Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells

Heidebach, Thomas; Först, Petra; Kulozik, Ulrich

doi:10.1016/j.idairyj.2008.08.003

Cited by 153 publications

(83 citation statements)

References 46 publications

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“…Transglutaminase (TGase)-induced gelation The TGase-induced method (Heidebach et al 2009a) originally developed for encapsulation of probiotics in casein gels (described under native casein) was used for encapsulation of Bifidobacterium bifidum F-35 in WP (Table 1). The prepared TGase WP microcapsules loaded with B. bifidum F-35 were freeze dried and compared with microcapsules prepared by spray drying of mixture of B. bifidum F-35 and WP (Zou et al 2012).…”

Section: Techniques Usedmentioning

confidence: 99%

“…Simple and versatile techniques have been developed for encapsulation of probiotics on the basis of the enzymatic gel formation of the naturally occurring casein in milk using chymosin and transglutaminase (TGase) (Heidebach et al 2009a(Heidebach et al , b, 2010. Although the mechanisms of gel formation of the two enzymes are different, the methods used have similar steps.…”

Section: Native Caseinmentioning

confidence: 99%

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Preparation and properties of milk proteins-based encapsulated probiotics: a review

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

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The potential health and nutritional benefits of probiotics have boosted the demand for functional probiotic foods. The efficacy of probiotics depends on providing a specific number of viable cells on their consumption. Microencapsulation (ME) has been used to provide protection for probiotics all through food processing and marketing until they reach the target site in the gastrointestinal (GI) tract. The biomaterials and techniques used in ME are the main factors affecting the viability of encapsulated probiotics. Milk proteins offer several advantages in comparison to other biomaterials widely used in ME of probiotics. Several techniques have been developed for the use of whey proteins and casein in ME of several Lactobacillus and Bifidobacterium probiotic strains. Also, the survival of probiotics encapsulated in milk proteins during preparation, storage, and in simulated GI environment has been studied. The present review gives an overview on the use of milk proteins in ME of probiotics with emphasis on the efficiency of the developed techniques.

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Section: Techniques Usedmentioning

confidence: 99%

Section: Native Caseinmentioning

confidence: 99%

Preparation and properties of milk proteins-based encapsulated probiotics: a review

El-Salam

El-Shibiny

2015

Dairy Sci. & Technol.

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“…For example, the proteins have excellent gelation properties and this specificity has been recently exploited by Heidebach and collaborators [170,171] to encapsulate probiotic cells. The results of these studies are promising and using milk proteins is an interesting way because of their biocompatibility [169].…”

Section: Milk Protein Gelmentioning

confidence: 99%

Encapsulation Technology to Protect Probiotic Bacteria

Chávarri¹,

Marañón²,

Villarán³

2012

Probiotics

117

101

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“…Applications such as ultrasound contrast agents, magnetic resonance-imaging, optical coherence tomography, oxygen and drug delivery have been considered [1][2][3][4]. Several types of protein encapsulation have been reported, including a protein matrix [5], hollow protein microbubbles [6,7] and core-shell protein microspheres [8]. The loading capability of these microspheres can be improved by modifying the outer surface of the protein microspheres, the interior core or the matrix structure.…”

Section: Introductionmentioning

confidence: 99%

Sonochemical synthesis of liquid-encapsulated lysozyme microspheres

Zhou

Leong

Melino

et al. 2010

Ultrasonics Sonochemistry

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a b s t r a c tLiquid-encapsulated lysozyme microspheres were successfully synthesized using a sonochemical method. The encapsulation of four different liquids, namely, sunflower oil, tetradecane, dodecane and perfluorohexane on the formation, stability and morphology of the lysozyme microspheres was studied. Among the four different liquids used for encapsulation, perfluorohexane-filled microspheres were found to be most stable in the dried state with a narrow size distribution. In order to explore the possibility of encapsulating biofunctional molecules (e.g., drugs) within these microspheres, liquids containing a fluorescent dye (Nile red) were encapsulated and the ultrasound-induced release of these dye-loaded liquids was studied. The fluorescence data for the liquid-filled lysozyme microspheres demonstrated the potential use of the sonochemical technique for synthesizing these ''vehicles" for the encapsulation and the controlled delivery of dyes, flavours, fragrances or drugs.

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Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells

Cited by 153 publications

References 46 publications

Preparation and properties of milk proteins-based encapsulated probiotics: a review

Preparation and properties of milk proteins-based encapsulated probiotics: a review

Encapsulation Technology to Protect Probiotic Bacteria

Sonochemical synthesis of liquid-encapsulated lysozyme microspheres

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