Improved stability and controlled release of lutein-loaded micelles based on glycosylated casein via Maillard reaction. (June 2018)

• Record Type: Journal Article
• Authors: Muhoza, Bertrand; Zhang, Yating; Xia, Shuqin; Cai, Jibao; Zhang, Xiaoming; Su, Jiakun
• Is Part Of: Journal of functional foods. Volume 45(2018)
• Page Start: 1
• Page End: 9
• Publication Date: 2018-06
• Subjects: Casein -- Dextran -- Lutein -- Simulated gastrointestinal fluid -- Controlled release; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2018.03.035
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: Dextran with 40 kDa endow the glycosylated micelles a better encapsulation ability. The lutein loaded in glycosylated micelles changed from crystalline to amorphous. Glycosylated casein micelles were more stable to pH and ionic strength. Lutein burst release in vitro was controlled by glycosylated casein micelles. Abstract: Lutein was encapsulated in glycosylated micelles and the controlled delivery property was investigated. The particle size at different pH and CaCl2 concentration showed that the stability of micelles based on glycosylated casein was significantly superior to that of casein/dextran mixture. The bigger molecular weight of the dextran moieties attached to the casein molecules improved the steric hindrance effect. The cumulative release rate showed that lutein could be bound with glycosylated casein in the micelles and uniformly scattered in simulated gastric fluid, while micelles composed of casein and dextran mixtures rapidly disintegrated and released the embedding lutein within 0.5 h. Additionally, micelles based on glycosylated casein significantly increased the bioaccessibility of lutein from 14.63% to 62.45%. Therefore, glycosylated casein via Maillard reaction could be used as the carrier of lutein, which might effectively control its release behavior in the simulated gastrointestinal tract.