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Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10

The purpose of this study is to examine the possible use of rice glycosphingolipids (RGSLs) as an emulsifier to form food grade microemulsions (mean particle size, 10–20 nm) and improve the absorption of CoQ10 with a poor solubility property by prepared emulsion. Because RGSLs could act as an auxili...

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Autores principales: Uchiyama, Hiromasa, Chae, Jisoon, Kadota, Kazunori, Tozuka, Yuichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835640/
https://www.ncbi.nlm.nih.gov/pubmed/31618946
http://dx.doi.org/10.3390/foods8100502
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author Uchiyama, Hiromasa
Chae, Jisoon
Kadota, Kazunori
Tozuka, Yuichi
author_facet Uchiyama, Hiromasa
Chae, Jisoon
Kadota, Kazunori
Tozuka, Yuichi
author_sort Uchiyama, Hiromasa
collection PubMed
description The purpose of this study is to examine the possible use of rice glycosphingolipids (RGSLs) as an emulsifier to form food grade microemulsions (mean particle size, 10–20 nm) and improve the absorption of CoQ10 with a poor solubility property by prepared emulsion. Because RGSLs could act as an auxiliary emulsifying agent, its addition to the surfactant/oil mixture decreased the emulsion’s particle size. This suggests that RGSLs exist between the water and oil phases to decrease oil droplet size via reduced interfacial tension. CoQ10-loaded microemulsion was also successfully prepared with RGSLs and powdered after freeze-drying with a cryoprotectant. CoQ10’s solubility in freeze-dried particles was dramatically improved compared to that of CoQ10 powder. Moreover, oral absorption of CoQ10 was significantly enhanced when administered via CoQ10-loaded microemulsion. The area under the plasma concentration–time curve for the microemulsion improved up to seven-fold compared to CoQ10 powder. The use of RGSLs could, therefore, be an effective processing technique for improving CoQ10’s solubility and absorption.
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spelling pubmed-68356402019-11-25 Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10 Uchiyama, Hiromasa Chae, Jisoon Kadota, Kazunori Tozuka, Yuichi Foods Article The purpose of this study is to examine the possible use of rice glycosphingolipids (RGSLs) as an emulsifier to form food grade microemulsions (mean particle size, 10–20 nm) and improve the absorption of CoQ10 with a poor solubility property by prepared emulsion. Because RGSLs could act as an auxiliary emulsifying agent, its addition to the surfactant/oil mixture decreased the emulsion’s particle size. This suggests that RGSLs exist between the water and oil phases to decrease oil droplet size via reduced interfacial tension. CoQ10-loaded microemulsion was also successfully prepared with RGSLs and powdered after freeze-drying with a cryoprotectant. CoQ10’s solubility in freeze-dried particles was dramatically improved compared to that of CoQ10 powder. Moreover, oral absorption of CoQ10 was significantly enhanced when administered via CoQ10-loaded microemulsion. The area under the plasma concentration–time curve for the microemulsion improved up to seven-fold compared to CoQ10 powder. The use of RGSLs could, therefore, be an effective processing technique for improving CoQ10’s solubility and absorption. MDPI 2019-10-15 /pmc/articles/PMC6835640/ /pubmed/31618946 http://dx.doi.org/10.3390/foods8100502 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Uchiyama, Hiromasa
Chae, Jisoon
Kadota, Kazunori
Tozuka, Yuichi
Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10
title Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10
title_full Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10
title_fullStr Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10
title_full_unstemmed Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10
title_short Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10
title_sort formation of food grade microemulsion with rice glycosphingolipids to enhance the oral absorption of coenzyme q10
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835640/
https://www.ncbi.nlm.nih.gov/pubmed/31618946
http://dx.doi.org/10.3390/foods8100502
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