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Development and characterization of avenanthramide-loaded bilosomes: Bile salt-incorporated liposomes as a cholesterol substitute for enhanced oral delivery

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dc.contributor.authorJeong, Eunwoo-
dc.contributor.authorBaek, Youjin-
dc.contributor.authorLee, Hyeon Gyu-
dc.date.accessioned2025-06-26T06:30:24Z-
dc.date.available2025-06-26T06:30:24Z-
dc.date.issued2025-10-
dc.identifier.issn0308-8146-
dc.identifier.issn1873-7072-
dc.identifier.urihttps://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/207914-
dc.description.abstractAvenanthramide (AVN), a phenolamide unique to oats, offers health benefits but is limited in application due to poor solubility, instability, and low bioavailability. This study developed bilosomes (AOE-BL) by incorporating bile salts into liposomes (AOE-LP) as a cholesterol substitute to enhance the oral delivery of AVN-enriched oat extract (AOE). AOE-BL exhibited smaller particle sizes and higher encapsulation efficiency than AOE-LP. Both formulations significantly increased AVN solubility by 2.74-fold and 2.71-fold, respectively, compared to free AOE while preventing heat-induced degradation. AOE-BL demonstrated superior stability under acidic conditions, with less pronounced changes in particle size and zeta potential than AOE-LP. After in vitro digestion, AOE-BL achieved significantly higher bioaccessibility (77.31 ± 3.31 %) than AOE-LP (67.21 ± 2.37 %) and free AOE (55.69 ± 3.43 %). Cellular uptake studies in Caco-2 enterocytes revealed that bile salts enhanced intracellular uptake compared to cholesterol. These findings highlight the potential of AOE-BL as an effective oral delivery system for AVN.-
dc.format.extent8-
dc.language영어-
dc.language.isoENG-
dc.publisherElsevier BV-
dc.titleDevelopment and characterization of avenanthramide-loaded bilosomes: Bile salt-incorporated liposomes as a cholesterol substitute for enhanced oral delivery-
dc.typeArticle-
dc.publisher.location영국-
dc.identifier.doi10.1016/j.foodchem.2025.144809-
dc.identifier.scopusid2-s2.0-105005865017-
dc.identifier.wosid001504642300001-
dc.identifier.bibliographicCitationFood Chemistry, v.488, pp 1 - 8-
dc.citation.titleFood Chemistry-
dc.citation.volume488-
dc.citation.startPage1-
dc.citation.endPage8-
dc.type.docTypeArticle-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaChemistry-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalResearchAreaNutrition & Dietetics-
dc.relation.journalWebOfScienceCategoryChemistry, Applied-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalWebOfScienceCategoryNutrition & Dietetics-
dc.subject.keywordPlusANTIOXIDANT ACTIVITY-
dc.subject.keywordPlusOAT PHENOLICS-
dc.subject.keywordPlusVITAMIN-C-
dc.subject.keywordPlusSTABILITY-
dc.subject.keywordPlusABSORPTION-
dc.subject.keywordAuthorAvenanthramide-
dc.subject.keywordAuthorBile salt-
dc.subject.keywordAuthorBilosomes-
dc.subject.keywordAuthorBioaccessibility-
dc.subject.keywordAuthorEncapsulation-
dc.subject.keywordAuthorLiposomes-
dc.subject.keywordAuthorOral delivery-
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814625020606?via%3Dihub-
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