期刊
FOOD CHEMISTRY
卷 221, 期 -, 页码 248-257出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.10.064
关键词
Quercetin; Phytoglycogen; Water solubility; Caco-2 permeation
资金
- National Science Foundation [1006301]
- Division Of Materials Research
- Direct For Mathematical & Physical Scien [1006301] Funding Source: National Science Foundation
The study examined the capability of phytoglycogen (PG) to improve the water solubility of quercetin (QC). PG-QC formulations were prepared by mixing a QC ethanol solution with a PG aqueous solution followed with vacuum drying of the supernatant. PG-QC formulations with various PG to QC ratios were prepared; the solubility of QC reached 241.76 mu g/mL at PG/QC ratio of 30/1 compared with approximately 4.32 mu g/mL of QC alone. The X-ray powder diffraction and FTIR analyses showed a significant reduction of QC crystallinity upon formulating with PG that was associated with the intermolecular hydrogen bonding between the hydroxyl groups of QC and PG. The Caco-2 cell monolayer permeation tests showed that PG-QC formulations resulted in substantially enhanced cellular uptake and transepithelial permeation of QC, which was related to the much-enhanced QC solubility. This study showed the potential of using PG to formulate poorly water-soluble ingredients such as QC. (C) 2016 Elsevier Ltd. All rights reserved.
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