Nanoencapsulation of oral‐pharmaceutical lactoferrin using chitosan and the evaluation of stability against trypsin and pepsin and its antibacterial effect

Abstract Lactoferrin (Lf) is an oral‐pharmaceutical protein with a variety of biological activities that have attracted the attention scientists today. In this study, Lf was nano‐encapsulated in chitosan biopolymer by ion gelation method concentration 2.5 mg/ml and 0.2 0.5 some physicochemical properties were evaluated using zeta potential, DLS, AFM, SEM. Also, its stability against digestive enzymes such as pepsin trypsin antibacterial effect compare to on Escherichia coli investigated. The result showed mean size lactoferrin (NE‐Lf) 129.6 654.6 nm well +3.6 −2.3 mV for Lf, respectively. SEM AFM image analysis NE‐Lf uniform surfaces, cubic, homogeneous shape, asdispersion nanoparticles. had greater digestion than Lf. efficiency encapsulation 75%. Both they able reduce growth E. dose‐dependent manner. EN‐Lf prepared simpler way lower concentrations previous methods.