Biological evaluation of casein and Spirulina in rats and encapsulation of these protein sources in liposomes

A. R. Machado*, L. M. Assis, M. R.G. Machado, L. A. Souza-Soares

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

1 Citação (Scopus)

Resumo

The work aims to study the effect of nutritional diets in rats fed casein and Spirulina, as well nanoencapsular via liposomes these protein sources for possible applications in food formulations . Assay was performed to evaluate the effect of these sources of protein in weight gain of the animals. We used 12 female rats, weanling (21 days), Wistar / UFPEL, in a total of 15 days, with 4 days of adaptation , initially weighing between 42.66 and 68 g . The animals were weighed, the adaptation period and the end of the experiment to determine the weight gain and feed efficiency ratio. After the biological evaluation was carried out the encapsulation process of casein and Spirulina by the formation of liposomes using the methodology of hydration of the lipid film , after undergoing different treatments for their preparation as sonication at 60°C for 30 min. and homogenizing (Ultra - Turrax ) at 10.000 rpm for 15 min. To determine the average size and morphology of the particles we used the technique of dynamic light scattering and scanning electron microscopy, respectively. It is concluded that diets based on casein and Spirulina did not differ significantly in total food intake and weight gain of the animals, with coefficients of feed efficiency very close, with this, the Spirulina strain LEB 18 micrometer in size was efficient in growth, not interfering in the metabolism and presenting similar to the diet containing casein (C).

Idioma originalEnglish
Páginas (de-até)344-350
Número de páginas7
RevistaInternational Food Research Journal
Volume22
Número de emissão1
Estado da publicaçãoPublicado - 2015
Publicado externamenteSim

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