No. 36 Stabilizing Effects on CAPE by the Formation of Inclusion Complex with Cyclodextrin
It is very important to stabilize the functional components in foods, in order to guarantee the safety / security of those foods.
CDs can stabilize some functional foods and ingredients (e.g. CoQ10、alipoic acid、royal jelly)
Interaction of CAPE with CD
Stability of CAPE-γ-CD
Solubilization of CAPE-γ-CD
Stabilization of CAPE by CDs
- 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.