Lactoferrin-based nanoparticles as a vehicle for iron in food applications - Development and release profile

Joana T Martins; Susana F Santos; Ana I Bourbon; Ana C Pinheiro; África González-Fernández; Lorenzo M Pastrana; Miguel A Cerqueira; António A Vicente

doi:10.1016/j.foodres.2016.10.027

Lactoferrin-based nanoparticles as a vehicle for iron in food applications - Development and release profile

Food Res Int. 2016 Dec:90:16-24. doi: 10.1016/j.foodres.2016.10.027. Epub 2016 Oct 21.

Authors

Joana T Martins¹, Susana F Santos², Ana I Bourbon², Ana C Pinheiro³, África González-Fernández⁴, Lorenzo M Pastrana⁵, Miguel A Cerqueira⁵, António A Vicente²

Affiliations

¹ Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal. Electronic address: joanamartins@deb.uminho.pt.
² Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
³ Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Instituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta-do-Marquês, Estação Agronómica Nacional, Apartado 12, 2781-901 Oeiras, Portugal.
⁴ Immunology, Biomedical Research Center (CINBIO) and Institute of Biomedical Research of Vigo (IBIV), University of Vigo, Campus As Lagoas, Marcosende, 36310 Vigo, Pontevedra, Spain.
⁵ International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal.

PMID: 29195869
DOI: 10.1016/j.foodres.2016.10.027

Abstract

This study aims at developing and characterizing bovine lactoferrin (bLf) nanoparticles as an iron carrier. bLf nanoparticles were characterized in terms of size, polydispersity index (PdI), electric charge (ζ-potential), morphology, structure and stability over time. Subsequently, iron release experiments were performed at different pH values (2.0 and 7.0) at 37°C, in order to understand the release mechanism. bLf (0.2%, w/v) nanoparticles were successfully produced by thermal gelation (75°C for 20min). bLf nanoparticles with 35mM FeCl₃ showed an iron binding efficiency value of approximately 20%. The nanoparticles were stable (i.e. no significant variation of size and PdI of the nanoparticles) for 76days at 4°C and showed to be stable between 4 and 60°C and pH2 and 11. Release experiments at pH2 showed that iron release could be described by the linear superposition model (explained by Fick and relaxation phenomenon). On the contrary, the release mechanism at pH7 cannot be described by either Fick or polymer relaxation behaviour. In general, results suggested that bLf nanoparticles could be used as an iron delivery system for future food applications.

Keywords: Biopolymer; Bovine lactoferrin; Controlled release; Nanotechnology; Whey protein.