Curdlan-polyphenol complexes prepared by pH-driven effectively enhanced their physicochemical stability, antioxidant...

Area of Science:

• Biomaterials Science
• Food Science
• Microbiology

Background:

• Polyphenols possess significant antioxidant properties but often suffer from poor gastrointestinal stability.
• Curdlan, a polysaccharide, can form self-assembled particles through hydrogen bonding and hydrophobic interactions.
• Developing stable polyphenol formulations is crucial for enhancing their bioavailability and efficacy.

Purpose of the Study:

• To construct curdlan-polyphenol complexes using a pH-driven method.
• To investigate the interaction between curdlan and hydrophobic polyphenols (curcumin, quercetin, chlorogenic acid).
• To evaluate the antioxidant, gastrointestinal stability, and prebiotic effects of these complexes.

Main Methods:

• Construction of curdlan-polyphenol complexes via a pH-driven, alcohol-free method.
• Characterization of polyphenol loading and state within curdlan particles.
• Assessment of antioxidant activity and in vitro gastrointestinal digestion stability.
• Evaluation of effects on short-chain fatty acid production and gut microbiota composition.

Main Results:

• Curdlan effectively loaded curcumin, quercetin, and chlorogenic acid in an amorphous state.
• Loading capacity correlated with polyphenol hydrophobicity; curdlan-curcumin showed highest loading, curdlan-chlorogenic acid showed the opposite.
• Complexation significantly enhanced curdlan's antioxidant activity, maintaining it through simulated digestion.
• The curdlan-quercetin complex demonstrated superior antioxidant and prebiotic effects, promoting Prevotella and inhibiting Escherichia_Shigella.

Conclusions:

• pH-driven complexation is an effective alcohol-free method for creating curdlan-polyphenol complexes.
• These complexes enhance polyphenol gastrointestinal stability and bioavailability.
• Curdlan-polyphenol complexes offer increased antioxidant and prebiotic functionalities, beneficial for gut health.