Safety and potential functionality of nanoparticles loaded with a trypsin inhibitor isolated from tamarind seeds
Rafael Oliveira de Araújo Costa,
Lídia Leonize Rodrigues Matias,
Thaís Souza Passos,
Jaluza Luana Carvalho de Queiroz,
Fabiana Maria Coimbra de Carvalho,
Bruna Leal Lima Maciel,
Adriana Ferreira Uchôa,
Isabel Rodríguez Amado,
Catarina Gonçalves,
Lorenzo Pastrana,
Ana Heloneida Araújo Morais
Affiliations
Rafael Oliveira de Araújo Costa
Biochemistry Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, Brazil
Lídia Leonize Rodrigues Matias
Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, Brazil
Thaís Souza Passos
Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, Brazil
Jaluza Luana Carvalho de Queiroz
Biochemistry Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, Brazil
Fabiana Maria Coimbra de Carvalho
Biochemistry Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, Brazil; Nutrition Course, Potiguar University, Natal, Brazil
Bruna Leal Lima Maciel
Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, Brazil; Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, Brazil
Adriana Ferreira Uchôa
Biochemistry Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, Brazil; Institute of Tropical Medicine of Rio Grande do Norte, Federal University of Rio Grande do Norte, Natal, Brazil
Isabel Rodríguez Amado
International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal
Catarina Gonçalves
International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal
Lorenzo Pastrana
International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal
Ana Heloneida Araújo Morais
Biochemistry Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, Brazil; Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, Brazil; Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, Brazil; International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal; Corresponding author at: Biochemistry Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, Brazil.
The trypsin inhibitor isolated from tamarind seeds (TTI) presents satietogenic and anti-inflammatory effects. In the present study, TTI encapsulation by nanoprecipitation in purified chitosan and whey protein isolate (ECW) was performed to maintain TTI's integrity and protection through the gastrointestinal tract. The interaction between TTI and the encapsulating agents was determined by filtration monitoring the antitrypsin activity. Cytotoxicity was evaluated at different concentrations (0.5, 2.5 and 5.0 mg/mL) in Caco-2 and CCD-18Co cells. Subacute blood toxicity was evaluated in Wistar rats (12.5 mg/kg) for ten days. The particles presented a smooth surface, with 118.00 (17.27) nm of diameter, 0.37 (0.02) of polydispersity index, -38.26 (0.15) mV (neutral pH) of surface charge, and 95.31 (0.31)% of incorporation efficiency. At neutral pH, there was a strong interaction of the encapsulating agents and TTI, and a gradual release of TTI at pH 3.0. Cell viability (> 70%) evaluation, in vivo biochemical and hepatic parameters of Wistar rats showed the absence of toxic effects of the nanoparticles with TTI. The study showed that TTI nanoparticles are potentially safe and represent a promising formulation for the clinical application of TTI and may become an option as a novel ingredient in food.
