Nanoencapsulation of anthocyanins based on pectin and lysozyme
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2024
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INTERNATIONAL CONFERENCE ON FOOD DIGESTION, 8th
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Resumo
Anthocyanins are bioactive compounds with essential properties, such as antioxidant, anti-inflammatory, and anticancer.
However, they have high molecular instability, limited bioaccessibility, and bioavailability. The study aimed to develop a
new methodology to nano-encapsulate anthocyanins extracted from blackberries (Rubus spp.) using nanogels. They were
based on citrus pectin associated with lysozyme through molecular self-assembling. Nanoparticles were subjected to
evaluation of colloidal stability and behavior on in vitro and in vivo models. Cyanidin-3-O-glycoside was primarily
identified as the main anthocyanin (95%), and the nanoencapsulation proportions of 1:2:0.4 (m:m:m) of pectin, lysozyme,
and anthocyanin, respectively, were statistically established. The nanoparticles showed a size of 190 nm, Zeta Potential -30
mV, and invariably spherical and homogeneous morphology (polydispersity index of 0.1). Nano-encapsulated
anthocyanins were stable at different pH values (2 to 12) and temperatures (4, 25 and 40°C). The INFOGEST 2.0 digestion
indicated preserving the anthocyanins' integrity and gradual release. A significant content remained intact in the
nanostructure at the end of the intestinal phase. Cytotoxicity was not observed in 2D and 3D models, and nanoparticles
were absorbed in both cell systems in a time-dependent way. A new methodology was developed to radiolabel
anthocyanins directly with Technetium (99mTc) and nano-encapsulate them. An in silico model was developed to indicate
the molecular interaction between the anthocyanin and the radioisotope. Biodistribution in different tissues, Kinect of
absorption, and molecular visualization by μSPECT/CT showed that nano-encapsulated 99mTc-anthocyanins are absorbed
differently than free molecules in mice. The molecule in blood, bone, bladder, lung, brain, heart, pancreas, liver, and
spleen was significantly higher for nano-encapsulated after 24 hours of oral administration. The in vitro and in vivo
methodologies demonstrated that nano-encapsulation can protect anthocyanins against digestion factors, with a
controlled release in the intestine, improving absorption and targeting different organs. These results contribute to
knowledge about the bioavailability of nano-encapsulated bioactive compounds and their potential clinical applications
for the food and pharmaceutical industries.
Como referenciar
OSVALDT ROSALES, THIECLA K.; ALVES DA SILVA, FABIO F.; GONZALEZ RIVERA, ANDY; SOARES BERNARDES, EMERSON; FABI, JOAO P. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability, bioaccessibility and absorption. In: INTERNATIONAL CONFERENCE ON FOOD DIGESTION, 8th, April 9-11, 2024, Porto, Portugal. Abstract... Disponível em: https://repositorio.ipen.br/handle/123456789/48142. Acesso em: 30 Dec 2025.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.