Technion researchers have found a way to use the protein particles found in milk as a transport vehicle for substances important to health

This is the first time that scientists have managed to use these particles (casein micelles) for the purpose of transporting essential substances that are missing in milk

The Technion researchers found a way to use the particles of the milk protein "casein", called "casein micelles", as a transport vehicle for other substances, which are important for human health. This is the first time that scientists have managed to do this, and the research will soon be published in the scientific journal Food Hydrocolloids (it is already published on the magazine's website).
"Casein is the main protein of milk," explains Dr. Yoav Livni from the Faculty of Biotechnology and Food Engineering. "Casein is arranged in nanometer-sized, very tiny clusters of protein, called 'micelles.' The casein micelle is a small particle, consisting of many molecules (about 31% protein, 2% minerals and 66% water). Its natural purpose is to transfer from the mother to the baby - calcium, protein and phosphorus (phosphate) which are essential for building the body. It is actually a transport vehicle for nutrients."
The challenge facing the researchers, Dr. Yoav Livni, and Master Efrat Samo, was to infuse the casein micelle with vitamin D, which is important for bone development, and thus, in effect, "catch a ride" on it. The Technion researchers started the process with a solution of casein (soluble casein from which the calcium was removed in the production process, so it is no longer organized in micelles) and added a solution of vitamin D. The vitamin binds to the protein. Then they added calcium and phosphorus to the vitamin D-enriched casein in the natural amounts found in milk. As a result, the proteins were reorganized into micelles that are very similar to the natural ones, but now they already contain vitamin D.
"Vitamin D is a sensitive substance, and we were able to show that the micelles give it protection against ultraviolet light radiation, which causes its degradation," adds Dr. Livni.
Dr. Daganit Danino and Dr. Alina Kesselman from the Faculty of Biotechnology and Food Engineering also participated in the study, who characterized the structure of the resulting micelles using electron microscopy.
Technion researchers are now looking for a way to mass produce enriched micelles, so that they can be added to various food products, especially those that are low in fat, thus enriching them with important vitamins that only appear in fat. "We hope that we can enrich milk in particular and low-fat food products in general, with vitamin D and other substances important to human health," says Dr. Livni. "This technology opens up a new way to enrich basic foods consumed by large populations with essential substances that contribute to health."