Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/63225

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Campo DCValorIdioma
dc.contributor.authorSimões, Lívia Souzapor
dc.contributor.authorMartins, Joana T.por
dc.contributor.authorPinheiro, Ana Cristinapor
dc.contributor.authorVicente, A. A.por
dc.contributor.authorRamos, Oscar L.por
dc.date.accessioned2020-01-15T10:37:19Z-
dc.date.available2020-01-15T10:37:19Z-
dc.date.issued2020-05-
dc.identifier.citationSimões, Lívia S; Martins, Joana T.; Pinheiro, Ana Cristina; Vicente, António A.; Ramos, Oscar L., β-lactoglobulin micro- and nanostructures as bioactive compounds vehicle: In vitro studies. Food Research International, 131(108979), 2020por
dc.identifier.issn0963-9969por
dc.identifier.urihttps://hdl.handle.net/1822/63225-
dc.description.abstractβ-Lactoglobulin (β-Lg) is known to be capable to bind hydrophilic and hydrophobic bioactive compounds. This research aimed to assess the in vitro performance of β-Lg micro- (diameter ranging from 200 to 300 nm) and nano (diameter < 100 nm) structures associated to hydrophilic and hydrophobic model compounds on Caco-2 cells and under simulated gastrointestinal (GI) conditions. Riboflavin and quercetin were studied as hydrophilic and hydrophobic model compounds, respectively. Cytotoxicity experiment was conducted using in vitro cellular model based on human colon carcinoma Caco-2 cells. Moreover, the digestion process was simulated using the harmonized INFOGEST in vitro digestion model, where samples were taken at each phase of digestion process - oral, gastric and intestinal - and characterized in terms of particle size, polydispersity index (PDI), surface charge by dynamic light scattering (DLS); protein hydrolysis degree by 2,4,6-trinitrobenzene sulfonic acid (TNBSA) assay and native polyacrylamide gel electrophoresis; and bioactive compound concentration. Caco-2 cell viability was not affected up to 21 × 10−3 mg mL−1 of riboflavin and 16 × 10−3 mg mL−1 quercetin on β-Lg micro- and nanostructures. In the oral phase, β-Lg structures’ particle size, PDI and surface charge values were not changed comparing to the initial β-Lg structures (i.e., before being subjected to in vitro GI digestion). During gastric digestion, β-Lg structures were resistant to proteolytic enzymes and to acid environment of the stomach – confirmed by TNBSA and native gel electrophoresis. In vitro digestion results indicated that β-Lg micro- and nanostructures protected both hydrophilic and hydrophobic compounds from gastric conditions and deliver them to target site (i.e., intestinal phase). In addition, β-Lg structures were capable to enhance riboflavin and quercetin bioaccessibility and bioavailability potential compared to bioactive compounds in their free form. This study indicated that β-Lg micro- and nanostructures were capable to enhance hydrophilic and hydrophobic compounds bioavailability potential and they can be used as oral delivery systems.por
dc.description.sponsorshipLivia de Souza Simoes gratefully acknowledges her grant to CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico, Brasil) from Brazil. The authors also would like to acknowledge Luis Abrunhosa, from Centre of Biological Engineering, for assistance in High Pressure Liquid Chromatography -Fluorescence detection. This study was supported by FCT under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. This study was also supported by FCT under the scope of the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462).por
dc.language.isoengpor
dc.publisherElsevierpor
dc.rightsopenAccesspor
dc.subjectBioaccessibilitypor
dc.subjectBioavailabilitypor
dc.subjectCaco-2 cellspor
dc.subjectDelivery systemspor
dc.subjectHydrophilic compoundspor
dc.subjectHydrophobic compoundspor
dc.subjectFood-gradepor
dc.titleβ-lactoglobulin micro- and nanostructures as bioactive compounds vehicle: In vitro studiespor
dc.typearticle-
dc.peerreviewedyespor
dc.relation.publisherversionhttp://www.journals.elsevier.com/food-research-international/por
dc.commentsCEB53393por
oaire.citationVolume131por
dc.date.updated2020-01-12T12:43:02Z-
dc.identifier.doi10.1016/j.foodres.2020.108979por
dc.identifier.pmid32247463por
dc.description.publicationversioninfo:eu-repo/semantics/publishedVersion-
dc.subject.wosScience & Technologypor
sdum.journalFood Research Internationalpor
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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