass transfer, the retention time or the absorption by direct nanoparticle uptake) are not well understood. It is emphasized that direct nanoparticle uptake, mainly for soluble but poorly absorbed ingredients, needs to be explored in the future, as well as the potential side effects of these nanoparticle carriers.
82. Jahanshahi M., and Babaei Z. Protein nanoparticle: a unique system as drug delivery vehicles. Afr J Biotechnol 7 (2008) 4926-4934. This review presents highlight contributions in the field of protein nanoparticles used as drug delivery systems. Methods of preparation of protein nanoparticles, characterization, drug loading, release and their applications in delivery of drug molecules and therapeutic genes are considered.
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84. Zuniga R.N., and Aguilera J.M. Aerated food gels: fabrication and potential applications. Trends Food Sci Technol 19 (2008) 176-187
85. Wang G., and Uludag H. Recent developments in nanoparticle-based drug delivery and targeting systems with emphasis on protein-based nanoparticles. Expert Opin Drug Delivery 5 (2008) 499-515
86. Weiss J., Takhistov P., and McClements J. Functional materials in food nanotechnology. J Food Sci 71 (2006) R107-R116. This well written status report provides an overview of current nanotechnology developments in the food area. It emphasizes that nanotechnology focuses on building structures on the nanoscale, rather than on just understanding their properties, which has been the aim of colloid, interfacial and polymer sciences.
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88. Dickinson E. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocoll 23 (2009) 1473-1482. An excellent review of the principles of surface stabilization by surfactants, proteins, hydrocolloids and particles. The criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening. The importance of order of addition on surface layer properties when electrostatic complexes are applied is discussed. Understanding these principles is a fundamental prerequisite for proper design of delivery vehicles for oil droplets.
89. Goh KKT, Sarkar A, Singh H Milk protein- polysaccharide Interactions. In Milk Proteins, from Expression to Food, 1 edn. Edited by Thompson A, Boland MJ, Singh H, Amsterdam: Elsevier, Academic Press; 2009:347-76. Taylor SL (Series Editor): Food Science and Technology, International Series. The uniqueness of this review among the many other reviews of protein-polysaccharide interactions is in the fact it focuses on milk proteins, and provides extensive lists of tabulated and referenced examples. Milk proteins offer various gelation mechanisms and various modes of interactions with polysaccharides. The complexity of systems with several milk proteins is highlighted, and the need for further studies in this field is emphasized, in light of its importance for numerous applications, with delivery and controlled release being one of the primary objectives.
90. Lucey JA Milk protein gels. In Milk Proteins, from Expression to Food, 1 edn. Edited by Thompson A, Boland MJ, Singh H, Amsterdam: Elsevier, Academic Press.; 2009:449-81. Taylor SL (Series Editor): Food Science and Technology, International Series. The formation and properties of the main types of milk protein gels are described, i.e. casein gels made with rennet or acid, heat-induced whey protein gels and gels made by a combination of approaches. The impact of various factors on these gelation properties is discussed. Recent key advances are highlighted, including the use of high pressure and trans-glutaminase cross-linking of proteins and new insights into the ubiquitous use of thermal processing to alter the texture of these gels.
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