A designed self-microemulsifying delivery system: Stability and Anti-inflammation in vivo enhancement of dihydromyricetin

Yimei Zheng; Boyu Chen; Xuanxiang Huang; Xiamei Tao; Chao Ai; Yanan Zhao; Peng Liang; Lei Chen

Journal of Functional Foods (Jul 2024)

A designed self-microemulsifying delivery system: Stability and Anti-inflammation in vivo enhancement of dihydromyricetin

Yimei Zheng,
Boyu Chen,
Xuanxiang Huang,
Xiamei Tao,
Chao Ai,
Yanan Zhao,
Peng Liang,
Lei Chen

Affiliations

Yimei Zheng: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Boyu Chen: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Xuanxiang Huang: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Xiamei Tao: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Chao Ai: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Yanan Zhao: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Peng Liang: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Corresponding author.
Lei Chen: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Corresponding author at: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.

Journal volume & issue: Vol. 118
p. 106266

Abstract

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To enhance the stability and anti-inflammatory efficacy of dihydromyricetin (DYM), suitable excipients were selected for the development of a self-microemulsifying drug delivery system (SMEDDS). The formulated SMEDDS exhibited remarkable drug loading (117.47 ± 4.5 mg/g) and encapsulation rates (93.98 ± 3.6 %). Transmission electron microscope (TEM) revealed the nanoscale and spherical morphology of DYM-SMEDDS. Stability assessments demonstrated that DYM-SMEDDS maintained a consistent uniform small particle size after various cycles of exposure. In vitro release curve exhibited that DYM-SMEDDS released 91.27 ± 1.44 % of DYM within 24 h, surpassing the suspension by 2-fold. Furthermore, in vivo studies indicated that DYM-SMEDDS significantly inhibited the levels of pro-inflammatory factors, while promoting the activity of antioxidant enzymes (p < 0.05). These findings underscore the preventive effects of DYM-SMEDDS against inflammation induced by lipopolysaccharide in mice. In conclusion, SMEDDS exhibits promising potential for oral administration, providing an effective platform for enhancing the efficacy of poorly soluble flavonoids.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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