Journal
FOOD RESEARCH INTERNATIONAL
Volume 125, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2019.108619
Keywords
beta-Cyclodextrin conjugate; Inclusion complex; Characterization; Thermal stability; Photo-stability; Anticancer activity
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Funding
- National Key R&D Program of China [2017YFD0401203]
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In this study, ferulic acid (FA) was covalently bound to one of the primary hydroxyls of beta-cyclodextrin (beta-CD) via an ester linkage to improve its stability and biological activity. Experiments using UV, FTIR, FS, NMR, MS and FE-SEM were performed to characterize the structure of the FA-beta-CD conjugate. Physicochemical properties such as solubility, crystallinity, thermal stability and photo-stability of the conjugate were also investigated, and the results revealed that the conjugate was in an amorphous form with improved thermal stability and photostability compared with the FA/beta-CD inclusion complex. Furthermore, in vitro cytotoxicity of the FA-beta-CD conjugate against HepG2 cell was enhanced with effective growth inhibition. Taken together, the present study indicates that the FA-beta-CD conjugate might be a novel and potential functional composition for application in food and medicine.
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