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Nanoencapsulation of bovine lactoferrin for food and biopharmaceutical applications

2013Journal article Restricted access
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dc.contributor.authorBalcão, Victor M.
dc.contributor.authorCosta, Carla I.
dc.contributor.authorMatos, Carla M.
dc.contributor.authorMoutinho, Carla G.
dc.contributor.authorAmorim, Manuela
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorVila, Marta M.
dc.contributor.authorTeixeira, Jose A.
dc.date.accessioned2014-05-08T12:29:05Z
dc.date.available2014-05-08T12:29:05Z
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.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationBALCÃO, Victor M… [et al.] - Nanoencapsulation of bovine lactoferrin for food and biopharmaceutical applications. Food Hydrocolloids. ISSN 0268-005X. Vol. 32, n. º 2 (2013), p. 425-431por
dc.identifier.doi10.1016/j.foodhyd.2013.02.004
dc.identifier.eissn1873-7137
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/10400.14/14309
dc.identifier.wosWOS:000317184100026
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation2011/51077-8
dc.subjectLactoferrinpor
dc.subjectLipid nanovesiclespor
dc.subjectMultiple water-in-oil-in-water emulsionspor
dc.subjectStructural stabilizationpor
dc.subjectAntimicrobial activitypor
dc.titleNanoencapsulation of bovine lactoferrin for food and biopharmaceutical applicationspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage431
oaire.citation.issue2
oaire.citation.startPage425
oaire.citation.titleFood Hydrocolloids
oaire.citation.volume32
person.familyNameBalcão
person.familyNameMatos
person.familyNameMoutinho
person.familyNameAmorim
person.familyNamePintado
person.familyNameGomes
person.familyNameTeixeira
person.givenNameVictor
person.givenNameCarla
person.givenNameCarla
person.givenNameMaria Manuela
person.givenNameMaria Manuela
person.givenNameAna Maria
person.givenNameJosé
person.identifier456608
person.identifier162628
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person.identifier.orcid0000-0002-1485-0423
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person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-4918-3704
person.identifier.ridI-2182-2012
person.identifier.ridM-7142-2013
person.identifier.ridL-4327-2014
person.identifier.ridF-5696-2013
person.identifier.ridB-9944-2013
person.identifier.ridA-6268-2012
person.identifier.scopus-author-id6603449856
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rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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