title: Nano-encapsulation of isolated lactoferrin from camel milk by calcium alginate and evaluation of its release.
abstract: Lactoferrin is a glycoprotein, playing several biological roles. The main goal of our work was to nanoencapsulate the isolated lactoferrin from camel milk through alginate nanocapsuls. We studied the influence of alginate concentration (0.2 and 0.5 w/w%) and encapsulation method (thermal vs. non-thermal treatment) on the encapsulation efficiency, zeta potential, particle size and release of lactoferrin from nanocapsuls. Our results revealed in 0.8 and 0.9 M NaCl fractions, lactoperoxidase was present. So these fractions were not passed to further experiments. On average, we measured the lactoferrin content to be 0.5 g/l within the original camel milk. In general, higher alginate concentration resulted in higher encapsulation efficiency and nanocapsuls prepared with thermal treatment had a higher efficiency (almost 100%) along with smaller particle sizes (mostly<100 nm). By evaluating the release of lactoferrin from nanocapsuls, it was revealed that there was no release at the first 30 min in both pH values (2 and 7). This could be particularly useful since lactoferrin would be maintained intact within stomach conditions and it can reach lower gastrointestinal tract to be delivered safely into the body.
authors.affiliation: Research Institute of Food Science and Technology, Mashhad, Iran.
authors.forename: Masoomeh
authors.initials: M
authors.lastname: Raei
authors.affiliation: Research Institute of Food Science and Technology, Mashhad, Iran.
authors.forename: Ghadir
authors.initials: G
authors.lastname: Rajabzadeh
authors.affiliation: Razi Institute, Ministry of Jahad-e-Keshavarzi, Mashhad, Iran.
authors.forename: Saeid
authors.initials: S
authors.lastname: Zibaei
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
authors.forename: Seid Mahdi
authors.initials: SM
authors.lastname: Jafari
authors.affiliation: Department of Food Science and Technology, Islamic Azad University, Quchan, Iran.
authors.forename: Ali Mohammad
authors.initials: AM
authors.lastname: Sani
mesh_terms: D000464:Alginates / Q000737:chemistry*; D000818:Animals; D002162:Camelus; D002852:Chromatography, Ion Exchange; D004337:Drug Carriers; D004339:Drug Compounding; D065546:Drug Liberation; D004591:Electrophoresis, Polyacrylamide Gel; D005260:Female; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006358:Hot Temperature; D007781:Lactoferrin / Q000737:chemistry* / Q000302:isolation & purification; D007784:Lactoperoxidase / Q000302:isolation & purification; D008892:Milk / Q000737:chemistry*; D053758:Nanoparticles / Q000737:chemistry* / Q000648:ultrastructure; D010316:Particle Size
chemical_list: D000464:Alginates; D004337:Drug Carriers; D006603:Hexuronic Acids; D020723:Glucuronic Acid; D007784:Lactoperoxidase; D007781:Lactoferrin
keywords: Calcium alginate; Lactoferrin; Nanocapsuls