Development of an enzymatic encapsulation process for a cycloamylose inclusion complex with resveratrol

Hyun-Mo Jeong; Yeontaek Lee; Yu-Jeong Shin; Seung-Hye Woo; Ji-Soo Kim; Da-Woon Jeong; Sooyong Shin; Sung Ho Jeon; Jae-Hoon Shim

doi:10.1016/j.foodchem.2020.128777

Development of an enzymatic encapsulation process for a cycloamylose inclusion complex with resveratrol

Food Chem. 2021 May 30:345:128777. doi: 10.1016/j.foodchem.2020.128777. Epub 2020 Dec 3.

Authors

Hyun-Mo Jeong¹, Yeontaek Lee², Yu-Jeong Shin³, Seung-Hye Woo⁴, Ji-Soo Kim⁵, Da-Woon Jeong⁶, Sooyong Shin⁷, Sung Ho Jeon⁸, Jae-Hoon Shim⁹

Affiliations

¹ Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea. Electronic address: Pomme@hallym.ac.kr.
² Department of Life Science and Multidisciplinary Genome Institute, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, South Korea.
³ Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea. Electronic address: yujeong0115@hallym.ac.kr.
⁴ Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea. Electronic address: shye94@hallym.ac.kr.
⁵ Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea. Electronic address: Jisoo1226@hallym.ac.kr.
⁶ Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea. Electronic address: jeongdawoon@hallym.ac.kr.
⁷ Department of Life Science and Multidisciplinary Genome Institute, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, South Korea. Electronic address: ccyzzo@hallym.ac.kr.
⁸ Department of Life Science and Multidisciplinary Genome Institute, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, South Korea. Electronic address: sjeon@hallym.ac.kr.
⁹ Department of Food Science and Nutrition, and the Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 24252, South Korea. Electronic address: jhshim@hallym.ac.kr.

PMID: 33321347
DOI: 10.1016/j.foodchem.2020.128777

Abstract

Cyclodextrin glucanotransferase (CGTase; EC 2.4.1.19) produces cycloamyloses (CAs), which are large cyclic glucans, and subsequently transforms them to α-, β-, and γ-cyclodextrins. We developed a novel encapsulation process based on the cyclization activity of CGTase and applied it to the formation of CA inclusion complexes with resveratrol (RVT), which has limited bioavailability due to its low water solubility. The encapsulated RVT (CA-RVT) was purified using preparative high-performance liquid chromatography. The water solubility of CA-RVT was 6,000-fold higher than that of RVT. CA-RVT in water demonstrated 98% stability for 1 week at 4 °C. According to radical scavenging activity and anti-inflammatory assays, CA-RVT in aqueous solution exhibited similar activities as an equal amount of RVT in dimethyl sulfoxide, suggesting the limited solubility of RVT can be overcome through CA encapsulation by CGTase, thus enhancing its nutraceutical value as a functional ingredient in the food industry.

Keywords: Cycloamylose; Cyclodextrin glucanotransferase; Encapsulation; Resveratrol; Solubility.

MeSH terms

Capsules
Cyclization
Cyclodextrins / chemistry*
Cyclodextrins / metabolism
Glucosyltransferases / metabolism*
Resveratrol / chemistry*
Solubility
Water / chemistry

Substances

Capsules
Cyclodextrins
Water
Glucosyltransferases
cyclomaltodextrin glucanotransferase
Resveratrol