Mechanochemical preparation of red clover extract/β-cyclodextrin dispersion: Enhanced water solubility and activities in alleviating high-fat diet-induced lipid accumulation and gut microbiota dysbiosis in mice

Guo, Zili; Liu, Yilin; Xiang, Jiani; Liang, Xianrui

doi:10.1016/j.foodchem.2023.136084

Cited by 3 publications

(3 citation statements)

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“…Based on a previous study, attempts were made to increase the water solubility of CSE isoflavones by forming inclusion complexes with β-CD. There are many methods, such as the saturated aqueous solution method and grinding method, that have been successfully used to fabricate cyclodextrin inclusion complexes [ 9 , 15 ]. In this study, a saturated aqueous solution method was used to prepare the CSE/β-CD inclusion complexes, which have the advantages of simplicity and high efficiency [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, isoflavones have a large planar conjugated system with a short distance between molecules and a tight structure, which makes it difficult for the solvent to disperse these molecules, resulting in poor water solubility and low bioavailability [ 8 , 9 ]. Many methods are devoted to improving their water solubility and bioavailability including cyclodextrin (CD) inclusion [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

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Improving Bioaccessibility and Bioavailability of Isoflavone Aglycones from Chickpeas by Germination and Forming β-Cyclodextrin Inclusion Complexes

He,

Xiang,

Chen

et al. 2023

Pharmaceutics

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Chickpea isoflavones have diverse pharmacological activities but with low water solubility and bioavailability. In this work, the isoflavone content in chickpeas was first increased by germination, and then the bioaccessibility and bioavailability of isoflavones in chickpea sprout extracts (CSE) were enhanced using β-cyclodextrin (β-CD) inclusion techniques. Firstly, the total content of isoflavones was increased by 182 times through sprouting, and isoflavones were presented mostly in the germ and radicle. Then, the chickpea sprout extract/β-cyclodextrin (CSE/β-CD) inclusion complex was prepared and characterized. The in vitro test showed that the cumulative release of two isoflavones, formononetin (FMN) and biochanin A (BCA), in the CSE/β-CD was significantly increased in a simulated digestive fluid. The in vivo rat pharmacokinetics demonstrated that the inclusion of FMN and BCA by β-CD effectively increased their bioavailability in rat plasma and tissues, especially in the liver. The study provides a feasible strategy for improving the bioavailability of isoflavones from chickpeas and is also beneficial to the utilization of other legume resources.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improving Bioaccessibility and Bioavailability of Isoflavone Aglycones from Chickpeas by Germination and Forming β-Cyclodextrin Inclusion Complexes

He,

Xiang,

Chen

et al. 2023

Pharmaceutics

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“…Red clover is used in supplementation to reduce symptoms of estrogen deficiency. Supplements containing red clover extracts are also used to treat respiratory, nervous and reproductive diseases [9,17]. Clover contains polyphenol oxidase, which, along with a protein found in the plant, can be used to secure polyunsaturated fatty acids in emulsions.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Extraction Conditions of Polyphenols from Red Clover (Trifolium pratense L.) Flowers and Evaluation of the Antiradical Activity of the Resulting Extracts

Drużyńska,

Łukasiewicz,

Majewska

et al. 2024

Antioxidants

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The purpose of this study was to analyze the effect of the type of extraction solution (water, different concentrations of ethanol), temperature and time on the polyphenol content and antioxidant properties of red clover extracts and the effect of the addition of selected extracts on the antioxidant properties of enriched blackcurrant beverages. In both the extractions carried out under different conditions and in the enriched beverages, the content of selected polyphenols was determined by HPLC. This study confirmed the significant effect of the alcohol content of the extract, extraction time and temperature on the antioxidant properties of clover extracts. Ethanolic extracts had better antioxidant properties than aqueous extracts. The addition of ethanol extracts had a significant effect on the antioxidant properties of the fortified beverages. Increasing the temperature, time or ethanol content in the extracts mostly resulted in an increase in the total polyphenol content in the obtained extracts. Based on the analysis of the response surface, it was found that for the DPPH radical, the best activity was obtained by extraction for 20 min with a solution of approximately 65% at low temperatures. In the case of the ABTS radical, the best antiradical activity was obtained after extraction for 60 min at 80 °C with a solution of approximately 50% ethanol. It was also found that the use of a solution of approximately 60% ethanol after extraction for 60 min at 80 °C would provide an extract with high antiradical activity against both radicals.

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Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives

Alu'datt,

Tranchant,

Carocho

2024

Food Chemistry

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Mechanochemical preparation of red clover extract/β-cyclodextrin dispersion: Enhanced water solubility and activities in alleviating high-fat diet-induced lipid accumulation and gut microbiota dysbiosis in mice

Cited by 3 publications

References 36 publications

Improving Bioaccessibility and Bioavailability of Isoflavone Aglycones from Chickpeas by Germination and Forming β-Cyclodextrin Inclusion Complexes

Improving Bioaccessibility and Bioavailability of Isoflavone Aglycones from Chickpeas by Germination and Forming β-Cyclodextrin Inclusion Complexes

Optimization of the Extraction Conditions of Polyphenols from Red Clover (Trifolium pratense L.) Flowers and Evaluation of the Antiradical Activity of the Resulting Extracts

Strategies for optimizing the molecular, structural, and functional properties of food bioactive components: Improving the stability and bioavailability of food-derived bioactives

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