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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.
Afiliación
  • Ataide JA; Graduate Program in Medical Sciences, School of Medical Sciences, University of Campinas (UNICAMP), 13010 Campinas, Brazil. janaina.a.ataide@gmail.com.
  • Gérios EF; Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Pólo das Ciências da Saúde, 3000 Coimbra, Portugal. janaina.a.ataide@gmail.com.
  • Cefali LC; Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Pólo das Ciências da Saúde, 3000 Coimbra, Portugal. eloahfaverogerios@gmail.com.
  • Fernandes AR; Faculty of Pharmaceutical Sciences, University of Campinas (UNICAMP), 13010 Campinas, Brazil. eloahfaverogerios@gmail.com.
  • Teixeira MDC; Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Pólo das Ciências da Saúde, 3000 Coimbra, Portugal. letisc82@yahoo.com.br.
  • Ferreira NR; Graduate Program in Biosciences and Technology of Bioactive Products, Institute of Biology, University of Campinas (UNICAMP), 13010 Campinas, Brazil. letisc82@yahoo.com.br.
  • Tambourgi EB; Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Pólo das Ciências da Saúde, 3000 Coimbra, Portugal. anaritavfernandes@gmail.com.
  • Jozala AF; Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Pólo das Ciências da Saúde, 3000 Coimbra, Portugal. mceuteixeira1@gmail.com.
  • Chaud MV; Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Pólo das Ciências da Saúde, 3000 Coimbra, Portugal. ricardao@ci.uc.pt.
  • Oliveira-Nascimento L; School of Chemical Engineering, University of Campinas (Unicamp), 13010 Campinas, Brazil. eliastam@feq.unicamp.br.
  • Mazzola PG; Laboratory of Industrial Microbiology and Fermentation Process, University of Sorocaba (UNISO), 18010 Sorocaba, Brazil. angela.jozala@prof.uniso.br.
  • Souto EB; Laboratory of Biomaterials & Nanotechnology, University of Sorocaba (UNISO), 18010 Sorocaba, Brazil. marco.chaud@prof.uniso.br.
Polymers (Basel) ; 11(10)2019 Oct 15.
Article en En | MEDLINE | ID: mdl-31618858
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.
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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Polymers (Basel) Año: 2019 Tipo del documento: Article País de afiliación: Brasil

Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Polymers (Basel) Año: 2019 Tipo del documento: Article País de afiliación: Brasil