Structural and Functional Properties of Amylose Complexes with Genistein

Abstract

Complexes of amylose or high-amylose corn starch (HACS) with genistein were prepared by the acidification of an alkali solution to yield a V 6IotaIotaIota structure. The amylose-genistein complexes exhibited significantly higher genistein content (11 mg/100 mg of complex) than HACS-genistein complexes (9 mg/100 mg of complex). The effect of genistein on the amylose complexes was examined in different genistein-amylose ratios, and a model for genistein organization in the amylose complexes was suggested. The complexes were stable at different pH values, with <10% of the complexed genistein released, and were stable at 30 and 50 degrees C. Lower stability was observed at 80 degrees C as shown by the extensive release of genistein. All complexes showed high retention of genistein in simulated stomach conditions and released genistein upon digestion in pancreatin solution. It is therefore suggested that the complexes can be used as carriers for the slow release of genistein.

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

“…(23,24,151) Amylose complexes with lipids are not available to mouth and gastric digestion but become available under pancreatic conditions to release the included molecule. (85,152) This potential application has been demonstrated in vitro f o r s t e a r i c a c i d a n d polyunsaturated fatty acids (PUFA) (24) . Nanoencapsulation of CLA was demonstrated by Lalush et al (23) and patent application made based on complexes produced by the 36 continuous homogenization method.…”

Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds

“…The ability of some phytochemicals to provide health benefits makes these compounds attractive to consumers (Cohen, Orlova, Kovalev, Ungar & Shimoni, 2008), resulting in an increased interest in bioactive compounds in foods (Shimoni, 2009). For example, phytosterols, found in fruits and vegetables, are well known to reduce low density lipoprotein-cholesterol levels lowering the risk of cardiovascular diseases (Moreau & Hicks, 2004).…”

“…Even though the formation of amylose inclusion complexes with a wide variety of molecules has been known for many years, only recently, have these inclusion complexes been seriously investigated as a delivery system of non-drug bioactive compounds (Cohen et al, 2008;Lalush, Bar, Zakaria, Eichler & Shimoni, 2005;Lesmes, Barchechath & Shimoni, 2008;Lesmes, Cohen, Shener & Shimoni, 2009;Zabar, Lesmes, Katz, Shimoni & Bianco-Peled, 2009), including conjugated linoleic acid (Lalush et al, 2005;Yang, Gu & Zhang, 2009) and genistein (Cohen et al, 2008). These investigations suggested that inclusion complexes can protect these compounds during their passage through the stomach, and be released in the small intestine by the action of enzymes on the amylose complexes (Lalush et al, 2005;Yang et al, 2009).…”

Evaluation of Different Analysis Methods for the Encapsulation Efficiency of Amylose Inclusion Compound

“…All of these characteristics drive researchers to extensively study the amylose-inclusion complexes using different encapsulation methods (as discussed by Helbert and Chanzy [7], Yang et al [8], Putaux et al [9,10], and Ades et al [11]). In particular, many researchers defined different concepts of encapsulation efficiency of amyloseflavor complexes using the identical detection method (as discussed by Wulff et al [12], Itthisoponkul et al [13], Cohen et al [14], and Ades et al [11]). …”