Scientific Publications
Impact of dietary fibers on the properties and proteolytic digestibility of lactoferrin nano-particles
Food Hydrocolloids, 31, 33-41
The application and development of biopolymer-based particulate delivery systems is receivingconsiderable attention from scientists and manufacturers seeking to engineer healthier and safer foods.Present work focused on the fabrication and proteolysis of bovine lactoferrin nano-particles onto whichpectins, alginate and carrageenan were electrostatically deposited. DLS, CD and AFM were used toascertain the formation of spherical structures with varying zeta potentials and modified protein folding.SDS-PAGE analyses of samples collected during simulated human gastro-duodenal digestion revealedthat in the case of high and low methoxy pectin particle zeta potential values (35.4 mV and 50.3 mVrespectively) were found to be inversely linked to lactoferrin digestion rate. Moreover, the electrostaticbinding of food grade iota-carrageenan onto lactoferrin nano-particles was found to yield highly chargedparticles (zeta ¼ 69.2 mV) with low surface roughness and to enable a proportion of the lactoferrin toresist 1 h of simulated gastric digestion. Overall, these findings suggest that electrostatic biopolymerinteractions may modulate protein digestion and possibly facilitate controlled protein delivery to theupper gastrointestinal tract or have implications to protein nutritional value.
Food Hydrocolloids, 31, 33-41
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