101
|
Soukoulis C, Bohn T. A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids. Crit Rev Food Sci Nutr 2017; 58:1-36. [DOI: 10.1080/10408398.2014.971353] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Christos Soukoulis
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
| | - Torsten Bohn
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
- Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
| |
Collapse
|
102
|
Influence of simulated in-mouth processing (size reduction and alpha-amylase addition) on lipid digestion and β-carotene bioaccessibility in starch-based filled hydrogels. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
103
|
Ozvural EB, Huang Q. Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13353] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Emin Burcin Ozvural
- Cankiri Karatekin University; Faculty of Engineering, Department of Food Engineering; Uluyazi Campus 18200, Cankiri Turkey
| | - Qingrong Huang
- Department of Food Science, Rutgers; The State University of New Jersey; 65 Dudley Rd, New Brunswick, New Jersey 08901, USA
| |
Collapse
|
104
|
Ishak KA, Annuar MSM, Ahmad N. Optimization of Water/Oil/Surfactant System for Preparation of Medium-Chain-Length Poly-3-Hydroxyalkanoates (mcl-PHA)-Incorporated Nanoparticles via Nanoemulsion Templating Technique. Appl Biochem Biotechnol 2017; 183:1191-1208. [DOI: 10.1007/s12010-017-2492-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Accepted: 04/24/2017] [Indexed: 12/12/2022]
|
105
|
Mun S, Kim J, McClements DJ, Kim YR, Choi Y. Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study. Food Chem 2017; 219:297-303. [DOI: 10.1016/j.foodchem.2016.09.158] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Revised: 09/24/2016] [Accepted: 09/26/2016] [Indexed: 10/20/2022]
|
106
|
Cervantes-Paz B, Ornelas-Paz JDJ, Ruiz-Cruz S, Rios-Velasco C, Ibarra-Junquera V, Yahia EM, Gardea-Béjar AA. Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review. Food Res Int 2017; 99:917-927. [PMID: 28847428 DOI: 10.1016/j.foodres.2017.02.012] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 02/03/2017] [Accepted: 02/17/2017] [Indexed: 12/21/2022]
Abstract
Pectin, an abundant polysaccharide in the human diet, has structural characteristics and functional properties that are strongly dependent on the food matrix (e.g., origin, type, cultivar/variety, ripening stage, style and intensity of processing). These polysaccharides have a strong effect on lipid digestion, which is required for the liberation of carotenoids from emulsified lipid droplets in the gastrointestinal content and for the formation of micelles, in which the carotenoids must be incorporated before absorption. Only micellarized carotenoids can be absorbed and subsequently exert protective effects on human health. The alteration of lipolysis by pectin can occur through several mechanisms; however, they have not been linked directly to carotenoid micellarization. This paper provides an overview of the effects of the properties of pectin on the ion concentration in the digestive content, the viscosity of the digestive medium, the properties of the lipid droplet surfaces and lipase activity and analyzes the impact of these events on lipid digestion and subsequent carotenoid micellarization.
Collapse
Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Saul Ruiz-Cruz
- Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, 5 de Febrero 818 Sur, C.P. 85000 Cd. Obregón, Sonora, Mexico.
| | - Claudio Rios-Velasco
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
| | - Vrani Ibarra-Junquera
- Universidad de Colima, Bioengineering Laboratory, Km. 9 carretera Coquimatlán-Colima, C.P. 28400 Coquimatlán, Colima, Mexico.
| | - Elhadi M Yahia
- Universidad Autónoma de Querétaro, Facultad de Ciencias Naturales. Avenida de las Ciencias S/N, C.P. 76230 Juriquilla, Querétaro, Mexico.
| | - Alfonso A Gardea-Béjar
- Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Guaymas, Carretera al Varadero Nacional km. 6.6, Col. Las Playitas, C.P. 85480 Guaymas, Sonora, Mexico.
| |
Collapse
|
107
|
Salvia-Trujillo L, Soliva-Fortuny R, Rojas-Graü MA, McClements DJ, Martín-Belloso O. Edible Nanoemulsions as Carriers of Active Ingredients: A Review. Annu Rev Food Sci Technol 2017; 8:439-466. [PMID: 28125342 DOI: 10.1146/annurev-food-030216-025908] [Citation(s) in RCA: 134] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
There has been growing interest in the use of edible nanoemulsions as delivery systems for lipophilic active substances, such as oil-soluble vitamins, antimicrobials, flavors, and nutraceuticals, because of their unique physicochemical properties. Oil-in-water nanoemulsions consist of oil droplets with diameters typically between approximately 30 and 200 nm that are dispersed within an aqueous medium. The small droplet size usually leads to an improvement in stability, gravitational separation, and aggregation. Moreover, the high droplet surface area associated with the small droplet size often leads to a high reactivity with biological cells and macromolecules. As a result, lipid digestibility and bioactive bioavailability are usually higher in nanoemulsions than conventional emulsions, which is an advantage for the development of bioactive delivery systems. In this review, the most important factors affecting nanoemulsion formation and stability are highlighted, and a critical analysis of the potential benefits of using nanoemulsions in food systems is presented.
Collapse
Affiliation(s)
- Laura Salvia-Trujillo
- Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain 25198;
| | - Robert Soliva-Fortuny
- Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain 25198;
| | - M Alejandra Rojas-Graü
- Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain 25198;
| | - D Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
| | - Olga Martín-Belloso
- Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain 25198;
| |
Collapse
|
108
|
Gomes GV, Sola MR, Marostegan LF, Jange CG, Cazado CP, Pinheiro AC, Vicente AA, Pinho SC. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.08.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
109
|
The physical stability and digestibility of β-carotene in oil-in-water sodium caseinate nanoemulsion. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9457-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
110
|
Zhang Z, Zhang R, McClements DJ. Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.036] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
111
|
Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles. Food Res Int 2016; 89:399-407. [DOI: 10.1016/j.foodres.2016.08.022] [Citation(s) in RCA: 113] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2016] [Revised: 08/16/2016] [Accepted: 08/20/2016] [Indexed: 11/21/2022]
|
112
|
Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients. Food Chem 2016; 210:182-8. [DOI: 10.1016/j.foodchem.2016.04.037] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2015] [Revised: 04/11/2016] [Accepted: 04/13/2016] [Indexed: 10/21/2022]
|
113
|
Raikos V, Ranawana V. Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components - a review of recent advances. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13272] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Vassilios Raikos
- Rowett Institute of Nutrition and Health; University of Aberdeen; Aberdeen AB25 2ZD UK
| | - Viren Ranawana
- Rowett Institute of Nutrition and Health; University of Aberdeen; Aberdeen AB25 2ZD UK
| |
Collapse
|
114
|
McClements DJ, Saliva-Trujillo L, Zhang R, Zhang Z, Zou L, Yao M, Xiao H. Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions. Food Res Int 2016; 88:140-152. [DOI: 10.1016/j.foodres.2015.11.017] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Revised: 11/17/2015] [Accepted: 11/17/2015] [Indexed: 01/09/2023]
|
115
|
Enhancing nutraceutical bioavailability by controlling the composition and structure of gastrointestinal contents: Emulsion-based delivery and excipient systems. FOOD STRUCTURE-NETHERLANDS 2016. [DOI: 10.1016/j.foostr.2016.07.006] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
116
|
Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties. Food Res Int 2016; 87:18-24. [DOI: 10.1016/j.foodres.2016.06.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 06/09/2016] [Accepted: 06/15/2016] [Indexed: 11/23/2022]
|
117
|
Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Adv Colloid Interface Sci 2016; 234:3-26. [PMID: 27181392 DOI: 10.1016/j.cis.2016.03.002] [Citation(s) in RCA: 515] [Impact Index Per Article: 64.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 03/09/2016] [Accepted: 03/10/2016] [Indexed: 12/11/2022]
Abstract
There is increasing consumer pressure for commercial products that are more natural, sustainable, and environmentally friendly, including foods, cosmetics, detergents, and personal care products. Industry has responded by trying to identify natural alternatives to synthetic functional ingredients within these products. The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles. In particular, the physicochemical basis of emulsion formation and stabilization by natural emulsifiers is discussed, and the benefits and limitations of different natural emulsifiers are compared. Surface-active polysaccharides typically have to be used at relatively high levels to produce small droplets, but the droplets formed are highly resistant to environmental changes. Conversely, surface-active proteins are typically utilized at low levels, but the droplets formed are highly sensitive to changes in pH, ionic strength, and temperature. Certain phospholipids are capable of producing small oil droplets during homogenization, but again the droplets formed are highly sensitive to changes in environmental conditions. Biosurfactants (saponins) can be utilized at low levels to form fine oil droplets that remain stable over a range of environmental conditions. Some nature-derived nanoparticles (e.g., cellulose, chitosan, and starch) are effective at stabilizing emulsions containing relatively large oil droplets. Future research is encouraged to identify, isolate, purify, and characterize new types of natural emulsifier, and to test their efficacy in food, cosmetic, detergent, personal care, and other products.
Collapse
|
118
|
Salvia-Trujillo L, McClements DJ. Improvement of β-Carotene Bioaccessibility from Dietary Supplements Using Excipient Nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4639-4647. [PMID: 27198626 DOI: 10.1021/acs.jafc.6b00804] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The influence of excipient nanoemulsions on β-carotene bioaccessibility from commercial dietary supplements (tablets or soft gels) was studied employing an in vitro gastrointestinal tract (GIT) model. Excipient nanoemulsions were formulated from long or medium chain triglycerides (LCT or MCT) to determine the impact of lipid type on carotenoid bioaccessibility. Dietary supplements were tested using the GIT model in the absence or presence of excipient nanoemulsions. β-carotene bioaccessibility from tablets (0.3%) or soft gels (2.4%) was low when tested in isolation. LCT nanoemulsions greatly improved β-carotene bioaccessibility from tablets (20%) and slightly improved it from soft gels (5%), whereas MCT nanoemulsions only slightly improved bioaccessibility. These results were attributed to the ability of large carotenoid molecules to be incorporated into large mixed micelles formed by LCT digestion but not by small ones formed by MCT digestion. Our results indicate that excipient nanoemulsions have considerable potential for improving nutraceutical bioavailability from dietary supplements.
Collapse
Affiliation(s)
- Laura Salvia-Trujillo
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| |
Collapse
|
119
|
Soukoulis C, Cambier S, Hoffmann L, Bohn T. Chemical stability and bioaccessibility of β-carotene encapsulated in sodium alginate o/w emulsions: Impact of Ca2+ mediated gelation. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.02.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
|
120
|
Zou L, Zheng B, Zhang R, Zhang Z, Liu W, Liu C, Zhang G, Xiao H, McClements DJ. Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9432-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
121
|
Aboalnaja KO, Yaghmoor S, Kumosani TA, McClements DJ. Utilization of nanoemulsions to enhance bioactivity of pharmaceuticals, supplements, and nutraceuticals: Nanoemulsion delivery systems and nanoemulsion excipient systems. Expert Opin Drug Deliv 2016; 13:1327-36. [PMID: 26984045 DOI: 10.1517/17425247.2016.1162154] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
INTRODUCTION The efficacy of many hydrophobic bioactives (pharmaceuticals, supplements, and nutraceuticals) is limited due to their relatively low or highly variable bioavailability. Nanoemulsions consisting of small lipid droplets (r < 100 nm) dispersed in water can be designed to improve bioavailability. AREAS COVERED The major factors limiting the oral bioavailability of hydrophobic bioactive agents are highlighted: bioaccessibility, absorption and transformation. Two nanoemulsion-based approaches to control these processes and improve bioavailability are discussed: nanoemulsion delivery systems (NDS) and nanoemulsion excipient systems (NES). In NDS, hydrophobic bioactives are dissolved within the lipid phase of oil-in-water nanoemulsions. In NES, the bioactives are present within a conventional drug, supplement, or food, which is consumed with an oil-in-water nanoemulsion. Examples of NDS and NES utilization to improve bioactive bioavailability are given. EXPERT OPINION Considerable progress has been made in nanoemulsion design, fabrication, and testing. This knowledge facilitates the design of new formulations to improve the bioavailability of pharmaceuticals, supplements, and nutraceuticals. NDS and NES must be carefully designed based on the major factors limiting the bioavailability of specific bioactives. Research is still required to ensure these systems are commercially viable, and to demonstrate their safety and efficacy using animal and human feeding studies.
Collapse
Affiliation(s)
- Khaled Omer Aboalnaja
- a Department of Biochemistry, Faculty of Science, Bioactive Natural Products Research Group , King Abdulaziz University , Jeddah , Saudi Arabia
| | - Soonham Yaghmoor
- b Department of Biochemistry, Faculty of Science, Production of Bioproducts for Industrial Applications Research Group , King Abdulaziz University , Jeddah , Saudi Arabia
| | - Taha Abdullah Kumosani
- a Department of Biochemistry, Faculty of Science, Bioactive Natural Products Research Group , King Abdulaziz University , Jeddah , Saudi Arabia.,b Department of Biochemistry, Faculty of Science, Production of Bioproducts for Industrial Applications Research Group , King Abdulaziz University , Jeddah , Saudi Arabia
| | - David Julian McClements
- b Department of Biochemistry, Faculty of Science, Production of Bioproducts for Industrial Applications Research Group , King Abdulaziz University , Jeddah , Saudi Arabia.,c Department of Food Science , University of Massachusetts , Amherst , MA , USA
| |
Collapse
|
122
|
Zhang R, Zhang Z, Kumosani T, Khoja S, Abualnaja KO, McClements DJ. Encapsulation of β-carotene in Nanoemulsion-Based Delivery Systems Formed by Spontaneous Emulsification: Influence of Lipid Composition on Stability and Bioaccessibility. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9426-7] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
123
|
Zou L, Zheng B, Zhang R, Zhang Z, Liu W, Liu C, Xiao H, McClements DJ. Food Matrix Effects on Nutraceutical Bioavailability: Impact of Protein on Curcumin Bioaccessibility and Transformation in Nanoemulsion Delivery Systems and Excipient Nanoemulsions. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9425-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
124
|
Liu X, Bi J, Xiao H, McClements DJ. Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes. J Food Sci 2016; 81:N754-61. [DOI: 10.1111/1750-3841.13227] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Accepted: 12/22/2015] [Indexed: 12/22/2022]
Affiliation(s)
- Xuan Liu
- Inst. of Food Science and Technology CAAS, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 China
- Dept. of Food ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
- Center for Bioactive Delivery, Inst. of Applied Life ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
| | - Jinfeng Bi
- Inst. of Food Science and Technology CAAS, Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture Beijing 100193 China
| | - Hang Xiao
- Dept. of Food ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
| | - David Julian McClements
- Dept. of Food ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
- Center for Bioactive Delivery, Inst. of Applied Life ScienceUniv. of Massachusetts Amherst Mass. 01003 U.S.A
- Dept. of Biochemistry, Faculty of ScienceKing Abdulaziz Univ P. O. Box 80203 Jeddah 21589 Saudi Arabia
| |
Collapse
|
125
|
Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives. NANOMATERIALS 2016; 6:nano6010017. [PMID: 28344274 PMCID: PMC5302540 DOI: 10.3390/nano6010017] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 01/04/2016] [Accepted: 01/12/2016] [Indexed: 12/13/2022]
Abstract
The oral bioavailability of many hydrophobic bioactive compounds found in natural food products (such as vitamins and nutraceuticals in fruits and vegetables) is relatively low due to their low bioaccessibility, chemical instability, or poor absorption. Most previous research has therefore focused on the design of delivery systems to incorporate isolated bioactive compounds into food products. However, a more sustainable and cost-effect approach to enhancing the functionality of bioactive compounds is to leave them within their natural environment, but specifically design excipient foods that enhance their bioavailability. Excipient foods typically do not have functionality themselves but they have the capacity to enhance the functionality of nutrients present in natural foods by altering their bioaccessibility, absorption, and/or chemical transformation. In this review article we present the use of excipient nanoemulsions for increasing the bioavailability of bioactive components from fruits and vegetables. Nanoemulsions present several advantages over other food systems for this application, such as the ability to incorporate hydrophilic, amphiphilic, and lipophilic excipient ingredients, high physical stability, and rapid gastrointestinal digestibility. The design, fabrication, and application of nanoemulsions as excipient foods will therefore be described in this article.
Collapse
|
126
|
Influence of carrier oil type, particle size on in vitro lipid digestion and eugenol release in emulsion and nanoemulsions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.009] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
127
|
Yi J, Zhong F, Zhang Y, Yokoyama W, Zhao L. Effects of Lipids on in Vitro Release and Cellular Uptake of β-Carotene in Nanoemulsion-Based Delivery Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10831-10837. [PMID: 26629789 DOI: 10.1021/acs.jafc.5b04789] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
β-Carotene (BC) nanoemulsions were successfully prepared by microfluidization. BC micellarization was significantly affected by bile salts and pancreatin concentration. Positive and linear correlation was observed between BC release and bile salts concentration. Pancreatin facilitated BC's release in simulated digestion. Compared to the control (bulk oil) (4.6%), nanoemulsion delivery systems significantly improved the micellarization of BC (70.9%). The amount of BC partitioned into micelles was positively proportional to the length of carrier oils. Unsaturated fatty acid (UFA)-rich oils were better than saturated fatty acid (SFA)-rich oils in transferring BC (p < 0.05). No significant difference was observed between monounsaturated fatty acid (MUFA)-rich oils and polyunsaturated fatty acid (PUFA)-rich oils (p > 0.05). A positive and linear relationship between the degree of lipolysis and the release of BC in vitro digestion was observed. Bile salts showed cytotoxicity to Caco-2 cells below 20 times dilution. BC uptake by Caco-2 cells was not affected by fatty acid (FA) compositions in micelles, but BC uptake was proportional to its concentration in the diluted micelle fraction. The results obtained are beneficial to encapsulate and deliver BC or other bioactive lipophilic carotenoids in a wide range of commercial products.
Collapse
Affiliation(s)
- Jiang Yi
- College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
| | - Fang Zhong
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Yuzhu Zhang
- Western Regional Research Center, ARS, U.S. Department of Agriculture , Albany, California 94710, United States
| | - Wallace Yokoyama
- Western Regional Research Center, ARS, U.S. Department of Agriculture , Albany, California 94710, United States
| | - Liqing Zhao
- College of Chemistry and Environmental Engineering, Shenzhen University , Shenzhen 518060, China
| |
Collapse
|
128
|
Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ. Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10508-10517. [PMID: 26585671 DOI: 10.1021/acs.jafc.5b04691] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The influence of the nature of the lipid phase in excipient emulsions on the bioaccessibility and transformation of carotenoid from carrots was investigated using a gastrointestinal tract (GIT) model. Excipient emulsions were fabricated using whey protein as an emulsifier and medium-chain triglycerides (MCT), fish oil, or corn oil as the oil phase. Changes in particle size, charge, and microstructure were measured as the carrot-emulsion mixtures were passed through simulated mouth, stomach, and small intestine regions. Carotenoid bioaccessibility depended on the type of lipids used to form the excipient emulsions (corn oil > fish oil ≫ MCT), which was attributed to differences in the solubilization capacity of mixed micelles formed from different lipid digestion products. The transformation of carotenoids was greater for fish oil and corn oil than for MCT, which may have been due to greater oxidation or isomerization. The bioaccessibility of the carotenoids was higher from boiled than raw carrots, which was attributed to greater disruption of the plant tissue facilitating carotenoid release. In conclusion, excipient emulsions are highly effective at increasing carotenoid bioaccessibility from carrots, but lipid type must be optimized to ensure high efficacy.
Collapse
Affiliation(s)
- Ruojie Zhang
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Zipei Zhang
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Liqiang Zou
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Hang Xiao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Guodong Zhang
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - David Julian McClements
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
| |
Collapse
|
129
|
Mutsokoti L, Panozzo A, Musabe ET, Van Loey A, Hendrickx M. Carotenoid transfer to oil upon high pressure homogenisation of tomato and carrot based matrices. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.10.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
|
130
|
Shin GH, Kim JT, Park HJ. Recent developments in nanoformulations of lipophilic functional foods. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
131
|
Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.020] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
132
|
McClements DJ, Zou L, Zhang R, Salvia-Trujillo L, Kumosani T, Xiao H. Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12170] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- David Julian McClements
- Biopolymers and Colloids Laboratory, Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst Mass 01003 U.S.A
- Biochemistry Dept., Faculty of Science, Production of Bioproducts for Industrial Applications Research Group and Experimental Biochemistry Unit; King Fahd Medical Research Center, King Abdulaziz Univ; Jeddah Saudi Arabia
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology; Nanchang Univ; Nanchang, No. 235 Nanjing East Road Nanchang 330047 Jiangxi China
| | - Ruojie Zhang
- State Key Laboratory of Food Science and Technology; Nanchang Univ; Nanchang, No. 235 Nanjing East Road Nanchang 330047 Jiangxi China
| | - Laura Salvia-Trujillo
- State Key Laboratory of Food Science and Technology; Nanchang Univ; Nanchang, No. 235 Nanjing East Road Nanchang 330047 Jiangxi China
| | - Taha Kumosani
- Biochemistry Dept., Faculty of Science, Production of Bioproducts for Industrial Applications Research Group and Experimental Biochemistry Unit; King Fahd Medical Research Center, King Abdulaziz Univ; Jeddah Saudi Arabia
| | - Hang Xiao
- Biopolymers and Colloids Laboratory, Dept. of Food Science; Univ. of Massachusetts Amherst; Amherst Mass 01003 U.S.A
| |
Collapse
|
133
|
Liu X, Bi J, Xiao H, McClements DJ. Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8534-8543. [PMID: 26357977 DOI: 10.1021/acs.jafc.5b04217] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Many phytochemicals from fruits and vegetables exert biological activities that may be beneficial to human health, but these benefits are not fully realized because of their poor oral bioavailability. The objective of this research was to establish the potential of excipient emulsions to increase carotenoid bioaccessibility from raw and cooked yellow peppers using a gastrointestinal model that included oral, gastric, and intestine phases. The influence of oil type (medium chain triglycerides, MCT; long chain triglycerides, LCT; and, indigestible orange oil, OO) on microstructural changes, particle properties, lipid digestibility, and carotenoid bioaccessibility was investigated. Oil type had a major impact, with carotenoid bioaccessibility decreasing in the following order: LCT > MCT > OO > control (no oil). Conversely, thermal treatment (raw versus boiled) had little influence on carotenoid bioaccessibility. These results will facilitate the rational design of excipient emulsions that boost the bioavailability of phytochemicals in fruits and vegetables.
Collapse
Affiliation(s)
- Xuan Liu
- Institute of Food Science and Technology CAAS , Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - Jinfeng Bi
- Institute of Food Science and Technology CAAS , Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Center for Bioactive Delivery, Institute of Applied Life Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
| | - David Julian McClements
- Department of Food Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Center for Bioactive Delivery, Institute of Applied Life Science, University of Massachusetts , Amherst, Massachusetts 01003, United States
- Department of Biochemistry, Faculty of Science, King Abdulaziz University , P.O. Box 80203, Jeddah 21589, Saudi Arabia
| |
Collapse
|
134
|
Zhang R, Zhang Z, Zhang H, Decker EA, McClements DJ. Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study. Food Res Int 2015; 75:71-78. [DOI: 10.1016/j.foodres.2015.05.014] [Citation(s) in RCA: 98] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 04/30/2015] [Accepted: 05/08/2015] [Indexed: 12/11/2022]
|
135
|
Salvia-Trujillo L, Sun Q, Um B, Park Y, McClements D. In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems: Impact of lipid carrier type. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.05.035] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
|
136
|
The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.02.040] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
137
|
Nanostructured delivery systems in food: latest developments and potential future directions. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.06.010] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
138
|
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein. Food Chem 2015; 175:249-57. [DOI: 10.1016/j.foodchem.2014.11.112] [Citation(s) in RCA: 118] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2014] [Revised: 10/29/2014] [Accepted: 11/19/2014] [Indexed: 11/22/2022]
|
139
|
|
140
|
Ozturk B, Argin S, Ozilgen M, McClements DJ. Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility. Food Chem 2015; 187:499-506. [PMID: 25977056 DOI: 10.1016/j.foodchem.2015.04.065] [Citation(s) in RCA: 210] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Revised: 03/23/2015] [Accepted: 04/16/2015] [Indexed: 01/01/2023]
Abstract
The influence of carrier oil type on the bioaccessibility of vitamin D3 encapsulated within oil-in-water nanoemulsions prepared using a natural surfactant (quillaja saponin) was studied using a simulated gastrointestinal tract (GIT) model: mouth; stomach; small intestine. The rate of free fatty acid release during lipid digestion decreased in the following order: medium chain triglycerides (MCT) > corn oil ≈ fish oil > orange oil > mineral oil. Conversely, the measured bioaccessibility of vitamin D3 decreased in the following order: corn oil ≈ fish oil > orange oil > mineral oil > MCT. These results show that carrier oil type has a considerable impact on lipid digestion and vitamin bioaccessibility, which was attributed to differences in the release of bioactives from lipid droplets, and their solubilization in mixed micelles. Nanoemulsions prepared using long chain triglycerides (corn or fish oil) were most effective at increasing vitamin bioaccessibility.
Collapse
Affiliation(s)
- Bengu Ozturk
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA; Department of Chemical Engineering, Yeditepe University, Kayisdagi, Istanbul, Turkey; Food Institute, TÜBİTAK Marmara Research Center, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey
| | - Sanem Argin
- Department of Food Engineering, Yeditepe University, Kayisdagi, Istanbul, Turkey
| | - Mustafa Ozilgen
- Department of Food Engineering, Yeditepe University, Kayisdagi, Istanbul, Turkey
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA, USA; Production of Bioproducts for Industrial Applications Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203 Jeddah 21589 Saudi Arabia.
| |
Collapse
|
141
|
Yao M, McClements DJ, Xiao H. Improving oral bioavailability of nutraceuticals by engineered nanoparticle-based delivery systems. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2014.12.005] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
142
|
McClements DJ, Li F, Xiao H. The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral Bioavailability. Annu Rev Food Sci Technol 2015; 6:299-327. [PMID: 25705933 DOI: 10.1146/annurev-food-032814-014043] [Citation(s) in RCA: 152] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The oral bioavailability of a health-promoting dietary component (nutraceutical) may be limited by various physicochemical and physiological phenomena: liberation from food matrices, solubility in gastrointestinal fluids, interaction with gastrointestinal components, chemical degradation or metabolism, and epithelium cell permeability. Nutraceutical bioavailability can therefore be improved by designing food matrices that control their bioaccessibility (B*), absorption (A*), and transformation (T*) within the gastrointestinal tract (GIT). This article reviews the major factors influencing the gastrointestinal fate of nutraceuticals, and then uses this information to develop a new scheme to classify the major factors limiting nutraceutical bioavailability: the nutraceutical bioavailability classification scheme (NuBACS). This new scheme is analogous to the biopharmaceutical classification scheme (BCS) used by the pharmaceutical industry to classify drug bioavailability, but it contains additional factors important for understanding nutraceutical bioavailability in foods. The article also highlights potential strategies for increasing the oral bioavailability of nutraceuticals based on their NuBACS designation (B*A*T*).
Collapse
|
143
|
Mun S, Kim YR, Shin M, McClements DJ. Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.013] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
144
|
Wani TA, Shah AG, Wani SM, Wani IA, Masoodi FA, Nissar N, Shagoo MA. Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility. Crit Rev Food Sci Nutr 2015; 56:2431-2454. [DOI: 10.1080/10408398.2013.845814] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
145
|
Cardoso C, Afonso C, Lourenço H, Costa S, Nunes ML. Bioaccessibility assessment methodologies and their consequences for the risk–benefit evaluation of food. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.08.008] [Citation(s) in RCA: 114] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
146
|
Verrijssen TA, Smeets KH, Christiaens S, Palmers S, Van Loey AM, Hendrickx ME. Relation between in vitro lipid digestion and β-carotene bioaccessibility in β-carotene-enriched emulsions with different concentrations of l-α-phosphatidylcholine. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.024] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
147
|
Abstract
Bioactives which are isolated from different sources like plants, animals, etc. are known to be ideal candidates to treat and prevent chronic health problems such as obesity, hypertension, cardiovascular diseases, cancer, etc.
Collapse
Affiliation(s)
- N. P. Aditya
- Department of Food Science and Technology
- Sejong University
- Seoul 143-747
- Korea
| | - Sanghoon Ko
- Department of Food Science and Technology
- Sejong University
- Seoul 143-747
- Korea
| |
Collapse
|
148
|
Marze S. Refining in silico simulation to study digestion parameters affecting the bioaccessibility of lipophilic nutrients and micronutrients. Food Funct 2015; 6:115-24. [DOI: 10.1039/c4fo00483c] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A numerical study of more parameters influencing the gastro-intestinal digestion and bioaccessibility of lipophilic nutrients and micronutrients (the graphical abstract presents the gastric digestion).
Collapse
Affiliation(s)
- Sébastien Marze
- UR1268 Biopolymères Interactions Assemblages
- INRA
- F-44300 Nantes
- France
| |
Collapse
|
149
|
Abstract
The physicochemical parameters controlling the transfer of lipophilic micro-constituents from emulsion droplets to mixed micelles (bioaccessibility) are reviewed.
Collapse
Affiliation(s)
- Sébastien Marze
- INRA
- UR1268 Biopolymères Interactions Assemblages
- F-44300 Nantes
- France
| |
Collapse
|
150
|
Salentinig S, Tangso KJ, Hawley A, Boyd BJ. pH-driven colloidal transformations based on the vasoactive drug nicergoline. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2014; 30:14776-81. [PMID: 25409414 DOI: 10.1021/la503824z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
The structure of colloidal self-assembled drug delivery systems can be influenced by intermolecular interactions between drug and amphiphilic molecules, and is important to understand in the context of designing improved delivery systems. Controlling these structures can enable controlled or targeted release systems for poorly water-soluble drugs. Here we present the interaction of the hydrophobic vasoactive drug nicergoline with the internal structure of nanostructured emulsion particles based on the monoglyceride-water system. Addition of this drug leads to modification of the internal bicontinuous cubic structure to generate highly pH-responsive systems. The colloidal structures were characterized with small-angle X-ray scattering and visualized using cryogenic transmission electron microscopy. Reversible transformations to inverse micelles at high pH, vesicles at low pH, and the modification of the spacing of the bicontinuous cubic structure at intermediate pH were observed, and enabled the in situ determination of an apparent pKa for the drug in this system--a difficult task using solution-based approaches. The characterization of this phase behavior is also highly interesting for the design of pH-responsive controlled release systems for poorly water-soluble drug molecules.
Collapse
Affiliation(s)
- Stefan Salentinig
- Drug Delivery, Disposition and Dynamics, and §ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, Monash Institute of Pharmaceutical Sciences, Monash University (Parkville Campus) , 381 Royal Parade, Parkville, VIC 3052, Australia
| | | | | | | |
Collapse
|