Controlled release of vitamin U from microencapsulated brassica oleracea l. var. capitata extract for peptic ulcer treatment
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F23%3A63558579" target="_blank" >RIV/70883521:28610/23:63558579 - isvavai.cz</a>
Result on the web
<a href="https://link.springer.com/article/10.1007/s11947-022-02965-3" target="_blank" >https://link.springer.com/article/10.1007/s11947-022-02965-3</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s11947-022-02965-3" target="_blank" >10.1007/s11947-022-02965-3</a>
Alternative languages
Result language
angličtina
Original language name
Controlled release of vitamin U from microencapsulated brassica oleracea l. var. capitata extract for peptic ulcer treatment
Original language description
Cabbage plant (Brassica oleracea L. var. capitata) contains compounds such as polyphenols, minerals, and ascorbic acid, as well as some amino acids such as glutamine, which has anti-inflammatory properties. In addition, its nutrient contains the component of vitamin U (S-methylmethionine) which is effective in the treatment and prevention of peptic ulcer disease. The aim of this study is to perform microencapsulation of Brassica oleracea L. var. capitata extract for controlled release of vitamin U for peptic ulcer treatment. Within this scope, vitamin U and some amino acids (L-methionine, L-glutamine, L-histidine, L-lysine, L-aspartic acid) were extracted from a cabbage by extraction methods and microencapsulated. The gelatin/gum Arabic and gelatin/sodium alginate polymer complexes were used as wall materials. Morphological analysis of the microcapsules showed that the microcapsules had a homogeneous, spherical shell structure. The results of HPLC analysis confirmed that vitamin U and amino acid compounds in cabbage extract are also present in the structure of microcapsules. FTIR analysis confirmed the interaction between shell materials and microcapsules, and the similarities in the bands of the plant extract and microcapsules indicated microencapsulation of the plant extract successfully. In vitro release testing of the microcapsules was studied in simulated gastric fluid (pH 1.2) and simulated intestinal fluid (pH 7.4) for 48 h. The maximum encapsulation efficiency and release were obtained as 86.92% and 93.6% for the gum Arabic-contained microcapsule, respectively.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30401 - Health-related biotechnology
Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food and Bioprocess Technology
ISSN
1935-5130
e-ISSN
1935-5149
Volume of the periodical
16
Issue of the periodical within the volume
3
Country of publishing house
US - UNITED STATES
Number of pages
13
Pages from-to
"677–689"
UT code for WoS article
000899047900001
EID of the result in the Scopus database
2-s2.0-85143915483