Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/134950
Title: ENCAPSULATION OF LACTOFERRIN FOR FUNCTIONAL FOODS DEVELOPMENT
Authors: ECE KILIC
Keywords: Encapsulation, Functional foods, Bioactive compounds, Lactoferrin, Targeted delivery, Polyelectrolyte capsules
Issue Date: 9-Nov-2016
Source: ECE KILIC (2016-11-09). ENCAPSULATION OF LACTOFERRIN FOR FUNCTIONAL FOODS DEVELOPMENT. ScholarBank@NUS Repository.
Abstract: The health benefits of bioactive compounds naturally present in foods may adversely affected by the gastric fluid and therefore their delivery to the lower gastrointestinal tract (small and large intestine) becomes limited, which is essential for their desired health benefits. The same problem also exists for lactoferrin (Lf), which has numerous biological effects including antibacterial, antiviral, antitumor, antifungal, anti-inflammatory, immunomodulatory, antioxidant etc. The shells comprising alternate layers of bovine serum albumin (BSA) and tannic acid (TA) were tested as Lf encapsulation system for oral administration. Lf absorption by freshly prepared porous CaCO3 particles followed by Layer-by-Layer assembly of the BSA-TA shells and dissolution of the CaCO3 cores was suggested as the most efficient and harmless Lf loading method. One batch of thus obtained capsules contained 0.70 mg of intact encapsulated Lf. The capsules showed high stability in simulated gastric condition but not in simulated intestinal condition. The developed shells are promising candidates for functional foods.
URI: http://scholarbank.nus.edu.sg/handle/10635/134950
Appears in Collections:Master's Theses (Open)

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