Herbal Extracts Encapsulated Nanoliposomes as Potential Glucose-lowering Agents: An in Vitro and in Vivo Approach Using Three Herbal Extracts

Wickramasinghe, Akurange Sujeevi Dammadinna; Attanayake, Anoja Priyadarshani; Kalansuriya, Pabasara

doi:10.1016/j.xphs.2023.06.017

Cited by 3 publications

(2 citation statements)

References 65 publications

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“…Herbal extract nanoencapsulation has many possible advantages. First, it improves the systemic and bioavailability of herbal actives, which frequently have large molecular weight and limited lipid solubility . Better solubility in the lipid-rich gastrointestinal tract membranes is made possible by this upgraded delivery method, which improves the antibacterial and antioxidant effects .…”

Section: Nanoencapsulationmentioning

confidence: 99%

Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

Borjizadeh,

Ahari,

Özdal

et al. 2024

ACS Food Sci. Technol.

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The encapsulation of saffron holds great importance as it contributes to the improvement of its stability, purity, and targeted release of its bioactive components. The purpose of this review is to provide comprehensive information about the main methods for saffron encapsulation, types of encapsulation, and the current status of its patents in the field of food science. Numerous studies have been conducted to encapsulate saffron and its ingredients within micro/nanoparticles. According to them, nanoliposomes, polymeric nanoparticles, nanodroplets, and nanofibers have been employed for saffron encapsulation. These nanocarriers were synthesized using ultrasonication, emulsification, spray drying, freeze-drying, electrospinning, chemical synthesis, and ionic gelation. The size, stability, bioavailability, and release kinetics were crucial for their specific application. In general, ionic gelation, ultrasonication, and spray drying were the most popular methods for saffron encapsulation, respectively. Only a limited number of patents exist about nanosaffron for food science applications.

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Section: Nanoencapsulationmentioning

confidence: 99%

Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

Borjizadeh,

Ahari,

Özdal

et al. 2024

ACS Food Sci. Technol.

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“…Research indicates nanoliposomes as suitable encapsulants for entrapping and delivering various vitamins to target cells, enhancing their bioaccessibility and bioavailability [ 5 ]. Loading polyphenol-rich herbal extract into nanoliposomes demonstrated significant glucose-lowering activity in vivo compared to free extract [ 6 ]. Liposomes produced from 4% phospholipids and loaded with astaxanthin exhibited high antioxidant activity [ 7 ], with astaxanthin encapsulated in nanoliposomes achieving an 80.31% high encapsulation efficiency [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Nanoliposome-Mediated Encapsulation of Chlorella Oil for the Development of a Controlled-Release Lipid-Lowering Formulation

Tu,

Zeng,

Bai

et al. 2024

Foods

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Chlorella oil nanoliposomes (CO-NLP) were synthesized through ultrasonic injection with ethanol, and their physicochemical properties and hypolipidemic efficacy were systematically investigated. The results revealed that the mean particle size of CO-NLP was 86.90 nm and the encapsulation efficiency (EE) was 92.84%. Storage conditions at 4 °C were conducive to the stability of CO-NLP, maintaining an EE of approximately 90% even after 10 days of storage. The release profile of CO-NLP adhered more closely to the first-order kinetic model during in vitro assessments, exhibiting a slower release rate compared to free microalgae oil. In simulated in vitro digestion experiments, lipolytic reactions of CO-NLP were observed during intestinal digestion subsequent to nanoliposome administration. Notably, the inhibitory effect of CO-NLP on cholesterol esterase activity was measured at 85.42%. Additionally, the average fluorescence intensity of nematodes in the CO-NLP group was 52.17% lower than in the control group at a CO-NLP concentration of 500 μg/mL, which suggests a pronounced lipid-lowering effect of CO-NLP. Therefore, the CO-NLP exhibited characteristics of small and uniform particle size, elevated storage stability, gradual release during intestinal digestion, and a noteworthy hypolipidemic effect. These findings designate CO-NLP as a novel lipid-lowering active product, demonstrating potential for the development of functional foods.

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Optimization of Instant Beverage Powder Containing Propolis Extract Nanoliposomes

Mirzazadeh,

Bagheri,

Rasi

et al. 2024

International Journal of Food Science

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Propolis is a natural resinous complex mixture produced by honeybees that contain various bioactive compounds. However, these bioactive compounds are chemically unstable and their absorption in the gastrointestinal tract is influenced by their solubility and stability. Encapsulation technology has been employed to increase their bioavailability and protect them against hostile conditions. Nanoliposomes are nanoscale lipid‐based vesicles that can encapsulate various bioactive compounds, including propolis extracts. Therefore, in this study, propolis extract was encapsulated by nanoliposome technique and used in instant drink formulation. Nanoliposome characterization was done regarding particle size (255 ± 0.21 nm), zeta potential (−37.6 ± 1.14 mV), and encapsulation efficiency (73.71 ± 0.94). Response surface methodology (RSM) was employed to determine the effect of nanoliposome concentration (0%–5%) on the beverage characteristics including Brix, acidity, hygroscopicity, water solubility index, total phenol content, total microbial count, and sensory analyses. RSM predicted that a 3.19% nanoliposome would provide the overall optimum region for preparing the beverage with the best characteristics. Therefore, nanoliposome containing propolis can be successfully used in the enrichment of the beverage formulation by maintaining the sensory characteristics and improving its quality.

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Herbal Extracts Encapsulated Nanoliposomes as Potential Glucose-lowering Agents: An in Vitro and in Vivo Approach Using Three Herbal Extracts

Cited by 3 publications

References 65 publications

Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

Nanoliposome-Mediated Encapsulation of Chlorella Oil for the Development of a Controlled-Release Lipid-Lowering Formulation

Optimization of Instant Beverage Powder Containing Propolis Extract Nanoliposomes

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