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Issue 7, 2018
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Nanodispersions of beta-carotene: effects on antioxidant enzymes and cytotoxic properties

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Abstract

Beta-carotene is a carotenoid precursor of vitamin A, known for its biological activities. Due to its high hydrophobicity, nanonization processes, i.e. the transformation into nanoparticles, can improve its water affinity, and therefore the activity in aqueous systems. The objective of this study was to produce beta-carotene nanoparticles by the solid dispersion method and to evaluate their effects on the activity of glutathione-S-transferase and acetylcholinesterase enzymes using Drosophila melanogaster (DM) homogenate, the superoxide dismutase- and catalase-like activities under in vitro conditions, and their cytotoxic properties against tumor and non-tumor cells. The formed nanometric beta-carotene particles resulted in stable colloids, readily dispersed in water, able to modulate acetylcholinesterase (AChE) activity, and presenting high potential to control the cholinergic system. Beta-carotene nanoparticles, at concentrations much lower than the pure pristine beta-carotene, presented in vitro mimetic activity to superoxide dismutase and altered glutathione-S-transferase activity in DM tissue. The content of hydrogen peroxide was neither affected by the nanoparticles (in aqueous solution) nor by pristine beta-carotene (in DMSO). In the cytotoxic assays, beta-carotene nanoparticles dispersed in water showed activity against four different tumor cell lines. Overall, beta-carotene nanoparticles presented significant bioactivity in aqueous medium surpassing their high hydrophobicity constraint.

Graphical abstract: Nanodispersions of beta-carotene: effects on antioxidant enzymes and cytotoxic properties

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Publication details

The article was received on 26 Apr 2018, accepted on 13 Jun 2018 and first published on 14 Jun 2018


Article type: Paper
DOI: 10.1039/C8FO00804C
Citation: Food Funct., 2018,9, 3698-3706
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    Nanodispersions of beta-carotene: effects on antioxidant enzymes and cytotoxic properties

    F. Rocha, L. Yumi Sugahara, F. V. Leimann, S. M. de Oliveira, E. da Silva Brum, R. C. Calhelha, M. F. Barreiro, I. C. F. R. Ferreira, R. Porto Ineu and O. H. Gonçalves, Food Funct., 2018, 9, 3698
    DOI: 10.1039/C8FO00804C

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