Nanoimmobilization of β-Galactosidase for Lactose-Free Product Development

Ethiraj, Selvarajan; Anbalagan, Nivetha; Devi, C. Subathra; Mohanasrinivasan, V.

doi:10.1007/978-3-319-97922-9_7

Cited by 5 publications

(10 citation statements)

References 82 publications

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“…Among the frequently employed inorganic materials for immobilization are silica (SiO 2 ), metal oxides like ZnO, Al 2 O 3 , FeO, and Fe 2 O 3 , as well as minerals such as clay and bentonite [42]. Additionally, the growing utilization of nanomaterials, such as ZnO nanoparticles, is noteworthy due to their nanoscale dimensions, extensive contact surface area, resistance to mass transfer, and ability to enhance enzyme stability under varying operational conditions of temperature and pH [5].…”

Section: Methods Of Enzyme Immobilizationmentioning

confidence: 99%

“…As previously stated, the global consumption of dairy products is substantial, leading to a significant lactose intake. Nonetheless, lactose intolerance issues prevent two-thirds of the population from consuming these products [5].…”

Section: Introductionmentioning

confidence: 99%

“…Undigested lactose passes into the large intestine, where intestinal bacteria ferment the disaccharide. This fermentation process typically manifests within a short period, often between 30 minutes and 2 hours after consumption, leading to symptoms such as flatulence, bloating, abdominal cramps, or diarrhea [4,5]. The prevalence and geographical distribution of lactose intolerance vary worldwide.…”

Section: Introductionmentioning

confidence: 99%

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Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports

Lucas Vallejo-García,

Cutillo-Foraster,

Arnaiz

et al. 2024

Food Science and Nutrition

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This chapter explores lactose hydrolysis, emphasizing conventional techniques and the noteworthy immobilization of β-galactosidase on polymeric matrices to enhance the process. Lactose, present in milk and dairy, poses challenges for lactose-intolerant individuals, requiring enzymatic hydrolysis for lactose-free product development. The presence of other milk components, such as proteins and minerals, can indirectly influence the efficiency of lactose hydrolysis by potentially interacting with β-galactosidase enzyme or affecting its stability and activity, making it necessary to control factors such as enzyme concentration, temperature, pH, and reaction time to improve lactose hydrolysis rates. The chapter delves into established methodologies, covering enzymatic kinetics, reaction conditions, and substrate concentrations. It also describes the innovative approach of immobilizing β-galactosidase on polymeric supports to enhance enzyme stability, reusability, and overall efficiency in lactose hydrolysis. Discussions include the design of suitable polymeric matrices, providing insights into mechanisms governing catalytic performance. This comprehensive exploration contributes to understanding lactose hydrolysis, offering valuable insights for developing efficient and sustainable enzymatic processes applicable to the food and pharmaceutical industries.

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Section: Methods Of Enzyme Immobilizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports

Lucas Vallejo-García,

Cutillo-Foraster,

Arnaiz

et al. 2024

Food Science and Nutrition

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show abstract

“…In addition, immobilization facilitates the removal of the enzyme from the product, thereby avoiding product contamination. The choice of the immobilization method should always consider the effect on the structure of the enzyme and its native biological function ( Selvarajan et al, 2019 ). The immobilization of enzymes can be achieved via adsorption, affinity binding, covalent attachment, chemical aggregation, entrapment, or encapsulation ( Selvarajan et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

“…The choice of the immobilization method should always consider the effect on the structure of the enzyme and its native biological function ( Selvarajan et al, 2019 ). The immobilization of enzymes can be achieved via adsorption, affinity binding, covalent attachment, chemical aggregation, entrapment, or encapsulation ( Selvarajan et al, 2019 ). Affinity binding is an immobilization technique based on physical interactions with an excellent selectivity and minimal changes of the enzyme’s conformation ( Mohamad et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Immobilization of β-Galactosidase by Encapsulation of Enzyme-Conjugated Polymer Nanoparticles Inside Hydrogel Microparticles

Suvarli

Wenger

Serra

et al. 2022

Front. Bioeng. Biotechnol.

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Increasing the shelf life of enzymes and making them reusable is a prominent topic in biotechnology. The encapsulation inside hydrogel microparticles (HMPs) can enhance the enzyme’s stability by preserving its native conformation and facilitating continuous biocatalytic processes and enzyme recovery. In this study, we present a method to immobilize β-galactosidase by, first, conjugating the enzyme onto the surface of polymer nanoparticles, and then encapsulating these enzyme-conjugated nanoparticles (ENPs) inside HMPs using microfluidic device paired with UV-LEDs. Polymer nanoparticles act as anchors for enzyme molecules, potentially preventing their leaching through the hydrogel network especially during swelling. The affinity binding (through streptavidin-biotin interaction) was used as an immobilization technique of β-galactosidase on the surface of polymer nanoparticles. The hydrogel microparticles of roughly 400 μm in size (swollen state) containing unbound enzyme and ENPs were produced. The effects of encapsulation and storage in different conditions were evaluated. It was discovered that the encapsulation in acrylamide (AcAm) microparticles caused an almost complete loss of enzymatic activity. Encapsulation in poly(ethylene glycol) (PEG)-diacrylate microparticles, on the other hand, showed a residual activity of 15–25%, presumably due to a protective effect of PEG during polymerization. One of the major factors that affected the enzyme activity was presence of photoinitiator exposed to UV-irradiation. Storage studies were carried out at room temperature, in the fridge and in the freezer throughout 1, 7 and 28 days. The polymer nanoparticles showcased excellent immobilization properties and preserved the activity of the conjugated enzyme at room temperature (115% residual activity after 28 days), while a slight decrease was observed for the unbound enzyme (94% after 28 days). Similar trends were observed for encapsulated ENPs and unbound enzyme. Nevertheless, storage at −26°C resulted in an almost complete loss of enzymatic activity for all samples.

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Liposomal Freight and Their Advanced Microstructure Characterization Techniques for Food and Nutraceutical Delivery

Aggarwal,

Sah,

Ravichandiran

et al. 2024

ACS Food Sci. Technol.

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Liposome-based delivery technology has gained potential interest in the food sector because it is nontoxic, biocompatible, completely biodegradable, and nonimmunogenic. Numerous products have been researched to develop a safe, effective, and stable delivery system using liposomal technology. In this overview, we focus on different kinds of liposomal technology, how they are made, and how they are used to improve the safety and shelf life of foods and supplements. We also highlight several cutting-edge microstructure characterization methods that can be used to study liposomal micro-or nanodelivery systems in the food and nutraceutical industries. The regulatory approval process varies from country to country and market to market; therefore, finding the most appropriate, reliable, fast, and accurate characterization method is essential. Liposomes have low production cost, lack toxicity, and have innate versatility, representing promising new avenues for delivering food and nutraceuticals. Innovative methods are needed to characterize and standardize such food delivery systems because of the possibility of novel risks. Familiarity with the most recent developments in the characterization of liposomes could prove helpful. Moreover, these methods are not only limited to the characterization of liposomes but can also be used to describe other micro-or nanobased food and nutraceutical delivery systems.

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Nanoimmobilization of β-Galactosidase for Lactose-Free Product Development

Cited by 5 publications

References 82 publications

Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports

Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports

Immobilization of β-Galactosidase by Encapsulation of Enzyme-Conjugated Polymer Nanoparticles Inside Hydrogel Microparticles

Liposomal Freight and Their Advanced Microstructure Characterization Techniques for Food and Nutraceutical Delivery

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