Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract.
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1085814 |
Resumo: | Guabiroba fruit has been highlighted for its high phytochemical content, particularly of phenolic compounds. The stability, bioavailability, and bioactivity of these compounds can be enhanced by nanoencapsulation, to improve functionality. Poly (D,L-lactic-co-glycolic) acid (PLGA) nanoparticles containing phenolic extract of guabiroba (GPE) were synthesized by an adapted emulsion-evaporation method and their physico-chemical and functional properties were studied at two lactic to glycolic acid ratios (50:50 and 65:35). Higher (P < 0.05) or equivalent antioxidant capacity compared to free GPE were observed for GPE-loaded nanoparticles. Free extract and PLGA nanoparticles were effective inhibitors of Listeria innocua, with lower (P < 0.05) GPE concentrations required for inhibition when nanoencapsulated. Also, reduction of ROS generation in non-cancer cells was achieved with lower GPE concentrations (P < 0.05) after encapsulation. These results suggest that PLGA nanoparticles can be used as a delivery system for phenolic compounds at lower levels than originally required for enhanced functional properties. |
id |
EMBR_7552a5007beb4cf161ff531238cb8cdb |
---|---|
oai_identifier_str |
oai:www.alice.cnptia.embrapa.br:doc/1085814 |
network_acronym_str |
EMBR |
network_name_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository_id_str |
2154 |
spelling |
Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract.GuabirobaFrutaGuabiroba fruit has been highlighted for its high phytochemical content, particularly of phenolic compounds. The stability, bioavailability, and bioactivity of these compounds can be enhanced by nanoencapsulation, to improve functionality. Poly (D,L-lactic-co-glycolic) acid (PLGA) nanoparticles containing phenolic extract of guabiroba (GPE) were synthesized by an adapted emulsion-evaporation method and their physico-chemical and functional properties were studied at two lactic to glycolic acid ratios (50:50 and 65:35). Higher (P < 0.05) or equivalent antioxidant capacity compared to free GPE were observed for GPE-loaded nanoparticles. Free extract and PLGA nanoparticles were effective inhibitors of Listeria innocua, with lower (P < 0.05) GPE concentrations required for inhibition when nanoencapsulated. Also, reduction of ROS generation in non-cancer cells was achieved with lower GPE concentrations (P < 0.05) after encapsulation. These results suggest that PLGA nanoparticles can be used as a delivery system for phenolic compounds at lower levels than originally required for enhanced functional properties.MARINA C. PEREIRA, UFPEL; DANIELA A. OLIVEIRA, Texas A & M Universit; LAURA E. HILL, Texas A & M Universit; RUI CARLOS ZAMBIAZI, UFPEL; CAROLINE D. BORGES, UFPEL; MARCIA VIZZOTTO, CPACT; SUSANNE MERTENS-TALCOTT, Texas A & M Universit; STEPHEN TALCOTT, Texas A & M Universit; CARMEN L. GOMES, Texas A & M Universit.PEREIRA, M. C.OLIVEIRA, D. A.HILL, L. E.ZAMBIAZI, R. C.BORGES, C. D.VIZZOTTO, M.MERTENS-TALCOTT, S.TALCOTT, S.GOMES, C. L.2018-01-18T22:20:24Z2018-01-18T22:20:24Z2018-01-1820182018-10-29T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Chemistry, v. 240, p. 396-404, 2018.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1085814enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2018-01-18T22:20:31Zoai:www.alice.cnptia.embrapa.br:doc/1085814Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542018-01-18T22:20:31falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542018-01-18T22:20:31Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract. |
title |
Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract. |
spellingShingle |
Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract. PEREIRA, M. C. Guabiroba Fruta |
title_short |
Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract. |
title_full |
Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract. |
title_fullStr |
Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract. |
title_full_unstemmed |
Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract. |
title_sort |
Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract. |
author |
PEREIRA, M. C. |
author_facet |
PEREIRA, M. C. OLIVEIRA, D. A. HILL, L. E. ZAMBIAZI, R. C. BORGES, C. D. VIZZOTTO, M. MERTENS-TALCOTT, S. TALCOTT, S. GOMES, C. L. |
author_role |
author |
author2 |
OLIVEIRA, D. A. HILL, L. E. ZAMBIAZI, R. C. BORGES, C. D. VIZZOTTO, M. MERTENS-TALCOTT, S. TALCOTT, S. GOMES, C. L. |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
MARINA C. PEREIRA, UFPEL; DANIELA A. OLIVEIRA, Texas A & M Universit; LAURA E. HILL, Texas A & M Universit; RUI CARLOS ZAMBIAZI, UFPEL; CAROLINE D. BORGES, UFPEL; MARCIA VIZZOTTO, CPACT; SUSANNE MERTENS-TALCOTT, Texas A & M Universit; STEPHEN TALCOTT, Texas A & M Universit; CARMEN L. GOMES, Texas A & M Universit. |
dc.contributor.author.fl_str_mv |
PEREIRA, M. C. OLIVEIRA, D. A. HILL, L. E. ZAMBIAZI, R. C. BORGES, C. D. VIZZOTTO, M. MERTENS-TALCOTT, S. TALCOTT, S. GOMES, C. L. |
dc.subject.por.fl_str_mv |
Guabiroba Fruta |
topic |
Guabiroba Fruta |
description |
Guabiroba fruit has been highlighted for its high phytochemical content, particularly of phenolic compounds. The stability, bioavailability, and bioactivity of these compounds can be enhanced by nanoencapsulation, to improve functionality. Poly (D,L-lactic-co-glycolic) acid (PLGA) nanoparticles containing phenolic extract of guabiroba (GPE) were synthesized by an adapted emulsion-evaporation method and their physico-chemical and functional properties were studied at two lactic to glycolic acid ratios (50:50 and 65:35). Higher (P < 0.05) or equivalent antioxidant capacity compared to free GPE were observed for GPE-loaded nanoparticles. Free extract and PLGA nanoparticles were effective inhibitors of Listeria innocua, with lower (P < 0.05) GPE concentrations required for inhibition when nanoencapsulated. Also, reduction of ROS generation in non-cancer cells was achieved with lower GPE concentrations (P < 0.05) after encapsulation. These results suggest that PLGA nanoparticles can be used as a delivery system for phenolic compounds at lower levels than originally required for enhanced functional properties. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-18T22:20:24Z 2018-01-18T22:20:24Z 2018-01-18 2018 2018-10-29T11:11:11Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Food Chemistry, v. 240, p. 396-404, 2018. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1085814 |
identifier_str_mv |
Food Chemistry, v. 240, p. 396-404, 2018. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1085814 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
_version_ |
1794503448270471168 |