Post-synthesis nanostructuration of BSA-Capsaicin nanoparticles generated by sucrose excipient

Abstract In the pharmaceutical industry nano-hydrocolloid systems frequently coalesce or present nanoparticle aggregation after a long storage periods. Besides, the lyophilization process used to dry nanoparticles (NPs) produces loss of their original properties after dispersion. In this work we eva...

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Autores principales:	Ramón Carriles, Laura E. Zavala-García, Sofía Nava-Coronel, Alejandro Sánchez-Arreguín, Mercedes G. López, Lino Sánchez-Segura
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/5331147fd9d5475abe4574acbd8a2854
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spelling	oai:doaj.org-article:5331147fd9d5475abe4574acbd8a28542021-12-02T14:37:08ZPost-synthesis nanostructuration of BSA-Capsaicin nanoparticles generated by sucrose excipient10.1038/s41598-021-87241-82045-2322https://doaj.org/article/5331147fd9d5475abe4574acbd8a28542021-04-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-87241-8https://doaj.org/toc/2045-2322Abstract In the pharmaceutical industry nano-hydrocolloid systems frequently coalesce or present nanoparticle aggregation after a long storage periods. Besides, the lyophilization process used to dry nanoparticles (NPs) produces loss of their original properties after dispersion. In this work we evaluated the effect on morphology and physicochemical properties of different protective excipients during drying of bovine serum albumin (BSA) NPs loaded with different concentrations of capsaicin. Capsaicin concentrations of 0, 812, 1625, 2437, and 3250 µg mL−1 were used; subsequently, NPs were dried with deionized water (DW), NaCl (DN), sucrose (DS), and not dried (ND). We found that ND, DW, and DN treatments showed a negative effect on the NPs properties; while, DS reduced the aggregation and produced the formation of isolated nanoparticles at higher concentrations of capsaicin (3250 µg mL−1), improving their circular shape, morphometrical parameters, and ζ-potential. The stability of the BSA-capsaicin NPs was associated to complex capsaicin/amino acid/water, in which GLY/GLN, ALA/HIS, ARG, THR, TYR, and Iso/CYS amino acids are involved in the restructuration of capsaicin molecules into the surface of nanoparticles during the drying process. The secondary nanostructuration in the post-synthesis stage can improve the molecular stability of the particles and the capacity of entrapping hydrophobic drugs, like capsaicin.Ramón CarrilesLaura E. Zavala-GarcíaSofía Nava-CoronelAlejandro Sánchez-ArreguínMercedes G. LópezLino Sánchez-SeguraNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Ramón Carriles Laura E. Zavala-García Sofía Nava-Coronel Alejandro Sánchez-Arreguín Mercedes G. López Lino Sánchez-Segura Post-synthesis nanostructuration of BSA-Capsaicin nanoparticles generated by sucrose excipient
description	Abstract In the pharmaceutical industry nano-hydrocolloid systems frequently coalesce or present nanoparticle aggregation after a long storage periods. Besides, the lyophilization process used to dry nanoparticles (NPs) produces loss of their original properties after dispersion. In this work we evaluated the effect on morphology and physicochemical properties of different protective excipients during drying of bovine serum albumin (BSA) NPs loaded with different concentrations of capsaicin. Capsaicin concentrations of 0, 812, 1625, 2437, and 3250 µg mL−1 were used; subsequently, NPs were dried with deionized water (DW), NaCl (DN), sucrose (DS), and not dried (ND). We found that ND, DW, and DN treatments showed a negative effect on the NPs properties; while, DS reduced the aggregation and produced the formation of isolated nanoparticles at higher concentrations of capsaicin (3250 µg mL−1), improving their circular shape, morphometrical parameters, and ζ-potential. The stability of the BSA-capsaicin NPs was associated to complex capsaicin/amino acid/water, in which GLY/GLN, ALA/HIS, ARG, THR, TYR, and Iso/CYS amino acids are involved in the restructuration of capsaicin molecules into the surface of nanoparticles during the drying process. The secondary nanostructuration in the post-synthesis stage can improve the molecular stability of the particles and the capacity of entrapping hydrophobic drugs, like capsaicin.
format	article
author	Ramón Carriles Laura E. Zavala-García Sofía Nava-Coronel Alejandro Sánchez-Arreguín Mercedes G. López Lino Sánchez-Segura
author_facet	Ramón Carriles Laura E. Zavala-García Sofía Nava-Coronel Alejandro Sánchez-Arreguín Mercedes G. López Lino Sánchez-Segura
author_sort	Ramón Carriles
title	Post-synthesis nanostructuration of BSA-Capsaicin nanoparticles generated by sucrose excipient
title_short	Post-synthesis nanostructuration of BSA-Capsaicin nanoparticles generated by sucrose excipient
title_full	Post-synthesis nanostructuration of BSA-Capsaicin nanoparticles generated by sucrose excipient
title_fullStr	Post-synthesis nanostructuration of BSA-Capsaicin nanoparticles generated by sucrose excipient
title_full_unstemmed	Post-synthesis nanostructuration of BSA-Capsaicin nanoparticles generated by sucrose excipient
title_sort	post-synthesis nanostructuration of bsa-capsaicin nanoparticles generated by sucrose excipient
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/5331147fd9d5475abe4574acbd8a2854
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Post-synthesis nanostructuration of BSA-Capsaicin nanoparticles generated by sucrose excipient

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