betadex and octenyl-succinate

Topics: Antioxidants; beta-Cyclodextrins; Emulsions; Food Industry; Food Preservation; Lipid Peroxidation; Microscopy, Atomic Force; Molecular Docking Simulation; Nuclear Magnetic Resonance, Biomolecular; Spectroscopy, Fourier Transform Infrared; Succinates; Vitamin E

An aqueous dispersion of alpha-lipoic acid (ALA) using octenylsuccinic anhydride-modified high-amylose starch (OS) was prepared, and thermal stability and cellular bioavailability of ALA were compared with those prepared using native high-amylose starch (HA) and beta-cyclodextrin (β-CD). The ALA was homogeneously dispersed via the encapsulation of V-type amylose helices. In comparison with HA and β-CD, OS exhibited a higher ALA absorption in Caco-2 cells, indicating the OS facilitated the intestinal epithelial transport of ALA. Oral administration of the encapsulated ALA in-vivo resulted in a higher maximum ALA plasma concentration and extended the terminal half-life by 30-40%. The area under the plasma concentration vs. time for the administration of ALA complexed by OS was 50% larger than that by HA, indicating the effectiveness of OS in enhancing the oral bioavailability of ALA. These results indicate that OS is an efficient carrier for ALA in oral delivery and bioavailability.

Topics: Administration, Oral; Amylose; Animals; beta-Cyclodextrins; Biological Availability; Caco-2 Cells; Half-Life; Humans; Male; Rats, Sprague-Dawley; Succinates; Thioctic Acid; Zea mays

The aim of this study was to synthesize and characterize the octenyl succinic-β-cyclodextrin (OS-β-CD) and assess its application as a potential emulsion stabilizer. OS-β-CD was prepared by esterifying β-CD with OSA under alkaline conditions. The properties of OS-β-CD were characterized by Fourier transform infrared,

Topics: beta-Cyclodextrins; Emulsions; Magnetic Resonance Spectroscopy; Starch; Succinates; X-Ray Diffraction

Aqueous dispersions prepared with OSA-modified high amylose starch were investigated in comparison with native high amylose starch and beta-cyclodextrin using alpha-lipoic acid as a model substance. Alpha-lipoic acid (ALA), a lipophilic antioxidant essential for energy metabolism in human, was dispersed in gelatinized starch solutions (1.0% w/v) at different temperatures (50-90°C) and times (3-12h). High amylose starch modified with 3% OSA (dry starch base) was most favored in maximizing the dispersibility of ALA (84% recovery) under mild heating (70°C for 3h). The optimally prepared dispersion was milky white and contained particles with a narrow size distribution (200-300nm). The precipitate isolated from the dispersion contained crystalline V-complexes of ALA and amylose while the supernatant contained free ALA accounting for 1/3 of total ALA, indicating OSA-modified high amylose starch stabilized ALA either by complexing with amylose or by retarding aggregation of ALA.

Topics: Amylose; beta-Cyclodextrins; Drug Stability; Succinates; Temperature; Thioctic Acid