Nanoencapsulação do inibidor de tripsina isolado de sementes de Tamarindus Indica (L.) em quitosana e proteína do leite isolada: caracterização de partículas, estudo da eficiência e estabilidade da atividade antitríptica

Abstract

Proven trials of trypsin inhibitors of tamarind (Tamarindus indica L.) (ITT) seeds present the saciometogenic and anti-inflammatory action in an experimental model. Based on the following, and to increase the efficiency and stability of the antitríptic activity, the present study investigated the effect and the conjugate of the chitosan and the isolated protein of the milk in the incorporation of ITT. The inhibitor was extracted from tamarind seeds and by means of affinity chromatography on Trypsin-Sepharose. For encapsulation, the nanoprecipitation technique in organic solution, the encapsulating agents for chitosan, the isolated milk protein and the combination between them, respectively, in ITT: encapsulating agent ratios of 1: 4, 1: 4 and 1: 2: 2 w / w. The fat consumption during the life cycle was characterized by the reduction of the oxygen production capacity, around 50% (IC50) and, at different temperatures (40, 60, 80 and 100 ° C) and pH (2, 3, 6, 8). Regarding the efficiency of incorporation, it is not able to discriminate between as formulations evaluated (p> 0.05). As the microplates of the encapsulations were driven by fractionated particles, with the exception of the chitosan base, they were not observed without spherical effect and, with the replica of depressions. As spectroscopies provide indicative of the encapsulation of ITT with the three materials studied wall. The diffractograms showed that all encapsulations were structured as amorphous. Encapsulation with the isolated chitosan protein and the combination of wall materials promoted a reduction in IC50, although, being equal to 0.18 mg, 0.04 mg and 0.05 mg, compared to 0.21 mg of ITT , which has been shown to be inhibitor action, which is not an antitryptotic activity. Regarding stability, only as a basis for the combination of chitosan and milk protein already preserved and antitryptotic activity of the inhibitor up to 80 ° C and in all evaluated pHs (as well as EQ). Thus, it can be concluded that a combination of encapsulating agents was an extremely important strategy to enhance a tamarind's travel inhibitor function and stability.