Sonochemical Micronization of Taxifolin Aimed at Improving Its Bioavailability in Drinks for Athletes

Potoroko, Irina; Калинина, Ирина Валерьевна; Науменко, Наталья Владимировна; Fatkullin, Rinat; Ненашева, А. В.; Uskova, D.G.; Sonawane, Shirish H.; Ivanova, Desislava; Velyamov, Masimzhan

doi:10.14529/hsm180309

Cited by 15 publications

(8 citation statements)

References 12 publications

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“…Total Flavonoid Content. The quantitative content of flavonoids was determined by interaction with aluminum chloride spectrophotometrically by the method of State Pharmacopoeia XIV, described in more detail in [20].…”

Section: Encapsulation Conditionsmentioning

confidence: 99%

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Use of Micronization and Complex Coacervation to Preserve Antioxidant Properties of Flavonoids

Fatkullin,

Kalinina,

Naumenko

et al. 2023

International Journal of Food Science

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The plant flavonoids taxifolin and rutin are among the best known and best studied antioxidants. In addition to their antioxidant properties, other pharmacobiological properties have been established for these substances. At the same time, taxifolin and rutin are chemically labile. They are prone to oxidative degradation and have poor water solubility. Under conditions of their real consumption, all this can lead to a significant reduction or complete loss of bioactivity of these flavonoids. Flavonoid modification and encapsulation techniques can be used to overcome these barrier factors. The use of micronization process for taxifolin and rutin allows changing the lipophilicity values of antioxidants. For micronized taxifolin, the log P value is 1.3 (1.12 for the control forms), and for rutin, it was 0.15 (-0.64 for the control forms). The antioxidant activity of micronized flavonoids has increased about 1.16 times compared to control forms. The present study evaluates the possibility of using encapsulation of premyconized flavonoids by complex coacervation, in order to preserve their antioxidant properties. The results of an in vitro digestion study show that the encapsulated forms of antioxidants retain their bioactivity and bioavailability better than their original forms. The bioavailability indices for the encapsulated forms of flavonoids are more than 1.6 times higher than for their original forms. The digested fractions of the encapsulated properties reveal better antioxidant properties than their original forms in in vitro tests evaluating the antioxidant properties on cultures of the protozoan Paramecium caudatum and human neuroblastoma SH-SY5Y cells. Encapsulated rutin indicates the highest activity, 0.64 relative to PMA. Thus, the studies represent the feasibility of using encapsulation to protect flavonoids during digestion and ensure the preservation of their antioxidant properties.

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Section: Encapsulation Conditionsmentioning

confidence: 99%

“…However, micronization technologies do not resolve the problem of low chemical stability of taxifolin and rutin, their tendency to degradation under the influence of external influences, and the possible loss of biological activity due to stable interactions with macromolecules of the food matrix [16,18,20].…”

Section: Introductionmentioning

confidence: 99%

Use of Micronization and Complex Coacervation to Preserve Antioxidant Properties of Flavonoids

Fatkullin,

Kalinina,

Naumenko

et al. 2023

International Journal of Food Science

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“…The protective effect of antioxidants is actively studied worldwide. A huge group of antioxidants is plant polyphenols, including flavonoids, which are increasingly being considered as functional food supplements [18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread

et al. 2023

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Bread is an integral part of the diet of the world population. Development of bread enriched with biologically active substances, including antioxidants, could be good nutritional support for human health. Among well-studied antioxidants, we can highlight dihydroquercetin, a flavonoid with outstanding antioxidant properties, such as anti-inflammatory activity, immunostimulatory properties, anti-cancer properties, and others. At the same time, the technology of bread enrichment must consider the possible negative effects of the additive on the technological processes and properties of the final product. The present work was carried out to evaluate the effect of dihydroquercetin on the enzymatic processes occurring during dough maturation and the antioxidant properties of the finished bread. Dihydroquercetin was added in amounts of 0.05 g, 0.07 g, and 0.1 g per 100 g of wheat flour and fermented with commercial baker’s yeast (Saccharomyces cerevisiae). The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that dihydroquercetin caused slight slowing of enzymatic processes. However, the dosage of dihydroquercetin did not cause statistically significant changes in the yeast concentration, which reached a level of 108 KOU/g after 2 h in all dough samples. Loss of dihydroquercetin during fermentation was established at a level of 20–25%. At the same time, an increase in the total amount of flavonoids in the dough after 2 h of fermentation and an increase in values of antioxidant activity were noted. The antioxidant properties of the bread also increased when it was enriched with dihydroquercetin (about 3.5–4 times) despite the fact that the total quantitative loss of antioxidant in the technological process was considerable (about 40%). A protective effect of the bread matrix on flavonoids during digestion was shown. Dihydroquercetin loss was about 25% regardless of the amount applied. This work clearly showed that addition of dihydroquercetin to a bread formulation represents a promising strategy for increasing the antioxidant properties of bread.

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“…Известно, что прежде чем оказать какоелибо физиологическое действие, БАВ должны сначала выдержать весь процесс желудочнокишечного переваривания [13,20]. Для лучшего понимания потенциальных положительных эффектов биологически активных веществ на здоровье человека, важно определить, как процесс пищеварения влияет на их стабильность и дальнейшее поглощение [12].…”

Section: Introductionunclassified

Methodological Approaches to Creation of Enriched Food Products With Proven Efficienc

Калинина¹,

Potoroko²

2019

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Sonochemical Micronization of Taxifolin Aimed at Improving Its Bioavailability in Drinks for Athletes

Cited by 15 publications

References 12 publications

Use of Micronization and Complex Coacervation to Preserve Antioxidant Properties of Flavonoids

Use of Micronization and Complex Coacervation to Preserve Antioxidant Properties of Flavonoids

The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread

Methodological Approaches to Creation of Enriched Food Products With Proven Efficienc

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