Encapsulation of butyrate using low-alkali konjac gel induced by ethanol for colonic delivery

Yousong Ma; Sijia Peng; Ning Tang; Yongqiang Cheng

Food Hydrocolloids for Health (Jan 2021)

Encapsulation of butyrate using low-alkali konjac gel induced by ethanol for colonic delivery

Yousong Ma,
Sijia Peng,
Ning Tang,
Yongqiang Cheng

Affiliations

Yousong Ma: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China; Standards and Quality Center, National Food and Strategic Reserves Administration, Beijing 100037, China
Sijia Peng: College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center of Fruit and Vegetable Processing, Beijing 100083, China
Ning Tang: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China; Corresponding authors.
Yongqiang Cheng: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China; Corresponding authors.

Journal volume & issue: Vol. 1
p. 100046

Abstract

Read online

Butyrate administrated in proper concentration is beneficial to the human colon environment. However, the delivery of butyrate to the colon is quite difficult as butyrate could be easily absorbed in the upper gastrointestinal tract. Therefore, we developed a low-alkali konjac glucomannan gel system to encapsulate different concentrations (0.4%, 0.66%, 0.87%, and 1.09%) of sodium butyrate to achieve colon targeted delivery. It was found that a high amount (0.87% and 1.09%) of sodium butyrate encapsulation would decrease the hardness of the gels. Furthermore, the gels with 0.87% and 1.09% sodium butyrate encapsulated exhibited a slower sodium butyrate release rate during the digestion and could deliver the sodium butyrate to the colon. In addition, we found that this release followed the Korsmeyer-Peppas release pattern with the release exponent less than 0.5. This result indicated that the release mechanism was governed by diffusion. The present study suggested our developed low-alkali konjac glucomannan gel system could be used for colon targeted delivery.

Published in Food Hydrocolloids for Health

ISSN: 2667-0259 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Medicine: Internal medicine: Specialties of internal medicine: Nutritional diseases. Deficiency diseases
Website: https://www.journals.elsevier.com/food-hydrocolloids-for-health

About the journal

Abstract

Keywords