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Protein matrices ensure safe and functional delivery of marjoram (Origanum majorana) extracts

AutorArranz, Elena ; Villalva, Marisol ; Jaime, Laura ; Reglero, Guillermo ; Santoyo, Susana
Fecha de publicación2016
Citación16th Food Colloids Conference (2016)
ResumenTo understand the interactions between carriers and functional ingredients is crucial when designing delivery systems, to maximize bioefficacy and functionality. In this study, protein nanoparticles were evaluated as means to protect marjoram extract. Casein micelles from fresh skim milk and soy protein isolate (SPI) were chosen as model protein nanoparticles. Extract obtained from marjoram leaves (Origanum majorana), containing 5 % of rosmarinic acid was obtained from pressurization of ethanol/water solvent (50:50, v/v) on grinded marjoram leaves for 10 min at 100 ºC. Protein dispersions of casein and SPI (0.5 % w/v) with or without marjoram extract (0.1-3 mg/mL) were prepared and homogenized using conventional homogenization at four passes and 450 kPa. The physicochemical characterization of size, charge and entrapment efficiency for loaded protein formulations were conducted. The results demonstrated that marjoram extract did not induce any alteration of the size and charge of the formulations, while the entrapment efficiency was highly dependent on the carrier itself. SPI formulations showed 20% more entrapment of marjoram extract when compared to casein formulations. To investigate the physiological behaviour of the marjoram –protein dispersions, human macrophages differentiated from THP-1 cells were employed. A non-specific inflammatory response of macrophages stimulated with bacterial lipopolysaccharide in the presence of marjoram formulations was conducted for 24h incubation time and TNF-α, IL-1β and IL-6 cytokine secretion was measured by ELISA. Both formulations ensured high bioefficacy of marjoram extract, and would suggest that these protein nanoparticles could be used as carriers for safe delivery of the such type of extracts. Nevertheless, the behavior and controlled release of the protein – bioactive dispersions during transition in the gut needs to be addressed.
DescripciónResumen del póster presentado a la 16th Food Colloids Conference, celebrada en Wageningen (Holanda) del 10 al 13 de abril de 2016.--et al.
URIhttp://hdl.handle.net/10261/151774
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