Influence of nanoencapsulated lutein on acetylcholinesterase activity: In vitro determination, kinetic parameters, and in silico docking simulations.

Autor: Grella Miranda C; Food Department (DALIM), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil., Dos Santos PDF; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil., do Prado Silva JT; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil., Vitória Leimann F; Food Department (DALIM), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 1134, 5301-857 Bragança, Portugal; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal., Ferreira Borges B; Food Department (DALIM), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal., Miguel Abreu R; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal., Porto Ineu R; Food Department (DALIM), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil., Hess Gonçalves O; Food Department (DALIM), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 1134, 5301-857 Bragança, Portugal; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address: odinei@utfpr.edu.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Mar 01; Vol. 307, pp. 125523. Date of Electronic Publication: 2019 Sep 13.
DOI: 10.1016/j.foodchem.2019.125523
Abstrakt: Lutein is a bioactive found in dark leafy vegetables that may be used as a nutraceutical agent in foodstuff and an inhibitor of key enzymes of the human body such as those involved in the cholinergic system. However, its high hydrophobicity leads to low bioavailability and must be overcome if lutein is to be added in foods. The objective of this study was to evaluate the influence of nanoencapsulated lutein in the activity of the acetylcholinesterase enzyme. The in vitro study was carried out using water in order to evaluate the impact of encapsulation on the hydrophilicity of lutein. In vitro assays showed that lutein, both free and nanoencapsulated, presented a mixed-type inhibition behavior, and encapsulated lutein was able to inhibit acetylcholinesterase activity even in an aqueous medium. Inhibition was also showed by the in silico docking results which show that lutein interacted with the pocket region of the enzyme.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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