Nanoencapsulation of vitamin B2 using chitosan-modified poly(lactic-co-glycolic acid) nanoparticles: Synthesis, characterization, and in vitro studies on simulated gastrointestinal stability and delivery
Siriratchakorn Sathiensathaporn, Anna Solé-Porta, Duangkamon Baowan, Dakrong Pissuwan, Patompon Wongtrakoongate, Anna Roig, Kanlaya Prapainop Katewongsa
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Abstract
Vitamin B2, or riboflavin, is essential for maintaining healthy cellular metabolism and function. However, its light sensitivity, poor water solubility, and gastrointestinal barriers limit its storage, delivery, and absorption. Selecting suitable nanomaterials for encapsulating vitamin B2 is crucial to overcoming these challenges. This study employed chitosan-coated poly(lactic-co-glycolic acid) nanoparticles (CS-PLGA NPs) as a novel delivery system to enhance the bioavailability of vitamin B2 for food fortification and nutraceutical applications. The nanoparticles, with sizes below 200 nm, exhibited greater stability than PLGA NPs after freeze-drying and in simulated body fluids. Encapsulation improved the photostability of vitamin B2 under ultraviolet light and prolonged its release in simulated body fluids compared to non-encapsulated vitamin B2. Furthermore, CS-PLGA NPs demonstrated higher uptake in intestinal epithelial cells (Caco-2), indicating enhanced transport and potential for use in fortified food systems. These findings underscore the promise of CS-PLGA NPs for delivering vitamin B2 in food, nutraceutical, and pharmaceutical applications.
Practical Application
The use of chitosan-coated PLGA NPs for encapsulating vitamin B2 offers a promising solution to enhance its bioavailability, especially for individuals with gastrointestinal absorption issues. This formulation improves stability, controlled release, and cellular uptake, which can lead to more effective supplementation strategies in nutraceutical and pharmaceutical applications. It could benefit patients with vitamin B2 deficiencies, such as those with malabsorption disorders, by ensuring efficient delivery through the gastrointestinal tract. Additionally, this approach can be applied to other water-soluble vitamins or bioactive compounds, offering a versatile platform for improving the efficacy of oral supplements.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.