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

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Raei Masoumeh; SHAHIDI FAKHRI; Farhoodi Majid; JAFARI SEID MAHDI; Rafe Ali

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Journal: Research and Innovation in Food Science and Technology Year:2018 | Volume:7 | Issue:2 Page(s): 119-132

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Title

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

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Keywords

BeverageQ1

LactoferrinQ1

OsteoblastQ1

PectinQ1

Whey Protein IsolateQ1

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 μ g/mL a growth equal to the rate of positive control. For example the pure Lactoferrin concentration of 50 μ g/mL progressed 16% growth compared to the positive control. Therefore, it can be concluded that almost all Lactoferrin in WPI/HMP+LF50 μ g/mL combined or complexed and the cell access failed. The Lactoferrin entrapped by WPI/HMP+LF100 μ g/mL had a 113% growth and statistically occured at level of pure Lactoferrin 50 μ g/mL.

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APA: Copy

Raei, Masoumeh, SHAHIDI, FAKHRI, Farhoodi, Majid, JAFARI, SEID MAHDI, & Rafe, Ali. (2018). The Effect of Encapsulated Camel milk’ s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 7(2 ), 119-132. SID. https://sid.ir/paper/233902/en

Vancouver: Copy

Raei Masoumeh, SHAHIDI FAKHRI, Farhoodi Majid, JAFARI SEID MAHDI, Rafe Ali. The Effect of Encapsulated Camel milk’ s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;7(2 ):119-132. Available from: https://sid.ir/paper/233902/en

IEEE: Copy

Masoumeh Raei, FAKHRI SHAHIDI, Majid Farhoodi, SEID MAHDI JAFARI, and Ali Rafe, “The Effect of Encapsulated Camel milk’ s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 2 , pp. 119–132, 2018, [Online]. Available: https://sid.ir/paper/233902/en

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