Generation of BSA-capsaicin Nanoparticles and Their Hormesis Effect on the Rhodotorula mucilaginosa Yeast

Abstract

Capsaicin is a chemical compound found in pungent chili peppers (Capsicum spp.). In biotechnology, capsaicin has been proposed as a pathogen control; however, its low solubility in water and high instability limits its uses. The aim of this work was to study the effect of high concentrations of capsaicin on the synthesis of nanoparticles and to evaluate their inhibitory effect on the growth of Rhodotorula mucilaginosa yeast. Bovine serum albumin (BSA)-capsaicin nanoparticles were formulated at 0, 16.2, 32.5, 48.7 and 65.0 µg of capsaicin per mg of BSA. Nanoparticle properties were evaluated and they were added to cultures of R. mucilaginosa to quantify their effect on cell viability. We found that increased capsaicin levels caused several changes to the physicochemical parameters, probably due to changes in the hydrophobicity sites of the albumin during the nanostructuration. The administration of nanoparticles to cultures of R. mucilaginosa produced a maximal viability with nanoparticles at 16.2 µg/mg; on the contrary, nanoparticles at 65.0 µg/mg caused maximal cell death. R. mucilaginosa cells displayed a hormesis effect in response to the nanoparticle dose concentration. The nanoparticles showed different responses during the uptake process, probably as a consequence of the nanostructural properties of capsaicin in the BSA molecules.

Post-synthesis nanostructuration of BSA-Capsaicin nanoparticles generated by sucrose excipient

“…This reduction is due to saturation of the amino acids responsible for entrapping the capsaicin. This result confirms previous observations that the increment of capsaicin concentration affects the transformation of native BSA into nanoparticles 10 . The interaction of BSA molecules with an hydrophobic drug, improved the yield of nanoparticles respect to simple nanostructuration of BSA in which the yield reached between 68 and 70% 7 .…”

“… 14 and Sánchez-Arreguin et al . 10 while the nanoparticle yield showed the highest values at 1625 and 2438 µg mL −1 of capsaicin (91.8% and 91.7%, respectively), the yield decreased for 3250 µg mL −1 (Table 1 and red dashed ellipse in Fig. 1 ).…”

“…These biopolymers have been used to encapsulate several drugs; for example salicylic acid, pranoprofen, antineoplastic agents (curcumin, vincristine, vinorelbine (Navelbine IV) and vinblastine), and chemotherapy drugs such as 5-fluorouracil (5-FU), paclitaxel (Abraxane) 2 – 7 . In agricultural science, albumin has been used to potentiate antimicrobial effects, load extra cellular chitinase, and to encapsulate hydrophobic secondary metabolites of plants to inhibit phytopathogens growth 8 – 10 .…”

“…The mechanism of albumin transformation into nanoparticles has been greatly studied 11 . It has been found that the main parameters that affect the synthesis are initial protein concentration, temperature, pH, glutaraldehyde concentration, agitation speed, rate of addition of crosslink/desolvation agent, and drug load 10 , 12 – 14 . Only few studies have focused on the description of post-synthesis stages, i.e.…”

“…Capsaicin [(E)- N -(4-hydroxy-3-methoxyphenyl)methyl-8-methylnon-6-enamide], the metabolite found in pungent chili peppers ( Capsicum spp. ), has been used in novel biotechnological applications entrapped in BSA nanoparticles 10 , 14 , 17 . Nonetheless, the effects of drying conditions in BSA structured NPs and of different concentrations of capsaicin in nano-hydrocolloid stabilization have not been studied.…”