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Complexation of hydroxytyrosol and 3,4-dihydroxyphenylglycol with pectin and their potential use for colon targeting

Author:
Bermúdez-Oria, Alejandra, Rodríguez-Gutiérrez, Guillermo, Rubio-Senent, Fátima, Lama-Muñoz, Antonio, Fernández-Bolaños, Juan
Source:
Carbohydrate polymers 2017 v.163 pp. 292-300
ISSN:
0144-8617
Subject:
anti-inflammatory activity, antioxidants, bioactive compounds, colon, encapsulation, fluorescence, gel chromatography, gels, inflammatory bowel disease, olives, pH, pectins
Abstract:
Hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG) are two phenolic antioxidants naturally found in olive fruit with anti-inflammatory properties. This study explored the interaction of pectin with HT and DHPG via their encapsulation into pectinate beads. Purification by size exclusion chromatography, changes in the fluorescence spectrum of the HT and pectin, and MALDI TOF–TOF analysis suggested the existence of the phenol-pectin complexes. The entrapment efficiency, swelling properties, and in vitro release of HT and DHPG of the beads were studied.The results show that the beads can entrap the water soluble compounds HT and DHPG in sufficient amounts to reach the colon. The beads consisted of an important amount of pectin-bound HT or DHPG after two hours at gastric pH. This study highlights the potential use of HT-and DHPG-loaded pectinate gel beads for the colon-targeted delivery of these bioactive compounds to help prevent or relieve chronic inflammatory bowel disease.
Agid:
5651067