Produção Nacional
Revisado por pares
Influence of nanoencapsulated lutein on acetylcholinesterase activity: In vitro determination, kinetic parameters, and in silico docking simulations
2019; Elsevier BV; Volume: 307; Linguagem: Inglês
10.1016/j.foodchem.2019.125523
ISSN1873-7072
AutoresCristiane Grella Miranda, Priscila Dayane de Freitas Santos, Jéssica Thaís do Prado Silva, Fernanda Vitória Leimann, Bianca Ferreira Borges, Rui M.V. Abreu, Rafael Porto Ineu, Odinei Hess Gonçalves,
Tópico(s)Proteins in Food Systems
ResumoLutein 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.
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