Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon
2024
Siles-Sánchez, María de las Nieves | Jaime, Laura | Corredig, Milena | Santoyo, Susana | Arranz, Elena | Agencia Estatal de Investigación (España) | Ministerio de Ciencia, Innovación y Universidades (España) | Villum Fonden | Universidad Autónoma de Madrid
This study aimed to assess the behaviour of phenolic compounds from yarrow extract encapsulated in nanoemulsions during in vitro gastrointestinal digestion. Oil-in-water nanoemulsions were developed using grape seed oil and lupin protein (LPI) as oil phase and emulsifier, respectively. The use of 6 % LPI including 1 mg/mL of yarrow extract resulted in nanoemulsions with a homogeneous particle size distribution (200 nm) and an encapsulation efficiency of 85.6 %. During in vitro gastrointestinal digestion, most of the phenolics remained encapsulated, being protected from degradation. The in vitro bioavailability of the encapsulated phenolics was measured using a cell co-culture model (Caco-2/HT-29MTX). In this regard, nanoemulsions did not increase the bioavailability of yarrow phenolics, instead, they promoted their access to the colon. Finally, the antiproliferative activity was determined in Caco-2 cells, observing that the apical fraction inhibited cancer cells, indicating the bioefficacy of the non-absorbed phenolics. Thus, this study underscores the potential of LPI-stabilized nanoemulsions as a vehicle for protecting and delivering yarrow phenolics to the colon.
Show more [+] Less [-]This work was supported by the Spanish Government (Project: PID2019–110183RB-C22/MCIN/AEI/10.13039/501100011033) and by the Villum foundation through the Villum investigator award. M.N. Siles-Sánchez thanks Universidad Autónoma de Madrid for the grant “Formación de Personal Investigador (FPI) UAM 2019″.
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