Contolled fabrication and evaluation of a-lactalbumin nanaoparticles for drug delivery and food science application

Abstract

In the past two decades, great interest was developed for the fabrication of nanoparticles as drug <br><br>delivery vehicles [1]. The major advantage of colloidal drug carrier system is the possibility of <br><br>drug targeting by a modified body distribution [2] as well as the enhancement of the cellular <br><br>uptake [3]. Among these colloidal systems those which are based on proteins may be very <br><br>promising, since they are biodegradable, non-antigenic, non-toxic and dose not accumulate <br><br>indefinitely in tissues[4] relatively easy to prepare and their size distribution can be monitored <br><br>[5]. Whey protein are valuable by-products from the cheese industry .The physicochemical <br><br>property of whey proteins suggest that they may be suitable for novel food and drug delivery <br><br>system .They are used widely in a variety of food primarily for their superior gelling and <br><br>emulsification properties [6]. -lactalbumin is a suitable carrier for drug therefore the <br><br>nanoparticle generated from a protein base is easily adaptable to human body .The propose of <br><br>this study was to characterize the two-step desolvation process of -lactalbumin for preparation <br><br>of nanoparticles .With respect to our study, this work have been carried out in the world for the <br><br>first time.