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논문 기본 정보

자료유형
학술저널
저자정보
Kim, Mi Young (Department of Food and Nutrition, Daegu University) Ha, Ho-Kyung (Department of Animal Science and Technology, Sunchon National University) Ayu, Istifiani Lola (Department of Food and Nutrition, Daegu University) Han, Kyoung-Sik (Department of Food and Nutrition, Sahmyook University) Lee, Won-Jae (Department of Animal Bioscience [Institute of Agriculture and Life Science], Gyeongsang National University) Lee, Mee-Ryung (Department of Food and Nutrition, Daegu University)
저널정보
한국축산식품학회 Food science of animal resources Food science of animal resources 제39권 제5호
발행연도
2019.1
수록면
831 - 843 (13page)

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The purposes of this research were to form chitosan oligosaccharide (CSO)/A2 ${\beta}$-casein nano-delivery systems (NDSs) and to investigate the effects of production variables, such as CSO concentration levels (0.1%, 0.2%, and 0.3%, w/v) and manufacturing temperature ($5^{\circ}C$, $20^{\circ}C$, and $35^{\circ}C$), on the production and physicochemical characteristics of CSO/A2 ${\beta}$-casein NDSs to carry resveratrol. The morphological characteristics of CSO/A2 ${\beta}$-casein NDSs were assessed by the use of transmission electron microscopy (TEM) and particle size analyzer. High-performance liquid chromatography (HPLC) was applied to determine the entrapment efficiency (EE) of resveratrol. In the TEM images, globular-shaped particles with a diameter from 126 to 266 nm were examined implying that NDSs was successfully formed. As CSO concentration level was increased, the size and zeta-potential values of NDSs were significantly (p<0.05) increased. An increase in manufacturing temperature from $5^{\circ}C$ to $35^{\circ}C$ resulted in a significant (p<0.05) increase in the size and polydispersity index of NDSs. Over 85% of resveratrol was favorably entrapped in CSO/A2 ${\beta}$-casein NDSs. The entrapment efficiency (EE) of resveratrol was significantly (p<0.05) enhanced with an increase in manufacturing temperature while CSO concentration level did not significantly affect EE of resveratrol. There were no significant (p<0.05) changes observed in the size and polydispersity index of NDSs during heat treatments and storage in model milk and yogurt indicating that CSO/A2 ${\beta}$-casein NDSs exhibited excellent physical stability. In conclusion, the CSO concentration level and manufacturing temperature were the crucial determinants affecting the physicochemical characteristics of CSO/A2 ${\beta}$-casein NDSs containing resveratrol.
#A2 ${beta}$-casein #chitosan oligosaccharide #nano-delivery system #resveratrol

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참고문헌 (54)

참고문헌 신청
Ahmed M / 2010 / Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato / LWT-Food Sci Technol 43:1307~1312 google schola Amigo L / 2011 / Encyclopedia of dairy sciences / Academic Press :484~493 google schola Anal AK / 2008 / Preparation and characterization of nanoparticles formed by chitosan–caseinate interactions / Colloids Surf B Biointerfaces 64:104~110 google schola Baldrick P / 2010 / The safety of chitosan as a pharmaceutical excipient / Regul Toxicol Pharmacol 56:290~299 google schola Barchar M / 2012 / Development and characterization of a novel drug nanocarrier for oral delivery, based on self-assembled β-casein micelles / J Control Release 160:164~171 google schola

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