数字农科院2.0

Alginate-based microcapsules loaded with Brazilian green propolis decrease reactive oxygen species production, reduce inflammatory cytokines, and mitigate intestinal inflammation

文献类型： 外文期刊

作者： Marcelo Franchin;Ana Sofia Martelli Chaib Saliba;Anderson dos Santos Ramos;Fernanda Papa Spada;Daniela Coelho dos Santos;Maísa de Oliveira Leandro;Eduardo Da Campo Junqueira Gonçalves;Bruno Bueno-Silva;Yandong Xu;Kai Wang;Jason Bennett;Thiago Mattar Cunha;Severino Matias de Alencar;Daniel Granato

作者机构：

关键词： Alginate;Antioxidant;Cytokines;Galleria mellonella;Inflammation;Macrophage;Microcapsules;Propolis

期刊名称： International Journal of Biological Macromolecules

ISSN： 0141-8130

年卷期： 2025 年 310 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Ulcerative colitis causes intestinal inflammation, with treatments often limited in efficacy and safety. New technologies enable the controlled release of bioactive compounds, and Brazilian green propolis could benefit in managing inflammation. This study proposed developing alginate-based microcapsules loaded with ethanolic extract of green propolis (EEGP-MC), evaluating their effects on inflammatory cytokines, reactive oxygen species, and experimental colitis. The results demonstrated that the EEGP-MC reached peak release of phenolic compounds in the intestinal phase (IP) at 4 h (76.9 %) and 6 h (75.0 %). Similarly, Artepillin C peaked at 22.3 ± 1.2 mg/g at 4 h and 22.5 ± 1.1 mg/g at 6 h in the IP. In THP-1 cell cultures, pretreatment with EEGP-MC (1000 μg/mL) and IP (300 and 1000 μg/mL) reduced TNF-α and IL-6 levels and ROS production. Additionally, oral administration of EEGP-MC at 300 mg/kg demonstrated superior protective activity in the colonic mucosa, reducing lesions by 86.1 % compared to 54.9 % with EEGP alone. Finally, the treatment with EEGP-MC suppressed TNF-α, IL-6, and IL-1β cytokines in the intestinal tissue. No toxicity was observed for the EEGP-MC. These findings highlight EEGP-MC as an innovative technology with promising applications for managing chronic inflammation in the food and pharmaceutical industries.

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