Study of the efficiency of the lactoferrin as a preservative in semi-solid formulations for cosmetics and pharmaceutical products. / Estudo da eficiência da lactoferrina como conservante em formulações semi-sólidas para produtos cosméticos e farmacêuticos

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

The bovine lactoferrin, discovered in 1939, is a glycoprotein that connects itself reversibly to two ions of iron being able to kidnap them from certain pathogens or from the environment promoting reduction of the microbial growth or, resulting in permeability if connected to its cellular walls. Lactoferrin has become important in researches because investigations have described its activity in vitro before many microorganisms. Due to this property, lactoferrin could be applied in cosmetic and food industries as a natural preservative. Even though some preservatives are already acclaimed in literature, lactoferrin has been related to the unleashing of allergic reactions and sensibility, motivating the search for the preservative. The goal of this paper was to evaluate lactoferrin as a preservative in semi-solid topic formulations for cosmetic and pharmaceutical uses as to verify the physical and physical-chemical stabilities. On this purpose, three different lactoferrin concentrations were incorporated in non-ionic and anionic creams, gel and gel-cream. Lactoferrins performance was evaluated through testing the efficiency of the preservative, being that the formulations were contaminated by known concentrations of the microorganisms Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans e Aspergillus niger, with posterior counting of the number of Former Colony Units (FCT), in Petri plates, on times zero, 2, 4, 6, 12, 24, 48 and 72 hours, as well as 7, 14, 21, 15, 30, 60, 90, 150 and 180 days, in temperatures of 4º, 25º and 40ºC. The physical-chemical stability was evaluated through the macroscopic characteristics,stability to centrifugation, pH, density and consistency. The physical stability through the determination of viscosity and reologic behavior. The results, in the experimental conditions of this paper, allowed inferring that the bovine lactoferrin didnts provoke significant alteration in the physical and physical-chemical stabilities in the studied formulations. As to the efficiency of lactoferrin, it canot be classified as a substance endowed with preservative activity because it didnt reach the extolled demands in official compendiums before the studied microorganisms. Although it didn’t reach the official demands as a preservative, lactoferrin showed itself effective before the yeast Candida albicans on the formulations of the non-ionic cream and hidroxiethyl celulose gel. However, posterior studies will be able to evaluate the association of lactoferrin to other preservatives, seeking synergism between them, being able to consequently diminish the adverse reactions and sensibilities in the user.

ASSUNTO(S)

challenge test microbiologia cosmetics lactoferrin preservatives microbiology cosméticos conservantes lactoferrina

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