Nanoencapsulation of bovine lactoferrin for food and biopharmaceutical applicat...

• Autor(es): Balcão, V. M. ; Costa, Carla Isabel ; Matos, Carla M. ; Moutinho, C. ; Amorim, Manuela ; Pintado, Manuela E. ; Gomes, Ana P. ; Vila, Marta M. ; Teixeira, J. A.
• Data: 2013
• Identificador Persistente: http://hdl.handle.net/1822/24343
• Origem: RepositóriUM - Universidade do Minho
• Assunto(s): Lactoferrin; Lipid nanovesicles; Multiple water-in-oil-in-water emulsions; Structural stabilization; Antimicrobial activity
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

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.