No abstract

No abstract

Fucoxanthin, one of the xanthophylls in brown seaweeds, has various physiological functions; however, its bioavailability and stability are low. We examined whether emulsification of fucoxanthin improves its stability and absorption into the body. Emulsified fucoxanthin powder was prepared using gum arabic as emulsifier and γcyclodextrin as stabilizer, respectively. Fucoxanthin in the emulsified formulation remained at more than 90 % after exposure to 40℃ for 4 months, while fucoxanthin without emulsification decreased to undetectable levels within one month. Thus, the stability of fucoxanthin was improved by emulsification. In a kinetic study in rats, we evaluated fucoxanthinol levels in plasma, liver, kidney, and skeletal muscle. Fucoxanthin is hydrolysed to fucoxanthinol in the gastrointestinal tract by enzymes such as lipase, and fucoxanthinol is then absorbed into the body. Fucoxanthinol levels in plasma and tissues were significantly greater with the emulsified fucoxanthin formulation than the equivalent unemulsified formulation, which barely increased the levels. Thus, fucoxanthin was absorbed efficiently into the body following emulsification. In conclusion, emulsification of fucoxanthin using gum arabic and γcyclodextrin increased both its stability and bioavailability.