In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods

Ubeyitogullari, Ali; Ciftci, Ozan N.

doi:10.1016/j.foodres.2019.04.014

Cited by 45 publications

(31 citation statements)

References 61 publications

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“…30 In this study, typical foods enriched with proteins, sugars, fats, and polysaccharides were co-ingested with these three kinds of curcumin nanoformulations, and food effects on the curcumin bioavailability were thoroughly investigated. Lipid diet increases the bioavailability of some lipophilic bioactive components, such as curcumin, 31 phytosterol, 32 and carotenoid, 33 but has no effects on some components, such as anthocyanins. 34 However, co-ingestion with solid fats has a lower bioaccessibility of lipophilic bioactive compounds compared with that of liquid oils.…”

Section: Discussionmentioning

confidence: 99%

Effects of food matrix and probiotics on the bioavailability of curcumin in different nanoformulations

et al. 2021

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BACKGROUND: Nanoparticles can improve the bioavailability of bioactive compounds. Concomitant intake of food can affect pharmacokinetic profiles by altering dissolution, absorption, metabolism, and elimination behavior. Studies on the effects of food and its supplements on the bioavailability of bioactives in nanoformulations are few. In this study, the effects of typical food (milk, sugar, high-fat diet, and regular kibble) and a widely consumed probiotic [Bifidobacterium lactis Bb-12® (Bb-12)] on the bioavailability of curcumin in four formulations [simply suspended curcumin (Cur-SS) and curcumin in nanoemulsions (Cur-NEs), in single-walled carbon nanotubes (Cur-SWNTs), and in nanostructured lipid carriers (Cur-NLCs)] were investigated.RESULTS: Fasting treatment and sugar co-ingestion can significantly enhance the bioavailability of curcumin in Cur-NEs and Cur-SWNTs, respectively. Compared with the fasting treatment, co-ingestion with regular kibble reduced the absorption of curcumin in Cur-NEs and Cur-SWNTs. Ingesting milk along with Cur-NE is also not recommended. The mechanisms behind these phenomena were briefly discussed. This study revealed for the first time that the intestinal colonization of Bb-12 reduces the bioavailability of curcumin and this reduction can be attenuated by nanoformulations SWNTs and NLCs, but not NEs. The reason for this difference was the protective effects of the former two nanoformulations against curcumin degradation by Bb-12 according to in vitro experiments. CONCLUSION: Dietary status (including supplementary probiotics) can dramatically influence the bioavailability of curcumin in nanoformulations.

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Section: Discussionmentioning

confidence: 99%

Effects of food matrix and probiotics on the bioavailability of curcumin in different nanoformulations

et al. 2021

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“…7 Poor solubility while crystallization of phytosterols in foods leads to a sandy texture which adversely affects sensory attributes and consumer acceptability. 35 In order to determine the effects of hydrophilic structural modifications on the physical properties of βsitosterol, the crystallinity, microstructure, and wettability of the modified β-sitosterol were assessed using XRD, PLM, and contact angles. XRD patterns of β-sitosterol and β-sitosterol sugar esters are presented in Figure 3a.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Synthesis, Physical Properties, and In Vitro-Simulated Gastrointestinal Digestion of Hydrophilic β-Sitosterol Sugar Esters

Liu

et al. 2022

J. Agric. Food Chem.

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Hydrophilic β-sitosterol sugar esters were synthesized by a two-step biocatalytic approach using β-sitosterol vinyl adipate as an intermediate. The maximum conversion (above 90%) of β-sitosterol vinyl adipate was achieved using the saccharides glucose, sucrose, and raffinose. The chemical structure of the synthesized esters was confirmed by various techniques. The investigation of physical properties revealed that β-sitosterol sugar esters had enhanced water solubility (3.0–8.0 mM at 35 °C), reduced crystallinity, and high wettability. Their lyotropic liquid crystal properties were observed by polarized light microscopy. Furthermore, β-sitosterol sugar esters could be hydrolyzed into β-sitosterol adipate under simulated intestinal conditions at a low rate (2.83–18.14%). Most β-sitosterol sugar esters probably entered into intestinal bile salt micelles with ester bonds intact and showed up to 10-fold higher in vitro bioaccessibility than free β-sitosterol in non-fat systems. The excellent physical and functional characteristics of β-sitosterol sugar esters suggested their great potential application in the food industry.

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“…Phytosterols have been encapsulated within pectin-coated zein nanoparticles, which was shown to improve their stability and to modulate their release under simulated GIT conditions [111]. Phytosterols have also been encapsulated within nanoporous starch aerogels [77], which increased their in vitro bioaccessibility when incorporated into granola bars and puddings compared to free phytosterols.…”

Section: Enhanced Bioavailabilitymentioning

confidence: 99%

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

McClements

Öztürk

2021

Foods

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Bioactive lipids, such as fat-soluble vitamins, omega-3 fatty acids, conjugated linoleic acids, carotenoids and phytosterols play an important role in boosting human health and wellbeing. These lipophilic substances cannot be synthesized within the human body, and so people must include them in their diet. There is increasing interest in incorporating these bioactive lipids into functional foods designed to produce certain health benefits, such as anti-inflammatory, antioxidant, anticancer and cholesterol-lowering properties. However, many of these lipids have poor compatibility with food matrices and low bioavailability because of their extremely low water solubility. Moreover, they may also chemically degrade during food storage or inside the human gut because they are exposed to certain stressors, such as high temperatures, oxygen, light, moisture, pH, and digestive/metabolic enzymes, which again reduces their bioavailability. Nanotechnology is a promising technology that can be used to overcome many of these limitations. The aim of this review is to highlight different kinds of nanoscale delivery systems that have been designed to encapsulate and protect bioactive lipids, thereby facilitating their handling, stability, food matrix compatibility, and bioavailability. These systems include nanoemulsions, solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), nanoliposomes, nanogels, and nano-particle stabilized Pickering emulsions.

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In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods

Cited by 45 publications

References 61 publications

Effects of food matrix and probiotics on the bioavailability of curcumin in different nanoformulations

Effects of food matrix and probiotics on the bioavailability of curcumin in different nanoformulations

Synthesis, Physical Properties, and In Vitro-Simulated Gastrointestinal Digestion of Hydrophilic β-Sitosterol Sugar Esters

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

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