Research findings
No. 36 Stabilizing Effects on CAPE by the Formation of Inclusion Complex with Cyclodextrin
Introduction
It is very important to stabilize the functional components in foods, in order to guarantee the safety / security of those foods.
Biosci. Biotechnol. Biochem., 2011, 75, 829-832.
CDs can stabilize some functional foods and ingredients (e.g. CoQ10、alipoic acid、royal jelly)
NZ propolis
Propolis-γ-CD powder
Interaction of CAPE with CD
Stability of CAPE-γ-CD
Conditions : [CAPE] = 60μM, [γ-CD] = 20mM, [αChT] = 6.6μM in 100mM phosphate buffer pH 7.4 and 25℃.
Conditions : [CAPE] = 50μM, [γ-CD] = 20mM, [Cys] = 50mM in 100mM phosphate buffer pH 7.4 and 25℃.
Conditions : [CAPE] = 50μM, [γ-CD] = 20mM, [KIO3] = 5mM in 100mM citric acid buffer pH 4.0 and 25℃.
Phase solubility
Solubilization of CAPE-γ-CD
Stabilization of CAPE by CDs
conclusions
- The binding constants of the inclusion of CAPE with CDs were evaluated (K = 2000 M-1).
- The Stabilization effects of γ-CD for CAPE against 1) enzymatic hydrolysis 2) Michael Addition with amino acid 3) oxidation were observed.
- CAPE-γ-CD was more soluble than CAPE in the presence of bile acid.
→ increasing of the bioavailability.
→ These results showed that CAPE in NZ propolis can be stabilize without losing its functions by formation of inclusion complex with γ-CD.