Recent research finding
No.36 Stabilizing Effects on CAPE by the Formation of Inclusion Complex with Cyclodextrin

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Introduction

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)

NZ propolis

Propolis-γCD powder

Interaction of CAPE with CD

Interaction of CAPE with CD

Stability of CAPE-γCD

Stability of CAPE-γCD

Stability of CAPE-γCD

Conditions :
[CAPE] = 60μM, [γCD] = 20mM, [αChT] = 6.6μM in 100mM phosphate buffer pH 7.4 and 25℃.

Stability of CAPE-γCD

Conditions :
[CAPE] = 50μM, [γCD] = 20mM, [Cys] = 50mM in 100mM phosphate buffer pH 7.4 and 25℃.

Stability of CAPE-γCD

Conditions :
[CAPE] = 50μM, [γCD] = 20mM, [KIO3] = 5mM in 100mM citric acid buffer pH 4.0 and 25℃.

Phase solubility

Solubilization of CAPE-γCD

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 γCD for CAPE against 1) enzymatic hydrolysis 2) Michael Addition with amino acid 3) oxidation were observed.
  • CAPE-γCD was more soluble than CAPE in the presence of bile acid.
    → increasing of the bioavailability.