Efficacy of whey protein gel networks as potential viability-enhancing scaffolds for cell immobilization of Lactobacillus rhamnosus GG

Adler-Nissen, 1979, Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid, J. Agric. Food Chem., 27, 1256, 10.1021/jf60226a042 Ainsley Reid, 2005, Microentrapment of probiotic bacteria in a Ca(2+)-induced whey protein gel and effects on their viability in a dynamic gastro-intestinal model, J. Microencapsul., 22, 603, 10.1080/02652040500162840 Alting, 2000, Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate, J. Agric. Food Chem., 48, 5001, 10.1021/jf000474h Ananta, 2005, Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG, Int. Dairy J., 15, 399, 10.1016/j.idairyj.2004.08.004 Auty, 2001, Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy, Appl. Environ. Microbiol., 67, 420, 10.1128/AEM.67.1.420-425.2001 Barbut, 1993, Ca2+-induced gelation of pre-heated whey-protein isolate, J. Food Sci., 58, 867, 10.1111/j.1365-2621.1993.tb09379.x Beaulieu, 2002, Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: application for the protection of retinol, Biomacromolecules, 3, 239, 10.1021/bm010082z Borchers, 2009, Probiotics and immunity, J. Gastroenterol., 44, 26, 10.1007/s00535-008-2296-0 Boylston, 2004, Incorporation of bifidobacteria into cheeses: challenges and rewards, Int. Dairy J., 14, 375, 10.1016/j.idairyj.2003.08.008 Collado, 2009, The impact of probiotic on gut health, Curr. Drug Metab., 10, 68, 10.2174/138920009787048437 de Man, 1960, A medium for cultivation of lactobacilli, J. Appl. Bacteriol., 23, 130, 10.1111/j.1365-2672.1960.tb00188.x Doucet, 2001, Rheological characterization of a gel formed during extensive enzymatic hydrolysis, J. Food Sci., 66, 711, 10.1111/j.1365-2621.2001.tb04626.x Doucet, 2003, Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: peptide identification and determination of enzyme specificity, J. Agric. Food Chem., 51, 6300, 10.1021/jf026242v Dunne, 2001, In vitro selection criteria for probiotic bacteria of human origin: correlation with in vivo findings, Am. J. Clin. Nutr., 73, 386S, 10.1093/ajcn/73.2.386s FAO/WHO, 2001. Health and nutrition properties of probiotics in food including powder milk with live lactic acid bacteria. Report from FAO/WHO Expert Consultation, 1–4 October 2001, Cordoba, Argentina. Garcia Alvarez-Coque, 1989, Formation and instability of o-phthalaldehyde derivatives of amino acids, Anal. Biochem., 178, 1, 10.1016/0003-2697(89)90346-1 Garcia Alvarez-Coque, 1989, Studies on the formation and stability of isoindoles derived from amino acids, o-phthalaldehyde and N-acetyl-L-cysteine, Anal. Biochem., 180, 172, 10.1016/0003-2697(89)90107-3 Gardiner, 1999, Evaluation of Cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract, J. Dairy Sci., 82, 1379, 10.3168/jds.S0022-0302(99)75363-4 Gardiner, 2000, Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying, Appl. Environ. Microbiol., 66, 2605, 10.1128/AEM.66.6.2605-2612.2000 Goldin, B.R., Gorbach, S.L., 1989. Lactobacillus strain and methods of selection., Official Gazette of the United States Patent and Trademark Office Patents., Vol. US 4839281, U.S. Guerin, 2003, Protection of bifidobacteria encapsulated in polysaccharide-protein gel beads against gastric juice and bile, J. Food Prot., 66, 2076, 10.4315/0362-028X-66.11.2076 Gunasekera, 2000, A flow cytometry method for rapid detection and enumeration of total bacteria in milk, Appl. Environ. Microbiol., 66, 1228, 10.1128/AEM.66.3.1228-1232.2000 Guo, 1995, Susceptibility of beta-lactoglobulin and sodium caseinate to proteolysis by pepsin and trypsin, J. Dairy Sci., 78, 2336, 10.3168/jds.S0022-0302(95)76860-6 Heidebach, 2009, Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins, Food Hydrocolloids, 23, 1670, 10.1016/j.foodhyd.2009.01.006 Heidebach, 2009, Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells, Int. Dairy J., 19, 77, 10.1016/j.idairyj.2008.08.003 Hoffmann, 1997, The suitability of scanning calorimetry to investigate slow irreversible protein denaturation, Thermochimica Acta, 306, 45, 10.1016/S0040-6031(97)00298-0 Holt, 2000, Molecular basis of whey protein food functionalities, Aust. J. Dairy Technol., 55, 53 Isolauri, 1991, A human Lactobacillus strain (Lactobacillus casei sp strain GG) promotes recovery from acute diarrhea in children, Pediatrics, 88, 90 Isolauri, 1999, New functional foods in the treatment of food allergy, Ann. Med., 31, 299, 10.3109/07853899908995894 Jonsson, 1992, Probiotics for pigs, 260 Ju, 1998, Textural properties of cold-set gels induced from heat-denatured whey protein isolates, J. Food Sci., 63, 288, 10.1111/j.1365-2621.1998.tb15728.x Kailasapathy, 2000, Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp., Immunol. Cell Biol., 78, 80, 10.1046/j.1440-1711.2000.00886.x Kester, 1984, Modification of whey proteins to improve functionality, J. Dairy Sci., 67, 2757, 10.3168/jds.S0022-0302(84)81633-1 Knorr, 1998, Technology aspects related to microorganisms in functional foods, Trends Food Sci. Technol., 9, 295, 10.1016/S0924-2244(98)00051-X Kos, 2000, Effect of protectors on the viability of Lactobacillus acidophilus M92 in simulated gastrointestinal conditions, Food Technol. Biotechnol., 38, 121 Lawrence, 1970, Some effects of including differently processed barley in diet of growing pig. 2. In vivo pH gastric changes, Anim. Prod., 12, 151, 10.1017/S0003356100028828 Lorca, 1999, The effect of suboptimal growth temperature and growth phase on resistance of Lactobacillus acidophilus to environmental stress, Cryobiology, 39, 144, 10.1006/cryo.1999.2193 Mauriello, 1999, Spray-drying of bacteriocin-producing lactic acid bacteria, J. Food Prot., 62, 773, 10.4315/0362-028X-62.7.773 Moon, 1997, Effects of protein unfolding and soluble aggregates formation on the gel strength of whey proteins, J. Food Sci. Nutr., 2, 281 Morr, 1993, Whey protein concentrates and isolates: processing and functional properties, Crit. Rev. Food Sci. Nutr., 33, 431, 10.1080/10408399309527643 Nedovic, 2005, Applications of cell immobilization biotechnology, vol. 8b, 295 Palazolo, 2000, Heat treatment of beta-lactoglobulin: structural changes studied by partitioning and fluorescence, J. Agric. Food Chem., 48, 3817, 10.1021/jf991353o Panyam, 1996, Enhancing the functionality of food proteins by enzymatic modification, Trends Food Sci. Technol., 7, 120, 10.1016/0924-2244(96)10012-1 Picot, 2004, Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt, Int. Dairy J., 14, 505, 10.1016/j.idairyj.2003.10.008 Ross, 2005, Overcoming the technological hurdles in the development of probiotic foods, J. Appl. Microbiol., 98, 1410, 10.1111/j.1365-2672.2005.02654.x Salminen, 1998, Demonstration of safety of probiotics—a review, Int. J. Food Microbiol., 44, 93, 10.1016/S0168-1605(98)00128-7 Saxelin, 1991, Dose response colonization of feces after oral administration of Lactobacillus-casei strain GG, Microb. Ecol. Health Dis., 4, 209, 10.3109/08910609109140144 Saxelin, 1999, The technology of probiotics, Trends Food Sci. Technol., 10, 387, 10.1016/S0924-2244(00)00027-3 Schmidt, 1993, Enzymatic-hydrolysis of whey proteins—influence of heat-treatment of alpha-lactalbumin and beta-lactoglobulin on their proteolysis by pepsin and papain, Net. Milk Dairy J., 47, 15 Shah, 2000, Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts, Aust. J. Dairy Technol., 55, 139 Siemensma, 1993, The importance of peptide lengths in hypoallergenic infant formulas, Trends Food Sci. Technol., 4, 16, 10.1016/S0924-2244(05)80006-8 Siro, 2008, Functional food. Product development, marketing and consumer acceptance—a review, Appetite, 51, 456, 10.1016/j.appet.2008.05.060 Spellman, 2003, Proteinase and exopeptidase hydrolysis of whey protein: comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis, Int. Dairy J., 13, 447, 10.1016/S0958-6946(03)00053-0 Sun, 2000, Survival of bifidobacteria in yogurt and simulated gastric juice following immobilization in gellan-xanthan beads, Int. J. Food Microbiol., 61, 17, 10.1016/S0168-1605(00)00327-5 Teixeira, 1997, Identification of sites of injury in Lactobacillus bulgaricus during heat stress, J Appl Microbiol., 83, 219, 10.1046/j.1365-2672.1997.00221.x Van de Casteele, 2006, Evaluation of culture media for selective enumeration of probiotic strains of lactobacilli and bifidobacteria in combination with yoghurt or cheese starters, Int. Dairy J., 16, 1470, 10.1016/j.idairyj.2005.12.002 van de Guchte, 2002, Stress responses in lactic acid bacteria, Antonie Van Leeuwenhoek, 82, 187, 10.1023/A:1020631532202 Vasiljevic, 2008, Probiotics—from Metchnikoff to bioactives, Int. Dairy J., 18, 714, 10.1016/j.idairyj.2008.03.004