Nanoencapsulation of bovine lactoferrin for food and biopharmaceutical applications

Victor M. Balcão*, Carla I. Costa, Carla M. Matos, Carla G. Moutinho, Manuela Amorim, Manuela E. Pintado, Ana P. Gomes, Marta M. Vila, José A. Teixeira

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

93 Citações (Scopus)

Resumo

Lactoferrin has for long captured the interest of many researchers as a natural compound with a wide variety of uses. Lactoferrin is a monomeric, iron-binding 80 kDa glycoprotein, and appears to be the subfraction of whey with the best documented antiviral, antimicrobial, anticancer and immune modulating/enhancing effects. It belongs to the family of transferrin proteins, and serves to control iron levels in body fluids by sequestering and solubilizing ferric iron. In the present research effort, production of lactoferrin derivatives (starting from a purified commercial extract), encompassing full stabilization of its three-dimensional structure, has been attempted via nanoencapsulation within lipid nanovesicles, integrating a multiple water-in-oil-in-water emulsion. Long-term storage of the multiple nanoemulsions produced did not lead to leaching of protein, thus proving the effectiveness of the encapsulation procedure. Furthermore, lactoferrin nanovesicle derivatives prepared under optimal conditions were successfully employed at lab-scale antimicrobial trials.
Idioma originalEnglish
Páginas (de-até)425-431
Número de páginas7
RevistaFood Hydrocolloids
Volume32
Número de emissão2
DOIs
Estado da publicaçãoPublicado - 1 ago. 2013

Impressão digital

Mergulhe nos tópicos de investigação de “Nanoencapsulation of bovine lactoferrin for food and biopharmaceutical applications“. Em conjunto formam uma impressão digital única.

Citação