Enhancing bio-accessibility and oral bioavailability of colostrum proteins by engineered nano particulate-based delivery systems | |
| Author | Umar, Muhammad |
| Call Number | AIT Diss no.FB-23-02 |
| Subject(s) | Colostrum--Immunology Immune system Nanoparticles |
| Note | A dissertation submitted in partial fulfillment of the requirements for the degree of doctor of Philosophy in Food Engineering and Bioprocess Technology |
| Publisher | Asian Institute of Technology |
| Abstract | Colostrum contains numerous bioactive proteins, required to develop the passive immune system of neonates. The protein content of samples from the 1st to 5th day reduced from 13.5% to 3.5% (w/v). The higher, solubility, hygroscopicity, buffering capacity, emulsifying ability and foaming capacity were observed for day-1 samples due to a higher concentration of protein which decreased significantly with a decrease in protein content on the fifth day. The Igs contents were also higher in the first two days which showed a sudden decrease in later days samples. The foaming capacity changed slightly while the emulsifying capacity decreased significantly from 50.8 ± 1.35 % to 32.6±1.8 from day-1 to day-5 respectively. Since freeze drying is a non-thermal process, no changes in secondary structures (α-helix ∼1655, random coil ∼1646 and β-sheets ∼1632 Cm-1) were observed in FTIR. In recent days, there is a highly increased interest in the development of colostrum-based drugs to achieve their potential health benefits. However, the bioactive proteins of colostrum are much more sensitive to processing conditions that limit the use of colostrum in functional food items or nutraceuticals. The surface of caseinate and colostrum whey was modified using ethanol to fabricate the nanoparticle (NPs-1) with improved functionality and stability. The effect of whey (0.25-1% w/v) and caseinate (0.5-2% w/v) concentrations was also evaluated to fabricate the stable NPs-1 at pH 6.5 using caseinate (1.5%, w/v) and whey (0.75% w/v) in an aqueous medium with a mean particle diameter of < 200 nm. The particles showed sedimentation or phase separation above or below the pH value of 6.5 of the solution indicating the effect of pH. The FTIR assay confirmed that the secondary structures of the whey proteins remained unaltered. The stable nanoparticles (NPs-2) with a mean hydrodynamic diameter of 125 nm were prepared by mixing sodium caseinate and colostrum whey protein at pH 6.5. Intermolecular interactions between colostrum whey and sodium caseinate were studied in an aqueous medium under different pH conditions (3–7) using the dynamic light scattering (DLS) technique. The effects of pH (3–7), and ionic strength (50–300 mM of NaCl2) were studied on the stability of particles. The surface charge modification of casein resulted in the preparation of stable NPs-2 with colostrum whey proteins. The results of SEM and FTIR confirmed the modification of protein structures in both NPs and the secondary structure of Igs was intact. In vitro, analysis showed a higher amount of recovered Igs from NPs as compared to whey. The results of in vitro were further v authenticated through in vivo study using a rat model, where it was confirmed that the nanoparticles protect the Igs from gastric digestion and increase the bio-accessibility in the blood samples. Particle morphology of in vivo samples was observed using SEM with significant changes in gastric and small intestinal phases. In the gastric phase particle size increase first due to agglomeration of caseinate and then decreases in the small intestine due to high pH which provides the Igs for absorption. The comparison of physicochemical and functional properties and storage-related changes in the powders of colostrum, whey, and NPs also showed that these nanoparticles could be good alternatives with improved characteristics. These nanoparticles can be used as a good source of Igs and other colostrum proteins and can be further incorporated into functional beverages, infant formulas, and nutraceuticals to have specific health benefits or to cure diseases, gastrointestinal disorders and to boost immunity. These nanoparticles can also be used as a dietary supplement to deliver nutrients and growth factors to the body and can have various health benefits, such as improving immunity, promoting wound healing, and enhancing athletic performance. The functional characteristics of these nanoparticles could be further explored to target specific health benefit in boosting immunity, making them an appealing option for health. |
| Year | 2023 |
| Type | Dissertation |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar;Uracha Rungsardthong (Co-chairperson); |
| Examination Committee(s) | Datta, Avishek;Loc, Thai Nguyen; |
| Scholarship Donor(s) | His Majesty the King’s Scholarships (Thailand); |
| Degree | Thesis (Ph.D.) - Asian Institute of Technology, 2023 |