Effect of polycaprolactone nanocapsules loaded with essential oils on biofilm formation by Staphylococcus aureus strains isolated from bovine mastitis cases

Abstract Bovine infectious mastitis is largely resistant to antibacterial treatment, mainly due to mechanisms of bacterial resistance in the biofilms formed by Staphylococcus aureus. Melaleuca (MEO) and citronella essential oils (CEO) are promising agents for reducing or eliminating biofilms. Free melaleuca oil presented a medium Minimum Inhibitory Concentration (MIC) of 0.625% and a Minimum Bactericidal Concentration (MBC) of 1.250%, while free citronella oil showed medium MIC and MBC of 0.313%. Thus, free CEO and MEO demonstrate bacteriostatic and bactericidal potential. We generated polymeric nanocapsules containing MEO or CEO and evaluated their efficacy at reducing biofilms formed by S. aureus. Glass and polypropylene spheres were used as test surfaces. To compare the responses of free and encapsulated oils, strains were submitted to 10 different procedures, using free and nanoencapsulated essential oils (EOs) in vitro. We observed no biofilm reduction by MEO, free or nanoencapsulated. However, CEO nanocapsules reduced biofilm formation on glass (p=0.03) and showed a tendency to diminish biofilms on polypropylene (p=0.051). Despite nanoencapsulated CEO reducing biofilms in vitro, the formulation could be improved to modify the CEO component polarity and, including MEO, to obtain more interactions with surfaces and the biofilm matrix

Preparação e caracterização de nanocarreadores de beta-lactose à base de pectina e lisozima / Preparation and characterization of beta-lactose nanocarriers based on pectin and lysozyme

O objetivo deste trabalho foi preparar e caracterizar nanocarreadores via auto-organização a partir da pectina de citros e lisozima para o encapsulamento da ß-lactose. Foram estudadas três condições de interação entre os biopolímeros variando a razão molar pectina/lisozima (3:1, 2:1, 1:1, 1:2 e 1:3), o pH e o tempo de aquecimento. A confirmação da interação foi determinada por espectroscopia no infravermelho por transformada de Fourier (FTIR) e por calorimetria de varredura diferencial (DSC). Os espectros de infravermelho evidenciaram que ligações de hidrogênio foram as principais forças envolvidas na formação dos nanocarreadores e sugeriram a ausência de ß-lactose livre na superfície das nanopartículas. Os termogramas evidenciaram que as nanopartículas formadas na presença de ß-lactose têm maior estabilidade térmica do que as nanopartículas sem ß-lactose. Para ambas as formulações estudadas, na presença e na ausência de ß-lactose, a formação das nanopartículas ocorreu entre os valores de pKa e ponto isoelétrico (pI) da pectina e lisozima, respectivamente, sendo a melhor razão de interação pectina/lisozima 1:2, em pH 10, a 80 ºC por 30 min. As nanopartículas foram formadas via auto-organização e todos as partículas apresentaram distribuição de tamanho homogênea, formato esférico, diâmetro inferior a 100 nm e carga superficial negativa. A morfologia e o tamanho das partículas pouco alteraram com a incorporação da -lactose. A eficiência de encapsulação (EE) da ß-lactose foi superior a 96% para as concentrações estudadas. Ensaios preliminares in vitro, em células epiteliais de câncer de cólon (HCT-116), evidenciaram que as nanopartículas formadas são capazes de adentrar no meio intracelular, possivelmente, por via endocitose

This work aimed to prepare and characterize nanocarriers via self-assembly using citrus pectin and lysozyme for ß-lactose encapsulation. Three interaction conditions between the biopolymers were studied, varying the pectin/lysozyme molar ratio (3:1, 2:1, 1:1, 1:2 and 1:3), pH and heating time. Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) determined the interaction's confirmation. The infrared spectra showed that hydrogen bonds were the main forces involved in the formation of nanocarriers and suggested the absence of free ß-lactose on the surface of the nanoparticles. The thermograms showed that nanoparticles formed in the presence of ß-lactose have greater thermal stability than nanoparticles without ß-lactose. For both formulations studied, in the presence and absence of lactose, the formation of nanoparticles occurred between the pKa and isoelectric point (pI) values of pectin and lysozyme, respectively, with the best pectin/lysozyme interaction molar ratio 1:2, at pH 10, at 80 °C for 30 min. Nanoparticles were formed via self-assembly, and all particles presented homogeneous size distribution, spherical shape, diameter less than 100 nm, and negative surface charge. The morphology and size of the particles changed little with the incorporation of ß-lactose. The encapsulation efficiency (EE) of ß-lactose was higher than 96% for the concentrations studied. Preliminary in vitro assays in colon cancer epithelial cells (HCT-116) showed that the nanoparticles formed are capable of entering the intracellular medium, possibly via endocytosis

Development and Characterization of Poly-ε -caprolactone Nanocapsules Containing β -carotene Using the Nanoprecipitation Method and Optimized by Response Surface Methodology

Abstract Nanoparticles demonstrate an important role in the protection of bioactive compounds from external factors such as temperature, oxygen and light. In this study, poly-ε-caprolactone (PCL) nanoparticles entrapped β-carotene was produced using the nanoprecipitation method. Firstly, was evaluated the lipophilic surfactant effect and carrier agent of the active compound in the nanocapsules formulation. After choosing the most stable formulation, the nanocapsules production was optimized using β-carotene, caprylic/capric triglycerides (CCT) and soybean lecithin. Response surface methodology (RSM) was adopted to evaluate the influence of soy lecithin concentration, volume of CCT and β-carotene concentration in the particle size, zeta potential, polydispersity index (PDI), encapsulation efficiency and recovery. Formulations containing soy lecithin and CCT demonstrated better stability comparing to the other formulations tested. The nanoparticle formulations presented an optimized particle size below 200 nm, PDI lower than 0.1 and encapsulation efficiency above 95%. Based on the results obtained, the optimum conditions to prepare PCL nanocapsules were 0.2160 mg/mL of β-carotene, 232.42 μL of CCT and 2.59 mg/mL of soy lecithin, suggesting an applicability to promote controlled released of β-carotene in food system.

Desenvolvimento de vesículas poliméricas de poli(etileno glicol)-b-poli(ε-caprolactona) (PEG-PCL) para veiculação de L-asparaginase / Development of polyethylene glycol-polycaprolactone polymer vesicles for L-Asparaginase

A L-Asparaginase (ASNase) é um importante agente quimioterapêutico utilizado para o tratamento da leucemia linfoblástica aguda (ALL) há mais de 40 anos. No entanto, devido à origem biológica da ASNase, enzima produzida por Escherichia coli, problemas como a imunogenicidade e baixa meia vida-plasmática devem ser considerados. Com o objetivo de minimizar essas desvantagens, várias ASNases homólogas bem como formulações de ASNase de E. coli foram investigadas. Nenhuma das formulações desenvolvidas, entretanto, foi capaz de resolver definitivamente esses problemas associados à sua origem. Nesse sentido, considerando os recentes avanços na ciência de polímeros com a possibilidade do obtenção de vesículas poliméricas usando copolímeros, este trabalho concentrou-se no desenvolvimento de polimerossomos de poli(etileno glicol)-b-poli(ε-caprolactona) (PEG-PCL) para encapsular a ASNase. Diversas condições experimentais foram investigadas e, ao final, os polimerossomos foram produzidos pela técnica de hidratação do filme polimérico utilizando a centrifugação como técnica de pós-filme para remoção de copolímero precipitado, produzindo assim vesículas polímericas de 120 a 200nm com PDI de aproximadamente 0,250. A eficiência de encapsulação da ASNase, utilizando as metodologias de centrifugação ou cromatografia de exclusão molecular, revelou taxas de encapsulação de 20-25% e 1 a 7%, repectivamente. Esses resultados apontam a importância de se determinar a eficiência de encapsulação por cromatografia de exclusão molecular ou método direto no caso de nanoestruturas auto-agregadas formadas por copolímeros, devido a valores superestimados com o emprego da centrifugação. Ainda que estudos complementares se façam necessários para liberação da enzima encapsulada ou penetração da L-asparagina nas vesículas, nossos resultados demonstram o potencial de polimerossomos para veiculação de ASNase, bem como de outras proteínas terapêuticas

L-Asparaginase (ASNase) is an important chemotherapeutic agent used for the treatment of acute lymphoblastic leukemia (ALL) for more than 40 years. However, due to the biological origin of ASNase (produced by Escherichia coli) some drawbacks such as immunogenicity and low plasma half life are present. In order to minimize the disadvantages, several ASNases proteoforms and formulations of E. coli ASNase were investigated. However, none of this formulations completely solved the main drawbacks of ASNase. In this sense, considering the recents advances in polymers science with the possibility to develop polymeric vesicles using copolymers, this work aimed at the development of poly(ethylene glycol)-b-poly(ε-caprolactone) (PEG-PCL) vesicles to encapsulate ASNase. Different experimental conditions were investigated and, the final polymersomes formulation was prepared by film hydratation using centrifugation as a post-film technique to remove the bulky coplymer. Polymeric vesicles of 120 to 200nm with PDI of approximately, 0.250 were obtained. The encapsulation efficiency of ASNase was determined indirectly by centrifugation and directly by size exclusion chromatography, resulting in encapsulation rates of 20-25% and 1 to 7%, respectively. These results indicate the importance of determining the efficiency of encapsulation by size exclusion chromatography or direct method in the case of self-aggregated nanostructures formed by copolymers, due to values overestimated with the use of centrifugation. Our results point to the potential of polymersomes for ASNase delivery, as well as other therapeutic proteins. Nonetheless, complimentary studies are still necessary for ASNase release or L-asparagine penetration into the vesicles

Nanotechnology in the food industry / Nanotecnologia na indústria de alimentos

Nanotechnologies involve the manipulation of matter at a very small scale, generally between 1 and 100 nanometers. They exploit novel properties and functions that occur in matter at this scale. The application of nanotechnology in the areas of food and food packaging is growing rapidly, and in the area of food security, these applications include the detection of microorganisms, environmental protection, water purification, encapsulation of nutrients and food packing. Nanotechnology is opening up a world of new possibilities for the food industry, but the entry of nanoparticles into the food chain can result in a buildup of toxic contaminants in food and harm human health. This review focuses on the nanoencapsulation of bioactive compounds, nanosensor especially to detect foodborne pathogens, applications of nanotechnology in food packing and highlight some of aspects of toxicology.

A nanotecnologia envolve a manipulação da matéria em uma escala muito pequena, geralmente entre 1 e 100 nanômetros. Ela explora novas propriedades e funções que ocorrem na matéria nesta escala nanometrica. A aplicação da nanotecnologia nas áreas de alimentos, embalagens para alimentos e segurança alimentar têm crescido rapidamente. Estas aplicações incluem a detecção de microrganismos, proteção ambiental, purificação de água, encapsulamento de nutrientes e embalagem para alimentos. A nanotecnologia está abrindo novas possibilidades para a indústria de alimentos, mas, a entrada de nanopartículas na cadeia alimentar pode resultar em um acúmulo de contaminantes que podem ser tóxicos e prejudicar a saúde humana. Esta revisão enfoca a nanoencapsulação de compostos bioativos, nanosensores, especialmente para detecção de patógenos em alimentos, aplicação da nanotecnologia na área de embalagens para alimentos e destaca alguns aspectos sobre toxicologia.