School of Agro and Rural technology, Indian Institute of Technology Guwahati, Guwahati, Assam, India.
Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan.
J Food Sci. 2024 Sep;89(9):5701-5711. doi: 10.1111/1750-3841.17260. Epub 2024 Jul 23.
The present work investigates the in vitro cholesterol reduction bioactivity of epigallocatechin gallate (EGCG) prior to and after nano-encapsulation using potato starch nanoparticle (SNP) as wall material. EGCG encapsulation in potato SNPs was achieved through a green inclusion complexation method. The encapsulated EGCG was characterized for its morphology, thermal, and crystalline properties using FESEM, DSC, XRD, and Fourier transform infrared (FTIR) studies. The bioactivity of EGCG to reduce gut cholesterol was studied using in vitro micellar cholesterol solubility study. The encapsulated EGCG exhibited enhanced thermal and crystalline properties. The FESEM results indicated successful nano-encapsulation of EGCG at 20-120 nm diameter. The melting point enhanced from 225.7°C in EGCG to 282.9°C in encapsulated EGCG. The crystallinity also enhanced and could be observed through the increased intensity in the encapsulated EGCG. The FTIR results affirmed a shifting of peaks at 3675, 2927, 1730, and 1646 cm, which corresponds to formation of new H bonds and confirms successful encapsulation of EGCG in SNPs. Further, EGCG had significantly reduced the cholesterol concentration by 91.63% as observed through the in vitro micellar inhibition study. The encapsulated EGCG was not able to reduce cholesterol as observed in the in vitro micellar cholesterol solubility study. This effect occurred due to the unavailability of EGCG after it formed a complex with SNPs. PRACTICAL APPLICATION: This study first investigates the utilization of newly synthesized potato starch nanoparticles as a coating material for nano-encapsulation of EGCG. The enhanced thermal and crystalline properties of these nanoparticles contribute to improved attributes in the nano-encapsulated EGCG. Such properties hold promise for applications in functional food matrices subjected to high-temperature processing, including functional cookies, bread, and cakes. Furthermore, this research explores the bioactivity of EGCG concerning its capacity to reduce gut cholesterol levels. It also examines the potential application of nano-encapsulated EGCG in lowering gut cholesterol through a micellar solubility study.
本研究采用马铃薯淀粉纳米粒（SNP）作为壁材，在纳米封装前后，研究表没食子儿茶素没食子酸酯（EGCG）的体外胆固醇降低生物活性。通过绿色包络络合方法将 EGCG 包封到马铃薯 SNP 中。使用 FESEM、DSC、XRD 和傅里叶变换红外（FTIR）研究对包封的 EGCG 的形态、热和结晶性质进行了表征。使用体外胶束胆固醇溶解度研究来研究 EGCG 降低肠道胆固醇的生物活性。包封的 EGCG 表现出增强的热和结晶性能。FESEM 结果表明 EGCG 在 20-120nm 直径处成功纳米封装。从 EGCG 的熔点 225.7°C 增强到包封 EGCG 的 282.9°C。结晶度也增强，通过包封 EGCG 中强度的增加可以观察到。FTIR 结果证实了在 3675、2927、1730 和 1646cm 处峰的移动，这对应于新氢键的形成，并证实了 EGCG 在 SNP 中的成功包封。此外，通过体外胶束抑制研究观察到 EGCG 显著降低了 91.63%的胆固醇浓度。在体外胶束胆固醇溶解度研究中，包封的 EGCG 未能降低胆固醇。这种效果是由于 EGCG 与 SNP 形成复合物后变得无法获得。实际应用：本研究首次研究了利用新合成的马铃薯淀粉纳米粒作为 EGCG 纳米包封的涂层材料。这些纳米粒增强的热和结晶性能有助于改善纳米包封 EGCG 的属性。这些特性有望应用于经历高温加工的功能性食品基质，包括功能性饼干、面包和蛋糕。此外，本研究探讨了 EGCG 降低肠道胆固醇水平的生物活性。它还通过胶束溶解度研究探讨了纳米包封 EGCG 在降低肠道胆固醇方面的潜在应用。
