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Nanoencapsulation of bovine lactoferrin for food and biopharmaceutical applications

2013Journal article Open access
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dc.contributor.authorBalcão, Victor
dc.contributor.authorCosta, Carla I.
dc.contributor.authorMatos, Carla
dc.contributor.authorMoutinho, Carla
dc.contributor.authorAmorim, Manuela
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorGomes, Ana P.
dc.contributor.authorVila, Marta M.
dc.contributor.authorTeixeira, José A.
dc.date.accessioned2019-12-24T11:58:04Z
dc.date.available2019-12-24T11:58:04Z
dc.date.issued2013
dc.description.abstractLactoferrin has for long captured the interest of many researchers as a natural compound with a wide variety of uses. Lactoferrin is a monomeric, iron-binding 80 kDa glycoprotein, and appears to be the subfraction of whey with the best documented antiviral, antimicrobial, anticancer and immune modulating/enhancing effects. It belongs to the family of transferrin proteins, and serves to control iron levels in body fluids by sequestering and solubilizing ferric iron. In the present research effort, production of lactoferrin derivatives (starting from a purified commercial extract), encompassing full stabilization of its three-dimensional structure, has been attempted via nanoencapsulation within lipid nanovesicles, integrating a multiple water-in-oil-in-water emulsion. Long-term storage of the multiple nanoemulsions produced did not lead to leaching of protein, thus proving the effectiveness of the encapsulation procedure. Furthermore, lactoferrin nanovesicle derivatives prepared under optimal conditions were successfully employed at lab-scale antimicrobial trials.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodhyd.2013.02.004pt_PT
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.urihttp://hdl.handle.net/10284/8338
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0268005X13000532pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectLactoferrinpt_PT
dc.subjectLipid nanovesiclespt_PT
dc.subjectMultiple water-in-oil-in-water emulsionspt_PT
dc.subjectStructural stabilizationpt_PT
dc.subjectAntimicrobial activitypt_PT
dc.titleNanoencapsulation of bovine lactoferrin for food and biopharmaceutical applicationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage431pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage425pt_PT
oaire.citation.titleFood Hydrocolloidspt_PT
oaire.citation.volume32pt_PT
person.familyNameBalcão
person.familyNameMatos
person.familyNameMoutinho
person.givenNameVictor
person.givenNameCarla
person.givenNameCarla
person.identifier366700
person.identifier1536969
person.identifier.ciencia-idC314-A18C-931B
person.identifier.ciencia-id721C-DA34-256E
person.identifier.ciencia-idB61F-F356-80C6
person.identifier.orcid0000-0003-0772-2834
person.identifier.orcid0000-0003-0617-3538
person.identifier.orcid0000-0003-1310-4696
person.identifier.ridI-2182-2012
person.identifier.ridM-7142-2013
person.identifier.scopus-author-id6603449856
person.identifier.scopus-author-id7004493818
person.identifier.scopus-author-id16064733800
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationf84a6560-46a5-4a51-91e4-25ab97dd1319
relation.isAuthorOfPublicationd4b6d3e1-6d29-4fb4-97c7-abb2cf4c83b4
relation.isAuthorOfPublicationcff7638e-1f33-4384-aa73-d3acc5cca5f8
relation.isAuthorOfPublication.latestForDiscoveryd4b6d3e1-6d29-4fb4-97c7-abb2cf4c83b4

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