Nanoemulsion delivery system of tea polyphenols enhanced the bioavailability of catechins in rats. (1st March 2018)

• Record Type: Journal Article
• Authors: Peng, Yunru; Meng, Qilu; Zhou, Jie; Chen, Bo; Xi, Junjun; Long, Piaopiao; Zhang, Liang; Hou, Ruyan
• Is Part Of: Food chemistry. Volume 242(2018)
• Page Start: 527
• Page End: 532
• Publication Date: 2018-03-01
• Subjects: Tea polyphenols -- Nanoemulsion -- Digestion -- Absorption -- (−)-Epigallocatechin gallate; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.09.094
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: TP nanoemulsion with particle size about 100 nm was prepared. TP nanoemulsion is stable during 20 days' storage. Nanoemulsion improved the oral bioavailability of EGCG and EGC. Abstract: Tea polyphenols (TP) were emulsified with corn oil and polysorbate 80 by high-pressure homogenization. The oil in water (O/W) TP nanoemulsion had droplet sizes of 99.42 ± 1.25 nm after preparation. The TP nanoemulsion was stable during storage at 4, 25 or 40 °C for 20 days. An in vitro simulated digestion assay showed that the bioaccessibility of (−)-epigallocatechin gallate (EGCG) was increased in the nanoemulsion compared to that in aqueous solution, but that the bioaccessibilities of (−)-epigallocatechin (EGC), (−)-epicatechin (EC) and (−)-gallocatechin gallate (GCG) were greatly decreased. Compared with rats fed an aqueous TP solution, rats fed the TP nanoemulsion had significantly lower maximum plasma concentrations (Cmax ) of EGCG and EGC, but the area under the plasma concentration-time curve (AUC0–t ) was increased. The data show that use of a nanoemulsion system to deliver tea polyphenols may enhance the absorption of EGCG through controlled release.