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Development and evaluation of probiotic delivery systems using the rennet-induced gelation of milk proteins

The aims of this study were to develop a milk protein-based probiotic delivery system using a modified rennet-induced gelation method and to determine how the skim milk powder concentration level and pH, which can affect the rennet-induced intra- and inter-molecular association of milk proteins, aff...

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Autores principales: Ha, Ho-Kyung, Hong, Ji-Young, Ayu, Istifiani Lola, Lee, Mee-Ryung, Lee, Won-Jae
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564304/
https://www.ncbi.nlm.nih.gov/pubmed/34796356
http://dx.doi.org/10.5187/jast.2021.e92
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author Ha, Ho-Kyung
Hong, Ji-Young
Ayu, Istifiani Lola
Lee, Mee-Ryung
Lee, Won-Jae
author_facet Ha, Ho-Kyung
Hong, Ji-Young
Ayu, Istifiani Lola
Lee, Mee-Ryung
Lee, Won-Jae
author_sort Ha, Ho-Kyung
collection PubMed
description The aims of this study were to develop a milk protein-based probiotic delivery system using a modified rennet-induced gelation method and to determine how the skim milk powder concentration level and pH, which can affect the rennet-induced intra- and inter-molecular association of milk proteins, affect the physicochemical properties of the probiotic delivery systems, such as the particle size, size distribution, encapsulation efficiency, and viability of probiotics in simulated gastrointestinal tract. To prepare a milk protein-based delivery system, skim milk powder was used as a source of milk proteins with various concentration levels from 3 to 10% (w/w) and rennet was added to skim milk solutions followed by adjustment of pH from 5.4 or 6.2. Lactobacillus rhamnosus GG was used as a probiotic culture. In confocal laser scanning microscopic images, globular particles with a size ranging from 10 μm to 20 μm were observed, indicating that milk protein-based probiotic delivery systems were successfully created. When the skim milk powder concentration was increased from 3 to 10% (w/w), the size of the delivery system was significantly (p < 0.05) increased from 27.5 to 44.4 μm, while a significant (p < 0.05) increase in size from 26.3 to 34.5 μm was observed as the pH was increased from 5.4 to 6.4. An increase in skim milk powder concentration level and a decrease in pH led to a significant (p < 0.05) increase in the encapsulation efficiency of probiotics. The viability of probiotics in a simulated stomach condition was increased when probiotics were encapsulated in milk protein-based delivery systems. An increase in the skim milk powder concentration and a decrease in pH resulted in an increase in the viability of probiotics in simulated stomach conditions. It was concluded that the protein content by modulating skim milk powder concentration level and pH were the key manufacturing variables affecting the physicochemical properties of milk protein-based probiotic delivery systems.
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spelling pubmed-85643042021-11-17 Development and evaluation of probiotic delivery systems using the rennet-induced gelation of milk proteins Ha, Ho-Kyung Hong, Ji-Young Ayu, Istifiani Lola Lee, Mee-Ryung Lee, Won-Jae J Anim Sci Technol Research Article The aims of this study were to develop a milk protein-based probiotic delivery system using a modified rennet-induced gelation method and to determine how the skim milk powder concentration level and pH, which can affect the rennet-induced intra- and inter-molecular association of milk proteins, affect the physicochemical properties of the probiotic delivery systems, such as the particle size, size distribution, encapsulation efficiency, and viability of probiotics in simulated gastrointestinal tract. To prepare a milk protein-based delivery system, skim milk powder was used as a source of milk proteins with various concentration levels from 3 to 10% (w/w) and rennet was added to skim milk solutions followed by adjustment of pH from 5.4 or 6.2. Lactobacillus rhamnosus GG was used as a probiotic culture. In confocal laser scanning microscopic images, globular particles with a size ranging from 10 μm to 20 μm were observed, indicating that milk protein-based probiotic delivery systems were successfully created. When the skim milk powder concentration was increased from 3 to 10% (w/w), the size of the delivery system was significantly (p < 0.05) increased from 27.5 to 44.4 μm, while a significant (p < 0.05) increase in size from 26.3 to 34.5 μm was observed as the pH was increased from 5.4 to 6.4. An increase in skim milk powder concentration level and a decrease in pH led to a significant (p < 0.05) increase in the encapsulation efficiency of probiotics. The viability of probiotics in a simulated stomach condition was increased when probiotics were encapsulated in milk protein-based delivery systems. An increase in the skim milk powder concentration and a decrease in pH resulted in an increase in the viability of probiotics in simulated stomach conditions. It was concluded that the protein content by modulating skim milk powder concentration level and pH were the key manufacturing variables affecting the physicochemical properties of milk protein-based probiotic delivery systems. Korean Society of Animal Sciences and Technology 2021-09 2021-09-30 /pmc/articles/PMC8564304/ /pubmed/34796356 http://dx.doi.org/10.5187/jast.2021.e92 Text en © Copyright 2021 Korean Society of Animal Science and Technology https://creativecommons.org/licenses/by-nc/4.0/This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Ha, Ho-Kyung
Hong, Ji-Young
Ayu, Istifiani Lola
Lee, Mee-Ryung
Lee, Won-Jae
Development and evaluation of probiotic delivery systems using the rennet-induced gelation of milk proteins
title Development and evaluation of probiotic delivery systems using the rennet-induced gelation of milk proteins
title_full Development and evaluation of probiotic delivery systems using the rennet-induced gelation of milk proteins
title_fullStr Development and evaluation of probiotic delivery systems using the rennet-induced gelation of milk proteins
title_full_unstemmed Development and evaluation of probiotic delivery systems using the rennet-induced gelation of milk proteins
title_short Development and evaluation of probiotic delivery systems using the rennet-induced gelation of milk proteins
title_sort development and evaluation of probiotic delivery systems using the rennet-induced gelation of milk proteins
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564304/
https://www.ncbi.nlm.nih.gov/pubmed/34796356
http://dx.doi.org/10.5187/jast.2021.e92
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