Jump to main content
Jump to site search
Access to RSC content Close the message box

Continue to access RSC content when you are not at your institution. Follow our step-by-step guide.



Improving the bioaccessibility and bioavailability of carnosic acid using nanoemulsion: complementary in vitro and in vivo studies

Abstract

Carnosic acid (CA) represents one of the most effective antioxidants that can be applied for the prevention of degenerative and chronic diseases. However, the intrinsic hydrophobic nature of CA results in low solubility and poor dissolution in the gastrointestinal (GI) tract, which limits its applications in a variety of functional food systems. In order to address these issues, we encapsulated CA in lecithin-based nanoemulsion (CA-NE) to improve its bioaccessibility and bioavailability which are evaluated using in vitro and in vivo digestion model. The CA-NE demonstrated a loading capacity of 2.6-3.0 %, an average particle size of 165 nm, ζ-potential value of -57.2 mV, and good stability during 4-week storage at 4, 25, and 37 °C. The in vitro static pH-stat lipolysis and dynamic TNO’s gastrointestinal (TIM-1) model demonstrated a 12.6 and 5.6 fold increase in the total bioaccessibility for CA encapsulated in nanoemulsion, respectively, as opposed to CA in suspension form. Moreover, the in vivo pharmacokinetic study on rat model (Male Sprague Dawley) confirmed that the bioavailability of CA in nanoemulsion was a 2.2 fold increase, as compared to that of CA in suspension form. In conclusion, the bioaccessibility and bioavailability of CA were remarkably improved by encapsulation of CA in lecithin-based nanoemulsion. Moreover, the combined in vitro and in vivo study could be used as a useful approach for the comprehensive evaluation of oral lipid-based delivery systems.

Back to tab navigation

Supplementary files

Article information


Submitted
28 Apr 2020
Accepted
31 Jul 2020
First published
31 Jul 2020

Food Funct., 2020, Accepted Manuscript
Article type
Paper

Improving the bioaccessibility and bioavailability of carnosic acid using nanoemulsion: complementary in vitro and in vivo studies

H. Zheng, W. Wijaya, H. Zhang, K. Feng, Q. Liu, T. Zheng, Z. Yin, Y. Cao and Q. Huang, Food Funct., 2020, Accepted Manuscript , DOI: 10.1039/D0FO01098G

Social activity

Search articles by author

Spotlight

Advertisements