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Published on: June 17, 2018
Surface-reacted calcium carbonate microparticles as templates for lactoferrin encapsulation
Maxim V Kiryukhin1, Su Hui Lim1, Hooi Hong Lau2
1Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, #01-02, Nanos, Singapore 138669, Singapore; Institute of Materials Research and Engineering, Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, 08-03, Singapore 138634, Singapore.
Microencapsulation of lactoferrin (Lf) using surface-reacted calcium carbonate (SRCC) microparticles enhances its bioavailability. SRCC3 microparticles show high Lf loading and retention, offering a promising approach for functional food fortification.
Area of Science:
- Biomaterials Science
- Food Science and Technology
- Nanotechnology
Background:
- Lactoferrin (Lf), a functional whey protein, has limited bioavailability in adults.
- Microencapsulation is a key strategy to enhance the delivery and efficacy of bioactive compounds like Lf.
Purpose of the Study:
- To evaluate lactoferrin loading capacity (LC) and retention efficiency (RE) in surface-reacted calcium carbonate (SRCC) microparticles.
- To compare SRCC microparticles with vaterite microparticles for Lf encapsulation.
- To assess the impact of microparticle properties on Lf encapsulation and functionality.
Main Methods:
- Investigated Lf LC and RE in different types of SRCC microparticles and vaterite.
- Analyzed LC and RE in relation to microparticle surface area and pore volume.
- Utilized Layer-by-Layer assembly with pepsin-tannic acid for shell formation.
- Performed in vitro digestion tests to assess Lf protection.
Main Results:
- SRCC3 microparticles achieved Lf LC of 11.00 wt% and 74% RE after two washing cycles.
- SRCC templates exhibited larger surface area and required lower pH for Lf release without affecting antitumor activity.
- Microencapsulation via Layer-by-Layer assembly yielded ~36 times higher than vaterite templates.
- In vitro digestion showed ~65% protection of encapsulated Lf from gastric conditions.
Conclusions:
- Surface-reacted calcium carbonate (SRCC) microparticles are highly effective for lactoferrin (Lf) encapsulation, improving its potential for functional foods.
- The developed microencapsulation method offers significantly higher yields and improved protection against digestion compared to vaterite templates.
- Lf-loaded SRCC microcapsules are promising candidates for fortifying foods to enhance Lf bioavailability and therapeutic effects.
