Enhanced water dispersibility and permeability through a Caco-2 cell monolayer of β-cryptoxanthin extracted from kumquats by complexation with casein.
Bioavailability
Caco-2 cell
Complexation
Sodium caseinate
β-Cryptoxanthin
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Oct 2021
30 Oct 2021
Historique:
received:
16
12
2020
revised:
14
04
2021
accepted:
15
04
2021
pubmed:
14
5
2021
medline:
25
6
2021
entrez:
13
5
2021
Statut:
ppublish
Résumé
β-Cryptoxanthin (BCX) possesses potential therapeutic and health benefits. However, BCX absorption is low because of its poor aqueous solubility. In this study, a complex between BCX and casein (Cas) was prepared to improve the water dispersibility and bioavailability of BCX. BCX was recovered quantitatively from freeze-dried kumquat powder through solid-liquid extraction and saponification. The complexation significantly improved the apparent solubility of BCX under acidic and neutral conditions. A cell membrane permeation test using a Caco-2 cell monolayer was performed to evaluate the bioavailability of the BCX-Cas complex. This complex and a blank sample were digested in vitro and added to the apical side of the Caco-2 cell membrane. The quantity of BCX that permeated using the BCX-Cas complex after 24 h was 22.7 times greater than that of the blank. Thus, complexation of BCX with Cas improved dramatically the bioavailability of BCX from a kumquat extract.
Identifiants
pubmed: 33984564
pii: S0308-8146(21)00828-1
doi: 10.1016/j.foodchem.2021.129822
pii:
doi:
Substances chimiques
Beta-Cryptoxanthin
0
Caseins
0
Plant Extracts
0
Water
059QF0KO0R
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
129822Informations de copyright
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