درون‏پوشانی عصارۀ بابونه در نانوذرات تهیه شده با تکنیک رسوب با ضد حلال

نوع مقاله: مقاله پژوهشی

نویسندگان

دانشگاه آزاد اسلامی، واحد سروستان

چکیده

در این پژوهش اتانول به عنوان ضدحلال برای رسوب دادن محلول پروتئین آب پنیر و تولید ذرات بدون هسته و ذرات بارگذاری شده با عصاره‏ی بابونه استفاده شد. بازده درون‏پوشانی برای نسبت وزنی-وزنی 1 به 20 عصاره به پروتئین، 81% بدست آمد. به منظور بهبود پایداری نانوذرات، پروتئین‏ به روش آنزیمی درهم‌تنیده شد. ذرات تولید شده در مقیاس نانومتری و توزیع اندازه ذرات به صورت دونمایی بود. نتایج اسپکتروسکوپی فروسرخ (FTIR) مشخص کرد که عصاره در درون پروتئین‏های آب پنیر محصور شده و پیوند کوالانسی بین دیواره و ماده هسته‏ای ایجاد نشده است. مشاهده با میکروسکوپ نیروی اتمی نشان داد که ذرات تهیه شده از پروتئین‏های درهم‏تنیده شده به روش آنزیمی، دارای ارتفاع کمتری هستند. درهم‏تنیدن آنزیمی پروتئین‏ها به‏وسیله‏ی FTIR تایید شد. پایداری نانوذرات در برابر هضم پپسینی در اثر درهم‏تنیدن مولکول‏های پروتئین، افزایش یافت. در هم‏تنیدن پروتئین‏های آب پنیر به روش آنزیمی ساختار نانوذرات را بهبود بخشید و متعاقبا پایداری آنها در محیط شبیه‏سازی شده دستگاه گوارش افزایش و سرعت رهایش عصاره در شرایط شبیه‏سازی شده معده کاهش یافت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Preparation of whey protein nanoparticles via antisolvent precipitation technique and their applications in nanoencapsulation of comomile extract

چکیده [English]

An alkaline solution of whey protein isolate was charged with absolute ethanol resulting in precipitation of whey proteins as nanoscalar core-free particles or extract-loaded particles. An encapsulation efficiency of ~81% was obtained in 1:20 mass ratio of extract-to-WPI. Fourier transform infrared spectroscopy suggested that extract and whey proteins interacted via hydrogen bonds and hydrophobic interactions. The enzyme transglutaminase-induced cross-linking was employed to inter-connect the whey proteins after which ethanol was added to protein solution in order to desolvate the medium and generate whey protein nanoparticles. Light scattering measurement of the hydrodynamic size of particles showed a bimodal pattern for all samples comprised from two populations with different median sizes. Atomic force microscopy indicated a lower height for the particles from enzymatically cross-linked proteins. In-vitro degradation of whey protein nanoparticles in a simulated gastric fluid demonstrated that cross-linking of whey proteins before desolvation stage enhanced significantly the digestion stability of particles. However, a reinforcing effect on particles was suggested for cross-linking based on the in vitro tests carried out at various digestion media. Cross-linking slowed down the release rate of entrapped extract from particles in a simulated gastric fluid

کلیدواژه‌ها [English]

  • Antisolvent precipitation
  • Cross-linking
  • comomile extract
  • Whey protein nanoparticles
  • Target release
webkit-text-size-adjust: auto; -webkit1.Babenko, N.O., and Shakhova, O.H. 2005. Age-dependent effects of flavonoids on secretory
function of the rat liver. Fiziolohichnyi Zhurnal. 51: 65-69.
2.Barichello, J.M., Morishita, M., Takayama, K., and Nagai, T. 1999. Encapsulation of
hydrophilic and lipophilic drugs in PLGA nanoparticles by the nanoprecipitation method.
Drug Development and Industrial Pharmacy. 25: 471-476.
3.Bell, L.N. 2001. Stability testing of nutraceuticals and functional foods, P501-516, In: R.E.C.
Wildman (ed.), Handbook of nutraceuticals andfunctional foods, CRC Press, New York,
USA.
4.Chevalier, A. 1996. The encyclopedia of medicinal plant. London, Pp: 54-61.
5.Cheynier, V. 2005. Polyphenols in foods are more complex than often thought. The American
Journal of Clinical Nutrition. 81: 223-229.
6.Coester, C., Langer, K., von Briesen, H. and Kreuter, J. 1999. Gelatin nanoparticles by two
step desolvation-A newpreparation method, surface modification and cell uptake. Journal of
Microencapsulation. 17: 2.187-193.
7.Damodaran, S., and Agyare, K.K. 2013. Effect of microbial transglutaminase treatment on
thermal stability and pH-solubility of heat-shocked whey protein isolate. Food Hydrocolloid.
30: 12-18.
8.Desai, K.G.H., and Park, H.J. 2005. Recent developments in microencapsulation of food
ingredients. Drying Technology. 23: 1361-1394.
9.Eissa, A.S., Puhl, C., Kadla, J.F., and Khan, S.A. 2006. Enzymatic cross-linking of β-
lactoglobulin: Conformational properties using FTIR spectroscopy. Biomacromolecules. 7:
6.1707-1713.
10. Fang, Z., and Bhandari, B. 2010. Encapsulation of polyphenols-a review. Trends in Food
Science and Technology. 21: 510–523.
11.Fessi, H., Puisieux, F., Devissaguet, J.P., Ammoury, N., and Benita, S. 1989. Nanocapsule
formation by interfacial polymer deposition following solvent displacement. International
Journal of Pharmaceutics. 55: 1-4.
12. Gan, CH.Y., Cheng, L.H., Phuah, E.T, Chin, P.N, Alkarkhi, A.F.M., and Easa, A.M. 2009.
Combined cross-linking treatment of bovine serum albumin gel beadlets for controlleddelivery of caffeine. Food Hydrocolloid. 23: 1398-1405.
13.Gauche, C., Barreto, P.L.M., and Bordignon-Luiz, M.T. 2010. Effect of thermal treatment on
whey protein polymerization by transglutaminase: Implications for functionality in processed
dairy foods. LWT-Food Science and Technology. 43: 214-219.
14.Gibbs, B.F., Kermasha, S., Alii, I., and Mulligan, C. 1999. Encapsulation in the food
industry: A review. International Journal of Food Science and Nutrition. 50: 3.213-224.
15.Gülseren, I., Fang, Y., and Corredig, M. 2012. Zinc corporation capacity of whey protein
nanoparticles prepared with desolvation with ethanol. Food Chemesitry. 135: 770-774.
16.Gunasekaran, S., Ko, S., and Xiao, L. 2007. Used of whey protein for encapsulation and
controlled delivery applications. Journal of Food Engineering. 83: 31-40.
17.Haslam, E., and Lilley, T.H. 1988. Natural astringency in foodstuffs and molecular
interpretation. Critical Review in Food Science and Nutrition. 27: 1-40.
18.Ko, S., and Gunasekaran, S. 2006. Preparation of sub-100-nm β-lactoglobulin (BLG)
nanoparticles. Journal of Microencapsulation. 23: 8.887-898.
19. Kretschmer, C.B. 1957. Infrared spectroscopy and optical rotatory dispersion of zein, wheat
gluten and gliadin. The Journal of Physical Chemistry A. 61: 12.1627-1631.
20.Langer, K., Balthasar, S., Vogel, V., Dinauer, N., Briesen, H.V., and Schubert, D. 2003.
Optimization of the preparation process for human serum albumin (HSA) nanoparticles.
International Journal of Pharmaceutics. 257: 169-180.
21.Li, Z., Percival, S.S., Bonard, S., and Gu, L. 2011. Fabrication of nanoparticles using
partially purified pomegranate ellagitannins and gelatin and their apoptotic effects.
Molecular Nutrition and Food Research. 55: 7.1096-1103.
22. Liu, N., and Park, H.J. 2009. Chitosan-coated nanoliposome as vitamin E carrier. Journal of
Microencapsulation. 26: 235-242.
23.Lin, W., Coombes, A., Davies, M., Davis, S., and Illum, L. 1993. Preparation of sub-100 nm
human serum albumin nanospheres using a pH-coacervation method. Journal od Drug
Targeting. 1: 3.1237-1243.24. Lindenmerer, F., Li, H., Menashi, S., Soria, C., and Lu, H.
2001. Nutrition and Cancer. 39: 1.139-147.
25. Luize, P.S., Tiuman, T.S., Morello, L.G., Maza, P.K., Ueda-Nakamura,T., Dias Filho, B.P.,
Diognes, A.G.C., de Mello, J.C.P., and Nakamura, C.V. 2005. Effects of medicinal plant
extracts on growth of Leishmania (L.) amazonensis and Trypanosomacruzi. Brazilian
Journal of Pharmaceutical Science. 41: 1.85-94.
26.Proestos, C., Bakogiannis, A., Psarianos, C., Koutinas, A.A., Kanellaki, M., and Komaitis,
M. 2005. High performance liquid chromatography analysis of phenolic substances in Greek
wines. Food Control. 16: 319-323.
27.Remondetto, G.E., Beyssac, E., and Subirade, M. 2004. Iron availability from whey protein
hydrogels: an in vitro study. Journal of Agricultural and Food Chemistry. 52: 8137-8143.
28.Salgueiro, M.J., Zubillaga, M., Lysionek, A., Cara, R., Weill, R., and Boccio, J. 2002.
Fortification strategies to combat zinc and iron deficiency. Nutrition Reviews. 60: 2.52-58.
29.Reddy, N., and Yang, Y. 2009. Citric acid cross-linking of starch films. Food Chemistry.
118: 702-711.
30.Seo, J.A., Hédoux, A., Guinet, Y., Paccou, L., Affouard, F., Lerbret, A., and Descamps, M.
2010. Thermal denaturation of beta-lactoglobulin and stabilization mechanism by trehalose
analyzed from Raman spectroscopy investigations. The Journal of Physical Chemistry B.
114: 19.6675-6684.
31.Sessa, D.J., Mohamed, A., and Byars, J.A. 2008. Chemistry and physical properties of meltprocessed and solution-cross-linked corn zein. Journal of Agricultural and Food Chemistry.
56: 16.7067-7075.
32.Singleton, V.L., and Rossi, J.A. Jr. 1965. Colorimetry of total phenolics with
phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology and
viticulture. 16: 144-158.
33.Siebert, K.J., Troukhanova, N.V., and Lynn, P.Y. 1996. Nature of polyphenol-protein
interactions. J. Agri. Food Chemistry. 44: 80-85.
34.Tyler, V.E. 1993. In: George, F (ed.), The honest herbal, Stickley Company, Philadelphia,
USA.
35.Wang, R., Tian, Zh., and Chen, L. 2011. Nano-encapsulations liberated from barley protein
microparticles for oral delivery of bioactive compounds. International Journal of Pharmacy.
406: 153-162.
36.Wu, Y., Luo, Y., and Wang, Q. 2012. Antioxidant and antimicrobial properties of essential
oils encapsulated in zein nanoparticles prepared by liquid-liquid dispersion method. LWTFood Science and Technology. 48: 283-290.
37.Zhong, Q., Tian, H., and Zivanovic, S. 2009. Encapsulation fish oil in solid zein particles by
liquid-liquid dispersion. Journal of Food Processing and Preservation. 33: 255-270.
38.Zou, T., Li, Z., Percival, S.S., Bonard, S., and Gu, L. 2012. Nanoparticles Fabrication,
characterization, and cytotoxicity evaluation of cranberry procyanidins–zein. Food
Hydrocolloid. 27: 293-300.