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Hot-Melt Extrusion Enhances Antioxidant Effects of Mulberry on Probiotics and Pathogenic Microorganisms.
Go, Eun Ji; Ryu, Byeong Ryeol; Gim, Gyeong Ju; Lee, Ha Yeon; You, Han Sol; Kim, Hyun Bok; Lee, Hyun Tai; Lee, Ji Young; Shim, Man Sop; Baek, Jong-Suep; Lim, Jung Dae.
Afiliación
  • Go EJ; Department of Bio-Health Convergence, Kangwon National University, Chuncheon 24341, Korea.
  • Ryu BR; Department of Bio-Health Convergence, Kangwon National University, Chuncheon 24341, Korea.
  • Gim GJ; Department of Bio-Health Convergence, Kangwon National University, Chuncheon 24341, Korea.
  • Lee HY; Department of Bio-Health Convergence, Kangwon National University, Chuncheon 24341, Korea.
  • You HS; Department of Herbal Medicine Resource, Kangwon National University, Samcheok 25949, Korea.
  • Kim HB; National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea.
  • Lee HT; Division of Applied Bioengineering, Dongeui University, Busan 47940, Korea.
  • Lee JY; Department of Opthalmology and Visual Science, The Catholic University, Seoul 06591, Korea.
  • Shim MS; BeNatureBioLab, Chuncheon 24206, Korea.
  • Baek JS; Department of Bio-Health Convergence, Kangwon National University, Chuncheon 24341, Korea.
  • Lim JD; Department of Herbal Medicine Resource, Kangwon National University, Samcheok 25949, Korea.
Antioxidants (Basel) ; 11(11)2022 Nov 21.
Article en En | MEDLINE | ID: mdl-36421488
Mulberry is a rich source of anthocyanins (ACNs) known to possess biological activities. However, these ACNs are unstable in high pH, heat, and aqueous environments with a low bioavailability. In this study, a colloidal dispersion was prepared by hot melt extrusion with proper excipients. In this process, a hydrophilic polymer matrix was used to confirm the stability of the compound in high pH, high temperature, and aqueous media. It was confirmed that the particle size and the polydispersity index value were reduced, thereby improving the solubility. In vitro release studies revealed that the extrudate had a sustained release compared to a non-extruded product. As a result of measuring changes of intestinal microorganisms (Lacticaseibacillus rhamnosus, Pediococcus pentosaceus, Escherichia coli, Enterococcus faecalis, and Staphylococcus aureus), contents of probiotics were found to be increased whereas contents of pathogenic microorganisms were decreased. Thus, hot-melt extrusion could enhance the stability of ACN with prolonged release. The processed formulation exhibited probiotic properties and antimicrobial activities against pathogenic intestinal microflora.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2022 Tipo del documento: Article Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2022 Tipo del documento: Article Pais de publicación: Suiza