Characterization of liposomes coated with S-layer proteins from lactobacilli

dc.creatorHollmann, A.
dc.creatorDelfederico, L.
dc.creatorGlikmann, G.
dc.creatorDe Antoni, Graciela Liliana
dc.creatorSemorile, Liliana Carmen
dc.creatorDisalvo, E. A.
dc.date2007-09-23
dc.date2019-10-10T13:27:48Z
dc.identifierhttp://sedici.unlp.edu.ar/handle/10915/83016
dc.identifierissn:0005-2736
dc.descriptionThe stability of liposomes coated with S-layer proteins from Lactobacillus brevis and Lactobacillus kefir was analyzed as a previous stage to the development of a vaccine vehicle for oral administration. The interactions of the different S-layer proteins with positively charged liposomes prepared with soybean lecithin or dipalmitoylphosphatidylcholine were studied by means of the variation of the Z potential at different protein-lipid ratios, showing that both proteins were able to attach in a greater extent to the surface of soybean lecithin liposomes. The capacity of these particles to retain carboxyfluorescein or calcein by exposure to bile salts, pancreatic extract, pH change and after a thermal shock showed that both S-layer proteins increased the stability of the liposomes in the same magnitude. The non-glycosylated protein from L. brevis protects more efficiently the liposomes at pH 7 than those from L. kefir even without treatment with glutaraldehyde.
dc.descriptionCentro de Investigación y Desarrollo en Criotecnología de Alimentos
dc.formatapplication/pdf
dc.format393-400
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by/4.0/
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0)
dc.subjectBioquímica
dc.subjectBile and pancreatic bile effect
dc.subjectCF and calcein release
dc.subjectLactobacilli
dc.subjectLiposome
dc.subjectpH stress
dc.subjectS-layer protein
dc.subjectThermal shock
dc.titleCharacterization of liposomes coated with S-layer proteins from lactobacilli
dc.typeArticulo
dc.typeArticulo


Este ítem pertenece a la siguiente institución