title: Complexation of hydroxytyrosol and 3,4-dihydroxyphenylglycol with pectin and their potential use for colon targeting.
abstract: Hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG) are two phenolic antioxidants naturally found in olive fruit with anti-inflammatory properties. This study explored the interaction of pectin with HT and DHPG via their encapsulation into pectinate beads. Purification by size exclusion chromatography, changes in the fluorescence spectrum of the HT and pectin, and MALDI TOF-TOF analysis suggested the existence of the phenol-pectin complexes. The entrapment efficiency, swelling properties, and in vitro release of HT and DHPG of the beads were studied. The results show that the beads can entrap the water soluble compounds HT and DHPG in sufficient amounts to reach the colon. The beads consisted of an important amount of pectin-bound HT or DHPG after two hours at gastric pH. This study highlights the potential use of HT-and DHPG-loaded pectinate gel beads for the colon-targeted delivery of these bioactive compounds to help prevent or relieve chronic inflammatory bowel disease.
authors.affiliation: Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
authors.forename: Alejandra
authors.initials: A
authors.lastname: Bermúdez-Oria
authors.affiliation: Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
authors.forename: Guillermo
authors.initials: G
authors.lastname: Rodríguez-Gutiérrez
authors.affiliation: Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
authors.forename: Fátima
authors.initials: F
authors.lastname: Rubio-Senent
authors.affiliation: Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: Lama-Muñoz
authors.affiliation: Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain. Electronic address: jfbg@cica.es.
authors.forename: Juan
authors.initials: J
authors.lastname: Fernández-Bolaños
mesh_terms: D003106:Colon; D016503:Drug Delivery Systems; D065546:Drug Liberation; D008734:Methoxyhydroxyphenylglycol / Q000031:analogs & derivatives* / Q000737:chemistry; D031658:Olea / Q000737:chemistry; D010368:Pectins / Q000737:chemistry*; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives* / Q000737:chemistry
chemical_list: C005975:3,4-dihydroxyphenylethanol; D008734:Methoxyhydroxyphenylglycol; D010368:Pectins; D010626:Phenylethyl Alcohol; C010117:3,4-dihydroxyphenylglycol
keywords: 3,4-Dihydroxyphenylglycol; Calcium pectin/alginate beads; Hydroxytyrosol; In vitro release; Phenol-pectin complex; virgin olive oil