Bilosomes as effective delivery systems to improve the gastrointestinal stability and bioavailability of epigallocatechin gallate (EGCG). (November 2021)

• Record Type: Journal Article
• Authors: Wang, Li; Huang, Xin; Jing, Huijuan; Ma, Chaoyang; Wang, Hongxin
• Is Part Of: Food research international. Volume 149(2021)
• Publication Date: 2021-11
• Subjects: EGCG -- Liposomes -- Niosomes -- Bilosomes -- Bioavalability; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110631
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: EGCG bilosomes were successfully prepared by ethanol injection method. EGCG niosomes had the highest long-term stability. EGCG bilosomes had the highest stability in simulated gastrointestinal tract. EGCG bilosomes can significantly improve the bioavailability of EGCG. Abstract: Epigallocatechin gallate (EGCG) has a variety of biological activities, but exhibits poor stability and low bioavailability. In this study, EGCG bilosome was prepared and characterized, and its stability during different storage conditions (pH, NaCl concentration, and temperature) and in gastrointestinal fluid was evaluated and compared with liposomes and niosomes. Among them, EGCG niosomes had the highest pH stability, and the existence of sodium cholate reduced the stability of bilosomes in acidic medium. EGCG stability was significantly increased in the presence of salt ions (0–100 mM NaCl) and under different temperatures (25 °C, 37 °C) when delivered as niosomes and bilosomes. Retention rate of EGCG in bilosomes was 71.64 ± 4.05% after incubation in simulated intestinal fluid for 2 h, which was significantly higher than retention rate of EGCG liposomes (24.02 ± 3.95%) and niosomes (55.74 ± 6.85%), thus indicating greater gastrointestinal stability of EGCG bilosomes. Furthermore, bioavailability of EGCG encapsulated in bilosomes was improved by 1.98 times. Overall, these findings indicate that EGCG bilosomes, as a new delivery system, had great potential application as a means to improve stability and bioavailability of EGCG.