Cargando…

Hot-Melt Extrusion Enhances Antioxidant Effects of Mulberry on Probiotics and Pathogenic Microorganisms

Mulberry is a rich source of anthocyanins (ACNs) known to possess biological activities. However, these ACNs are unstable in high pH, heat, and aqueous environments with a low bioavailability. In this study, a colloidal dispersion was prepared by hot melt extrusion with proper excipients. In this pr...

Descripción completa

Detalles Bibliográficos
Autores principales: Go, Eun Ji, Ryu, Byeong Ryeol, Gim, Gyeong Ju, Lee, Ha Yeon, You, Han Sol, Kim, Hyun Bok, Lee, Hyun Tai, Lee, Ji Young, Shim, Man Sop, Baek, Jong-Suep, Lim, Jung Dae
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9687528/
https://www.ncbi.nlm.nih.gov/pubmed/36421488
http://dx.doi.org/10.3390/antiox11112301
_version_ 1784836028774744064
author Go, Eun Ji
Ryu, Byeong Ryeol
Gim, Gyeong Ju
Lee, Ha Yeon
You, Han Sol
Kim, Hyun Bok
Lee, Hyun Tai
Lee, Ji Young
Shim, Man Sop
Baek, Jong-Suep
Lim, Jung Dae
author_facet Go, Eun Ji
Ryu, Byeong Ryeol
Gim, Gyeong Ju
Lee, Ha Yeon
You, Han Sol
Kim, Hyun Bok
Lee, Hyun Tai
Lee, Ji Young
Shim, Man Sop
Baek, Jong-Suep
Lim, Jung Dae
author_sort Go, Eun Ji
collection PubMed
description Mulberry is a rich source of anthocyanins (ACNs) known to possess biological activities. However, these ACNs are unstable in high pH, heat, and aqueous environments with a low bioavailability. In this study, a colloidal dispersion was prepared by hot melt extrusion with proper excipients. In this process, a hydrophilic polymer matrix was used to confirm the stability of the compound in high pH, high temperature, and aqueous media. It was confirmed that the particle size and the polydispersity index value were reduced, thereby improving the solubility. In vitro release studies revealed that the extrudate had a sustained release compared to a non-extruded product. As a result of measuring changes of intestinal microorganisms (Lacticaseibacillus rhamnosus, Pediococcus pentosaceus, Escherichia coli, Enterococcus faecalis, and Staphylococcus aureus), contents of probiotics were found to be increased whereas contents of pathogenic microorganisms were decreased. Thus, hot-melt extrusion could enhance the stability of ACN with prolonged release. The processed formulation exhibited probiotic properties and antimicrobial activities against pathogenic intestinal microflora.
format Online
Article
Text
id pubmed-9687528
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-96875282022-11-25 Hot-Melt Extrusion Enhances Antioxidant Effects of Mulberry on Probiotics and Pathogenic Microorganisms Go, Eun Ji Ryu, Byeong Ryeol Gim, Gyeong Ju Lee, Ha Yeon You, Han Sol Kim, Hyun Bok Lee, Hyun Tai Lee, Ji Young Shim, Man Sop Baek, Jong-Suep Lim, Jung Dae Antioxidants (Basel) Article Mulberry is a rich source of anthocyanins (ACNs) known to possess biological activities. However, these ACNs are unstable in high pH, heat, and aqueous environments with a low bioavailability. In this study, a colloidal dispersion was prepared by hot melt extrusion with proper excipients. In this process, a hydrophilic polymer matrix was used to confirm the stability of the compound in high pH, high temperature, and aqueous media. It was confirmed that the particle size and the polydispersity index value were reduced, thereby improving the solubility. In vitro release studies revealed that the extrudate had a sustained release compared to a non-extruded product. As a result of measuring changes of intestinal microorganisms (Lacticaseibacillus rhamnosus, Pediococcus pentosaceus, Escherichia coli, Enterococcus faecalis, and Staphylococcus aureus), contents of probiotics were found to be increased whereas contents of pathogenic microorganisms were decreased. Thus, hot-melt extrusion could enhance the stability of ACN with prolonged release. The processed formulation exhibited probiotic properties and antimicrobial activities against pathogenic intestinal microflora. MDPI 2022-11-21 /pmc/articles/PMC9687528/ /pubmed/36421488 http://dx.doi.org/10.3390/antiox11112301 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Go, Eun Ji
Ryu, Byeong Ryeol
Gim, Gyeong Ju
Lee, Ha Yeon
You, Han Sol
Kim, Hyun Bok
Lee, Hyun Tai
Lee, Ji Young
Shim, Man Sop
Baek, Jong-Suep
Lim, Jung Dae
Hot-Melt Extrusion Enhances Antioxidant Effects of Mulberry on Probiotics and Pathogenic Microorganisms
title Hot-Melt Extrusion Enhances Antioxidant Effects of Mulberry on Probiotics and Pathogenic Microorganisms
title_full Hot-Melt Extrusion Enhances Antioxidant Effects of Mulberry on Probiotics and Pathogenic Microorganisms
title_fullStr Hot-Melt Extrusion Enhances Antioxidant Effects of Mulberry on Probiotics and Pathogenic Microorganisms
title_full_unstemmed Hot-Melt Extrusion Enhances Antioxidant Effects of Mulberry on Probiotics and Pathogenic Microorganisms
title_short Hot-Melt Extrusion Enhances Antioxidant Effects of Mulberry on Probiotics and Pathogenic Microorganisms
title_sort hot-melt extrusion enhances antioxidant effects of mulberry on probiotics and pathogenic microorganisms
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9687528/
https://www.ncbi.nlm.nih.gov/pubmed/36421488
http://dx.doi.org/10.3390/antiox11112301
work_keys_str_mv AT goeunji hotmeltextrusionenhancesantioxidanteffectsofmulberryonprobioticsandpathogenicmicroorganisms
AT ryubyeongryeol hotmeltextrusionenhancesantioxidanteffectsofmulberryonprobioticsandpathogenicmicroorganisms
AT gimgyeongju hotmeltextrusionenhancesantioxidanteffectsofmulberryonprobioticsandpathogenicmicroorganisms
AT leehayeon hotmeltextrusionenhancesantioxidanteffectsofmulberryonprobioticsandpathogenicmicroorganisms
AT youhansol hotmeltextrusionenhancesantioxidanteffectsofmulberryonprobioticsandpathogenicmicroorganisms
AT kimhyunbok hotmeltextrusionenhancesantioxidanteffectsofmulberryonprobioticsandpathogenicmicroorganisms
AT leehyuntai hotmeltextrusionenhancesantioxidanteffectsofmulberryonprobioticsandpathogenicmicroorganisms
AT leejiyoung hotmeltextrusionenhancesantioxidanteffectsofmulberryonprobioticsandpathogenicmicroorganisms
AT shimmansop hotmeltextrusionenhancesantioxidanteffectsofmulberryonprobioticsandpathogenicmicroorganisms
AT baekjongsuep hotmeltextrusionenhancesantioxidanteffectsofmulberryonprobioticsandpathogenicmicroorganisms
AT limjungdae hotmeltextrusionenhancesantioxidanteffectsofmulberryonprobioticsandpathogenicmicroorganisms