A1 Refereed original research article in a scientific journal
Edible films based on milk proteins release effectively active immunoglobulins
Authors: Rantamäki P., Loimaranta V., Vasara E., Latva-Koivisto J., Korhonen H., Tenovuo J., Marnila P.
Publisher: OXFORD UNIV PRESS
Publication year: 2019
Journal: Food Quality and Safety
Journal name in source: FOOD QUALITY AND SAFETY
Journal acronym: FOOD QUAL SAF
Volume: 3
Issue: 1
First page : 23
Last page: 34
Number of pages: 12
ISSN: 2399-1399
DOI: https://doi.org/10.1093/fqsafe/fyy027
Web address : https://academic.oup.com/fqs/article/3/1/23/5299987
Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/41168791
Objectives: The goal of this study was to develop novel compositions of edible protein coatings based on immunoglobulin (Ig) fraction from bovine milk. Protein coatings can be used to protect foods against microbial, chemical, and physical damage. We developed novel compositions of edible protein coatings based on immunoglobulin (Ig) fraction from bovine milk. A lot of Ig could be obtained from under-utilized side streams of dairy industry. To the best of our knowledge, such use of the Ig fraction has not been published earlier.
Materials and Methods: Bovine colostral Ig's were incorporated in edible films based on various milk proteins and investigated the characteristics of the films including solubility of Ig's and nisin and on technological properties of films. Ig's specific to cariogenic bacteria Streptococcus mutans and Streptococcus sobrinus were produced to colostrums by hyperimmunizing cows before parturition.
Results: The milk Ig rich fraction suited well as a component of milk protein films. The Ig's dissolved from the films very rapidly. Nisin, commoly used for food protection, was used as a model of antimicrobial peptide. Nisin was released biologically active from both beta-lactoglobulin (beta-lg) and beta-lg/Ig films. Nisin exerted its bactericidal effect at clearly lower concentrations in the beta-lg/Ig films when compared with beta-lg film. Nisin also retained its activity better in film containing Ig-enriched whey. Incorporating Ig-enriched whey into films enhanced adhesion and tensile strength of the films. The Ig-enriched whey also affected strongly on the appearance of films based on commercial whey protein concentrate in a dose-dependent way by making the films more smooth, transparent, and clear which are all favoured properties in most food and pharmaceutical applications.
Conclusions: Biologically active Ig's can be successfully incorporated in and released from milk protein based edible films. The content of Igs in films affected considerably technological properties of these films. Composition of other proteins in films had effect on preservability and release of Igs.
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