Oral delivery strategies for nutraceuticals: Delivery vehicles and absorption enhancers

Gleeson, John P.; Ryan, Sinéad M.; Brayden, David J.

doi:10.1016/j.tifs.2016.05.007

Cited by 106 publications

(45 citation statements)

References 108 publications

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“…According to size‐distribution graphs based on intensity, it was proved that it is possible to prepare fine o/w nanoemulsions ( d < 500 nm), at all different tested oil compositions—a representative graph is shown in Fig. (Gleeson et al, ; Waraho et al, ). All samples had PDI values below 0.5, suggesting that nanoemulsion droplets were uniform and PDI was not affected by the type of the lipid phase (Cheong, Tan, Tan, & Nyam, ; Kabri, Arab‐Tehrany, Belhaj, & Linder, ).…”

Section: Resultsmentioning

confidence: 99%

“…Due to their kinetic stability and the abovementioned properties, o/w nanoemulsions are finding many applications in the food, pharmaceutical, and cosmetic industries. Thus, they are widely used to control the quality, the flavor, and the antimicrobial properties of products and also as controlled release systems for hydrophilic bioactive agents (Gleeson, Ryan, & Brayden, ; McClements, ; Waraho, Mcclements, & Decker, ).…”

Section: Introductionmentioning

confidence: 99%

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A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability

Katsouli

Giannou

Tzia

2018

J Americ Oil Chem Soc

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Nanoemulsions are considered an innovative approach for industrial food applications. The present study explored the potential use of olive-pomace oil (OPO) for oil-in-water (o/w) nanoemulsion preparations and compared the effectiveness of extra virgin olive oil (EVOO) and OPO at nanoemulsion formulations. The ternary-phase diagrams were constructed and the o/w nanoemulsions properties were evaluated in relation to their composition. The results showed that it is possible to form OPO nanoemulsions using Polysorbate 20 or Polysorbate 40. Nanoemulsions with EVOO and OPO presented desirable properties, in terms of kinetic stability (emulsion stability index % [ESI%]), mean droplet diameter (MDD), polydispersity index (PDI), ζ-potential, viscosity, and turbidity. EVOO exhibited lower surface and interfacial tension forming nanoemulsions with a high ESI% and a low MDD. However, OPO led to nanoemulsions with a high ESI% but with a higher MDD. It was observed that by increasing the emulsifier concentration the MDD decreased, while increasing the dispersed phase concentration led to a higher MDD and a lower ESI%. Finally, nanoemulsions with the smallest MDD (99.26 AE 4.20 nm) and PDI (0.236 AE 0.010) were formed using Polysorbate 40, which presented lower surface and interfacial tension. Specifically, the nanoemulsion with 6 wt% EVOO and 6 wt% Polysorbate 40 demonstrated an interfacial tension of 51.014 AE 0.919 mN m −1 and an MDD of 99.26 AE 4.20 nm. However, the nanoemulsion with 6 wt% OPO and 8 wt% Polysorbate 20 presented an interfacial tension of 54.308 AE 0.089 mN m −1 and an MDD of 340.5 AE 7.1 nm. Keywords Oil-in-water nanoemulsions Á Extra virgin olive oil Á Olive-pomace oil Á DLS measurements Á Surface tension Á High-performance liquid chromatography (HPLC) analysis J Am Oil Chem Soc (2018) 95: 1341-1353. Abbreviations ESI% emulsion stability index EVOO extra virgin olive oil MDD mean droplet diameter OPO olive-pomace oil o/w oil-in-water PCC phenolic compound content PDI polydispersity index RI refractive index TD ternary-phase diagrams * Constantina Tzia

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability

Katsouli

Giannou

Tzia

2018

J Americ Oil Chem Soc

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“…The Nutraceutical Bioavailability Classification System (NuBACS) provides criteria for the intestinal permeability of nutraceuticals and foodderived bioactive components involving mucus permeation, paracellular permeation, bilayer permeability, active transport and efflux transport . The absorption of food-bioactive components has been discussed extensively in previous reviews (Ting et al 2014;McClements 2015;Gleeson et al 2016).…”

Section: Small Intestinal Paracellular Permeabilitymentioning

confidence: 99%

Diet, food components and the intestinal barrier

Gleeson

2017

Nutrition Bulletin

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The majority of dietary nutrient absorption occurs in the small intestine, with the intestinal epithelium acting as a barrier to the contents of the intestinal lumen. This barrier is maintained by intestinal epithelial cells, which support nutrient uptake but prevent translocation of bacteria, allergens and toxins. There is complex signalling and interaction between intestinal epithelia, macrophages, luminal contents and the microbiota which can modulate epithelial paracellular porosity. Intake of alcohol, fatty acids, pharmaceuticals and pathogenic bacteria has been reported to increase paracellular permeability, increase production of pro‐inflammatory cytokines and temporarily reorganise tight junctional proteins. Conversely, numerous probiotics, nutraceuticals and food‐derived bioactive components are promising due to reported restoration of intestinal barrier integrity by increasing production of anti‐inflammatory cytokines and increased expression of tight junctional proteins. In vitro co‐culture models exist and recent advances in microfluidic in vitro models are promising tools for investigating the complex effect of dietary components on the intestinal barrier. Temporarily perturbing the intestinal barrier may increase the oral bioavailability of therapeutic molecules. However, people with impaired intestinal integrity (e.g. those with Crohn's, coeliac or ulcerative colitis disease) should avoid foods which further perturb barrier integrity, while increasing intake of specific foods and possibly probiotics to promote intestinal barrier restoration.

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“…With the growing prevalence of lifestyle‐associated diseases, such as cancer, cardiovascular disease, and obesity, there is an urgent need to prevent or reduce the risks of these diseases (Gleeson, Ryan, & Brayden, ). Although various drugs have been developed for slowing down or even curing the progress of specific diseases, the side‐effects may sometimes cover up their benefits (Fekete, Givens, & Lovegrove, ).…”

Section: Introductionmentioning

confidence: 99%

“…Depending on the sequences, the transported levels of bioactive peptides through the above three routes are of great difference, and usually the absorbed amounts below 10 ppm within body (Nongonierma & FitzGerald, ). Therefore, the physicochemical properties of peptides show significant effects on peptides transepithelial transport and their bioavailability (Gleeson et al, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review

2018

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In recent years, large amounts of peptides have been purified and characterized from food protein hydrolysates. Many of these peptides have been demonstrated to be of potential application as health-improving ingredients against plenty of disease conditions, such as cancer, inflammation, and cardiovascular disease. The real efficacy of functional application of these peptides depends on their stability, transport, and bioavailability in target tissues, which in turn depends on the peptides characteristics. Therefore, the characteristic-function parameters are crucial for peptides using as functional agents. This review article intends to summarize the effects of peptide characteristics, including molecular weight, charge and hydrophobicity, on their stability, intestinal transport, and in vitro bioavailability.

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Oral delivery strategies for nutraceuticals: Delivery vehicles and absorption enhancers

Abstract: Publication information Trends in Food Science and Technology, 53 : 90-101Publisher Elsevier Item record/more information

Cited by 106 publications

References 108 publications

A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability

A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability

Diet, food components and the intestinal barrier

Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review

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