Preparation and digestive characteristics of myricitrin-loaded nanoemulsion delivery systems with glycated soybean oil body and κ-carrageenan as emulsifiers

Abstract

Myricitrin (MYR) exhibits anxiolytic, analgesic, anti-inflammatory, antioxidant, hypoglycemic and antiapoptotic activities, but its use in food is currently limited due to poor water solubility, low bioavailability and chemical instability. In order to improve the MYR bioavailability, the soybean oil body (SOB) and its glycated forms were firstly used as emulsifiers to prepare four MYR nanoemulsions: (1) MYR/SOB-e: MYR monolayer nanoemulsions with SOB; (2) MYR/G-SOB-e: MYR monolayer nanoemulsions with the soy soluble polysaccharide (SSPS) glycated SOB; (3) MYR/SOB/κ-Car-e: MYR bilayer nanoemulsions with SOB and κ-carrageenan (κ-Car); (4) MYR/G-SOB/κ-Car-e: MYR bilayer nanoemulsions with soybean glycated SOB and κ-Car. The sizes, zeta potentials and microstructures of MYR nanoemulsions were examined to determine hydrolysis during gastrointestinal digestion and MYR bioavailability. The results showed that the bioavailabilities of emulsions prepared from glycated SOB were generally higher than those of emulsions prepared from unglycated SOB (p < 0.05). The highest bioavailability was 19.09% for MYR/G-SOB/κ-Car-e when κ-Car was of 2 mg/mL, which was much higher than the MYR/SOB-e bioavailabilities of 10.77%. In addition, MYR/G-SOB-e and MYR/G-SOB/κ-Car-e were stable and not visually changed after 14 days of storage, suggesting that the glycated SOB effectively improved the storage stabilities of MYR nanoemulsions.