Advanced SearchSearch Tips
Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
Ha, Ho-Kyung; Jeon, Na-Eun; Kim, Jin Wook; Han, Kyoung-Sik; Yun, Sung Seob; Lee, Mee-Ryung; Lee, Won-Jae;
  PDF(new window)
The purposes of this study were to investigate the impacts of concentration levels of whey protein isolate (WPI) and inulin on the formation and physicochemical properties of WPI/inulin nano complexes and to evaluate their potential prebiotic effects. WPI/inulin nano complexes were produced using the internal gelation method. Transmission electron microscopy (TEM) and particle size analyzer were used to assess the morphological and physicochemical characterizations of nano complexes, respectively. The encapsulation efficiency of resveratrol in nano complexes was studied using HPLC while the potential prebiotic effects were investigated by measuring the viability of probiotics. In TEM micrographs, the globular forms of nano complexes in the range of 10 and 100 nm were successfully manufactured. An increase in WPI concentration level from 1 to 3% (w/v) resulted in a significant (p<0.05) decrease in the size of nano complexs while inulin concentration level did not affect the size of nano complexes. The polydispersity index of nano complexes was below 0.3 in all cases while the zeta-potential values in the range of -2 and -12 mV were observed. The encapsulation efficiency of resveratrol was significantly (p<0.05) increased as WPI and inulin concentration levels were increased from 1 to 3% (w/v). During incubation at 37℃ for 24 h, WPI/inulin nano complexes exhibited similar viability of probiotics with free inulin and had significantly (p<0.05) higher viability than negative control. In conclusions, WPI and inulin concentration levels were key factors affecting the physicochemical properties of WPI/inulin nano complexes and had potential prebiotic effect.
nano complex;whey protein isolate (WPI);inulin;prebiotic effect;
 Cited by
Aryana, K. J., Plauche, S., Rao, R. M., McGrew, P., and Shah, N. P. (2007) Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus. J Food Sci. 72, M79-M84. crossref(new window)

Bruno, F. A., Lankaputhra, W. E. V., and Shah, N. P. (2002) Growth, viability and activity of Bifidobacterium ssp. in skim milk containing prebiotics. J Food Sci. 67, 2740-2744. crossref(new window)

Bryant, C. M. and McClements, D. J. (2000) Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein. J. Food Sci. 65, 801-804. crossref(new window)

Chen, L. and Subirade, M. (2005) Chitosan/β-lactoglobulin core-shell nanoparticles as nutraceutical carriers. Biomater. 26, 6041-6053. crossref(new window)

Das, S. and NG, K. Y. (2010) Resveratrol-loaded calciumpectinate beads: Effects of formulation parameters on drug release and bead characteristics. J. Pharm. Sci. 99, 840-860. crossref(new window)

Demetriades, K., Coupland, J. N., and McClements, D. J. (1997) Physicochemical properties of whey protein-stabilized emulsions as affected by heating and ionic strength. J. Food Sci. 62, 462-467. crossref(new window)

Donkor, O. N., Nilmini, S. L. I., Stolic, P., Vasiljevic, T., and Shah, N. P. (2007) Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. Int. Dairy J. 17, 657-665. crossref(new window)

Fathi, M., Mozafari, M. R., and Mohebbi, M. (2012) Nanoencapsulation of food ingredients using lipid based delivery systems. Trends Food Sci. Tech. 23, 13-27. crossref(new window)

Fioramonti, S. A. Perez, A. A., Aríngoli, E. E., Rubiolo, A. C., and Santiago, L. G. (2014) Design and characterization of soluble biopolymer complexes produced by electrostatic self-assembly of a whey protein isolate and sodium alginate. Food Hydrocolloid. 35, 129-136. crossref(new window)

Gilbowski, P. (2009) Rheological properties and structure of inulin-whey protein gels. Int. Dairy J. 19, 443-449. crossref(new window)

Gilbowski, P. and Gilbowska, A. (2009) Effect of calcium chloride on rheological properties and structure of inulin-whey protein gels. World Acad. Sci. Eng. Technol. 27, 813-817.

Ha, H. K., Kim, J. W., Lee, M. R., and Lee, W. J. (2013) Formation and characterization of quercetin-loaded chitosan oligosaccharide/ β-lactoglobulin nanoparticle. Food Res. Int. 52, 82-90. crossref(new window)

He, J. S. and Ruan, K. (2009) Kinetics of phase separation during pressure-induced gelation of a whey protein isolate. Food Hydrocolloid. 23, 1729-1733. crossref(new window)

Hu, B., Pan, C., Sun, Y., Hou, Z., Ye, H., Hu, B., and Zeng, X. (2008) Optimization of fabrication parameters to produce chitosan-tripolyphosphate nanoparticles for delivery of tea catechins. J. Agric. Food Chem. 56, 7451-7458. crossref(new window)

Keowmaneechai, E. and McClements, D. J. (2002) Effect of CaCl2 and KCl on physicochemical properties of model nutritional beverages based on whey protein stabilized oil-in-water emulsions. J. Food Sci. 67, 665-671. crossref(new window)

Koh, J. H., Choi, S. H., Park, S. W., Choi, N. J., Kim, Y., and Kim, S. H. (2013) Synbiotic impact of tagatose on viability of Lactobacillus rhamnosus strain GG mediated by the phosphotransferase system (PTS). Food Microbiol. 36, 7-13. crossref(new window)

Leclerc, P.-L., Remondetto, G. E., Ramassamy, C., and Subirade, M. (2005) Whey protein nanospheres as drug carriers for oral administration. Conference on bioencapsulation, Kingston, pp. 24-26.

Lee, M. R., Choi, H. N., Ha, H. K., and Lee, W. J. (2013) Production and characterization of β-lactoglobulin/alginate nanoemulsion containing coenzyme Q10: Impact of heat treatment and alginate concentrate. Korean J. Food Sci. An. 33, 67-74. crossref(new window)

Lee, M. R., Nam, G. W., Choi, H. N., Yun, H. S., Kim, S. H., You, S. K., Park, D. J., and Lee, W. J. (2008) Structure and chemical properties of beta-lactoglobulin nanoparticles. J. Agric. Life Sci. 42, 31-36.

Liang, L., Tajmir-Riahi, H. A., and Subirade, M. (2008) Interaction of beta-lactoglobulin with resveratrol and its biological implications. Biomacromolecules 9, 50-56. crossref(new window)

Livney, Y. D. (2010) Milk proteins as vehicles for bioactives. Curr. Opin. Colloid Interface Sci. 15, 73-83. crossref(new window)

Ron, N., Zimet, P., Bargarum, J., and Livney, Y. D. (2010) β- lactoglobulin-polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages. Int. Dairy J. 20, 686-693. crossref(new window)

Schaller-Povolny, L. A. and Smith, D. E. (2002) Interaction of milk proteins with inulin. Milchwissenschaft. 57, 494-497.

Sessa, M., Balestrieri, M. L., Ferrari, G., Servillo, L., Castaldo, D., D’Onofrio, N., Donsi, F., and Tsao, R. (2014) Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems. Food Chem. 147, 42-50. crossref(new window)

Tobin, J. T., Fitzsimons, S. M., Kelly, A. L. Kelly, P. M., Auty, M. A. E., and Fenelon, M. A. (2010) Microparticulation of mixtures of whey protein and inulin. Int. J. Dairy Tech. 63, 32-40. crossref(new window)

Zimet, P. and Livney, Y. D. (2009) Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids. Food Hydrocolloid. 23, 1120-1126. crossref(new window)