Evaluation of berberine nanoparticles as a strategy to modulate acetylcholinesterase activity.

AChE Berberis vulgaris Bioactive Encapsulation Kinetic Solid dispersion

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
11 2023
Historique:
received: 05 04 2023
revised: 13 07 2023
accepted: 19 07 2023
medline: 1 11 2023
pubmed: 7 10 2023
entrez: 7 10 2023
Statut: ppublish

Résumé

Researchers have concentrated efforts in the search for natural-based reversible inhibitors for cholinesterase enzymes as they may play a key role in the treatment of degenerative diseases. Diverse plant alkaloids can inhibit the action of acetylcholinesterase and, among them, berberine is a promising bioactive. However, berberine has poor water solubility and low bioavailability, which makes it difficult to use in treatment. The solid dispersion technique can improve the water affinity of hydrophobic substances, but berberine solid dispersions have not been extensively studied. Safety testing is also essential to ensure that the berberine-loaded solid dispersions are safe for use. This study investigated the effectiveness of berberine-loaded solid dispersions (SD) as inhibitors of acetylcholinesterase enzyme (AChE). Docking simulation was used to investigate the influence of berberine on AChE, and in vitro assays were conducted to confirm the enzymatic kinetics of AChE in the presence of berberine. Berberine SD also showed improved cytotoxic effects on tumoral cells when dispersed in aqueous media. In vivo assays using Allium cepa were implemented, and no cytotoxicity/genotoxicity was found for the berberine solid dispersion. These results suggest that berberine SD could be a significant step towards safe nanostructures for use in the treatment of neurodegenerative diseases.

Identifiants

pubmed: 37803607
pii: S0963-9969(23)00840-2
doi: 10.1016/j.foodres.2023.113295
pii:
doi:

Substances chimiques

Berberine 0I8Y3P32UF
Acetylcholinesterase EC 3.1.1.7
Alkaloids 0
Water 059QF0KO0R

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

113295

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Fernanda Vitória Leimann (FV)

Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal. Electronic address: fernandaleimann@utfpr.edu.br.

Luma Borges de Souza (LB)

Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Brazil.

Byanca Pereira Moreira de Oliveira (BPM)

Food and Chemical Engineering Academic Department (DAAEQ), Federal University of Technology - Paraná - UTFPR, Brazil.

Bruna Franzon Rossi (BF)

Food and Chemical Engineering Academic Department (DAAEQ), Federal University of Technology - Paraná - UTFPR, Brazil.

Patrícia Sabino da Silva (PS)

Department of Chemical Enginneering, State University of Maringá - UEM, Brazil.

Carlos Seiti Hurtado Shiraishi (CSH)

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

Vanessa Kaplum (V)

Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Brazil.

Rui Miguel Abreu (RM)

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

Carla Pereira (C)

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

Lillian Barros (L)

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

Ana Paula Peron (AP)

Biodiversity and Nature Conservation Department, Federal University of Technology - Paraná - UTFPR, Brazil.

Rafael Porto Ineu (RP)

Department of Technology and Food Science, Federal University of Santa Maria - UFSM, Brazil.

Bruno Francisco Oechsler (BF)

Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Brazil.

Claudia Sayer (C)

Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Brazil.

Pedro Henrique Hermes de Araújo (PHH)

Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Brazil.

Odinei Hess Gonçalves (OH)

Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal. Electronic address: odinei@utfpr.edu.br.

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