Emulsions stabilization by lactoferrin nano-particles under invitro digestion conditions

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 264-272

  Shimoni, G ^a   Shani Levi, C ^a   Levi Tal, S ^a   Lesmes, U ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Dietary fibers; Emulsion stability; Invitro digestion; Lactoferrin; Pickering emulsions

Indexed keywords

EID: 84877052926     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.03.017     Document Type: Article

References (61)

1. Adelmann H., Binks B.P., Mezzenga R. Oil powders and gels from particle-stabilized emulsions. Langmuir 2012, 28(3):1694-1697.
2. Agyei D., Danquah M.K. Rethinking food-derived bioactive peptides for antimicrobial and immunomodulatory activities. Trends in Food Science & Technology 2012, 23(2):62-69.
3. Aken G.A.v., Vingerhoeds M.H., Wijk R.A.d Textural perception of liquid emulsions: role of oil content, oil viscosity and emulsion viscosity. Food Hydrocolloids 2011, 25(4):789-796.
4. Bengoechea C., Jones O.G., Guerrero A., McClements D.J. Formation and characterization of lactoferrin/pectin electrostatic complexes: impact of composition, pH and thermal treatment. Food Hydrocolloids 2011, 25(5):1227-1232.
5. Bengoechea C., Peinado I., McClements D.J. Formation of protein nanoparticles by controlled heat treatment of lactoferrin: factors affecting particle characteristics. Food Hydrocolloids 2011, 25(5):1354-1360.
6. Benshitrit R.C., Levi C.S., Tal S.L., Shimoni E., Lesmes U. Development of oral food-grade delivery systems: current knowledge and future challenges. Food and Function 2012, 3:10-21.
7. Blanquet S., Zeijdner E., Beyssac E., Meunier J.P., Denis S., Havenaar R., et al. Adynamic artificial gastrointestinal system for studying the behavior of orally administered drug dosage forms under various physiological conditions. Pharmaceutical Research 2004, 21(4):585-591.
8. Campo V.L., Kawano D.F., da Silva D.B., Carvalho I. Carrageenans: biological properties, chemical modifications and structural analysis - a review. Carbohydrate Polymers 2009, 77(2):167-180.
9. Chatterton D.E.W., Rasmussen J.T., Heegaard C.W., Sorensen E.S., Petersen T.E. Invitro digestion of novel milk protein ingredients for use in infant formulas: research on biological functions. Trends in Food Science & Technology 2004, 15(7-8):373-383.
10. Conesa C., Rota C., Castillo E., Perez M.D., Calvo M., Sanchez L. Effect of heat treatment on the antibacterial activity of bovine lactoferrin against three foodborne pathogens. International Journal of Dairy Technology 2010, 63(2):209-215.
11. David-Birman T., Mackie A., Lesmes U. Impact of dietary fibers on the properties and proteolytic digestibility of lactoferrin nano-particles. Food Hydrocolloids 2013, 31(1):33-41.
12. Detloff T., Sobisch T., Lerche D. Particle size distribution by space or time dependent extinction profiles obtained by analytical centrifugation. Particle & Particle Systems Characterization 2006, 23(2):184-187.
13. Dickinson E. Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions. Soft Matter 2008, 4(5):932-942.
14. Dickinson E. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 2009, 23(6):1473-1482.
15. Dickinson E. Flocculation of protein-stabilized oil-in-water emulsions. Colloids and Surfaces B - Biointerfaces 2010, 81(1):130-140.
16. Dickinson E. Food emulsions and foams: stabilization by particles. Current Opinion in Colloid & Interface Science 2010, 15(1-2):40-49.
17. Dickinson E. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends in Food Science and Technology 2012, 12(1):4-12.
18. Gupta R., Rousseau D. Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions. Food & Function 2012, 3(3):302-311.
19. Humblet-Hua K.N.P., Scheltens G., van der Linden E., Sagis L.M.C. Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin. Food Hydrocolloids 2011, 25(3):569-576.
20. Hur S.J., Decker E.A., McClements D.J. Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during invitro digestion. Food Chemistry 2009, 114(1):253-262.
21. Jones O.G., McClements D.J. Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes. Advances in Colloid and Interface Science 2011, 167(1-2):49-62.
22. Kargar M., Fayazmanesh K., Alavi M., Spyropoulos F., Norton I.T. Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions. Journal of Colloid and Interface Science 2012, 366(1):209-215.
23. Kong F.B., Singh R.P. Ahuman gastric simulator (HGS) to study food digestion in human stomach. Journal of Food Science 2010, 75(9):E627-E635.
24. Kuwata H., Yip T.T., Tomita M., Hutchens T.W. Direct evidence of the generation in human stomach of an antimicrobial peptide domain (lactoferricin) from ingested lactoferrin. Biochimica et Biophysica Acta - Protein Structure and Molecular Enzymology 1998, 1429(1):129-141.
25. Lerche D., Sobisch T. Direct and accelerated characterization of formulation stability. Journal of Dispersion Science and Technology 2011, 32(12):1799-1811.
26. Lesmes U., Baudot P., McClements D.J. Impact of interfacial composition on physical stability and invitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinate. Journal of Agricultural and Food Chemistry 2010, 58(13):7962-7969.
27. Lesmes U., McClements D.J. Structure-function relationships to guide rational design and fabrication of particulate food delivery systems. Trends in Food Science & Technology 2009, 20(10):448-457.
28. Lesmes U., McClements D.J. Controlling lipid digestibility: response of lipid droplets coated by [beta]-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditions. Food Hydrocolloids 2012, 26(1):221-230.
29. Lesmes U., Sandra S., Decker E.A., McClements D.J. Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilized by caseinate. Food Chemistry 2009, 123(1):99-106.
30. Li Y., Hu M., McClements D.J. Factors affecting lipase digestibility of emulsified lipids using an invitro digestion model: proposal for a standardised pH-stat method. Food Chemistry 2011, 126(2):498-505.
31. Lonnerdal B., Iyer S. Lactoferrin - molecular-structure and biological function. Annual Review of Nutrition 1995, 15:93-110.
32. Macierzanka A., Sancho A.I., Mills E.N.C., Rigby N.M., Mackie A.R. Emulsification alters simulated gastrointestinal proteolysis of beta-casein and beta-lactoglobulin. Soft Matter 2009, 5(3):538-550.
33. Madureira A.R., Pereira C.I., Gomes A.M.P., Pintado M.E., Malcata F.X. Bovine whey proteins - overview on their main biological properties. Food Research International 2007, 40(10):1197-1211.
34. Mason S. Some aspects of gastric function in the newborn. Archives of Disease in Childhood 1962, 37:387-391.
35. McClements D.J. Food emulsions: Principles, practice, and techniques 2005, CRC Press, Boca Raton, FL.
36. McClements D.J. Emulsion design to improve the delivery of functional lipophilic components. Annual review of food science and technology 2010, Vol. 1:241-269. Annual Reviews, Palo Alto.
37. McClements D.J., Li Y. Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components. Advances in Colloid and Interface Science 2010, 159(2):213-228.
38. Nagpal R., Behare P., Rana R., Kumar A., Kumar M., Arora S., et al. Bioactive peptides derived from milk proteins and their health beneficial potentials: an update. Food & Function 2011, 2(1):18-27.
39. Oliver C.M., Melton L.D., Stanley R.A. Creating proteins with novel functionality via the Maillard reaction: a review. Critical Reviews in Food Science and Nutrition 2006, 46(4):337-350.
40. Peinado I., Lesmes U., Andres A., McClements D.J. Fabrication and morphological characterization of biopolymer particles formed by electrostatic complexation of heat treated lactoferrin and anionic polysaccharides. Langmuir 2010, 26(12):9827-9834.
41. Rayner M., Timgren A., Sjoo M., Dejmek P. Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions. Journal of the Science of Food and Agriculture 2012, 92(9):1841-1847.
42. Sarkar A., Goh K.K.T., Singh H. Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva. Food Hydrocolloids 2009, 23(5):1270-1278.
43. Sarkar A., Goh K.K.T., Singh R.P., Singh H. Behaviour of an oil-in-water emulsion stabilized by beta-lactoglobulin in an invitro gastric model. Food Hydrocolloids 2009, 23(6):1563-1569.
44. Sarkar A., Horne D.S., Singh H. Interactions of milk protein-stabilized oil-in-water emulsions with bile salts in a simulated upper intestinal model. Food Hydrocolloids 2010, 24(2-3):142-151.
45. Schmelz T., Lesmes U., Weiss J., McClements D.J. Modulation of physicochemical properties of lipid droplets using [beta]-lactoglobulin and/or lactoferrin interfacial coatings. Food Hydrocolloids 2011, 25:1181-1189.
46. Shani-Levi C., Levi-Tal S., Lesmes U. Comparative performance of milk proteins and their emulsions under dynamic invitro adult and infant gastric digestion. Food Hydrocolloids 2013, 32(2):349-357.
47. Singh H., Sarkar A. Behaviour of protein-stabilised emulsions under various physiological conditions. Advances in Colloid and Interface Science 2011, 165(1):47-57.
48. Singh H., Ye A.Q., Horne D. Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Progress in Lipid Research 2009, 48(2):92-100.
49. Tokle T., Lesmes U., Decker E.A., McClements D.J. Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions. Food & Function 2012, 3:58-66.
50. Tokle T., Lesmes U., McClements D.J. Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin. Journal of Agricultural and Food Chemistry 2010, 58(17):9825-9832.
51. Tomita M., Wakabayashi H., Shin K., Yamauchi K., Yaeshima T., Iwatsuki K. Twenty-five years of research on bovine lactoferrin applications. Biochimie 2009, 91(1):52-57.
52. Troost F.J., Steijns J., Saris W.H.M., Brummer R.J.M. Gastric digestion of bovine lactoferrin invivo in adults. Journal of Nutrition 2001, 131(8):2101-2104.
53. Tzoumaki M.V., Moschakis T., Kiosseoglou V., Biliaderis C.G. Oil-in-water emulsions stabilized by chitin nanocrystal particles. Food Hydrocolloids 2011, 25(6):1521-1529.
54. Velikov K.P., Pelan E. Colloidal delivery systems for micronutrients and nutraceuticals. Soft Matter 2008, 4(10):1964-1980.
55. Vingerhoeds M.H., Silletti E., de Groot J., Schipper R.G., van Aken G.A. Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception. Food Hydrocolloids 2009, 23(3):773-785.
56. van Vliet T., van Aken G.A., de Jongh H.H.J., Hamer R.J. Colloidal aspects of texture perception. Advances in Colloid and Interface Science 2009, 150(1):27-40.
57. Wakabayashi H., Yamauchi K., Takase M. Lactoferrin research, technology and applications. International Dairy Journal 2006, 16(11):1241-1251.
58. Wilde P.J., Chu B.S. Interfacial & colloidal aspects of lipid digestion. Advances in Colloid and Interface Science 2011, 165(1):14-22.
59. Wooster T.J., Augustin M.A. beta-Lactoglobulin-dextran Maillard conjugates: their effect on interfacial thickness and emulsion stability. Journal of Colloid and Interface Science 2006, 303(2):564-572.
60. Ye A.Q., Singh H. Formation of multilayers at the interface of oil-in-water emulsion via interactions between lactoferrin and beta-lactoglobulin. Food Biophysics 2007, 2(4):125-132.
61. Yoo J.Y., Chen X.D. GIT physicochemical modeling - a critical review. International Journal of Food Engineering 2006, 2(4).