In VitroStudy of Microencapsulated Isoflavone and β-Galactosidase

Abstract

This study was designed to find the optimum conditions for isoflavone or beta-galactosidase microencapsulation and to examine the release efficiency of microcapsules in simulated gastrointestinal conditions. Coating materials were either medium-chain triacylglycerol (MCT) or polyglycerol monostearate (PGMS). The highest rate of microencapsulation was found at 15:1 (w/w) ratio of MCT to isoflavone or beta-galactosidase as 70.2 or 75.4%, respectively. When PGMS was used as the coating material, 91.5% beta-galactosidase was microencapsulated with 15:1 mixture (w/w). In vitro study, less than 6.3-9.3% of isoflavone was released in simulated gastric fluid (pH 2-5) during 1 h incubation. Comparatively, isoflavone release increased dramatically to 87.8% at pH 8 for 1 h incubation in simulated intestinal fluid and was maintained thereafter. The release of beta-galactosidase showed a similar trend to that of isoflavone. It appeared in the range of 12.3-15.2% at pH 2-5; however, it increased significantly to 80.6% as the highest value at pH 8. Among the released isoflavones, 53.5% was converted into the aglycone form of isoflavone at pH 8 for 3 h incubation. The present study indicated that isoflavone or beta-galactosidase could be microencapsulated with fatty acid esters and released effectively in simulated intestinal condition.

Efficiency of novel iron microencapsulation techniques: fortification of milk

“…, 2009). In case of PGMS to iron and ascorbic acid, the highest efficiency was reported at a ratio of 15:1 (Kim et al. , 2003, 2006; Kwak et al.…”

“…, 2001, 2003; Lee et al. , 2004; Kim et al. , 2006) and iron salt (Xia & Xu, 2005) by liposome method.…”

“…From which microencapsulation by liposome and fatty acid esters (FAE) are particular techniques that in comparison with others are well suited, well characterised, easily made, highly versatile in their carrier properties and composed of edible ingredients. Up to now, researchers have microencapsulated chitooligosaccharide, isoflavone, b-galactosidase, ascorbic acid and iron salt by FAE (Jackson & Lee, 1991;Kwak et al, 2001Kwak et al, , 2003Lee et al, 2004;Kim et al, 2006) and iron salt (Xia & Xu, 2005) by liposome method. There are also a number of reports on the bioavailability of microencapsulated irons (Boccio et al, 1997;Uicich et al, 1999).…”

Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink

“…They exhibit antioxidant and antiestrogenic activity and act as inhibitors of protein tyrosine kinase (Czerpak, Pietryczuk, Jabłońska-Trypuć, & Orębska, 2009). However, the extract isolated from soybeans has a bitter and unpleasant taste (Kim, Jeon, Ahn, & Kwak, 2006). Epidemiological studies show that isoflavones may be of importance as dietary supplements in hormone replacement therapy, mitigating the symptoms of menopause, in chemoprevention of cancer and in the prevention of cardiovascular disease (Dixon & Ferreira, 2002).…”

“…Seok, Kim, and Kwak (2003) investigated the sensory properties of microcapsules of isoflavones added to milk and their stability during simulated in vitro digestion. In their studies, Kim et al (2006) determined the optimal conditions of isoflavone microencapsulation; the coating material was medium-chain triacylglycerol (MCT) or polyglycerol monostearate (PGMS). In their studies, Kim et al (2006) determined the optimal conditions of isoflavone microencapsulation; the coating material was medium-chain triacylglycerol (MCT) or polyglycerol monostearate (PGMS).…”