Research and Innovation in Food Science and Technology

The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell

Document Type : Original Paper

Authors

1 PhD Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

2 Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

3 Assistant Professor, Razi Vaccine & Serum Research Institute, Mashhad, Iran

4 Associate Professor, Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

5 Associate Professor, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran

Abstract

Lactoferrin is one of the most important bioactive compounds that can increase the activity of the immune system and osteogenicity. However, it is sensitive to environmental stresses. Hence, the production of functional beverage including encapsulated lactoferrin by noncomplex of WPI/HMP was investigated in the current work. Nanocomplex was prepared by a complexation of whey protein isolate (WPI)-high methoxyl pectin (HMP) at total biopolymer concentration of 0.4% (w/w) at pH values of 3, 3.5 and 4 through post and pre-blending acidification procedures. In order to encapsulate lactoferrin, it was inserted to the WPI/HMP complex in which formed by the ratio 2:1 and pre-acidification (Pr-A).The results of Zeta-potential and particle sizes showed that by increasing HMP, the negative sites of the complex increased as well as the size of nano-particles. The effect of entrapped lactoferrin in WPI/HMP nano-particles on osteoblastic proliferation by MTT assay showed WPI/HMP+LF50 μg/mL a growth equal to the rate of positive control. For example the pure lactoferrin concentration of 50 μg/mL progressed 16% growth compared to the positive control. Therefore, it can be concluded that almost all lactoferrin in WPI/HMP+LF50 μg/mL combined or complexed and the cell access failed. The lactoferrin entrapped by WPI/HMP+LF100 μg/mL had a 113% growth and statistically occured at level of pure lactoferrin 50 μg/mL.

Keywords

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Research and Innovation in Food Science and Technology
Volume 7, Issue 2
July 2018
Pages 119-132
  • Receive Date: 31 May 2017
  • Revise Date: 18 July 2017
  • Accept Date: 22 July 2017