Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon
This study aimed to assess the behaviour of phenolic compounds from yarrow extract encapsulated in nanoemulsions during in vitro gastrointestinal digestion. Oil-in-water nanoemulsions were developed using grape seed oil and lupin protein (LPI) as oil phase and emulsifier, respectively. The use of 6...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025924000116 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846119340898779136 |
|---|---|
| author | María de las Nieves Siles-Sánchez Laura Jaime Milena Corredig Susana Santoyo Elena Arranz |
| author_facet | María de las Nieves Siles-Sánchez Laura Jaime Milena Corredig Susana Santoyo Elena Arranz |
| author_sort | María de las Nieves Siles-Sánchez |
| collection | DOAJ |
| description | This study aimed to assess the behaviour of phenolic compounds from yarrow extract encapsulated in nanoemulsions during in vitro gastrointestinal digestion. Oil-in-water nanoemulsions were developed using grape seed oil and lupin protein (LPI) as oil phase and emulsifier, respectively. The use of 6 % LPI including 1 mg/mL of yarrow extract resulted in nanoemulsions with a homogeneous particle size distribution (200 nm) and an encapsulation efficiency of 85.6 %. During in vitro gastrointestinal digestion, most of the phenolics remained encapsulated, being protected from degradation. The in vitro bioavailability of the encapsulated phenolics was measured using a cell co-culture model (Caco-2/HT-29MTX). In this regard, nanoemulsions did not increase the bioavailability of yarrow phenolics, instead, they promoted their access to the colon. Finally, the antiproliferative activity was determined in Caco-2 cells, observing that the apical fraction inhibited cancer cells, indicating the bioefficacy of the non-absorbed phenolics. Thus, this study underscores the potential of LPI-stabilized nanoemulsions as a vehicle for protecting and delivering yarrow phenolics to the colon. |
| format | Article |
| id | doaj-art-9016f2fb914a4f56bc120ff9e3085a0d |
| institution | Kabale University |
| issn | 2667-0259 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Hydrocolloids for Health |
| spelling | doaj-art-9016f2fb914a4f56bc120ff9e3085a0d2024-12-17T05:01:39ZengElsevierFood Hydrocolloids for Health2667-02592024-12-016100186Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colonMaría de las Nieves Siles-Sánchez0Laura Jaime1Milena Corredig2Susana Santoyo3Elena Arranz4Universidad Autónoma de Madrid (CEI UAM+CSIC), Institute of Food Science and Research (CIAL), 28049 Madrid, Spain; Department of Food Science, CiFood Center for Innovative Foods, Aarhus University, 8200 Aarhus, Denmark; Corresponding author.Universidad Autónoma de Madrid (CEI UAM+CSIC), Institute of Food Science and Research (CIAL), 28049 Madrid, SpainDepartment of Food Science, CiFood Center for Innovative Foods, Aarhus University, 8200 Aarhus, DenmarkUniversidad Autónoma de Madrid (CEI UAM+CSIC), Institute of Food Science and Research (CIAL), 28049 Madrid, SpainUniversidad Autónoma de Madrid (CEI UAM+CSIC), Institute of Food Science and Research (CIAL), 28049 Madrid, SpainThis study aimed to assess the behaviour of phenolic compounds from yarrow extract encapsulated in nanoemulsions during in vitro gastrointestinal digestion. Oil-in-water nanoemulsions were developed using grape seed oil and lupin protein (LPI) as oil phase and emulsifier, respectively. The use of 6 % LPI including 1 mg/mL of yarrow extract resulted in nanoemulsions with a homogeneous particle size distribution (200 nm) and an encapsulation efficiency of 85.6 %. During in vitro gastrointestinal digestion, most of the phenolics remained encapsulated, being protected from degradation. The in vitro bioavailability of the encapsulated phenolics was measured using a cell co-culture model (Caco-2/HT-29MTX). In this regard, nanoemulsions did not increase the bioavailability of yarrow phenolics, instead, they promoted their access to the colon. Finally, the antiproliferative activity was determined in Caco-2 cells, observing that the apical fraction inhibited cancer cells, indicating the bioefficacy of the non-absorbed phenolics. Thus, this study underscores the potential of LPI-stabilized nanoemulsions as a vehicle for protecting and delivering yarrow phenolics to the colon.http://www.sciencedirect.com/science/article/pii/S2667025924000116YarrowPhenolic compoundsLupin proteinNanoemulsionsDelivery system |
| spellingShingle | María de las Nieves Siles-Sánchez Laura Jaime Milena Corredig Susana Santoyo Elena Arranz Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon Food Hydrocolloids for Health Yarrow Phenolic compounds Lupin protein Nanoemulsions Delivery system |
| title | Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon |
| title_full | Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon |
| title_fullStr | Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon |
| title_full_unstemmed | Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon |
| title_short | Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon |
| title_sort | encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon |
| topic | Yarrow Phenolic compounds Lupin protein Nanoemulsions Delivery system |
| url | http://www.sciencedirect.com/science/article/pii/S2667025924000116 |
| work_keys_str_mv | AT mariadelasnievessilessanchez encapsulationofyarrowphenoliccompoundsinlupinproteinnanoemulsionsincreasesstabilityduringgastrointestinaltransitanddeliveryinthecolon AT laurajaime encapsulationofyarrowphenoliccompoundsinlupinproteinnanoemulsionsincreasesstabilityduringgastrointestinaltransitanddeliveryinthecolon AT milenacorredig encapsulationofyarrowphenoliccompoundsinlupinproteinnanoemulsionsincreasesstabilityduringgastrointestinaltransitanddeliveryinthecolon AT susanasantoyo encapsulationofyarrowphenoliccompoundsinlupinproteinnanoemulsionsincreasesstabilityduringgastrointestinaltransitanddeliveryinthecolon AT elenaarranz encapsulationofyarrowphenoliccompoundsinlupinproteinnanoemulsionsincreasesstabilityduringgastrointestinaltransitanddeliveryinthecolon |