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Catechin-loaded calcium pectinate microparticles reinforced with liposome and hydroxypropylmethylcellulose: Optimization and in vivo antioxidant activity

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dc.contributor.authorLee, Ji-Soo-
dc.contributor.authorKim, Hye Won-
dc.contributor.authorChung, Donghwa-
dc.contributor.authorLee, Hyeon Gyu-
dc.date.accessioned2022-12-20T19:59:42Z-
dc.date.available2022-12-20T19:59:42Z-
dc.date.created2022-08-26-
dc.date.issued2009-12-
dc.identifier.issn0268-005X-
dc.identifier.urihttps://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/175781-
dc.description.abstractThe preparation conditions of Ca-pectinate microparticles reinforced with liposome and hydroxypropyl methylcellulose (HPMC), including CaCl2 concentration (X-1), HPMC concentration (X-2), and hardening time (X-3), were optimized for the sustained-release of catechin into simulated gastric and intestinal fluids using response surface methodology. The optimized values of X-1, X-2, and X-3 were found to be 5.20%, 0.08%, and 12.63 min, respectively. The microparticles prepared according to the optimized conditions released about 50% of the entrapped catechin into simulated gastric fluid during 24-h incubation period, whereas almost complete catechin release was observed in simulated intestinal fluid after 8-h incubation. Antioxidant activity of catechin in rat plasma was more effectively maintained when the catechin-loaded microparticles were fed, compared to the case of feeding free catechin, indicating that the microparticles can protect catechin molecules in the rat model and release them in a sustained manner.-
dc.language영어-
dc.language.isoen-
dc.publisherELSEVIER SCI LTD-
dc.titleCatechin-loaded calcium pectinate microparticles reinforced with liposome and hydroxypropylmethylcellulose: Optimization and in vivo antioxidant activity-
dc.typeArticle-
dc.contributor.affiliatedAuthorLee, Hyeon Gyu-
dc.identifier.doi10.1016/j.foodhyd.2009.05.005-
dc.identifier.scopusid2-s2.0-70149124721-
dc.identifier.wosid000270890200026-
dc.identifier.bibliographicCitationFOOD HYDROCOLLOIDS, v.23, no.8, pp.2226 - 2233-
dc.relation.isPartOfFOOD HYDROCOLLOIDS-
dc.citation.titleFOOD HYDROCOLLOIDS-
dc.citation.volume23-
dc.citation.number8-
dc.citation.startPage2226-
dc.citation.endPage2233-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaChemistry-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryChemistry, Applied-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusGEL BEADS-
dc.subject.keywordPlusGREEN TEA-
dc.subject.keywordPlusDRUG-RELEASE-
dc.subject.keywordPlusVITRO EVALUATION-
dc.subject.keywordPlusDELIVERY-
dc.subject.keywordPlusALGINATE-
dc.subject.keywordPlusFORMULATION-
dc.subject.keywordPlusSYSTEM-
dc.subject.keywordPlusENTRAPMENT-
dc.subject.keywordPlusMECHANISMS-
dc.subject.keywordAuthorCatechin-
dc.subject.keywordAuthorCa-pectinate microparticles-
dc.subject.keywordAuthorResponse surface methodology-
dc.subject.keywordAuthorAntioxidant activity-
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0268005X09001052?via%3Dihub-
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