In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating

Detalhes bibliográficos
Autor(a) principal: Bourbon, Ana I.
Data de Publicação: 2018
Outros Autores: Pinheiro, Ana Cristina, Cerqueira, Miguel Ângelo Parente Ribeiro, Vicente, A. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/55736
Resumo: Supplementary data related to this article can be found at http://dx. doi.org/10.1016/j.foodhyd.2018.06.015.
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spelling In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coatingNanotechnologyFunctional compoundsCurcuminCaffeineScience & TechnologySupplementary data related to this article can be found at http://dx. doi.org/10.1016/j.foodhyd.2018.06.015.The behaviour of lactoferrin (Lf) glycomacropeptide (GMP) nanohydrogels with and without a chitosan coating was evaluated during gastrointestinal digestion. The application of a chitosan coating allowed to reduce the protein degradation from 86% to 76% for Lf and from 71% to 53% for GMP. Protein bioaccessibility results showed that in nanohydrogels with chitosan coating 23% of Lf and 40% of GMP remained intact until absorption. Based on these results, the bioaccessibility of two different bioactive compounds encapsulated in Lf-GMP nanohydrogels with chitosan coating was evaluated during gastrointestinal digestion. Curcumin was used as lipophilic model compound and caffeine as a hydrophilic model compound. Bioaccessibility of curcumin in coated nanohydrogels was 72% while the corresponding value for curcumin in free form only reached 66%. It was also observed that under simulated gastric and intestinal conditions, free curcumin lost around 68% of its antioxidant activity while when incorporated into nanohydrogels only 30% of this activity was lost. Results also showed that the bioaccessibility of caffeine encapsulated in coated nanohydrogels was 63% while caffeine in free form only reached 59%.Ana I. Bourbon and Ana C. Pinheiro acknowledge the Fundação para a Ciência e Tecnologia (FCT, Portugal) for their fellowships SFRH/BD/ 73178/2010, and SFRH/BPD/101181/2014, respectively). The authors would like to acknowledge Rui Fernandes from IBMC, the University of Porto for assistance in taking the TEM pictures.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoBourbon, Ana I.Pinheiro, Ana CristinaCerqueira, Miguel Ângelo Parente RibeiroVicente, A. A.2018-112018-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/55736engBourbon, Ana I.; Pinheiro, Ana Cristina; Cerqueira, Miguel A.; Vicente, António A., In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating. Food Hydrocolloids, 84, 267-275, 20180268-005X0268-005X10.1016/j.foodhyd.2018.06.015http://www.elsevier.com/locate/issn/0268005Xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:45:27Zoai:repositorium.sdum.uminho.pt:1822/55736Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:43:18.224188Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
title In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
spellingShingle In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
Bourbon, Ana I.
Nanotechnology
Functional compounds
Curcumin
Caffeine
Science & Technology
title_short In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
title_full In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
title_fullStr In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
title_full_unstemmed In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
title_sort In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
author Bourbon, Ana I.
author_facet Bourbon, Ana I.
Pinheiro, Ana Cristina
Cerqueira, Miguel Ângelo Parente Ribeiro
Vicente, A. A.
author_role author
author2 Pinheiro, Ana Cristina
Cerqueira, Miguel Ângelo Parente Ribeiro
Vicente, A. A.
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Bourbon, Ana I.
Pinheiro, Ana Cristina
Cerqueira, Miguel Ângelo Parente Ribeiro
Vicente, A. A.
dc.subject.por.fl_str_mv Nanotechnology
Functional compounds
Curcumin
Caffeine
Science & Technology
topic Nanotechnology
Functional compounds
Curcumin
Caffeine
Science & Technology
description Supplementary data related to this article can be found at http://dx. doi.org/10.1016/j.foodhyd.2018.06.015.
publishDate 2018
dc.date.none.fl_str_mv 2018-11
2018-11-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/55736
url http://hdl.handle.net/1822/55736
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Bourbon, Ana I.; Pinheiro, Ana Cristina; Cerqueira, Miguel A.; Vicente, António A., In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating. Food Hydrocolloids, 84, 267-275, 2018
0268-005X
0268-005X
10.1016/j.foodhyd.2018.06.015
http://www.elsevier.com/locate/issn/0268005X
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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