Influence of nanoencapsulated lutein on acetylcholinesterase activity: In vitro determination, kinetic parameters, and in silico docking simulations.

Published on Mar 1, 2020in Food Chemistry6.306
· DOI :10.1016/J.FOODCHEM.2019.125523
Cristiane Grella Miranda3
Estimated H-index: 3
(UTFPR: Federal University of Technology - Paraná),
Priscila Dayane Freitas dos Santos2
Estimated H-index: 2
(UTFPR: Federal University of Technology - Paraná)
+ 5 AuthorsOdinei Hess Gonçalves16
Estimated H-index: 16
(IPN: Instituto Politécnico Nacional)
Abstract Lutein is a bioactive found in dark leafy vegetables that may be used as a nutraceutical agent in foodstuff and an inhibitor of key enzymes of the human body such as those involved in the cholinergic system. However, its high hydrophobicity leads to low bioavailability and must be overcome if lutein is to be added in foods. The objective of this study was to evaluate the influence of nanoencapsulated lutein in the activity of the acetylcholinesterase enzyme. The in vitro study was carried out using water in order to evaluate the impact of encapsulation on the hydrophilicity of lutein. In vitro assays showed that lutein, both free and nanoencapsulated, presented a mixed-type inhibition behavior, and encapsulated lutein was able to inhibit acetylcholinesterase activity even in an aqueous medium. Inhibition was also showed by the in silico docking results which show that lutein interacted with the pocket region of the enzyme.
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