An application of citric acid as a carrier for solid dispersion to improve the dissolution and uric acid-lowering effect of kaempferol

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-01-19 DOI:10.1515/ijfe-2022-0214

Danni Song, Chang-ming Xie, Rong Yang, Aijinxiu Ma, Honghui Zhao, Fengmao Zou, Xiangrong Zhang, Xu-Jie Zhao

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引用次数: 0

Abstract

Abstract Kaempferol (KPF) is a flavonoid compound, which has a variety of pharmacological activities, and widely exists in daily diet. However, its application is limited due to poor solubility. Citric acid (CA) is a common food additive with high solubility. In this study, solid dispersion (SD) was prepared with CA as the carrier to improve the solubility of KPF. KPF-CA-SD (weight ratio 1:20) was obtained by ultrasonic for 20 min at 40 °C. The in vitro dissolution of KPF in SD was increased from about 50% to more than 80%. The physicochemical characterizations were analyzed by X-ray diffraction, differential scanning calorimetry, Fourier transform infrared spectroscopy, and scanning electron microscope. In hyperuricemia mice, KPF-SD (equivalent to 100 mg/kg KPF) can effectively reduce serum uric acid and exert nephroprotective effects. In conclusion, the preparation of SD with CA might provide a safe and effective selection to facilitate application of KPF in food and medicine.

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应用柠檬酸作为固体分散载体，提高山奈酚的溶出度和降尿酸效果

山奈酚是一种黄酮类化合物，具有多种药理活性，广泛存在于日常饮食中。然而，由于溶解性差，其应用受到限制。柠檬酸是一种常见的高溶解度食品添加剂。本研究以CA为载体制备了固体分散体（SD），以提高KPF的溶解度。通过在40°C下超声20分钟获得KPF-CA-SD（重量比1:20）。KPF在SD中的体外溶出度从约50%增加到80%以上。通过X射线衍射、差示扫描量热法、傅立叶变换红外光谱和扫描电子显微镜对其理化性质进行了分析。在高尿酸血症小鼠中，KPF-SD（相当于100mg/kg KPF）可以有效降低血清尿酸并发挥肾保护作用。总之，用CA制备SD可能为促进KPF在食品和药物中的应用提供一种安全有效的选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.