The in-vitro digestion behaviors of micellar casein acting as wall materials in spray-dried microparticles: the relationships between colloidal calcium phosphate and the release of loaded blueberry anthocyanins

Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.

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Bioavailability and anti-inflammatory activity of phenolic acids found in spray-dried nejayote after its in vitro digestion

Journal of Functional Foods ◽

10.1016/j.jff.2017.09.058 ◽

2017 ◽

Vol 39 ◽

pp. 37-43 ◽

Cited By ~ 10

Author(s):

Javier Villela-Castrejón ◽

Marilena Antunes-Ricardo ◽

Janet A. Gutiérrez-Uribe

Keyword(s):

Phenolic Acids ◽

In Vitro Digestion ◽

Inflammatory Activity ◽

Anti Inflammatory ◽

Spray Dried

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Application of gum Arabic in the production of spray-dried chokeberry polyphenols, microparticles characterisation and in vitro digestion method

Lekovite sirovine ◽

10.5937/leksir1838009c ◽

2018 ◽

pp. 9-16 ◽

Cited By ~ 2

Author(s):

Nada Ćujić-Nikolić ◽

Nemanja Stanisavljević ◽

Katarina Šavikin ◽

Ana Kalušević ◽

Viktor Nedović ◽

...

Keyword(s):

Gum Arabic ◽

In Vitro Digestion ◽

Digestion Method ◽

Spray Dried

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Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents

Journal of Dairy Research ◽

10.1017/s0022029900004271 ◽

2000 ◽

Vol 67 (3) ◽

pp. 361-370 ◽

Cited By ~ 93

Author(s):

PUNSANDANI UDABAGE ◽

IAN R. McKINNON ◽

MARY-ANN AUGUSTIN

Keyword(s):

Light Scattering ◽

Calcium Phosphate ◽

Chelating Agents ◽

Skim Milk ◽

Mineral Salts ◽

Casein Micelles ◽

Micellar Size ◽

Micellar Casein ◽

Colloidal Calcium Phosphate ◽

Milk Solids

We have investigated the effects of adding a range of mineral salts and calcium-chelating agents on the distribution of casein and minerals between the non-pelleted and pelleted phases of milk obtained upon centrifugation at 78000 g for 90 min. Adding CaCl2 or mixtures of NaH2PO% and Na2HPO% to reconstituted skim milk (90 g milk solids/kg) at pH 6·65 increased both pelleted casein and pelleted calcium phosphate. Opposite effects were obtained by adding citrate or EDTA. The change in pelleted calcium phosphate was not simply related to casein release from the micelle. Upon adding 5 mmol EDTA/kg milk, 20% of the pelleted Ca, 22% of the pelleted phosphate and 5% of the micellar casein were removed. Increasing the concentration of EDTA to 10 mmol/kg milk decreased the pelleted Ca by 44% and the pelleted phosphate by 46%, and caused 30%of the micellar casein to be released. The effects of adding phosphate, citrate or EDTA at pH 6·65, followed by the addition of CaCl2, demonstrated the reversibility of the dissolution and formation of the micellar calcium phosphate. There were limits to this reversibility that were related to the amount of colloidal calcium phosphate removed from the casein micelles. Adding CaCl2 to milk containing [ges ] 20 mmol EDTA or [ges ] 30 mmol citrate/kg milk did not result in complete reformation of casein micelles. Light-scattering experiments confirmed that the dissolution of moderate amounts of colloidal calcium phosphate had little effect on micellar size and were reversible, while the dissolution of larger amounts of colloidal calcium phosphate resulted in large reductions in micellar size and was irreversible.

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Separation of casein aggregates cross-linked by colloidal calcium phosphate from bovine casein micelles by high performance gel chromatography in the presence of urea

Journal of Dairy Research ◽

10.1017/s0022029900024651 ◽

1986 ◽

Vol 53 (1) ◽

pp. 53-59 ◽

Cited By ~ 45

Author(s):

Takayoshi Aoki ◽

Yoshitaka Kako ◽

Tsuneaki Imamura

Keyword(s):

Calcium Phosphate ◽

Gel Electrophoresis ◽

High Performance ◽

Polyacrylamide Gel Electrophoresis ◽

Gel Chromatography ◽

Casein Micelles ◽

Milk Serum ◽

Micellar Casein ◽

Colloidal Calcium Phosphate ◽

Phosphate Groups

SUMMARYHigh performance gel chromatography of the casein micelles disaggregated by 6 m-urea was carried out on a TSK-GEL G4000SW column using 6 M-urea synthetic milk serum as the effluent. The eluate was divided into two fractions. Fast eluted fraction 1 decreased from 67·5 to 57·3% on reduction of casein micelles and was not observed in reduced colloidal phosphate-free casein micelles. Fraction 1 from reduced casein micelles contained 1·7 times as much Ca and Pi bound to casein as did whole casein micelles, while fraction 2 essentially contained only bound Ca. These facts indicated that fraction 1 of reduced casein micelles consisted of the casein aggregates cross-linked by colloidal Ca phosphate (CCP). Polyacrylamide-gel electrophoresis showed that fraction 1 of reduced casein micelles contained more αs1- and αs2-caseins and less β-casein than whole micellar casein. No κ-casein was detected in fraction 1 of reduced casein micelles. It is suggested that the ester phosphate groups of casein are the sites for interaction with CCP.

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High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk

High Pressure Bioscience and Biotechnology, Proceedings of the International Conference on High Pressure Bioscience and Biotechnology - Progress in Biotechnology ◽

10.1016/s0921-0423(06)80058-4 ◽

1996 ◽

pp. 347-350

Author(s):

K. Schrader ◽

C.V. Morr ◽

W. Buchheim

Keyword(s):

High Pressure ◽

Calcium Phosphate ◽

Structural Integrity ◽

Pressure Effects ◽

Micellar Casein ◽

Colloidal Calcium Phosphate ◽

High Pressure Effects

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The Effect of In Vitro-digestion on Mammalian Milks' Insulin and IGF-1

Current Developments in Nutrition ◽

10.1093/cdn/nzaa045_002 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 369-369

Author(s):

Wafa Almohmadi ◽

Jonathan Allen

Keyword(s):

Type 2 Diabetes ◽

Human Insulin ◽

Goat Milk ◽

In Vitro Digestion ◽

Camel Milk ◽

Insulin Concentration ◽

Insulin Levels ◽

Spray Dried

Abstract Objectives This study investigated the impact of in vitro-digestion and spray-dry processing on insulin concentration and insulin growth factor-1 (IGF-1) in milk from several species. Diabetes is a growing health problem in the U.S. and worldwide, predicted to affect 642 million people by 2040. To date, insulin therapy is considered to be the best treatment due to its low side effects. However, insulin treatment in type-2 diabetes can lead to insulin resistance. Natural alternatives are used to treat diabetes in many regions of the world, and mechanisms of action need investigating. Literature shows that daily camel milk consumption led to a decrease in insulin dose in patients with type 1 diabetes and can improve glucose control in type-2 diabetes. The presence of bioactive insulin has been hypothesized as a mechanism for this effect. Methods Human Insulin and Bovine IGF-1 immunoactivity were measured in milk from Human, Bovine, Goat, and Camel and spray dried milk from goat and camel by ELISA (RayBioTech) with microplate reader. Raw and pasteurized samples subjected to in vitro digestion were also measured. Results Raw goat and camel milk showed insulin immunoreactivity with approximately 31, and 20 µIU/mL, respectively. Spray-dried goat and camel milk from different animals showed insulin immunoreactivity of approximately 26, and 20 µIU/mL, respectively. Insulin immunoactivity in bovine and human milk was 16 and 20 µIU/mL. In vitro digestion did not decrease insulin levels in either goat or camel milk, but significantly reduced human and bovine milk insulin immunoactivity. Bovine IGF1 did not cross react with this anti-human insulin antibody. IGF-1 immunoactivity was present in goat milk at very low concentration but not detected in other samples. Conclusions Goat and camel milk (fresh and spray dried) had high insulin concentrations. There was no impact of in vitro-digestion and spray dried processing on insulin levels. IGF-1 was only present in raw goat milk. IGF-1 was not detected in camel milk samples suggesting that the antidiabetic effects of camel milk is due to its insulin concentration and the ability of the insulin to survive gastric and intestinal digestion, as well as pasteurization. Funding Sources NIFA; NCSU.

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