期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 101, 期 -, 页码 819-826出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.12.007
关键词
Proanthocyanidins; Inclusion complex; Stability; Grape seeds extracts; Enzyme inhibition
资金
- China Postdoctoral Science Foundation [2016M590786]
The potential applications of grape seeds extracts (GSE) have been limited due to low bioavailability, poor water solubility and sensitivity to temperature, light and oxygen. The purpose of this study was to develop and optimize a preparation method to protect GSE with minimal loss of bioactivity when it reaches the target site. The inclusion rate of GSE reached 96.48% under optimized conditions (inclusion temperature of 40 degrees C, time of 120 min and mixing speed of 600 r/min). The formation of inclusion complexes with sulfobutyl ether-beta-cyclodextrin (SBE CD) not only increased the solubility and stability of GSE, but also retained the antidiabetic effect. The half maximal inhibitory concentration (IC50) values of inclusion complex on alpha-glucosidase and alpha-amylase were 1.188 +/- 0.12 mg/mL and 0.587 +/- 0.04 mg/mL, respectively, which were very close to that of acarbose (1.035 +/- 0.04 mg/mL and 0.513 +/- 0.05 mg/mL, respectively). The results of the study revealed that the inclusion complex of GSE with SBE-beta-CD has potential applications in the field of medicine and health products.
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