Transport of Tea Polyphenols by Starch Microcapsule and Its Effect on Postprandial Blood Glucose Response

doi:10.3969/j.issn.1673-1689.2019.08.001

Home > Archive>Volume 38, Issue 8, 2019 >1-9. DOI:10.3969/j.issn.1673-1689.2019.08.001

Transport of Tea Polyphenols by Starch Microcapsule and Its Effect on Postprandial Blood Glucose Response
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                        10.3969/j.issn.1673-1689.2019.08.001
                    
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In order to target deliver the tea polyphenols（TP） to the duodenum of the small intestine，the microencapsulated TP was prepared and its effect on the postprandial glycemic response to corn starch was investigated. The microencapsulated TP was prepared through a co-gelation of alginate and chitosan in the presence of calcium chloride and tea polyphenol-absorbed corn starch that was mildly gelatinized. The experimental results showed an entrapment rate of 84.08% with a loading capacity of 207.6 mg/g when the capsules were prepared in the optimized conditions：1.5 g modified starch，20 mL tea polyphenol solution（25 mg/mL），10 mL sodium alginate（0.25%w/v），25 mL chitosan（0.1%w/v），25 mL calcium chloride（1.0%） at pH 3.5. The in vitro simulated gastrointestinal experiment demonstrated a significant decrease of gastric release of TP（10.09%） and reduced rapidly digestible starch content（RDS=59.2%） compared to mixture of TP and corn starch. A substantial reduction of the postprandial glycemic response to normal corn starch（29.8% at response peak compared to TP-starch mixture） was also observed in the mouse model experiment. Thus，microencapsulated tea plyphenols，compared to TP itself，is effective to reduce the glycemic response，which can be used as a functional material in practical applications.

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LIU Tianqi, ZHANG Genyi. Transport of Tea Polyphenols by Starch Microcapsule and Its Effect on Postprandial Blood Glucose Response[J]. Journal of Food Science and Biotechnology,2019,38(8):1-9.

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Online: March 27,2020
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