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.