Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: Characterization and bioavailability of lutein in vitro and in vivo

Arunkumar, R. and Harish Prashanth, K. V. and Baskaran, V. (2013) Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: Characterization and bioavailability of lutein in vitro and in vivo. Food Chemistry, 141 (1). pp. 327-337. ISSN 0308-8146

PDF Food Chemistry, Volume 141, Issue 1, 1 November 2013, Pages 327-337.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

This study aims to develop water-soluble low molecular weight chitosan (LMWC) nanoencapsules with lutein to improve its bioavailability. Lutein-LMWC nanoencapsules were prepared, characterized and bioavailability was studied in vitro and in vivo with lutein in mixed micelles (control). The particle size ranged between 80–600 nm, which was confirmed by Atomic Force Microscope. The interaction between LMWC and lutein in nanocencapsules by 1H and 13C NMR showed the essentiality of water molecules to hold the lutein between LMWC chains of nanoparticle with a reversible weak bond. Bioavailability of lutein (200 μM) in vitro showed that lutein-LMWC nanoencapsules was significantly higher (27.7%) than control. Postprandial lutein level in the plasma (54.5%), liver (53.9%) and eyes (62.8%) of mice fed on nanoencapsulated lutein were higher than the control. LMWC may serve as novel carrier for enhancing the lutein bioavailability and can be suggested as the better dietary compound in food and pharmaceutical applications.

Item Type:	Article
Additional Information:	Unmapped bibliographic data: PY - 2013/11/1/ [EPrints field already has value set] JO - Food Chemistry [Field not mapped to EPrints]
Uncontrolled Keywords:	Bioavailability, Ionotrophic gelation, Low molecular weight chitosan, Lutein, Nanoencapsules, NMR
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Dept. of Biochemistry Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 May 2013 06:56
Last Modified:	13 May 2013 06:56
URI:	http://ir.cftri.res.in/id/eprint/11213

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