Probiotics confers a health effect on the host; however, various factors can contribute to a decline in the number of naturally-occurring probiotics in the gut, leading to chronic gastrointestinal diseases. Oral administration of probiotics is supposed to have potential beneficial effects to relieve or even cure such diseases. However, some probiotics strains are sensitive to the harsh environmental conditions during transit through the gastrointestinal tract.
The overall goal of this research was to design a novel protein-based microcapsule with smaller/acceptable particle size using an emulsion-based encapsulation technique. The present research evaluated the potential for entrapping probiotics within a protein-based capsule.
Overall, a chickpea protein capsule in the presence of 0.10% (w/v) alginate offered the best protection to B. adolescentis within synthetic gastric juice. Capsules produced using this design were <100 μm in size, and as such, there are no perceived adverse effects on the sensory attributes of this ingredient when incorporated in foods. This study suggest that chickpea protein–alginate capsule designs could serve as a suitable probiotic carrier intended for food applications.
Egg white provides not only many essential nutrients sup porting the development of new life but also bioactivities for the protection of embryo against microorganisms. Proteomic analysis of egg white proteins was performed to elucidate their metabolic fates during first days of embryo development using 2-DE coupled with a LC-MS/MS.
In comparison, 37 proteins were identified in the current study, out of 19 were identified for the first time both in fresh and incubated fertilized egg whites. Four lipoproteins vitellogenin, vitellogenin-1, vitellogenin-2 and zona pellucida C protein, reported previously only in egg yolk and chicken oocyte were also identified in egg white for the first time. Our study provided greater spectrum of metabolic fate of egg white proteins during embryo development, such as all ovomucoid protein spots with one exception were significantly increased, the abundance of vitellogenin protein, zona pellucid C protein, glycoprotein, marker protein and one flavoprotein spot were significantly increased while that of hemopexin, serum albumin precursor, extracellular fatty acid-binding protein precursor and Galline Ex-FABPwere significantly decreased.
Further characterization of the biochemical changes of egg white proteins during incubation is needed to help our understanding the metabolic fates of egg proteins for facilitating unlock their biological roles during embryo development.
My name is Jiapei Wang and I am a food scientist originally from China. This blog is to help show my newest research finding and keep in touch with colleagues in food science field.