Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/24343
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Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Balcão, V. M. | - |
dc.contributor.author | Costa, Carla Isabel | - |
dc.contributor.author | Matos, Carla M. | - |
dc.contributor.author | Moutinho, C. | - |
dc.contributor.author | Amorim, Manuela | - |
dc.contributor.author | Pintado, Manuela E. | - |
dc.contributor.author | Gomes, Ana P. | - |
dc.contributor.author | Vila, Marta M. D. C. | - |
dc.contributor.author | Teixeira, J. A. | - |
dc.date.accessioned | 2013-06-05T17:23:22Z | - |
dc.date.available | 2013-06-05T17:23:22Z | - |
dc.date.issued | 2013 | - |
dc.identifier.issn | 0268-005X | por |
dc.identifier.uri | https://hdl.handle.net/1822/24343 | - |
dc.description.abstract | Lactoferrin 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.sponsorship | Financial support from Fundacao Ensino e Cultura Fernando Pessoa (FECFP, Porto, Portugal) and from Fundacao para a Ciencia e a Tecnologia (FCT, Lisbon, Portugal) as pluriannual funding, is gratefully acknowledged. Financial support to Victor M. Balcao, via an Invited Research Scientist fellowship (FAPESP Ref. No. 2011/51077-8) by Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP, Sao Paulo, Brazil), is hereby gratefully acknowledged. The authors are also grateful to Dr. Madalena Vieira (affiliated with the IBB) for technical help. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier Sci Ltd | por |
dc.rights | openAccess | por |
dc.subject | Lactoferrin | por |
dc.subject | Lipid nanovesicles | por |
dc.subject | Multiple water-in-oil-in-water emulsions | por |
dc.subject | Structural stabilization | por |
dc.subject | Antimicrobial activity | por |
dc.title | Nanoencapsulation of bovine lactoferrin for food and biopharmaceutical applications | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://ac.els-cdn.com/S0268005X13000532/1-s2.0-S0268005X13000532-main.pdf?_tid=d7faf8d2-ce04-11e2-b26a-00000aacb35e&acdnat=1370453277_8f887ee70b2b3b40f1922b6d8f8c693e | por |
sdum.publicationstatus | published | por |
oaire.citationStartPage | 425 | por |
oaire.citationEndPage | 431 | por |
oaire.citationIssue | 2 | por |
oaire.citationTitle | Food Hydrocolloids | por |
oaire.citationVolume | 32 | por |
dc.publisher.uri | Elsevier BV | por |
dc.identifier.eissn | 0268-005X | por |
dc.identifier.doi | 10.1016/j.foodhyd.2013.02.004 | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Hydrocolloids | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |