Comparing The Release Of Alginate-Propolis Micro Capsules in an in vitro Digestion System with the Release of Raw Propolis

Year 2018, , 94 - 100, 19.11.2018

Merve Keskin

https://doi.org/10.31467/uluaricilik.485031

Cited By: 4

Abstract

Propolis
is a resinous, slightly soluble in water, viscous, sticky, odourous natural
mixture. Bioefficacy of raw propolis is limited due to its resinous nature so
it is treated with different solvents and consumed as extracts. Health of the
consumer is put at risk because of solvents used for preparing propolis extract
are not considered carefully. In this study, a solvent free propolis, loaded
with alginat microbeads, were prepared, in order to overcome the damaging
effects of solvents. The release properties of these beads were temporally
determined in a simulated in vitro
digestive system. Obtained results were compared with data obtained under the
same conditions for raw propolis. It was determined that a propolis loaded
alginate microbead released about 95% of active components of propolis at a pH
of 7.40.

Keywords

Propolis, Microbead, Digestive System, Alginate, Release Properties

ALGİNAT-PROPOLİS MİKROKAPSÜLLERİN in vitro SİNDİRİM SİSTEMİNDE SALINIMININ HAM PROPOLİS İLE KIYASLANMASI

Abstract

Propolis,
reçinemsi, suda az çözünen vizkoz, yapışkan, keskin kokulu doğal bir
karışımdır. Reçinemsi yapısından dolayı ham propolisin biyoyararlılığı düşük
olup, propolis çeşitli çözücüler ile muamele edilmekte ve ekstraktları halinde
tüketilmektedir. Ekstrakt elde edilmek için bilinçsizce kullanılan çözücüler
nedeniyle insan sağlığı tehlikeye sokulmaktadır. Çözücülerin olumsuz etkilerini
ortadan kaldırabilmek için, çözücü bağımsız propolis yüklü alginat kapsüller
elde edildi. Bu kapsüllerin in vitro
sindirim sisteminde zamana bağlı olarak salınım oranlarının değişimi tespit
edildi. Aynı şartlar altında ham propolisin salınım miktarı ile kıyaslandı.
Kapsüllerin pH 7,4’e propolis aktif bileşenlerinin %95’ inden fazlasını saldığı
tespit edildi.

Keywords

Propolis, Mikrokapsül, Sindirim Sistemi, Alginat, Salınım Özellikleri

References

• Ahn, M. R., Kumazawa, S., Usui, Y., Nakamura, J., Matsuka, M., Zhu, F. ve Nakayama, T. (2007). Antioxidant Activity and Constituents of Propolis Collected in Various Areas of China, Food Chemistry, 101,1383-1392.
• Aliyazicioglu, R., Sahin, H., Erturk, O., Ulusoy, E. ve Kolayli, S. (2013). Properties of phenolic composition and biological activity of propolis from Turkey, International Journal of Food Properties, 16, 277-287.
• Deladino, L., Anbinder, P.S., Navarro, A.S. ve Martino, M. N. (2008). Encapsulation of Natural Antioxidants Extracted from Ilex paraguariensis, Carbohydrate Polymers, 71, 126–134.
• Duran, N., Marcato, P.D., Buffo, C.M.S., De Azevedo, M.M. M. ve Esposito, E. (2007). Poly (ε-caprolactone)/Propolis Extract: Microencapsulation and Antibacterial Activity Evaluation, Pharmazie, 62, 287-290.
• Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A. ve Saurel, R., (2007). Applications of Spray-drying in Microencapsulation of Food Ingredients: An Overview, Food Research International, 40, 1107–1121.
• Juliano, C., Pala, C.L. ve Cossu, M. (2007). Preparation and characterisation of polymeric films containing propolis, Journal of Drug Delivery Science and Technology, 17 (1).
• Kalogeropoulos; N., Konteles, S., Mourtzinos, I., Troullidou, E., Chiou, A. ve Karathanos, V. T., 2009. Encapsulation of Complex Extracts in β- cyclodextrin: An Aplication to Propolis Ethanolic Extract, Journal of Microencapsulation, 26, 7, 603-613.
• Keskin, M. (2018). Propolis ve özütlerinin kalite parametrelerinin belirlenmesi ve enkapsülasyonu, Karadeniz Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi.
• Korkmaz, O., Girgin, B., Sunna, Ç., Yavaşer, R. ve Karagozler, A. A., (2016). Production and Investigation of Controlled Drug Release Properties of Tamoxifen Loaded Alginate-Gum Arabic Microbeads, JOTCSA, 3, 3, 47-58.
• Li, F., Awale, S., Tezuka, Y. ve Kadota, S. (2008). Cytotoxic Constituents From Brazilian Red Propolis and Their Structure–Activity Relationship, Bioorg., Med., Chem., 16, 5434–5440.
• Liu, H., Chen, B., Mao, Z. ve Gao, C. (2007). Chitosan Nanoparticles for Loading of Toothpaste Actives and Adhesion on Tooth Analogs, Journal of Applied Polymer Science, 106, 4248–4256.
• Nedovic, V., Kalusevica, A., Manojlovic, V., Levica, S. ve Bugarski, B. (2011). An Overview of Encapsulation Technologies for Food Applications, Procedia Food Science, 1, 1806 – 1815.
• Pasupuleti,V.,R., Sammugam, L., Ramesh,N., Gan, S.H. (2017). Honey, Propolis, and Royal Jelly: A Comprehensive Review of Their Biological Actions and Health Benefits, Hindawi Oxidative Medicine and Cellular Longevity, 1259510.
• Singleton V. L. ve Rossi J. A. (1965). Colorimetry of Total Phenolics with Phosphomolybdic–Phosphotungstic Acid Reagents, American Journal of Enology and Viticulture, 16, 144-158.
• Slinkard, K ve Singleton, V.L. (1977). Total Phenol Analysis: Automation and Comparison with Manual Methods. American Journal of Enology and Viticulture, 28, 49-55.