2022
DOI: 10.1016/j.fbio.2022.101886
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Preparation, characterization and antioxidant activity of inclusion complex loaded with puerarin and corn peptide

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Cited by 10 publications
(7 citation statements)
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“…This is consistent with the findings of others [ 37 ]. In contrast, the thermal spectra of PIC mainly showed the characteristics of an HP-βCD curve, and the endothermic peak of puerarin completely disappeared, indicating the formation of an associative structural molecular complexation [ 38 ]. The hydrogels exhibited an exothermic peak at around 200 °C, which indicates the presence of AMPS in the formulation.…”
Section: Resultsmentioning
confidence: 99%
“…This is consistent with the findings of others [ 37 ]. In contrast, the thermal spectra of PIC mainly showed the characteristics of an HP-βCD curve, and the endothermic peak of puerarin completely disappeared, indicating the formation of an associative structural molecular complexation [ 38 ]. The hydrogels exhibited an exothermic peak at around 200 °C, which indicates the presence of AMPS in the formulation.…”
Section: Resultsmentioning
confidence: 99%
“…Figure 4C depicted the DSC thermogram, revealing that Pue crystals were monohydrates with an endothermic peak due to moisture loss at 135.1°C and a melting peak at 216.4°C. 34 In Pue-NPs or SANHs, the melting peak disappeared, and Pue in the formulations may exist in amorphous or semi-crystalline form.
Figure 4 Interaction mode of Pue and carriers.
…”
Section: Resultsmentioning
confidence: 96%
“…The inclusion in β-cyclodextrin enhanced the solubility of salicin in water. Along with increased solubility, irritation, stability and bitter taste could be significantly improved since the surface physicochemical properties of the molecule are masked [ 22 , 62 ]. The solubility experiment shows that the complexation with β-cyclodextrin has a significant effect on improving the solubility of salicin and it is possible that a larger amount of salicin could reach the target, and thus the bioavailability of salicin could be enhanced.…”
Section: Resultsmentioning
confidence: 99%
“…The solubility of salicin in water was determined by the saturation solubility method [ 22 ]. An excess of salicin was added to the water and incubated in a 37 °C rocking shaker at 60 r/min for 24 h. After incubation, the solution was cooled at 25 °C and centrifuged at 3000× g for 15 min.…”
Section: Methodsmentioning
confidence: 99%
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