Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex

Ho Kyung Ha,Na Eun Jeon,Jin Wook Kim,Kyoung Sik Han,Sung Seob Yun,Mee Ryung Lee,Won Jae Lee 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2

The purposes of this study were to investigate the impacts of concentration levels of whey protein isolate (WPI) and inulin on the formation and physicochemical properties of WPI/inulin nano complexes and to evaluate their potential prebiotic effects. WPI/inulin nano complexes were produced using the internal gelation method. Transmission electron microscopy (TEM) and particle size analyzer were used to assess the morphological and physicochemical characterizations of nano complexes, respectively. The encapsulation efficiency of resveratrol in nano complexes was studied using HPLC while the potential prebiotic effects were investigated by measuring the viability of probiotics. In TEM micrographs, the globular forms of nano complexes in the range of 10 and 100 nm were successfully manufactured. An increase in WPI concentration level from 1 to 3% (w/v) resulted in a significant (p<0.05) decrease in the size of nano complexs while inulin concentration level did not affect the size of nano complexes. The polydispersity index of nano complexes was below 0.3 in all cases while the zeta-potential values in the range of -2 and -12 mV were observed. The encapsulation efficiency of resveratrol was significantly (p<0.05) increased as WPI and inulin concentration levels were increased from 1 to 3% (w/v). During incubation at 37°C for 24 h, WPI/inulin nano complexes exhibited similar viability of probiotics with free inulin and had significantly (p<0.05) higher viability than negative control. In conclusions, WPI and inulin concentration levels were key factors affecting the physicochemical properties of WPI/inulin nano complexes and had potential prebiotic effect.

Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex

하호경,전나은,김진욱,한경식,윤숭섭,이미령,이원재 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2

The purposes of this study were to investigate the impacts of concentration levels of whey protein isolate (WPI) and inulin on the formation and physicochemical properties of WPI/inulin nano complexes and to evaluate their potential prebiotic effects. WPI/inulin nano complexes were produced using the internal gelation method. Transmission electron microscopy (TEM) and particle size analyzer were used to assess the morphological and physicochemical characterizations of nano complexes, respectively. The encapsulation efficiency of resveratrol in nano complexes was studied using HPLC while the potential prebiotic effects were investigated by measuring the viability of probiotics. In TEM micrographs, the globular forms of nano complexes in the range of 10 and 100 nm were successfully manufactured. An increase in WPI concentration level from 1 to 3% (w/v) resulted in a significant (p<0.05) decrease in the size of nano complexs while inulin concentration level did not affect the size of nano complexes. The polydispersity index of nano complexes was below 0.3 in all cases while the zeta-potential values in the range of -2 and -12 mV were observed. The encapsulation efficiency of resveratrol was significantly (p<0.05) increased as WPI and inulin concentration levels were increased from 1 to 3% (w/v). During incubation at 37°C for 24 h, WPI/inulin nano complexes exhibited similar viability of probiotics with free inulin and had significantly (p<0.05) higher viability than negative control. In conclusions, WPI and inulin concentration levels were key factors affecting the physicochemical properties of WPI/inulin nano complexes and had potential prebiotic effect.

Protein corona on magnetite nanoparticles and internalization of nanoparticle-protein complexes into healthy and cancer cells

Jiang, Wen,Lai, Kuilin,Wu, Yao,Gu, Zhongwei 대한약학회 2014 Archives of Pharmacal Research Vol.37 No.1

Superparamagnetic magnetite nanoparticles (MNPs) of different surface properties are incubated in complicated living fluid, including fetal bovine serum solution, cell complete culture medium and cell culture system with/without serum, to investigate the alteration of protein corona and its impact on cell internalization. The MNPs prepared by co-precipitation method are functionalized with L-Lysine (Lys), Glucosamic acid (GA) to obtain amine, carboxyl and hydroxyl groups, separately. All the particles adsorb serum proteins to form MNPs-protein complexes with the surface charge changing into negative. 1D SDS/PAGE gel images analysis indicates that the composition and content of hard protein corona on the surface of NPs are related to their functional groups and agglomeration, and the total amount of protein in the medium. In cell culture system, particles not only adsorb serum proteins, but also associate with cytosolic proteins arising from HepG2 and L02 cells. GA modified MNPs (MNPs-GA) exhibit bovine serum albumin anti-adsorption capability because of the terminal hydroxyl and carboxyl groups. MNPs-GA also shows the highest cellular uptake and label efficiency compared with uncoated MNPs and Lys modified MNPs, due to larger aggregates formation and specific protein corona composition, rather than commonly approved electrostatic interaction between particles and cells. For the first time, our results provide visualized reports on previously neglected, but indispensable protein corona of the MNPs after interaction with both healthy and cancer cells, suggesting that cytosolic protein corona from cells and aggregation of particles are important factors needed to be account for on studying the nano-bio interface.

Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex

Ha, Ho-Kyung,Jeon, Na-Eun,Kim, Jin Wook,Han, Kyoung-Sik,Yun, Sung Seob,Lee, Mee-Ryung,Lee, Won-Jae Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.2

The purposes of this study were to investigate the impacts of concentration levels of whey protein isolate (WPI) and inulin on the formation and physicochemical properties of WPI/inulin nano complexes and to evaluate their potential prebiotic effects. WPI/inulin nano complexes were produced using the internal gelation method. Transmission electron microscopy (TEM) and particle size analyzer were used to assess the morphological and physicochemical characterizations of nano complexes, respectively. The encapsulation efficiency of resveratrol in nano complexes was studied using HPLC while the potential prebiotic effects were investigated by measuring the viability of probiotics. In TEM micrographs, the globular forms of nano complexes in the range of 10 and 100 nm were successfully manufactured. An increase in WPI concentration level from 1 to 3% (w/v) resulted in a significant (p<0.05) decrease in the size of nano complexs while inulin concentration level did not affect the size of nano complexes. The polydispersity index of nano complexes was below 0.3 in all cases while the zeta-potential values in the range of -2 and -12 mV were observed. The encapsulation efficiency of resveratrol was significantly (p<0.05) increased as WPI and inulin concentration levels were increased from 1 to 3% (w/v). During incubation at 37℃ for 24 h, WPI/inulin nano complexes exhibited similar viability of probiotics with free inulin and had significantly (p<0.05) higher viability than negative control. In conclusions, WPI and inulin concentration levels were key factors affecting the physicochemical properties of WPI/inulin nano complexes and had potential prebiotic effect.

Protein corona on magnetite nanoparticles and internalization of nanoparticle–protein complexes into healthy and cancer cells

Wen Jiang,Kuilin Lai,Yao Wu,Zhongwei Gu 대한약학회 2014 Archives of Pharmacal Research Vol.37 No.1

Superparamagnetic magnetite nanoparticles(MNPs) of different surface properties are incubated incomplicated living fluid, including fetal bovine serumsolution, cell complete culture medium and cell culturesystem with/without serum, to investigate the alteration ofprotein corona and its impact on cell internalization. TheMNPs prepared by co-precipitation method are functionalizedwith L-Lysine (Lys), Glucosamic acid (GA) to obtainamine, carboxyl and hydroxyl groups, separately. All theparticles adsorb serum proteins to form MNPs–proteincomplexes with the surface charge changing into negative. 1D SDS/PAGE gel images analysis indicates that thecomposition and content of hard protein corona on thesurface of NPs are related to their functional groups andagglomeration, and the total amount of protein in themedium. In cell culture system, particles not only adsorbserum proteins, but also associate with cytosolic proteinsarising from HepG2 and L02 cells. GA modified MNPs(MNPs-GA) exhibit bovine serum albumin anti-adsorptioncapability because of the terminal hydroxyl and carboxylgroups. MNPs-GA also shows the highest cellular uptakeand label efficiency compared with uncoated MNPs andLys modified MNPs, due to larger aggregates formationand specific protein corona composition, rather than commonlyapproved electrostatic interaction between particles and cells. For the first time, our results provide visualizedreports on previously neglected, but indispensable proteincorona of the MNPs after interaction with both healthy andcancer cells, suggesting that cytosolic protein corona fromcells and aggregation of particles are important factorsneeded to be account for on studying the nano–biointerface.

Development of polysaccharide-complexed nano-sized rice protein dispersion

최용두,이혜리,송지영,백만희,문세훈 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.2

The objective of this study was to improve water solubility of the rice protein (RP) by forming complexes with anionic polysaccharides, such as sodium alginate (SA) and xanthan gum (XG). In addition, utilization of the RP complexes as an emulsifier was evaluated. The prepared RP-SA or RP-XG complexes were analyzed by measuring their particle size, ζ-potential, and water solubility as well as by confocal laser scanning microscopy. The formation of a complex between RP-SA and RP-XG improved the water solubility and dispersibility of RP over a wide range of pH values (3, 5, 7, and 9). Confocal fluorescence images showed that the aggregation of RP molecules was prevented by the formation of complexes between RP and polysaccharides. When soybean oil-in-water emulsions were prepared with complexes, RP-SA (ratio 4:1) and RP-XG(ratio 4:1) complex-stabilized emulsions were stable for 4 weeks of storage.