Aumento da biodisponibilidade de Bromelina no intestino através de estereocomplexação de Alginato e aminoácidos

Abstract

Pineapple contains proteolytic enzymes with biological properties of commercial interest, known as bromelains. Bromelains have potential for use as an analgesic, as an anti-inflammatory and in cancer treatments. Despite the therapeutic effects, proteins such as bromelain undergo degradation when administered orally, being degraded in the gastric digestion phase due to low pH and the attack of digestive enzymes. Microencapsulation processes have demonstrated great potential in the protection of proteins and as controlled release systems. Thus, this work aimed to develop encapsulating systems using sodium alginate as carrier material and positively charged amino acids as stabilizing agents for the controlled release of bromelain in the intestine, using in vitro tests. The systems were produced using experimental planning of centroid simplex mixtures. The characterizations were performed by FTIR which demonstrated that the bromelain was encapsulated in all systems, by XRD where it was observed that the systems are presented as amorphous solids and, by SEM which demonstrated that the morphology of the formed systems follows a microparticle pattern rough. The application of statistical analysis demonstrated that the formed systems present behavior that can be evaluated by a quadratic model, with p <0.05. It was possible to study how the amino acids interact with bromelain and alginate, where free bromelain showed a 74% reduction in protein content and an activity of 4.7 U.mL-1 at the end of gastric digestion and, a reduction of 82% in content of protein and activity of 2.0 U.mL-1 at the end of intestinal digestion, while microencapsulation with alginate and l-lysine showed the best interaction, generating an increase in the stability of bromelain, both in terms of the amount of proteins, which was maintained greater than 59% until the end of the intestinal phase, and of the enzymatic activity that reached 4.3 U.mL-1 at the end of the intestinal phase. Therefore, it was possible to develop pH controlled release systems, to increase the stability and consequent bioavailability of bromelain in the intestinal tract, with up to five times more free proteins and up to twice more enzyme activity