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Effect of Polysaccharide Sources on the Physicochemical Properties of Bromelain–Chitosan Nanoparticles
Bromelain, a set of proteolytic enzymes potential pharmaceutical applications, was encapsulated in chitosan nanoparticles to enhance enzyme stability, and the effect of different chitosan sources was evaluated. Chitosan types (i.e., low molecular weight chitosan, chitosan oligosaccharide lactate, an...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835720/ https://www.ncbi.nlm.nih.gov/pubmed/31618858 http://dx.doi.org/10.3390/polym11101681 |
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author | Ataide, Janaína Artem Gérios, Eloah Favero Cefali, Letícia Caramori Fernandes, Ana Rita Teixeira, Maria do Céu Ferreira, Nuno R. Tambourgi, Elias Basile Jozala, Angela Faustino Chaud, Marco Vinicius Oliveira-Nascimento, Laura Mazzola, Priscila Gava Souto, Eliana B. |
author_facet | Ataide, Janaína Artem Gérios, Eloah Favero Cefali, Letícia Caramori Fernandes, Ana Rita Teixeira, Maria do Céu Ferreira, Nuno R. Tambourgi, Elias Basile Jozala, Angela Faustino Chaud, Marco Vinicius Oliveira-Nascimento, Laura Mazzola, Priscila Gava Souto, Eliana B. |
author_sort | Ataide, Janaína Artem |
collection | PubMed |
description | Bromelain, a set of proteolytic enzymes potential pharmaceutical applications, was encapsulated in chitosan nanoparticles to enhance enzyme stability, and the effect of different chitosan sources was evaluated. Chitosan types (i.e., low molecular weight chitosan, chitosan oligosaccharide lactate, and chitosan from shrimp shells) produced nanoparticles with different physicochemical properties, however in all cases, particle size and zeta potential decreased, and polydispersity index increased after bromelain addition. Bromelain encapsulation was higher than 84% and 79% for protein content and enzymatic activity, respectively, with low molecular weight chitosan presenting the highest encapsulation efficiency. Nanoparticle suspension was also tested for accelerated stability and rheological behavior. For the chitosan–bromelain nanoparticles, an instability index below 0.3 was recorded and, in general, the loading of bromelain in chitosan nanoparticles decreased the cohesiveness of the final suspension. |
format | Online Article Text |
id | pubmed-6835720 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-68357202019-11-25 Effect of Polysaccharide Sources on the Physicochemical Properties of Bromelain–Chitosan Nanoparticles Ataide, Janaína Artem Gérios, Eloah Favero Cefali, Letícia Caramori Fernandes, Ana Rita Teixeira, Maria do Céu Ferreira, Nuno R. Tambourgi, Elias Basile Jozala, Angela Faustino Chaud, Marco Vinicius Oliveira-Nascimento, Laura Mazzola, Priscila Gava Souto, Eliana B. Polymers (Basel) Article Bromelain, a set of proteolytic enzymes potential pharmaceutical applications, was encapsulated in chitosan nanoparticles to enhance enzyme stability, and the effect of different chitosan sources was evaluated. Chitosan types (i.e., low molecular weight chitosan, chitosan oligosaccharide lactate, and chitosan from shrimp shells) produced nanoparticles with different physicochemical properties, however in all cases, particle size and zeta potential decreased, and polydispersity index increased after bromelain addition. Bromelain encapsulation was higher than 84% and 79% for protein content and enzymatic activity, respectively, with low molecular weight chitosan presenting the highest encapsulation efficiency. Nanoparticle suspension was also tested for accelerated stability and rheological behavior. For the chitosan–bromelain nanoparticles, an instability index below 0.3 was recorded and, in general, the loading of bromelain in chitosan nanoparticles decreased the cohesiveness of the final suspension. MDPI 2019-10-15 /pmc/articles/PMC6835720/ /pubmed/31618858 http://dx.doi.org/10.3390/polym11101681 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Ataide, Janaína Artem Gérios, Eloah Favero Cefali, Letícia Caramori Fernandes, Ana Rita Teixeira, Maria do Céu Ferreira, Nuno R. Tambourgi, Elias Basile Jozala, Angela Faustino Chaud, Marco Vinicius Oliveira-Nascimento, Laura Mazzola, Priscila Gava Souto, Eliana B. Effect of Polysaccharide Sources on the Physicochemical Properties of Bromelain–Chitosan Nanoparticles |
title | Effect of Polysaccharide Sources on the Physicochemical Properties of Bromelain–Chitosan Nanoparticles |
title_full | Effect of Polysaccharide Sources on the Physicochemical Properties of Bromelain–Chitosan Nanoparticles |
title_fullStr | Effect of Polysaccharide Sources on the Physicochemical Properties of Bromelain–Chitosan Nanoparticles |
title_full_unstemmed | Effect of Polysaccharide Sources on the Physicochemical Properties of Bromelain–Chitosan Nanoparticles |
title_short | Effect of Polysaccharide Sources on the Physicochemical Properties of Bromelain–Chitosan Nanoparticles |
title_sort | effect of polysaccharide sources on the physicochemical properties of bromelain–chitosan nanoparticles |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835720/ https://www.ncbi.nlm.nih.gov/pubmed/31618858 http://dx.doi.org/10.3390/polym11101681 |
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