Nanoemulsion delivery system of tea polyphenols enhanced the bioavailability of catechins in rats

Peng, Yunru; Meng, Qilu; Zhou, Jie; Chen, Bin; Xi, Junjun; Long, Piaopiao; Liang, Zhang; Hou, Ruyan

doi:10.1016/j.foodchem.2017.09.094

Cited by 104 publications

(50 citation statements)

References 18 publications

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“…Many factors, regarding absorption, metabolism, distribution and excretion in the body, can influence the bioavailability of tea polyphenols [23,58,59]. Generally, the bioavailability of tea polyphenols is relatively low, mainly due to the low rate of absorption through gastrointestinal tract [60].…”

Section: Bioavailability Of Tea Polyphenolsmentioning

confidence: 99%

“…Tea polyphenols are unstable in oxygen, acidic, and alkaline environment. Overcoming of these may help to improve their bioavailability, so some techniques, like modification technology, capsule technology, and nanotechnology, have been applied to achieve this [20][21][22][23][24]. Modifying tea polyphenols with peracetate acid can protect the free hydroxyl groups surrounding the molecules, improving their stability, and consequently result in increased bioavailability [20].…”

Section: Strategies To Increase Tea Polyphenol Bioavailabilitymentioning

confidence: 99%

“…Modifying tea polyphenols with peracetate acid can protect the free hydroxyl groups surrounding the molecules, improving their stability, and consequently result in increased bioavailability [20]. Delivery systems using protein-, lipid-, and carbohydrate-based carriers and/or capsules can not only reduce the instability of tea components, but also enhance their solubility, ensure favorable slow and sustainable release, and elevate the permeation in the small intestine, resulting in an increased concentration in the plasma and improved bioavailability and biological efficacy [21][22][23][24]. Moreover, fermentation could significantly increase the bioavailability of oolong, black and dark teas compared with unfermented counterpart, which may attribute to metabolism of tea components during fermentation by microbes like bacteria, yeasts, and fungi [70].…”

Section: Strategies To Increase Tea Polyphenol Bioavailabilitymentioning

confidence: 99%

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Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review

Tang

Meng

Gan

et al. 2019

IJMS

271

150

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Tea is widely consumed all over the world. Generally, tea is divided into six categories: White, green, yellow, oolong, black, and dark teas, based on the fermentation degree. Tea contains abundant phytochemicals, such as polyphenols, pigments, polysaccharides, alkaloids, free amino acids, and saponins. However, the bioavailability of tea phytochemicals is relatively low. Thus, some novel technologies like nanotechnology have been developed to improve the bioavailability of tea bioactive components and consequently enhance the bioactivity. So far, many studies have demonstrated that tea shows various health functions, such as antioxidant, anti-inflammatory, immuno-regulatory, anticancer, cardiovascular-protective, anti-diabetic, anti-obesity, and hepato-protective effects. Moreover, it is also considered that drinking tea is safe to humans, since reports about the severe adverse effects of tea consumption are rare. In order to provide a better understanding of tea and its health potential, this review summarizes and discusses recent literature on the bioactive components, bioavailability, health functions, and safety issues of tea, with special attention paid to the related molecular mechanisms of tea health functions.

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Section: Bioavailability Of Tea Polyphenolsmentioning

confidence: 99%

Section: Strategies To Increase Tea Polyphenol Bioavailabilitymentioning

confidence: 99%

Section: Strategies To Increase Tea Polyphenol Bioavailabilitymentioning

confidence: 99%

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Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review

Tang

Meng

Gan

et al. 2019

IJMS

271

150

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“…The emulsion obtained in the first step has a droplet size between 500 and 1,000 nm influenced by the equipment and operating conditions. On the second step, the droplet diameter is progressively reduced to values between 100-300 nm through high-pressure homogenizers (Peng et al, 2018;Primozic et al, 2018) and microfluidizers (Luo et al, 2017).…”

Section: Average Diameter Of Emulsionsmentioning

confidence: 99%

Preparation of beta-carotene nanoemulsion and evaluation of stability at a long storage period

et al. 2019

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Carotenoids have a low solubility in water, and therefore their incorporation in foods is impaired. The nanoemulsions are able to protect these compounds and enhance bioavailability. The objective of this study was to develop nanoemulsions with added beta-carotene, evaluating the influence of process variables and the stability at a long storage period. To assess the effects of these variables a Box-Behnken design was performed. The best condition to form a stable emulsion was 7% (w.w -1 ) of surfactant and 40 °C. All formulations subjected to a thermal stress test remained stable after the test. The use of a higher concentration of soy lecithin (7%, w.w -1 ) in the development of emulsions conferred greater stability after a freeze-defrost cycle. Furthermore, with this concentration of surfactant, and using a high-speed homogenizer under conditions of 10,000 rpm, 30 °C, and 20 min of shaking time, it was possible to develop stable nanoemulsion with an average diameter of 429 nm. Moreover, the zeta potential indicated system stability. Thus, it was possible to obtain stable nanoemulsion without the use of subsequent equipment, which makes the process less expensive.Practical Application: Beta-carotene nanoemulsions developed indicated system stability even after prolonged storage.

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“…The TPP nanoemulsion with oil-in-water structure had droplet sizes of99.42 ± 1.25 nm, and the final concentration of TPP was 4 mg/ ml. In addition, experiments in vivo showed that this nanoemulsion system could enhance the absorption of TPP through controlled release(Peng et al, 2018).…”

mentioning

confidence: 97%

Nanotechnology improves delivery efficiency and bioavailability of tea polyphenols

et al. 2020

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Tea polyphenols (TPP) have shown various biological activities. However, due to their poor stability in the gastrointestinal (GI) tract, TPP exhibit low absorption and bioavailability which limit their applications in food fields. Recently, several studies have focused on the utilization of nanotechnology to solve these problems. In this review, we introduced the embedding materials and methods of TPP‐loaded nanoparticles and the potential mechanisms for improving bioavailability, such as to protect TPP from pH stress, enzymes and ions of the GI tract, and increase of the permeability. Furthermore, future challenges and application prospects of nanoparticles as carriers for the delivery of TPP were also discussed. Practical applications Nanotechnology is currently an emerging field in food science, which can be employed to increase the systemic delivery and bioavailability of phytochemicals. Due to the improved bioavailability, TPP‐loaded nanoparticles can be developed as potential functional food. A better understanding of the nano‐embedding technology and the potential mechanisms will allow us to better utilize nanomaterials to increase the bioavailability of TPP and expand their applications.

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Nanoemulsion delivery system of tea polyphenols enhanced the bioavailability of catechins in rats

Cited by 104 publications

References 18 publications

Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review

Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review

Preparation of beta-carotene nanoemulsion and evaluation of stability at a long storage period

Nanotechnology improves delivery efficiency and bioavailability of tea polyphenols

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