Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions

Jarunglumlert, Teeraya; Nakagawa, Kyuya; Adachi, Shuji

doi:10.1016/j.foodres.2015.05.049

Cited by 18 publications

(6 citation statements)

References 62 publications

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“…As β‐carotene migrates entirely into the micellar phase, it is not detected in the serum, and it has a high affinity for the CM (Jarunglumlert and Nakagawa ; Jarunglumlert et al . ). When loading β‐carotene into rCM, Saiz‐Abajo et al .…”

Section: Resultsmentioning

confidence: 97%

Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability

Moeller

Martin

Schrader

et al. 2018

Int J of Dairy Tech

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Application of casein micelles (CM) as nanocarriers for lipophilic substances was studied. Casein micelles were separated from skimmed milk by microfiltration. Casein micelles were partly dissociated at 2°C, pH 5.5, and loaded with b-carotene, vitamin D2 or docosahexaenoic acid (DHA). Loading concentrations and times were varied. Loading efficiency was in the order: bcarotene > vitamin D2 > DHA. Optimal loading times were 60 min for b-carotene and 15 min for vitamin D2 and DHA. Adding whey protein to loaded CM led to lower vitamin D2 content in the micellar phase. Heat treatment (85°C/2 min) led to stable loading concentrations over 4 days of storage.

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Section: Resultsmentioning

confidence: 97%

Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability

Moeller

Martin

Schrader

et al. 2018

Int J of Dairy Tech

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“…The released amino acid produced during digestion was also investigated following the method of Jarunglumlert et al 22 Briefly, 0.5 mL of the digested sample was mixed with 0.5 mL of 5% trichloroacetic acid (w/v) to precipitate proteins and large peptides. After incubation for 10 min, the mixture was centrifuged at 8000g for another 10 min.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Remodeling of β-Carotene-Encapsulated Protein-Stabilized Nanoparticles during Gastrointestinal Digestion In Vitro and in Mice

Chen

Yokoyama

Liang

et al. 2020

J. Agric. Food Chem.

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The remodeling of β-carotene-encapsulated protein nanoparticles (NPs) during digestion in vitro and in vivo was investigated. The NPs were formed using three different proteins. Hydrolysis of the surface protein during digestion resulted in structure remodeling of NPs and the formation of small-sized micellar-like aggregates below 100 nm, accelerating the release of β-carotene into the aqueous phase. However, the reduced surface ζ-potential in the intestinal fluid suggested the adsorption of bile salts, favoring the formation of small-sized micellar-like aggregates. A shifted peak of β-carotene in the micellar phase from 965 cm–1 to about 855 cm–1 in Fourier transform infrared spectroscopy analysis indicated that β-carotene existed in the amorphous state. Microstructure observation in vivo further confirmed that β-carotene was loaded in micellar-like aggregates and dispersed uniformly in water. The cellular uptake study showed that the absorption rate of digested NPs was significantly increased by 1.34- to 4.16-fold when compared with undigested NPs.

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“…It revealed surface fractals with dense primary clusters, changing to mass fractals with decreasing cluster density during digestion. The whole cluster as well as the primary clusters grew in size within the first 20 min of digestion (Jarunglumlert et al 2015).…”

Section: Scattering Techniquesmentioning

confidence: 99%

Bioavailability of Nutrients and Micronutrients: Advances in Modeling and In Vitro Approaches

Marze

2017

Annu. Rev. Food Sci. Technol.

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The bioavailability of food nutrients and microconstituents is recognized as a determinant factor for optimal health status. However, human and animal studies are expensive and limited by the large amount of potential food bioactive compounds. The search for alternatives is very active and raises many questions. On one hand, in vitro digestion systems are good candidates, but to date only bioaccessibility has been correctly assessed. To go further, to what degree should natural processes be reproduced? What techniques can be used to measure the changes in food properties and structures in situ in a noninvasive way? On the other hand, modeling approaches have good potential, but their development is time-consuming. What compromises should be done between food and physiology realism and computational ease? This review addresses these questions by identifying highly resolved analytical methods, detailed computer models and simulations, and the most promising dynamic in vitro systems.

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Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions

Cited by 18 publications

References 62 publications

Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability

Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability

Remodeling of β-Carotene-Encapsulated Protein-Stabilized Nanoparticles during Gastrointestinal Digestion In Vitro and in Mice

Bioavailability of Nutrients and Micronutrients: Advances in Modeling and In Vitro Approaches

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