The use of functional nanocomposite structure for the development of novel functional food for specified health uses

2015 Fiscal Year Final Research Report

• Project/Area Number: 25504018
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Integrated Nutrition Science
• Research Institution: Osaka University of Pharmaceutical Sciences
• Principal Investigator: TOZUKA YUICHI 大阪薬科大学, 薬学部, 教授 (50312963)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: ナノコンポジット / 糖転移へスぺリジン / 糖転移ルチン / 糖転移ステビア / 糖転移ナリンジン / 溶解性改善 / 吸収性改善 / 光安定性向上

Outline of Final Research Achievements

Poor water solubility of food constituent may lead to a crucial absorption problem. To overcome this problem, the feasibility of recently developed transglycosylated additives, e.g., α-glucosyl hesperidin, α-glucosyl stevia, and α-glucosyl rutin, to improve the dissolution and bioavailability of food ingredient was investigated. We found that trans-glycosylated materials formed self-associated aggregated-nanostructures in aqueous media, and their structure was different among three. The poorly water soluble food compounds could intercorporate the nanostructure, creating nanocomposite structure of hydrophobic food compounds/transglycosylated additives. Moreover, we found that the nanocomposite formation may also protect hydrophobic food compounds from hydrolytic degradation.

Free Research Field

製剤学、物理薬剤学