Utjecaj probave na funkcionalna svojstva nanočestica

master's thesis

• Title (english): The effect of digestion on properties of selenium nanoparticles
• Author: Lana Mravičić
• Mentor: Dubravka Vitali Čepo (mentor)
• Committee member: Dubravka Vitali Čepo (predsjednik povjerenstva)
• Committee member: Jasna Jablan (član povjerenstva)
• Committee member: Emerik Galić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of food chemistry); Zagreb
• Defense date and country: 2024-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract

Razvoj novih oblika nutraceutika za per os primjenu korištenjem zelenih i održivih formulacijskih pristupa koji se uklapaju u načela kružne ekonomije vrlo je dinamično i aktualno područje istraživanja. U ovom radu istražene su mogućnosti zelene sinteze nanočestica Se korištenjem pomoćnih tvari koje je moguće jednostavnim i zelenim postupcima izolirati iz prehrambenog otpada te je provedena funkcionalna karakterizacija dobivenih nanosustava s posebnim naglaskom na gastrointestinalnu stabilnost. U postupku sinteze kao stabilizacijska sredstva korišteni su pektini različitog stupnja čistoće (sirovi i pročišćeni) te iz različitih izvora (kora mandarine i komina rajčice), a u svrhu dodatne funkcionalizacije površine nastalih nanosustava korišten je ekstrakt komine masline bogat polifenolima. Svojstva nanočestica prije i nakon in vitro simulacije probave karakterizirana su određivanjem raspodjele veličine čestica, zeta potencijala, indeksa polidisperznosti te ukupnog redukcijskog potencijala.Predloženi zeleni postupci sinteze nanočestica rezultirali su nastankom stabilnih nanosustava odgovarajućih fizikalno-kemijskih svojstava. Polifenoli masline uspješno su primijenjeni za funkcionalizaciju površine nanočestica selena te su značajno povećali redukcijski potencijal sustava. Tijekom probave dolazi do promjena fizikalno-kemijskih karakteristika nanosustava, međutim sve istražene nanočestice ostaju stabilne i primjenjive za per os primjenu. Dobiveni rezultati pridonijet će trenutnim saznanjima o mogućnostima održivih postupaka formulacije visokovrijednih oblika selena za peroralnu primjenu poboljšanih biofarmaceutskih svojstava.

Abstract (english)

Development of innovative nutraceuticals for oral administration by using green and sustainable formulation approaches that fit into the principles of the circular economy is particularly dynamic and contemporary area of research.This research investigated the possibilities of green synthesis of Se nanoparticles using excipients that can be isolated from food waste by applying simple and green procedures. Functional characterization of the obtained nanosystems was carried out with special emphasis put on the investigation of on gastrointestinal stability. In the synthesis process pectins of different degrees of purity (raw and purified) and from different sources (tangerine peel and tomato pomace) were used as stabilizing agents, and for the purpose of additional functionalization of the surface of the resulting nanosystems, olive pomace extract rich in polyphenols was used. The properties of nanoparticles before and after in vitro digestion simulation were characterized by determining the particle size distribution, zeta potential, polydispersity index and total reduction potential.The proposed green synthesis procedure resulted in the creation of stable selenium nanosystems with appropriate physicochemical properties. Olive waste derived polyphenols were successfully applied to functionalize the surface of selenium nanoparticles and significantly increase the reduction potential of obtained nanoparticles. Even though digestion process altered particular physicochemical characteristics of the investigated nanosystems, all investigated nanoparticles remained stable and applicable for per os application.Obtained results will contribute to current knowledge about the possibilities of sustainable formulations of innovative per os selenium formulations with improved biopharmaceutical properties.

• Keywords: selen; nanočestice; pektini; kora mandarine; komina rajčice; zeta potencijal; stabilnost; antioksidacijski potencijal
• Keywords (english): selenium; nanoparticles; pectins; mandarin peel; tomato pomace; zeta potential; stability; antioxidant potential
• Language: croatian
• URN:NBN: urn:nbn:hr:163:713057
• Study programme: Title: Pharmacy - integrated undergraduate and graduate - university study; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: sveučilišni magistar farmacije (sveučilišni magistar farmacije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-11-22 12:28:20