Location: Healthy Processed Foods ResearchTitle: Niosomes consisting of Tween-60 and cholesterol improve the chemical stability and antioxidant activity of (-)-epigallocatechin gallate under intestinal tract conditions
|LIANG, RONG - Jiangnan University|
|CHENG, LING - Jiangnan University|
|Yokoyama, Wallace - Wally|
|WILLIAMS, PETER - Glyndwr University|
|ZHONG, FANG - Jiangnan University|
Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/6/2016
Publication Date: 11/6/2016
Citation: Liang, R., Cheng, L., Yokoyama, W.H., Williams, P., Zhong, F. 2016. Niosomes consisting of Tween-60 and cholesterol improve the chemical stability and antioxidant activity of (-)-epigallocatechin gallate under intestinal tract conditions. Journal of Agricultural and Food Chemistry. 64(48):9180-9188.
Interpretive Summary: Epigallocatechin gallate (EGCG) the principal antioxidant in green tea is unstable in the acidic media of the stomach and is also poorly absorbed in the intestine. Liposomes are natural membrane vesicles made up of phospholipids that have been used as delivery vehicles. Enzymes can break down the phospholipids of liposomes, but niosomes, made up of non-ionic surfactants and cholesterol are not enzymatically degraded. Niosomes were used to encapsulate EGCG and their physical properties and release properties in simulated digestive environments were evaluated.
Technical Abstract: (-)-Epigallocatechin gallate (EGCG), the major polyphenol in green tea, has been shown to protect against chronic diseases. The mechanisms have been attributed to interactions with cell signaling pathways and its antioxidant properties. In vivo studies are difficult because of its limited bioavailability. Niosomes of Tween-60 and cholesterol were developed to encapsulate EGCG and enhance its digestive stability and cellular absorption. EGCG loaded niosomes were found to have a relatively high encapsulation efficiency of 76% and a small average diameter (60 nm). EGCG was released from niosomes in a sustained manner and the stability of EGCG in simulated gastrointestinal fluid was significantly improved by niosomal encapsulation. Compared with free EGCG, the residual EGCG after encapsulation was increased from 3% to 49% after 2 h incubation in SIF in a dialysis bag. The results of cellular antioxidant activity (CAA) assay showed that EGCG loaded niosomes exhibited stronger antioxidant ability than free EGCG, indicating that niosomal encapsulation might be a promising approach to improve the oral bioavailability of EGCG in the body.