Controlled Release of Vitamin U from Microencapsulated Brassica oleracea L. var. capitata Extract for Peptic Ulcer Treatment

Koksal E., Göde F., Ozaltin K., Karakurt I., Suly P., Saha P.

FOOD AND BIOPROCESS TECHNOLOGY, cilt.16, ss.677-689, 2023 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1007/s11947-022-02965-3
  • Dergi Adı: FOOD AND BIOPROCESS TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.677-689
  • Süleyman Demirel Üniversitesi Adresli: Evet

Özet

Cabbage plant (Brassica oleracea L. var. capitata) contains compounds such as polyphenols, minerals, and ascorbic acid, as well as some amino acids such as glutamine, which has anti-infammatory properties. In addition, its nutrient contains the component of vitamin U (S-methylmethionine) which is efective in the treatment and prevention of peptic ulcer disease. The aim of this study is to perform microencapsulation of Brassica oleracea L. var. capitata extract for controlled release of vitamin U for peptic ulcer treatment. Within this scope, vitamin U and some amino acids (L-methionine, L-glutamine, L-histidine, L-lysine, L-aspartic acid) were extracted from a cabbage by extraction methods and microencapsulated. The gelatin/gum Arabic and gelatin/sodium alginate polymer complexes were used as wall materials. Morphological analysis of the microcapsules showed that the microcapsules had a homogeneous, spherical shell structure. The results of HPLC analysis confrmed that vitamin U and amino acid compounds in cabbage extract are also present in the structure of microcapsules. FTIR analysis confrmed the interaction between shell materials and microcapsules, and the similarities in the bands of the plant extract and microcapsules indicated microencapsulation of the plant extract successfully. In vitro release testing of the microcapsules was studied in simulated gastric fuid (pH 1.2) and simulated intestinal fuid (pH 7.4) for 48 h. The maximum encapsulation efciency and release were obtained as 86.92% and 93.6% for the gum Arabic–contained microcapsule, respectively.