Artemisia dracunculus L. polyphenols complexed to soy protein show enhanced bioavailability and hypoglycemic activity in C57BL/6 mice

Abstract

Objective Scientifically-validated food-based interventions are a practical means of addressing the epidemic of metabolic syndrome. An ethanolic extract of Artemisia dracunculus L. (PMI-5011) containing bioactive polyphenols, such as 2′, 4′–dihydroxy-4-methoxydihydrochalcone (DMC-2), improved insulin resistance in vitro and in vivo. Plant polyphenols are concentrated and stabilized when complexed to protein-rich matrices, such as soy protein isolate (SPI), which act as effective food-based delivery vehicles. In this study we compared bioaccessibility, bioavailability and efficacy of polyphenols extracted from A. dracunculus and delivered as PMI-5011 (ethanolic extract alone), formulated with the non-food excipient Gelucire®, (5011- Gelucire), or sorbed to SPI (5011-Nutrasorb®). Materials and Methods PMI-5011, 5011-Gelucire or 5011-Nutrasorb each containing 162 μg of DMC-2 was delivered to the TNO Intestinal Model-1 (TIM-1) of the human upper gastrointestinal tract to compare the effect of delivery vehicle on DMC-2 bioaccessibility. C57BL6/J mice were orally administered 5011-Nutrasorb or PMI-5011 to compare effects of polyphenol-protein complexation on acute hypoglycemic activity and bioavailability of DMC-2 in serum. Results At 500 mg/kg, 5011-Nutrasorb and PMI-5011 had similar hypoglycemic activity in high fat diet-induced diabetes mouse model despite the fact that 5011-Nutrasorb delivered 15-times less DMC-2 (40 μg/kg vs. 600 μg/kg). This can be partially explained by 8 times greater DMC-2 absorption into serum from 5011-Nutrasorb than from PMI-5011. TIM-1 experiments confirmed higher total bioaccessibility of DMC-2 in vitro when delivered in 5011-Nutrasorb (50.2 %) or Gelucire-5011 (44.4 %) compared to PMI-5011 (27.1 %) (p = 0.08). Conclusion Complexation with soy protein makes anti-diabetic A. dracunculus polyphenols more bioavailable and bioaccessible.

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

“…Protein interactions in a green tea-enriched cheese resulted in a more than twofold increase in the total phenolic compounds bioaccessibility (Lamothe et al, 2016). It has been also observed that chalcones were more bioavailable in complexation with soy proteins (Ribnicky et al, 2014).…”

The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect

“…For instance, anthocyanins are unstable at neutral pH of the small intestine, which contributes to their very low bioavailability in vivo. When absorbed on soybean flour or soybean proteins, anthocyanins are more stable at neutral pH and body temperature compared to free anthocyanins (Roopchand et al, 2012;Ribnicky et al, 2014). It is plausible to assume that interactions with DF may be as effective in protecting PC as protein-PC interactions.…”

Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

“…For example, beetroot juice was encapsulated in maltodextrin, Arabic gum and a mixture of both, 7 saffron and beetroot extracts in maltodextrin, gum Arabic, modified starch and chitosan, 8 pomegranate peel, 5 green tea and olive pomace in maltodextrin, 4,9 cranberry pomace in soy proteins, 10 curcumin in Saccharomyces cerevisiae, β-cyclodextrin and modified starch, 11 onion and apple extracts in gum acacia and pea protein isolate or modified starch, 12 blueberry in whey protein isolate, 13 and so on. Ezhilarasi et al 14 reported that whey protein possesses unsurpassed nutritional quality and inherent functional properties that meet the demands of encapsulation, while Ribnicky et al 15 showed that polyphenols sorbed to soy protein isolate express higher bioavailability and bioaccessibility. In another study, ethanol extracts of ginkgo leaf were microencapsulated with maltodextrin, gum Arabic, or a soluble soybean protein by spray drying.…”