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Chitosan-whey protein nanoparticles improve encapsulation efficiency and stability of a trypsin inhibitor isolated from Tamarindus indica L

Author:
De Queiroz, Jaluza Luana Carvalho, De Araújo Costa, Rafael Oliveira, Rodrigues Matias, Lídia Leonize, De Medeiros, Amanda Fernandes, Teixeira Gomes, Ana Francisca, Santos Pais, Tatiana Dos, Passos, Thais Souza, Maciel, Bruna Leal Lima, Dos Santos, Elizeu Antunes, De Araújo Morais, Ana Heloneida
Source:
Food hydrocolloids 2018 v.84 pp. 247-256
ISSN:
0268-005X
Subject:
Tamarindus indica, anti-inflammatory activity, chitosan, encapsulation, hydrocolloids, inhibitory concentration 50, models, nanoparticles, pH, seeds, tamarinds, temperature, trypsin inhibitors, whey protein isolate
Abstract:
Studies have shown that the trypsin inhibitor isolated from tamarind seeds (Tamarindus indica L.) (TTI) has satietogenic and anti-inflammatory actions in an experimental model. Aiming to increase the efficiency and stability of its antitriptic activity, the single and conjugated effect of chitosan and whey protein isolate on the incorporation, activity, and stability of TTI was investigated. The particles were obtained by nanoprecipitation technique, evaluated for the efficiency of incorporation and characterized by physical-chemical methods, determination of the amount of inhibitor that reduces the antitriptic activity in 50% (IC50) and, stability in different temperatures and pH. The combination of chitosan and whey protein isolate formed spherical nanoparticles (109 nm), promoted a reduction in IC50 (0.05 mg) compared to pure TTI (0.21 mg), and preserved the inhibitory activity up to 80 °C [35.0% (3.74)] compared to other formulations and TTI [0.0 (0.00)]. In addition, nanoparticles presented stability to the different pH conditions. Thus, the combination of encapsulating agents showed an important strategy to improve the function and stability of TTI.
Agid:
5973120