Controlled release of vitamin U from microencapsulated brassica oleracea l. var. capitata extract for peptic ulcer treatment

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Controlled release of vitamin U from microencapsulated brassica oleracea l. var. capitata extract for peptic ulcer treatment

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Controlled release of vitamin U from microencapsulated brassica oleracea l. var. capitata extract for peptic ulcer treatment

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30401 - Health-related biotechnology

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food and Bioprocess Technology

ISSN

1935-5130

e-ISSN

1935-5149

Svazek periodika

16

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

13

Strana od-do

"677–689"

Kód UT WoS článku

000899047900001

EID výsledku v databázi Scopus

2-s2.0-85143915483