Vegetable proteins in microencapsulation: A review of recent interventions and their effectiveness

Nesterenko, Alla; Alric, Isabelle; Silvestre, Françoise; Durrieu, Vanessa

doi:10.1016/j.indcrop.2012.06.035

Cited by 323 publications

(216 citation statements)

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“…Among them, encapsulation is one of effective methods that improve the viability and stability of probiotics and also provide the release of probiotics in the gastrointestinal tract (Krasaekoopt et al 2003;Dolly et al 2011;Rajam et al 2012;Dong et al 2013;Pan et al 2013;Shi et al 2013a, b;Chen et al 2014). It has many different applications in the food, biomedical, pharmaceutical and cosmetic industries as well as in agriculture and catalysis (Dubey et al 2009;Dong et al 2013;Nesterenko et al 2013). Alginate, a natural polysaccharide, has been widely used as a wall material for encapsulation.…”

Section: Introductionmentioning

confidence: 99%

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

Zheng

et al. 2015

Braz. arch. biol. technol.

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Section: Introductionmentioning

confidence: 99%

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

Zheng

et al. 2015

Braz. arch. biol. technol.

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“…The magnitude of these changes depends on the protein source and environmental conditions (e.g., pH, solvent, presence of salts, surfactants, etc.) [75]. The more reactive the reducing sugar is the stronger and darker the gel becomes [12,43,46,56,76].…”

Section: Structural Changes In Proteins: a Strategy To Enhance Their mentioning

confidence: 99%

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

Quiroz¹,

Durán²,

Ciro-Gómez³

et al. 2017

Allergen

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Plant-derived proteins are remarkable macromolecules of scientific interest because they represent an alternative to the animal-derived proteins and petroleum-derived polymers. Many food proteins especially those derived from animal sources could act as antigens in humans. For instance, milk proteins extracted from cows may cause food intolerance during infancy. Further, soybean, peanuts, tree nuts, fish, crustacean shellfish and egg proteins may act as antigens in 90% of children. Since the GI tract is permeable to intact antigens the oral intake of these proteins may generate gastrointestinal (50-80%), cutane ous (20-40%) and respiratory symptoms (4-25%). Most of these allergens are water-soluble glycoproteins that are resistant to acids and enzymes. Usually, these proteins have a small molecular weight (10,000-60,000 kDa), water solubility, glycosylation residues, and a rela tive resistance to heat and digestion. Allergenicity is less frequent in vegetable proteins due to their less flexible and non-compact structure. Allergenicity is also related to the resistance to proteolysis, post-translational glycosylation, presence of epitopes, and enzy matic proteolysis. Moreover, proteins serve as a coating material if structural modifica tions in the protein, either by physical, chemical or enzymatic mechanisms are conducted. As a result, their allergenicity is reduced, and their functional properties are enhanced.

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“…The porous nature of the alginate-gel matrix as observed in SEM micrographs protected the cells against mechanical stress, facilitated the survival for prolonged storage periods and incubation temperatures and helped in cell release from the beads. Also additional supplementation of the alginate gel with PPI is presumed to enhance stability, provides protection for cell membranes against detrimental dehydration process during the freezedrying operation [8,30], and nutrition in the form of protein, sugar, starch, lipid, and ash to the encapsulated cells [12]. Taken together, all the above attributes make this formulation a stable and protective microenvironment for bacterial cells.…”

Section: Effect Of Storage Temperatures On the Survival Of B Subtilimentioning

confidence: 99%

“…Alginate beads have several positive attributes: (i) they are capable of entrapping a sufficient number of bacteria [9]; (ii) they protect the cells by providing a pre-defined and constant microenvironment thus allowing the cells to survive and maintain metabolic activity for extended period of time, and (iii) they provide a controlled release of microroganisms as well as serve as energy source for the microorganisms [10]. Natural polysaccharides and proteins such as starch, malt dextrin, gum Arabic, pectin, chitosan, alginate and legume proteins are widely used for encapsulation of bacterial cells [11,12]. Vegetable polymers present a number of positive attributes including biocompatibility, biodegradability, decent amphiphillic ability, water solubility and emulsifying and foaming capacities [12].…”

Section: Introductionmentioning

confidence: 99%

“…Natural polysaccharides and proteins such as starch, malt dextrin, gum Arabic, pectin, chitosan, alginate and legume proteins are widely used for encapsulation of bacterial cells [11,12]. Vegetable polymers present a number of positive attributes including biocompatibility, biodegradability, decent amphiphillic ability, water solubility and emulsifying and foaming capacities [12]. Recently, microcapsules based on Pea Proteins Isolate (PPI) and alginate, were developed for probiotic use [11,13,14] and this entrapment technology has provided probiotic protection and a nutrient base [11].…”

Section: Introductionmentioning

confidence: 99%

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Pea Protein Alginate Encapsulated Bacillus subtilis B26, a Plant Biostimulant, Provides Controlled Release and Increased Storage Survival

Gagné-Bourque¹,

Xu²

2015

J Fertil Pestic

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Plant growth promoting bacteria (PGPB) represent a wide variety of soil and endophytic bacteria that have the ability to promote growth or to protect against stress of its host plant. Encapsulation of PGPB, using vegetable proteins instead of animal or petroleum-derived polymers, is a new technology to crop production and protection. Pea protein isolates (PPI) alginate capsules were synthesized and used for the protection and delivery of Bacillus subtilis B26 as plant inoculum for agricultural applications. The capsules provided a protective site to B26 strain allowing good survival, between 45 to 50%, after 112 days of incubation at different temperatures. The loaded microcapsules sustained a large population of bacteria, up to 8.3 LogCFUg -1 of soil after 3 weeks post application. The soil concentration stabilized to 7.3 Log CFUg -1 after 8 weeks post application. Capsules loaded with B26, once incorporated in the soil, successfully colonized test plants, and cell numbers inside plant tissues were sustained at 3.5 and 3.3 Log 7.3 CFUg -1 in the root and the shoot respectively. These results indicate that PPIalginate technology represents a good choice for commercial application of B. subtilis B26 in agriculture.Citation: Gagné-Bourque F, Meng Xu, Dumont MJ, Jabaji S (2015) Materials and Methods Maintenance and preparation of B. subtilis B26 inoculumThe B.subtilis strain B26, previously isolated from switchgrass and fully characterized [15], was maintained on Luria Broth (LB) (1.0% Tryptone, 0.5% Yeast Extract, 1.0% NaCl) with glycerol (25% final volume) and stored at-80°C. B. subtilis B26 was revived on LBA (1.5% Agar) plates. The inoculum was prepared by placing a single colony of B. subtilis B26 in 250 mL of LB and incubated for 18 h at 37°C until an OD600 of 0.7, representing colony forming units (CFU) of 3.38 × 10 8 / mL was reached on a shaker at 250 rpm to the mid-log phase, pelleted by centrifugation, washed and suspended in sterile distilled water. Preparation of alginate capsules and microencapsulationPea protein isolates (PPI) (Propulse N™) containing 81.73% protein, <10.3% sugars, <0.7% starch, <3.4% moisture, <0.5% fat, <4.0% ash was obtained from Nutri-Pea Ltd. (Portage la Prairie, MB, Canada). Alginic acid sodium salt with low viscosity (viscosity of 1% aq. solution: <300cps) was purchased from MP biomedicals (Solon, OH, USA). Calcium chloride (CaCl 2 ) dehydrate, hydrochloric acid (HCl) and dimethyl sulfoxide (DMSO) were purchased from Fisher Scientific (Fair Lawn, NJ). Sodium hydroxide was purchased from EMD (Damstadt, Germany). Tryptone, Yeast Extract, NaCl, and Agar were purchased from Difco (Franklin Lakes, NJ, USA). Ammonium sulphate, Potassium phosphate dibasic trihydrate, monopotassium phosphate, trisodium citrate and magnesium sulfate heptahydrate were purchased from Sigma-Aldrich (Co., St. Louis, MO). Glycerol was purchased from ThermoFisher Scientific (Waltham, MA). The qPCR SYBRII master mix and the ROX were purchased from Agilent Technologies (Morrisville, NC, USA) while B...

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Vegetable proteins in microencapsulation: A review of recent interventions and their effectiveness

Cited by 323 publications

References 100 publications

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

Pea Protein Alginate Encapsulated Bacillus subtilis B26, a Plant Biostimulant, Provides Controlled Release and Increased Storage Survival

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