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Encapsulation of sesamol in phosphatidyl choline micelles: Enhanced bioavailability and anti-inflammatory activity.

Yashaswini, P. S. and Nawneet Kumar, K. and Sridevi Annapurna, Singh (2017) Encapsulation of sesamol in phosphatidyl choline micelles: Enhanced bioavailability and anti-inflammatory activity. Food Chemistry, 228. pp. 330-337.

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Abstract

Sesamol, the phenolic degradation product of sesamolin, although recognised for its anti-inflammatory effects, has low bioavailability. In this manuscript, we attempted to improve its bioavailability by encapsulation in mixed phosphatidylcholine micelles. Sesamol could be solubilised and entrapped in phosphatidylcholine mixed micelles (PCS) with 96.8% efficiency (particle size 3.0 ± 0.06 nm). Fluorescence spectra of PCS revealed lower relative fluorescence intensity (RFI 112) compared to ‘free’ sesamol (FS) (RFI 271). The bioaccessibility, transport across a monolayer of cells and cellular uptake of PCS was 8.58%, 1.5-fold and 1.2-fold better, respectively, compared to FS. The anti-inflammatory effects of FS and PCS were compared using LPS treated RAW 264.7 cell line and lipoxygenase inhibition. PCS effected downregulation of iNOS protein expression (27%), NO production (20%), ROS (32%) and lipoxygenase inhibition (IC50 = 31.24 lM) compared to FS.

Item Type: Article
Uncontrolled Keywords: Sesame lignans Sesamol Bioavailability Phosphatidylcholine micelles Caco-2 cells LPS
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Dept. of Biochemistry
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Jul 2017 08:43
Last Modified: 10 Jul 2017 08:43
URI: http://ir.cftri.com/id/eprint/12778

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