TY - JOUR
T1 - Camel whey protein microparticles for safe and efficient delivery of novel camel milk derived probiotics
AU - Ahmad, Mudasir
AU - Mudgil, Priti
AU - Maqsood, Sajid
N1 - Funding Information:
Authors would like to thank United Arab Emirates University for funding this research through UPAR-31F094 grant awarded to Sajid Maqsood. Dr. Fathalla Hamed is acknowledged for his help in producing SEM images.
Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/7
Y1 - 2019/7
N2 - Novel encapsulating matrix (whey proteins from camel and cow milk) were utilized for encapsulation of a potent probiotic strain (Pediococcus acidilactici) isolated previously from raw camel milk. The bacterial cell death, thermal tolerance, release behaviour, microcapsule characterization and bioactive properties of encapsulated probiotic strain demonstrated upon simulated gastro-intestinal digestion (SGID) conditions were studied. Micro-images showed small round shaped particles embedded in the matrix of both whey proteins while, FTIR showed the presence of characteristic peak of free cells at 1230 cm−1 in micro-capsules that confirms the encapsulation of Pediococcus acidilactici within the whey protein matrices. The bacterial death cycles after encapsulation was very less and found to be 0.94 and 1.07 log cfu/g in camel whey capsules (ECMW) and cow whey capsules (ECWW), respectively, which revealed improved viability of probiotic cells after encapsulation. ECMW offered better thermal protection to cells than ECWW, whereas ECWW showed higher viability (8.67 log cfu/g) than ECMW (7.89 log cfu/g) after SGID. Probiotic cells encapsulated in cow whey capsules (CWW) showed remarkable retention of α-glucosidase, cholesteryl-esterase and pancreatic-lipase inhibitory activity.
AB - Novel encapsulating matrix (whey proteins from camel and cow milk) were utilized for encapsulation of a potent probiotic strain (Pediococcus acidilactici) isolated previously from raw camel milk. The bacterial cell death, thermal tolerance, release behaviour, microcapsule characterization and bioactive properties of encapsulated probiotic strain demonstrated upon simulated gastro-intestinal digestion (SGID) conditions were studied. Micro-images showed small round shaped particles embedded in the matrix of both whey proteins while, FTIR showed the presence of characteristic peak of free cells at 1230 cm−1 in micro-capsules that confirms the encapsulation of Pediococcus acidilactici within the whey protein matrices. The bacterial death cycles after encapsulation was very less and found to be 0.94 and 1.07 log cfu/g in camel whey capsules (ECMW) and cow whey capsules (ECWW), respectively, which revealed improved viability of probiotic cells after encapsulation. ECMW offered better thermal protection to cells than ECWW, whereas ECWW showed higher viability (8.67 log cfu/g) than ECMW (7.89 log cfu/g) after SGID. Probiotic cells encapsulated in cow whey capsules (CWW) showed remarkable retention of α-glucosidase, cholesteryl-esterase and pancreatic-lipase inhibitory activity.
KW - Anti-diabetic
KW - Anti-obesity
KW - Camel whey proteins
KW - Encapsulation
KW - Pediococcus acidilactici
KW - in vitro digestion
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U2 - 10.1016/j.lwt.2019.03.008
DO - 10.1016/j.lwt.2019.03.008
M3 - Article
AN - SCOPUS:85063329295
SN - 0023-6438
VL - 108
SP - 81
EP - 88
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -