Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2023-04-04 DOI:10.1007/s10068-023-01304-2

Tae Kyung Lee, Gihyun Hur, Jeongyoon Choi, Choongjin Ban, Jong-Yea Kim, Hee Yang, Jung Han Yoon Park, Ki Won Lee, Jong Hun Kim

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Abstract

The effect of nanoemulsions on the stability and bioavailability of sulforaphene (SFEN) in radish seed extract (RSE) was investigated. Four types of oil were used as lipid ingredients of the nanoemulsions: soybean, high oleic acid sunflower, coconut, and hydrogenated palm oils. SFEN in RSE nanoemulsions showed greater stability to temperature, acid, and alkaline conditions than SFEN in RSE suspended in water (RSE-S). Particularly under alkaline conditions, the half-life of SFEN in the nanoemulsion with high oleic sunflower oil (RSE-HOSO) was 8 times longer than that of RSE-S. Furthermore, in the pharmacokinetics study, it was observed that AUC_0–8 increased and oral clearance (CL/F) decreased significantly in rats orally administered RSE-HOSO compared with RSE-S (p < 0.05). This study indicates that the type of oil used in nanoemulsions affects the stability and bioavailability of SFEN in RSE. These results may provide a guideline for the development of functional foods containing RSE.

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利用高含油葵花籽油制备纳米乳提高萝卜籽提取物中萝卜硫素的稳定性和生物利用度

研究了纳米乳剂对萝卜籽提取物(RSE)中萝卜硫素(SFEN)稳定性和生物利用度的影响。采用豆油、高油酸葵花籽油、椰子油和氢化棕榈油四种油作为纳米乳的脂质成分。相对于悬浮在水中(RSE- s)的SFEN, RSE纳米乳中的SFEN对温度、酸和碱的稳定性更强。特别是在碱性条件下，SFEN在高含油葵花籽油纳米乳(RSE-HOSO)中的半衰期是RSE-S的8倍。此外，在药代动力学研究中，与RSE-S相比，口服RSE-HOSO的大鼠AUC0-8显著升高，口服清除率(CL/F)显著降低(p < 0.05)。本研究表明，纳米乳中所使用的油的类型会影响SFEN在RSE中的稳定性和生物利用度。研究结果可为含RSE功能食品的开发提供指导。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.