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Desenvolvimento de uma formulação líquida à base de lactoferrina encapsulada em nanoemulsões múltiplas com propriedades antimicrobianas para aplicações em higiene oral
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Abstract(s)
A lactoferrina, proteína originalmente isolada a partir do leite, desde cedo captou o interesse de muitos investigadores, dada a grande variedade de potenciais (e reais) aplicações que apresenta. Trata-se de uma glicoproteína monomérica com peso molecular aproximado de 80 kDa, constituída por 703 resíduos de aminoácidos, com capacidade para se ligar ao ferro. Aparentemente, é a subfracção do soro de leite mais documentada relativamente aos seus efeitos anti-virais, anti-microbianos, anti-cancerígenos e imuno-moduladores/estimuladores. Pertence à família das proteínas transferrinas e permite controlar os níveis de ferro nos fluidos biológicos corporais, uma vez que sequestra e solubiliza iões férricos. No presente trabalho de investigação cientifica, pretendeu-se encapsular a lactoferrina (a partir de um extracto comercial purificado) em nanovesículas lipídicas, assegurando-se a estabilização estrutural e funcional da sua estrutura tridimensional. Para tal, recorreu-se ao método das emulsões múltiplas, formulando-se e optimizando-se uma emulsão água-em-óleo-em-água. Durante todo o período de armazenamento da nanoemulsão optimizada, a lactoferrina encapsulada não se deteriorou, o que comprova a eficácia do processo de encapsulação. As nanovesículas lipídicas preparadas nas condições ideais foram empregues com sucesso em ensaios antimicrobianos laboratoriais.
Lactoferrin is a protein initially isolated from milk, and has for long captured the interest of many researchers as a natural compound with a wide array of potential (and real) uses. Lactoferrin is a monomeric, iron-binding glycoprotein with a molecular weight of ca. 80 kDa encompassing 703 aminoacids, 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 (structural and functional) 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 (optimized) 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.
Lactoferrin is a protein initially isolated from milk, and has for long captured the interest of many researchers as a natural compound with a wide array of potential (and real) uses. Lactoferrin is a monomeric, iron-binding glycoprotein with a molecular weight of ca. 80 kDa encompassing 703 aminoacids, 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 (structural and functional) 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 (optimized) 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.
Description
Trabalho apresentado à Universidade Fernando Pessoa para obtenção do grau de Licenciada em Ciências Farmacêuticas
Keywords
Lactoferrina Nanovesículas lipídicas Emulsões múltiplas água-em-óleo-em-água Estabilização estrutural e funcional Actividade anti-microbiana Lactoferrin Lipid nanovesicles Multiple water-in-oil-in-water emulsions Structural and functional stabilization Antimicrobial activity