Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지
DOI QR코드

DOI QR Code

Entrapment of Ellagic Acid in Dairy Protein-Based Nanoparticles

  • Lee, Mee-Ryung (Dept. of Food Science and Human Nutrition, College of Engineering, Daegu University)
  • Received : 2018.04.26
  • Accepted : 2018.04.30
  • Published : 2018.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Ellagic acid (EA) is a naturally occurring polyphenolic compound in vegetables, nuts, and fruits such as berries. EA has antioxidant, anticancer, anti-allergy, and anti-inflammatory activities. The objectives of this research were to investigate the physicochemical properties of nanoparticles before and after nano-encapsulation of EA in dairy protein and to develop a functional (anti-inflammatory) dairy protein-based beverage containing EA. A particle size analyzer was used to determine the physicochemical and morphological properties. High performance liquid chromatography was used to evaluate the entrapment efficiency of EA. The nanoparticles containing EA were 100 to 200 nm in diameter. The determined poly dispersity index value of 0.3 to 0.4 indicated that the nanoparticles were uniformly distributed with similar size. Zeta-potential values were also similar between the control groups. The entrapment efficiency of EA was nearly 90%. The results indicate the potential for development of nanoparticles containing EA beverage products with anti-inflammatory activity.

Keywords

References

  1. Ha, H. K., Nam, G. W., Khang, D., Park, S. J., Lee, M. R. and Lee, W. J. 2017. Development of two-step temperature process to modulate the physicochemical properties of ${\beta}$-lactoglobulin nanoparticles. Korean J. Food Sci. An. 37:114-124. https://doi.org/10.5851/kosfa.2017.37.1.114
  2. Ha, H. K., Kim, J. W., Lee, M. R., Jun, W. and Lee, W. J. 2015. Cellular uptake and cytotoxicity of ${\beta}$-lactoglobulin nanoparticles: The effects of particle size and surface charge. Asian Australas. J. Anim. Sci. 28:420-427. https://doi.org/10.5713/ajas.14.0761
  3. Ha, H. K., Kim, J. W., Lee, M. R. and Lee, W. J. 2013. Formation and characterization of quercetin-loaded chitosan oligosaccharide/${\beta}$-lactogloublin nanoparticle. Food Res. Int. 52:82-90. SCI. https://doi.org/10.1016/j.foodres.2013.02.021
  4. Jeon, Y. O., Lee, J. S. and Lee, H. G. 2016. Improving solubility, stability, and cellular uptake of resveratrol by nanoencapsulation with chitosan and ${\gamma}$-poly (glutamic acid). Colloids and Surfaces B: Biointerfaces. 147:224-233. https://doi.org/10.1016/j.colsurfb.2016.07.062
  5. Kim, J. H., Park, E. Y., Ha, H. K., Jo, C. M., Lee, W. J., Lee, S. S. and Kim, J. W. 2016. Resveratrol loaded nanoparticles induce antioxidant activity against oxidative stress. Asian Australas. J. Anim. Sci. 29:288-298.
  6. BenSaad, L. A., Kim, K. H., Quah, C. C., Kim, W. R. and Shahimi, M. 2017. Anti-inflammatory potential of ellagic acid, gallic acid and punicalagin A&B isolated from Punica granatum. BMC Complementary and Alternative Medicine. 17:47. https://doi.org/10.1186/s12906-017-1555-0
  7. Corbett, S., Daniel, J., Drayton, R., Field, M., Steinhardt, R. and Garrett, N. 2010. Evaluation of the anti-inflammatory effects of ellagic acid. Journal of PeriAnesthesia Nursing. 25:214-220. https://doi.org/10.1016/j.jopan.2010.05.011