Fernández-García Elisabet, Pérez-Gálvez Antonio
Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Ctra. De Utrera, km 1, Edificio 46, 41013 Sevilla, Spain; Andalusian Center of Molecular Biology and Regenerative Medicine (CABIMER), University of Seville, Avd. Americo Vespucio s/n, 41092 Sevilla, Spain.
Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Ctra. De Utrera, km 1, Edificio 46, 41013 Sevilla, Spain.
Food Chem. 2017 Apr 15;221:1317-1321. doi: 10.1016/j.foodchem.2016.11.024. Epub 2016 Nov 5.
Carotenoids refer to a wide class of lipophilic pigments synthesized by plants, exert photoprotective and antioxidant properties that are lost upon carotenoid degradation. Their inclusion into hydrophilic host-molecules could improve their stability. Cyclodextrins, provide a hydrophobic cavity in the core of their structure while the outer configuration is suitable with aqueous environments. Carotenoids can accommodate into the hydrophobic core of cyclodextrins and therefore, they are protected from exogenous stress. Literature reported that carotenoid structure could modulate stability of the complexes, however no conclusions can be drawn as the studies performed so far were not completely analogous. We describe the synthesis of several carotenoids/β-CDs inclusion complexes and provide experimental evidences that β-CDs inclusion renders these compounds more stability towards the oxidizing agents (2,2'-azobis, 2-methylpropionamidine dihydrochloride and hydrogen peroxide). Esterified carotenoids were also used in this work to screen the influence of this particular structural configuration of xanthophylls against oxidation.
类胡萝卜素是指植物合成的一大类亲脂性色素,具有光保护和抗氧化特性,但在类胡萝卜素降解时会丧失这些特性。将它们包合到亲水性主体分子中可以提高其稳定性。环糊精在其结构核心提供一个疏水腔,而其外部构型适合水性环境。类胡萝卜素可以容纳在环糊精的疏水核心中,因此受到保护免受外源应激。文献报道类胡萝卜素结构可以调节复合物的稳定性,然而由于迄今为止进行的研究并不完全相似,因此无法得出结论。我们描述了几种类胡萝卜素/β-环糊精包合物的合成,并提供了实验证据,证明β-环糊精包合使这些化合物对氧化剂(2,2'-偶氮二异丁脒二盐酸盐和过氧化氢)更稳定。在这项工作中还使用了酯化类胡萝卜素来筛选叶黄素这种特定结构构型对氧化的影响。