Enhancement of anti-inflammatory activity of bromelain by its encapsulation in katira gum nanoparticles

• Bromelain loaded katira gum nanoparticles were synthesized by ionotropic gelation method.
• Size of optimized nanoparticles as observed in TEM was between 12 and 14 nm.
• Encapsulation of bromelain in katira gum nanoparticles substantially enhanced its anti-inflammatory potential as observed by its inhibition of carrageenan induced inflammation in rat paw.

Bromelain-loaded katira gum nanoparticles were synthesized using 3 level optimization process and desirability approach. Nanoparticles of the optimized batch were characterized using particle size analysis, zeta potential, transmission electron microscopy and Fourier-transform infrared spectroscopy. Investigation of their in vivo anti-inflammatory activity by employing carrageenan induced rat-paw oedema method showed that encapsulation of bromelain in katira gum nanoparticles substantially enhanced its anti-inflammatory potential. This may be attributed to enhanced absorption owing to reduced particle size or to protection of bromelain from acid proteases.