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Bioactivity of Epigallocatechin Gallate Nanoemulsions Evaluated in Mice Model

Journal of Medicinal Food 2017년 20권 9호 p.923 ~ 931
Koutelidakis Antonios E., Argyri Konstantina, Sevastou Zoi, Lamprinaki Dimitra, Panagopoulou Elli, Paximada Evi, Sali Aggeliki, Papalazarou Vassilis, Mallouchos Athanasios, Evageliou Vasiliki, Kostourou Vasiliki, Mantala Ioanna, Kapsokefalou Maria,
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 ( Koutelidakis Antonios E. ) - Agricultural University of Athens Department of Food Science and Human Nutrition
 ( Argyri Konstantina ) - Agricultural University of Athens Department of Food Science and Human Nutrition
 ( Sevastou Zoi ) - Agricultural University of Athens Department of Food Science and Human Nutrition
 ( Lamprinaki Dimitra ) - Agricultural University of Athens Department of Food Science and Human Nutrition
 ( Panagopoulou Elli ) - Agricultural University of Athens Department of Food Science and Human Nutrition
 ( Paximada Evi ) - Agricultural University of Athens Department of Food Science and Human Nutrition
 ( Sali Aggeliki ) - BSRC Alexander Fleming
 ( Papalazarou Vassilis ) - BSRC Alexander Fleming
 ( Mallouchos Athanasios ) - Agricultural University of Athens Department of Food Science and Human Nutrition
 ( Evageliou Vasiliki ) - Agricultural University of Athens Department of Food Science and Human Nutrition
 ( Kostourou Vasiliki ) - BSRC Alexander Fleming
 ( Mantala Ioanna ) - Agricultural University of Athens Department of Food Science and Human Nutrition
 ( Kapsokefalou Maria ) - Agricultural University of Athens Department of Food Science and Human Nutrition

Abstract


The hypothesis that incorporation of epigallocatechin gallate (EGCG) into nanoemulsions may increase its bioactivity compared with EGCG aqueous solutions was examined in mice. After an in vitro study in a model system with stimulated gastrointestinal conditions, the following EGCG nanoemulsions were used in a mice experiment: Emulsion I: emulsion water in oil (W/O), which contained 0.23?mg/mL EGCG in aqueous phase; Emulsion II: emulsion oil in water (O/W), which contained 10% olive oil and 0.23?mg/mL esterified EGCG in fatty phase; and Emulsion III: emulsion O/W in water (W1/O/W2; 8:32:60), which contained 32% olive oil and 0.23?mg/mL EGCG in aqueous phase. After 2?h of mice administration by gavage with 0.1?mL of EGCG nanoemulsions, total antioxidant capacity (TAC) of plasma and some tissues (especially colon, jejunum, heart, spleen) was measured with Ferric-Reducing Antioxidant Power (FRAP) and Oxygen Radical Absorbance Capacity (ORAC) assays. No toxic effects were observed after administration of 0.23?mg/mL esterified EGCG in CD1 mouse strain. The study concluded that administration of mice with the three EGCG nanoemulsions did not increase their TAC in specific tissues, compared with an aqueous EGCG solution at the same concentration. Nevertheless, the esterified EGCG emulsion (Emulsion II) exerted an increase in mice plasma compared with aqueous EGCG and showed higher values of TAC in several tissues, compared with Emulsions I and III. EGCG nanoemulsions could be considered a useful method in plethora functional food applications, but further research is required for safer results.

키워드

bioactivity; bioavailability; EGCG nanoemulsions; in vitro digestion; mice model

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