Abstract：
:β-Cryptoxanthin (BCX) possesses potential therapeutic and health benefits. However, BCX absorption is low because of its poor aqueous solubility. In this study, a complex between BCX and casein (Cas) was prepared to improve the water dispersibility and bioavailability of BCX. BCX was recovered quantitatively from freeze-dried kumquat powder through solid-liquid extraction and saponification. The complexation significantly improved the apparent solubility of BCX under acidic and neutral conditions. A cell membrane permeation test using a Caco-2 cell monolayer was performed to evaluate the bioavailability of the BCX-Cas complex. This complex and a blank sample were digested in vitro and added to the apical side of the Caco-2 cell membrane. The quantity of BCX that permeated using the BCX-Cas complex after 24 h was 22.7 times greater than that of the blank. Thus, complexation of BCX with Cas improved dramatically the bioavailability of BCX from a kumquat extract.
journal_name
Food Chemjournal_title
Food chemistryauthors
Oshima T,Takahashi K,Inada A,Yamasaki M,Yamasaki Y,Eto Ndoi
10.1016/j.foodchem.2021.129822keywords:
["Bioavailability","Caco-2 cell","Complexation","Sodium caseinate","β-Cryptoxanthin"]subject
Has Abstractpub_date
2021-10-30 00:00:00pages
129822eissn
0308-8146issn
1873-7072pii
S0308-8146(21)00828-1journal_volume
360pub_type
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