The photosensitive resveratrol was successfully encapsulated in yeast cells for the first time, as characterized by FT-IR spectra, fluorescence and confocal micrographs of the yeast cells, resveratrol and microcapsules. The release characteristic of the obtained yeast-encapsulated resveratrol in simulated gastric fluid was evaluated, and its storage stability as a powder was investigated at 25 degrees C/75% relative humidity (RH), 25 degrees C/90% RH and 60 degrees C under the laboratory fluorescent lighting conditions (ca. 300lx) or in the dark. Also, the scavenging capacity of yeast-encapsulated resveratrol on DPPH radical was compared with that of non-encapsulated resveratrol. It could be demonstrated clearly that no chemical changes occurred during the encapsulation. Besides, the DPPH radical-scavenging activity increased after the encapsulation. In addition, the yeast-encapsulated resveratrol exhibited good stability, and its bioavailability was enhanced as a result of increased solubility of resveratrol and sustained releasing.
Stabilization and encapsulation of photosensitive resveratrol within yeast cell. Publishing Authors By Initials
Stabilization and encapsulation of photosensitive resveratrol within yeast cell. Journal Published:
PUBLICATION TYPE: Journal Article
Journal: International journal of pharmaceutics
VOLUME: 349
Page Numbers: 83-93
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ISSN: 0378-5173
DAY: 10
MONTH: 08
YEAR: 2007
Stabilization and encapsulation of photosensitive resveratrol within yeast cell. Information
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LANGUAGE: eng
NlmUniqueID: 7804127
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Grant and Affiliation Information for Stabilization and encapsulation of photosensitive resveratrol within yeast cell.
AFFILIATION: College of Biological and Technology, Hunan Agricultural University, Changsha 410128, PR China; College of Science, Hunan Agricultural University, Changsha 410128, PR China.
Country: Netherlands
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MEDLINETA: Int J Pharm
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