Date of Completion
Yangchao Luo, Ji-young Lee, Mariz-luz Fernandez
Field of Study
Master of Science
Developing delivery vehicles using food-derived biomaterials is a commonly used approach to improve bioavailability of nutrients. Egg white proteins have been extensively studied as the encapsulating materials while egg yolk proteins have received limited attention. Therefore, the two major lipoproteins in egg yolk, low-density fraction (LDF) and high-density fraction (HDF), are investigated in this study for their potentials to serve as nutrient delivery systems.
The freshly extracted LDF had a diameter of 40 nm and isoelectric point (pI) close to 7.0. After fabrication of nanogels with pectin and CMC, both LDF/pectin and LDF/CMC resulted in a diameter around 60 nm with homogenous distribution. The native nanogels were more stable at simulated fed gastric condition (pH 4) than fasting condition (pH 2). In contrast, after chemical crosslinking between LDF and the coating polysaccharides, the stability and sustained release property of nanogels at pH 2 were 2 significantly enhanced. Egg yolk HDF had a diameter around 130 nm, however, it was very unstable in aqueous solution. After stabilization with NACS or SACS, both HDF/chitosan nanocomplexes were stable in both gastric and intestinal conditions. However, HDF/SACS nanocomplexes showed enhanced interactions with encapsulated curcumin and better controlled release property in simulated GI condition.
zhou, mingyong, "Development of Nanoscale Oral Delivery System for Nutrients Using Egg Yolk Lipoproteins" (2018). Master's Theses. 1309.