Preparation and characterization of C-phycocyanin coated with STMP/STPP cross-linked starches from different botanical sources.

Autor: Lemos PVF; Institute of Health Sciences, Federal University of Bahia, Reitor Miguel Calmon, Canela, 40.231-300 Salvador, BA, Brazil. Electronic address: lemospaulo@globomail.com., Opretzka LCF; Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo, 147, Campus Universitário de Ondina, 40.170-115 Salvador, BA, Brazil., Almeida LS; Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo, 147, Campus Universitário de Ondina, 40.170-115 Salvador, BA, Brazil., Cardoso LG; Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo, 147, Campus Universitário de Ondina, 40.170-115 Salvador, BA, Brazil., Silva JBAD; Center for Exact and Technological Sciences, Collegiate of Mechanical Engineering, Federal University of Recôncavo da Bahia, Rui Barbosa, 710, Cruz das Almas, BA 44.380-000, Brazil., Souza CO; Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo, 147, Campus Universitário de Ondina, 40.170-115 Salvador, BA, Brazil., Villarreal CF; Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo, 147, Campus Universitário de Ondina, 40.170-115 Salvador, BA, Brazil., Druzian JI; Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo, 147, Campus Universitário de Ondina, 40.170-115 Salvador, BA, Brazil.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2020 Sep 15; Vol. 159, pp. 739-750. Date of Electronic Publication: 2020 May 18.
DOI: 10.1016/j.ijbiomac.2020.05.111
Abstrakt: This work aimed to use sodium trimetaphosphate/sodium tripolyphosphate cross-linked potato, banana, corn, cassava, and breadfruit starches as wall materials for C-phycocyanin encapsulation, characterize them and evaluate their in vivo pharmacological effects in an inflammation model. The cross-linked starches were successfully obtained, characterized, and submitted to C-phycocyanin encapsulation by freeze-drying. The characterization of cross-linked starches-C-phycocyanin composites by scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, thermogravimetry, and differential scanning calorimetry demonstrated that the C-phycocyanin was encapsulated between amorphous chains of cross-linked starches. Among the five preparations, the cross-linked potato starch presented the highest phosphorous content (0.084%), substitution degree (0.004), water uptake capacity (0.88 g g -1 ), and C-phycocyanin encapsulation efficiency (67.58%), thus was tested in vivo. The cross-linked potato starch-C-phycocyanin prolonged the antihyperalgesic effects attributed to C-phycocyanin, evaluated by complete Freund's adjuvant (CFA) model. Starch cross-linking promoted the formation of a hydrogel network in swollen state entrapping C-phycocyanin, thus, acting as a barrier to its release to the medium and promoting long-lasting in vivo effects. The combination of chemical modification of starches followed by physical treatment presented itself as a useful tool for the development of pharmaceutical formulations.
(Copyright © 2020 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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