Characterization of tea catechins-loaded nanoparticles prepared from chitosan and an edible polypeptide

Tang, Deh Wei; Yu, Shu Huei; Ho, Yi Cheng; Huang, Bing; Tsai, Guo Jane; Hsieh, Hao Ying; Sung, Hsing‐Wen; Mi, Fwu Long

doi:10.1016/j.foodhyd.2012.04.014

Cited by 186 publications

(83 citation statements)

References 48 publications

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“…The pH of GIT changes and is always varying, but these three pH values have been used in many studies conducting preliminary and in vitro release tests to mimic the pH conditions of the GIT. A solution at pH 1.2 represents gastric fluid in the stomach, while buffer solutions at pH 6.8 and pH 7.4 simulate the jejunal region of small intestine and the ileum segment, respectively [20,23,39].…”

Section: Loading and In Vitro Release Kinetics Studymentioning

confidence: 99%

“…Type-A gelatin results in the acid treatment of collagen from pig skin, resulting in an isoelectric point (IEP) of 7.0 to 9.0 [19]. γ-Polyglutamic acid (γ-PGA), found in natto, a traditional Japanese fermented food, is a non-toxic, edible and anionic polypeptide [20]. Gelatin and γ-PGA at a pH = 7.4 aqueous solution can form a polycation and polyanion, respectively, which, by ionic interaction, will form polyion complex insoluble hydrogels [21].…”

Section: Introductionmentioning

confidence: 99%

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Synthesis of Gelatin-γ-Polyglutamic Acid-Based Hydrogel for the In Vitro Controlled Release of Epigallocatechin Gallate (EGCG) from Camellia sinensis

et al. 2013

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Abstract:The antioxidant property and other health benefits of the most abundant catechin, epigallocatechin gallate (EGCG), are limited because of poor stability and permeability across intestine. Protecting the EGCG from the harsh gastrointestinal tract (GIT) environment can help to increase its bioavailability following oral administration. In this study, EGCG was loaded to hydrogel prepared from ionic interaction between an optimized concentration of gelatin and γ-polyglutamic acid (γ-PGA), with ethylcarbodiimide (EDC) as the crosslinker. Physicochemical characterization of hydrogel was done using Fourier transform-infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). The dependence of the swelling degree (SD) of the hydrogel to the amount of gelatin, γ-PGA, EDC, swelling time and pH was determined. A high SD of the crosslinked hydrogel was noted at pH 4.5, 6.8 OPEN ACCESSPolymers 2014, 6 40 and 9.0 compared to pH 7.4, which describes pH-responsiveness. Approximately 67% of the EGCG from the prepared solution was loaded to the hydrogel after 12 h post-loading, in which loading efficiency was related to the amount of EDC. The in vitro release profile of EGCG at pH 1.2, 6.8 and 7.4, simulating GIT conditions, resulted in different sustained release curves. Wherein, the released EGCG was not degraded instantly compared to free-EGCG at controlled temperature of 37 °C at different pH monitored against time. Therefore, this study proves the potential of pH-responsive gelatin-γ-PGA-based hydrogel as a biopolymer vehicle to deliver EGCG.

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Section: Loading and In Vitro Release Kinetics Studymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Synthesis of Gelatin-γ-Polyglutamic Acid-Based Hydrogel for the In Vitro Controlled Release of Epigallocatechin Gallate (EGCG) from Camellia sinensis

et al. 2013

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“…2), e.g., glyceride-based colloidal nanosystems, as delivery system for doxorubicin [76], nanohydrogel as carrier of salmon calcitonin [163], nanoparticles self-assembled by chitosan and PGA for delivery of tea catechins [156].…”

Section: Transport Mechanismsmentioning

confidence: 99%

Edible Bio-Based Nanostructures: Delivery, Absorption and Potential Toxicity

et al. 2015

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The development of bio-based nanostructures as nanocarriers of bioactive compounds to specific body sites has been presented as a hot topic in food, pharmaceutical and nanotechnology fields. Food and pharmaceutical industries seek to explore the huge potential of these nanostructures, once they can be entirely composed of biocompatible and non-toxic materials. At the same time, they allow the incorporation of lipophilic and hydrophilic bioactive compounds protecting them against degradation, maintaining its active and functional performance. Nevertheless, the physicochemical properties of such structures (e.g., size and charge) could change significantly their behavior in the gastrointestinal (GI) tract. The main challenges in the development of these nanostructures are the proper characterization and understanding of the processes occurring at their surface, when in contact with living systems. This is crucial to 2 understand their delivery and absorption behavior as well as to recognize potential toxicological effects. This review will provide an insight into the recent innovations and challenges in the field of delivery via GI tract using bio-based nanostructures. Also, an overview of the approaches followed to ensure an effective deliver (e.g., avoiding physiological barriers) and to enhance stability and absorptive intestinal uptake of bioactive compounds will be provided. Information about nanostructures' potential toxicity and a concise description of the in vitro and in vivo toxicity studies will also be given.

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“…The radical scavenging activity of DPPH was determined based on the method described by Akowuah et al (2005) and Tang et al (2013). In this method 200 µL of 0.1 mM DPPH methanolic solution was added into 20 µL of sample extracts and mixed with 80 µL of methanol.…”

Section: Determination Of 22-diphenyl-1-picrylhydrazyl (Dpph) Assaymentioning

confidence: 99%

Antioxidant Capacity and Amino Acid Profiles of Egg Tofu

Murad

Abdullah²,

Mustapha³

2013

American Journal of Applied Sciences

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Tofu contains high quality protein source and antioxidant which could reduce risk of cancer. This research aims to determine the effect of soymilk and egg ratios on the antioxidant capacity, daidzein and genistein content and amino acid profiles of egg tofu. Egg tofu was prepared using soymilk and fresh egg in ratios of 1:1, 2:1, 3:1 and 4:1. Glucono-Delta-Lactone (GDL) was added in the egg tofu to act as a coagulating agent. Increased of soymilk at all ratios had significantly (p<0.05) increased in Ferric-Reducing Antioxidant Power (FRAP), daidzein and genistein content of egg tofu. Conversely, decreased in soymilk ratio had significantly (p<0.05) increased the radical scavenging activities of the 2,2-Azino-Bis 3-ethylbenzothiazoline-6-Sulfonic acid (ABTS) and 2,2-Diphenyl-2-Picrylhydrazyl (DPPH) in egg tofu. Increased of soymilk ratio up to 3:1 caused decreased in amino acid methionine (met) and cystein (cys) significantly (p<0.05). A significant (p<0.01) and a positive correlation was observed between Total Phenolic Content (TPC) and FRAP (r = 0.93). However, there was a negative (p<0.01) correlation between TPC and DPPH (r = -0.83). The antioxidant capacity of egg tofu in DPPH assay showed a positive and significant (p<0.01) correlation with cysteine, methionine and tryptophan with r value of 0.92, 0.93 and 0.96 respectively. Higher content of egg in egg tofu had contributed to the increased of antioxidant capacity as indicated in DPPH assay and ABTS assay as well as amino acid methionine and cysteine.

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Characterization of tea catechins-loaded nanoparticles prepared from chitosan and an edible polypeptide

Cited by 186 publications

References 48 publications

Synthesis of Gelatin-γ-Polyglutamic Acid-Based Hydrogel for the In Vitro Controlled Release of Epigallocatechin Gallate (EGCG) from Camellia sinensis

Synthesis of Gelatin-γ-Polyglutamic Acid-Based Hydrogel for the In Vitro Controlled Release of Epigallocatechin Gallate (EGCG) from Camellia sinensis

Edible Bio-Based Nanostructures: Delivery, Absorption and Potential Toxicity

Antioxidant Capacity and Amino Acid Profiles of Egg Tofu

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