Emulsification of Coenzyme Q&lt;sub&gt;10&lt;/sub&gt; Using Gum Arabic Increases Bioavailability in Rats and Human and Improves Food-Processing Suitability

Ozaki, Aya; Muromachi, Ayako; Sumi, Mika; Sakai, Yuzo; Okamoto, Tadashi

doi:10.3177/jnsv.56.41

Cited by 20 publications

(12 citation statements)

References 26 publications

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“…109,110 Nanoemulsions have also been shown to improve the bioavailability of various lipophilic nutraceuticals and pharmaceuticals [111][112][113][114] …”

Section: Increased Bioavailability Of Lipophilic Componentsmentioning

confidence: 99%

Edible nanoemulsions: fabrication, properties, and functional performance

2011

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There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver lipophilic functional components, such as oil-soluble flavors, vitamins, preservatives, nutraceuticals, and drugs. There are a number of potential advantages of using nanoemulsions rather than conventional emulsions for this purpose: they can greatly increase the bioavailability of lipophilic substances; they scatter light weakly and so can be incorporated into optically transparent products; they can be used to modulate the product texture; and they have a high stability to particle aggregation and gravitational separation. On the other hand, there may also be some risks associated with the oral ingestion of nanoemulsions, such as their ability to change the biological fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication. This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.

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“…109,110 Nanoemulsions have also been shown to improve the bioavailability of various lipophilic nutraceuticals and pharmaceuticals [111][112][113][114] …”

Section: Increased Bioavailability Of Lipophilic Componentsmentioning

confidence: 99%

Edible nanoemulsions: fabrication, properties, and functional performance

2011

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“…(2008) determined bioaccessibility of coenzyme Q10 preparation in soybean oil, where increased coenzyme Q10 of about 60 per cent. Ozaki et al. (2010) stated that when the volunteers took the coenzyme Q10 as bulk powder, no peak was observed in the plasma concentration, and they also reported that emulsification of coenzyme Q10 that they prepared using gum arabic compared with the coenzyme Q10 bulk powder significantly increased bioavailability in both rats and humans and the emulsified coenzyme Q10 was highly stable under various conditions like heat and high humidity.…”

Section: Resultsmentioning

confidence: 99%

In vitro bioaccessibility of coenzyme Q10 in enriched yoghurts

Ercan

2012

Int J of Food Sci Tech

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In this study, the aim was to determine the bioaccessibilities of coenzyme Q10 (CoQ10) in yoghurt samples produced using enriched skim milk with different coenzyme Q10 preparations. First, emulsified coenzyme Q10, c-cyclodextrin ⁄ coenzyme Q10 complex and nanoparticle coenzyme Q10 were prepared with the reference coenzyme Q10 standard. These coenzyme Q10 preparations were added into the milk to produce coenzyme Q10 enriched yoghurt samples. Nanoparticle coenzyme Q10 was obtained as in spherical shape with 176.00 ± 50.62 nm diameter. Coenzyme Q10 bioaccessibility was found as 50.59 ± 1.88% in control yoghurt. The yoghurt enriched nanoparticle coenzyme Q10 had the highest coenzyme Q10 bioaccessibility (73.81 ± 1.61%) among the produced yoghurts (P < 0.01). Coenzyme Q10 bioaccessibilities were also found as 63.75 ± 0.91% and 46.83 ± 1.27% in yoghurts enriched with emulsified coenzyme Q10, and c-cyclodextrin ⁄ coenzyme Q10 complex, respectively.

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“…Another limitation of our study was that there is no negative control, i.e., meals alone. In the previous reports, there was no placebo control for the determination of the absorption/bioavailability of CoQ 10 supplements [25][26][27][52][53][54][55]. Also, the effect of CoQ 10 contents in the provided meals seemed to be extremely low as the estimated CoQ 10 amount was less than one two-hundredth of the CoQ 10 supplements ingested.…”

Section: Discussionmentioning

confidence: 98%

Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q₁₀

Τakahashι

Nagata

Kaneko

et al. 2020

Journal of Nutrition and Metabolism

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Coenzyme Q10 (CoQ10) is an essential compound that is involved in energy production and is a lipid-soluble antioxidant. Although it has been proposed as an antiaging and a health-supporting supplement, its low bioavailability remains a significant issue. Concurrent food intake enhances the absorption of orally administered CoQ10, but it has not been fully established whether specific food substances affect intestinal CoQ10 absorption. Therefore, to determine whether the bioavailability of supplemental CoQ10 is affected by diet, P30, a granulated and reduced form of CoQ10, was dispersed in four different foods, clear soup, miso soup, milk soup, and raw egg sauce. Those foods which contained CoQ10 were consumed on different occasions at intervals of 6–14 weeks by the same participants. Thirteen participants were recruited in the single-dose and repeated clinical study. When miso soup containing P30 was provided, the serum CoQ10 concentration increased faster than when participants consumed other P30-containing soups or a P30-containing raw egg sauce. The area under the curve for serum CoQ10 during the first 5 h after consumption of the P30-containing miso soup was approximately 1.5 times larger than those after the consumption of other P30-containing meals. These data imply that the absorption of CoQ10 supplements can be enhanced by consuming them with food and in particular with specific food substances, such as miso soup.

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Emulsification of Coenzyme Q<sub>10</sub> Using Gum Arabic Increases Bioavailability in Rats and Human and Improves Food-Processing Suitability

Cited by 20 publications

References 26 publications

Edible nanoemulsions: fabrication, properties, and functional performance

Edible nanoemulsions: fabrication, properties, and functional performance

In vitro bioaccessibility of coenzyme Q10 in enriched yoghurts

Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q₁₀

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Emulsification of Coenzyme Q<sub>10</sub> Using Gum Arabic Increases Bioavailability in Rats and Human and Improves Food-Processing Suitability

Cited by 20 publications

References 26 publications

Edible nanoemulsions: fabrication, properties, and functional performance

Edible nanoemulsions: fabrication, properties, and functional performance

In vitro bioaccessibility of coenzyme Q10 in enriched yoghurts

Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q10

Contact Info

Product

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About

Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q₁₀