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Polyphenol Nanoformulations for Cancer Therapy: Role of Milk Components
Published in Lohith Kumar Dasarahally-Huligowda, Megh R. Goyal, Hafiz Ansar Rasul Suleria, Nanotechnology Applications in Dairy Science, 2019
Most of the polyphenols specifically low molecular weight compounds undergo passive absorption at small intestine, which was evident from Caco-2 based cell trials.45 RSV showed rapid passive direct-independent diffusion mechanism.44 Murota et al.83 correlated the lipophilicity and enterocyte permeability based on Caco-2 cell trials and emphasized the following sequence: genistin—daidzin < daidzein < genistein < flavonoid aglycones and they concluded that higher lipophilicity facilitates epithelial uptake. Cellular uptake of polyphenols is also considerably influenced by their degree of polymerization. The absorption of the dimers of procyanidins (< 1%) was much lower than that of monomers such as epicatechin (~45%).1 Polymeric procyanidins, theaflavin, thearubigins, and tannins were not detected in vivo.118 Sodium–glucose transport proteins were suggested to be active in the transport of glycoside polyphenols, especially the sodium glucose-linked transporter 1.140 However, there is still some controversy about the role of polyphenol uptake, as not all studies with flavonoid glycosides could confirm its participation.
Solid-liquid extraction of daidzein and genistein from soybean: Kinetic modeling of influential factors
Published in Preparative Biochemistry and Biotechnology, 2018
Guanjun Nan, Yuqiong Gao, Liying Guo, Xianxin Meng, Guangde Yang
Soy isoflavones are a group of compounds present in soybean and the primary isoflavones found in soy are genistein, daidzein, glycitein, genistin, daidzin, and glycitin,[6,7] among which, daidzein and genistein are the most abundant unconjugated isoflavone aglucones.[8] Daidzein (Dai) and genistein (Gen) are second metabolites in soybeans and exhibit many biological activities. It has been reported in recent researches about Dai and Gen’s antioxidant effect,[9] inhibition of cancer,[10] anti-inflammation function,[11] prevention of diabetic,[12] treatment of cardiovascular disease,[13,14] improvement of bone density,[15,16] and repairment of DNA.[17] Due to these positive effects, Dai and Gen have been used in many dietary supplements.
Impacts of spray drying conditions on stability of isoflavones in microencapsulated soybean extract
Published in Drying Technology, 2019
Chalida Niamnuy, Jongrak Poomkokrak, Peerapan Dittanet, Sakamon Devahastin
Analysis of isoflavones was performed according to the method of Niamnuy et al.[4] with some modification. To determine the total isoflavones content of the microencapsulated soybean extract, 0.1 g of sample was mixed with 1 mL of deionized water and 1 mL of DMSO using a vortex mixer for 5 min. A total of 8 mL of acetonitrile and 500 µL of internal standard (200 µg/mL of fluorescein in methanol) were then added. To determine the surface isoflavones content of microencapsule, 1.0 g of microencapsulate sample was mixed with 10 mL of methanol and 500 µL of internal standard (200 µg/mL of fluorescein in methanol). The mixed samples (for both total isoflavones and surface isoflavones content determination cases) were then shaken using a shaking incubator (SI6; Shel Lab, Cornelius, OR) at 150 rpm at 30 °C for 1 h and then centrifuged using a centrifuge at 9,000g for 15 min. The supernatant was filtered through a 0.2-µm nylon filter (Whatman, Maidstone, UK) and put into a vial for HPLC analysis using an HPLC equipped with a photodiode array detector (SPD-M20A; Shimadzu, Kyoto, Japan). Separation of isoflavones was achieved using a 5-µm C18 column (250 mm× 4.6 mm) (GL Sciences, Inc., Tokyo, Japan). The column oven was maintained at 40 °C. The mobile phase comprised a mixture of 0.1% glacial acetic acid in distilled water (solvent A) and 0.1% acetic acid in acetonitrile (solvent B) at a total flow rate of 1.0 mL/min. The gradient of the mobile phase was 92% of A initially, which decreased to 90% in 2 min, 88% over 1 min, 78% in 7 min, 77% in 1 min, 65% over 1 min, then to 50% during 1 min and maintained for 17 min, and return to 60% A in 2 min, 70% over 3 min, then re-equilibrated to 92% in 5 min (the complete cycle lasted 40 min). The injection volume was 20 µL. Isoflavones were detected at 277 nm. Quantification of various isoflavones was performed based on isoflavone standard curves with R2 in the range of 0.95–0.99. Eight isoflavones were identified, namely 6″-O-malonylgenistin, 6″-O-malonyldaidzin, 6″-O-acetylgenistin, 6″-O-acetyldaidzin, genistin, daidzin, genistein, and daidzein, as they are the important isoflavones in soybean extract. The isoflavone contents in soybean extract were 18.47, 6.51, 8.13, 2.17, 17.83, 0.70, 17.64, and 10.68 µmol/g dry solids for 6″-O-malonylgenistin, 6″-O-malonyldaidzin, 6″-O-acetylgenistin, 6″-O-acetyldaidzin, genistin, daidzin, genistein, and daidzein, respectively.