TY  - JOUR
  - Doherty, SB,Gee, VL,Ross, RP,Stanton, C,Fitzgerald, GF,Brodkorb, A
  - 2011
  - January
  - Food Hydrocolloids
  - Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection
  - Validated
  - ()
  - Encapsulation Extrusion Whey proteins Micro-beads Targeted delivery SIMULATED GASTROINTESTINAL CONDITIONS BETA-LACTOGLOBULIN ALGINATE BEADS MILK-PROTEINS IN-VITRO ORTHO-PHTHALALDEHYDE VIABILITY ASSESSMENT DELIVERY-SYSTEMS CALCIUM ALGINATE COLD GELATION
  - 25
  - 1604
  - 1617
  - This study evaluated the efficacy of whey protein isolate (WPI) as an encapsulation matrix for the maintenance of Lactobacillus rhamnosus GG viability during simulated gastro-intestinal studies. Micro-bead characteristics were investigated using microscopy, chromatography, laser diffractometry and zeta potential analysis. Heat-treated WPI (11%, w/v) blended with stationary phase cultures demonstrated an instant gelation impetus in acetate buffer (0.5 M), tempered to 35 degrees C in the presence of Tween-20 (0.04%). Atomic force microscopy (AFM) demonstrated that micro-bead extrusion at pH 4.6 fuelled strong cohesive interactions within protein-probiotic amalgams; an electrostatic alliance further highlighted by zeta potential analysis. Optimization of encapsulation conditions generated self-supporting structures (200 +/- 1.2 mu m) with high micro-bead strength and individual loading capacity of 2.7 +/- 10(4) cfu/micro-bead. Plate enumeration demonstrated that micro-bead extrusion had no detrimental effect on cell viability due to the perpetuation of stationary phase concentrations (10(9) cfu/mL). This finding was further validated by LIVE/DEAD microscopy staining, which visualized the homogenous distribution of live probiotics throughout micro-bead matrices. Following 3 h in vitro stomach incubation (pH 1.8; 37 degrees C), micro-beads laden with 10(10) cfu demonstrated acid-stability and peptic-resistance, characteristics required for optimum probiotic refuge. However, enzyme-activated intestinal conditions catalysed a synergistic response engaging rapid matrix disintegration and controlled probiotic release. Matrix digestion was monitored by chromatography, which witnessed the sequential release of peptides < 2 kDa after 30 min. In conclusion, this study led to the development and design of a protein encapsulation polymer based on congruent matrix interactions for reinforced probiotic protection during challenging situations for their targeted delivery to intestinal absorption sites. (C) 2011 Elsevier Ltd. All rights reserved.
  - DOI 10.1016/j.foodhyd.2010.12.012
DA  - 2011/01
ER  - 

@article{V90194298,
   = {Doherty,  SB and Gee,  VL and Ross,  RP and Stanton,  C and Fitzgerald,  GF and Brodkorb,  A },
   = {2011},
   = {January},
   = {Food Hydrocolloids},
   = {Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection},
   = {Validated},
   = {()},
   = {Encapsulation Extrusion Whey proteins Micro-beads Targeted delivery SIMULATED GASTROINTESTINAL CONDITIONS BETA-LACTOGLOBULIN ALGINATE BEADS MILK-PROTEINS IN-VITRO ORTHO-PHTHALALDEHYDE VIABILITY ASSESSMENT DELIVERY-SYSTEMS CALCIUM ALGINATE COLD GELATION},
   = {25},
  pages = {1604--1617},
   = {{This study evaluated the efficacy of whey protein isolate (WPI) as an encapsulation matrix for the maintenance of Lactobacillus rhamnosus GG viability during simulated gastro-intestinal studies. Micro-bead characteristics were investigated using microscopy, chromatography, laser diffractometry and zeta potential analysis. Heat-treated WPI (11%, w/v) blended with stationary phase cultures demonstrated an instant gelation impetus in acetate buffer (0.5 M), tempered to 35 degrees C in the presence of Tween-20 (0.04%). Atomic force microscopy (AFM) demonstrated that micro-bead extrusion at pH 4.6 fuelled strong cohesive interactions within protein-probiotic amalgams; an electrostatic alliance further highlighted by zeta potential analysis. Optimization of encapsulation conditions generated self-supporting structures (200 +/- 1.2 mu m) with high micro-bead strength and individual loading capacity of 2.7 +/- 10(4) cfu/micro-bead. Plate enumeration demonstrated that micro-bead extrusion had no detrimental effect on cell viability due to the perpetuation of stationary phase concentrations (10(9) cfu/mL). This finding was further validated by LIVE/DEAD microscopy staining, which visualized the homogenous distribution of live probiotics throughout micro-bead matrices. Following 3 h in vitro stomach incubation (pH 1.8; 37 degrees C), micro-beads laden with 10(10) cfu demonstrated acid-stability and peptic-resistance, characteristics required for optimum probiotic refuge. However, enzyme-activated intestinal conditions catalysed a synergistic response engaging rapid matrix disintegration and controlled probiotic release. Matrix digestion was monitored by chromatography, which witnessed the sequential release of peptides < 2 kDa after 30 min. In conclusion, this study led to the development and design of a protein encapsulation polymer based on congruent matrix interactions for reinforced probiotic protection during challenging situations for their targeted delivery to intestinal absorption sites. (C) 2011 Elsevier Ltd. All rights reserved.}},
   = {DOI 10.1016/j.foodhyd.2010.12.012},
  source = {IRIS}
}