In vitro assessment of the effect of microencapsulation techniques on the stability, bioaccessibility and bioavailability of mulberry leaf bioactive compounds

2021 ◽  
pp. 101461
Author(s):  
William Tchabo ◽  
Giscard Kuate Kaptso ◽  
Ngolong Ngea Guillaume Legrand ◽  
Kenuo Wang ◽  
Guifeng Bao ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Mulberry Leaf ◽  
In Vitro Assessment ◽  
The Stability

scholarly journals Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2646
Author(s):  
Yuanhang Yao ◽  
Jiaxing Jansen Lin ◽  
Xin Yi Jolene Chee ◽  
Mei Hui Liu ◽  
Saif A. Khan ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Fluid Flows ◽  
Technology Evaluation ◽  
Delivery Vehicle ◽  
Microfluidic Technology ◽  
Age Related ◽  
In Vitro Bioaccessibility ◽  
Control Fluid ◽  
The Stability

Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods.

scholarly journals In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples

2016 ◽  
Vol 7 (6) ◽  
pp. 2706-2711 ◽  
Author(s):  
R. López-Froilán ◽  
E. Ramírez-Moreno ◽  
N. S. Podio ◽  
M. L. Pérez-Rodríguez ◽  
M. Cámara ◽  
...  
Keyword(s):  
Intestinal Absorption ◽  
Carboxylic Acids ◽  
Bioactive Compounds ◽  
Instant Coffee ◽  
In Vitro Assessment

Coffee is a source of flavors and bioactive compounds with wide differences in their bioaccesibility.

A quantitative in vitro assessment of fit and screw fixation on the stability of a cementless hemispherical acetabular component

1994 ◽  
Vol 9 (2) ◽  
pp. 163-170 ◽  
Author(s):  
Louis Matthew Kwong ◽  
Daniel O. O'Connor ◽  
Ronald C. Sedlacek ◽  
Robert J. Krushell ◽  
William J. Maloney ◽  
...  
Keyword(s):  
Acetabular Component ◽  
Screw Fixation ◽  
In Vitro Assessment ◽  
The Stability

scholarly journals Changes in Antioxidant Properties and Amounts of Bioactive Compounds During Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6292
Author(s):  
Anna Czubaszek ◽  
Anna Czaja ◽  
Anna Sokół-Łętowska ◽  
Joanna Kolniak-Ostek ◽  
Alicja Z. Kucharska
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Plant Extracts ◽  
Antioxidant Properties ◽  
In Vitro Digestion ◽  
Wheat Bread ◽  
Simulated Digestion ◽  
Significant Difference ◽  
The Stability

Cereal preparation can be an excellent source of substances with proven health-promoting properties. Unfortunately, some types of bread, such as white flour bread, are devoid of many valuable nutrients. Therefore, it is necessary to look for ways to increase its density and nutritional value. The aim of the study was to investigate the effect of stabilized plant extracts on the quality of bread, its antioxidant activity and polyphenol content, and to evaluate the stability of bioactive compounds and antioxidant activity during in vitro digestion. The research material was the wheat bread baked with spray dried microcapsules of hawthorn bark, soybeans and onion husks in maltodextrin or inulin carriers. The addition of plant extracts resulted in the presence of phenolic compounds in the wheat bread, and its antioxidant activity significantly increased. There was no significant difference in antioxidant activity between breads containing microcapsules with different carriers. During in vitro digestion, procyanidins and isoflavones in bread were more resistant to the digestive processes than other compounds. The antioxidant activity during simulated digestion was the highest at the stage of gastric digestion, and its value depended on the extract used and the analytical method applied.

Formation and Structure of Casein Micelles in Lactating Mammary Tissue

1970 ◽  
Vol 28 ◽  
pp. 150-151
Author(s):  
Robert J. Carroll ◽  
Marvin P. Thompson ◽  
Harold M. Farrell
Keyword(s):  
Size Distribution ◽  
G Protein ◽  
Milk Proteins ◽  
Mammary Tissue ◽  
Colloidal System ◽  
Casein Micelles ◽  
The Stability

Milk is an unusually stable colloidal system; the stability of this system is due primarily to the formation of micelles by the major milk proteins, the caseins. Numerous models for the structure of casein micelles have been proposed; these models have been formulated on the basis of in vitro studies. Synthetic casein micelles (i.e., those formed by mixing the purified αsl- and k-caseins with Ca2+ in appropriate ratios) are dissimilar to those from freshly-drawn milks in (i) size distribution, (ii) ratio of Ca/P, and (iii) solvation (g. water/g. protein). Evidently, in vivo organization of the caseins into the micellar form occurs in-a manner which is not identical to the in vitro mode of formation.

In vitro assessment of Labisia pumila and its constituents for interactions with CYPs, P-GP and PXR

Planta Medica ◽  
2014 ◽  
Vol 80 (10) ◽  
Author(s):  
VK Manda ◽  
OR Dale ◽  
C Awortwe ◽  
Z Ali ◽  
IA Khan ◽  
...  
Keyword(s):  
In Vitro Assessment ◽  
Labisia Pumila

Kinetics of Various 99mTc-Sn-Pyrophosphate Compounds in the Rat

1977 ◽  
Vol 16 (04) ◽  
pp. 157-162 ◽  
Author(s):  
C. Schümichen ◽  
B. Mackenbrock ◽  
G. Hoffmann
Keyword(s):  
Normal Saline ◽  
Half Life ◽  
Compound A ◽  
Short Half Life ◽  
Low Concentrations ◽  
The Stability ◽  
Kinetics Of ◽  
In Vitro Stability

SummaryThe bone-seeking 99mTc-Sn-pyrophosphate compound (compound A) was diluted both in vitro and in vivo and proved to be unstable both in vitro and in vivo. However, stability was much better in vivo than in vitro and thus the in vitro stability of compound A after dilution in various mediums could be followed up by a consecutive evaluation of the in vivo distribution in the rat. After dilution in neutral normal saline compound A is metastable and after a short half-life it is transformed into the other 99mTc-Sn-pyrophosphate compound A is metastable and after a short half-life in bone but in the kidneys. After dilution in normal saline of low pH and in buffering solutions the stability of compound A is increased. In human plasma compound A is relatively stable but not in plasma water. When compound B is formed in a buffering solution, uptake in the kidneys and excretion in urine is lowered and blood concentration increased.It is assumed that the association of protons to compound A will increase its stability at low concentrations while that to compound B will lead to a strong protein bond in plasma. It is concluded that compound A will not be stable in vivo because of a lack of stability in the extravascular space, and that the protein bond in plasma will be a measure of its in vivo stability.

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