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Physicochemical properties of whey protein-stabilized astaxanthin nanodispersion and its transport via Caco-2 monolayer.

07:00 EST 18th January 2018 | BioPortfolio

Summary of "Physicochemical properties of whey protein-stabilized astaxanthin nanodispersion and its transport via Caco-2 monolayer."

Astaxanthin nanodispersion was prepared using whey protein isolate (WPI) and polymerized whey protein (PWP) through an emulsification-evaporation technique. The physicochemical properties of the astaxanthin nanodispersion were evaluated and the transport of astaxanthin was assessed using a Caco-2 cell monolayer model. The astaxanthin nanodispersions stabilized by WPI and PWP (2.5%, w/w) had a small particle size (121 ± 4.9 and 80.4 ± 5.9 nm), negative zeta potential (-19.3 ± 1.5 and -35.0 ± 2.2 mV), and high encapsulation efficiency (92.1 ± 2.9% and 93.5 ± 2.4%). Differential scanning calorimetry (DSC) curves indicated that amorphous astaxanthin existed in both astaxanthin nanodispersions. Whey protein-stabilized astaxanthin nanodispersion showed resistance to pepsin digestion but readily released astaxanthin after trypsin digestion. The nanodispersions showed no cytotoxicity to Caco-2 cells at a protein concentration below 10 mg/mL. WPI and PWP stabilized nanodispersions improved the apparent permeability coefficient (Papp) of Caco-2 cells to astaxanthin by 10.3- and 16.1- fold, respectively. The results indicated that whey protein-stabilized nanodispersion is a good vehicle to deliver lipophilic bioactive compounds like astaxanthin and to improve their bioavailability.

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This article was published in the following journal.

Name: Journal of agricultural and food chemistry
ISSN: 1520-5118
Pages:

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