Encapsulation of biologically active proteins in a multiple emulsion.
To improve the stability of IgY antibody in oral administration, encapsulation of IgY in a W/O/W emulsion was attempted. A stable W/O/W emulsion containing 1% IgY was prepared by using polyglyceryl condensed ricinolate (PGCR) and dextran-casein conjugate as the primary and secondary emulsifier, respectively. However, the activity of IgY antibody was reduced to less than 20% by encapsulation, suggesting that denaturation/inactivation of IgY had occurred at the oil/water interface. Adsorption of IgY to the inner water droplet surface was observed by electron microscopy. Rabbit IgG, alpha-amylase, and lysozyme also lost their activity after being encapsulated, although the rate of inactivation was lower than that of IgY. Molecular characterization of these proteins suggested that the rate of inactivation after encapsulation is likely to be dependent on the surface hydrophobicity and molecular stability of each protein.
Shimizu
M
M
School of Food and Nutritional Sciences, University of Shizuoka, Japan.
Nakane
Y
Y
D000327:Adsorption; D002364:Caseins / Q000737:chemistry; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003911:Dextrans; D004339:Drug Compounding; D004655:Emulsions; D004797:Enzyme-Linked Immunosorbent Assay; D007136:Immunoglobulins / Q000008:administration & dosage / Q000737:chemistry* / Q000276:immunology; D008854:Microscopy, Electron; D009821:Oils; D011489:Protein Denaturation; D014867:Water
D002364:Caseins; D003911:Dextrans; D004655:Emulsions; C016512:IgY; D007136:Immunoglobulins; D009821:Oils; D014867:Water