Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 147: Synthesis, Optimization, and Evaluation of a New Sustained-Release Food Formulation for Polygonatum sibiricum Polysaccharide
Foods doi: 10.3390/foods15010147
Authors:
Wenjie Qu
Zhuoyuan Zhang
Yiran Guo
Yan Chen
Linpeng Wang
Jian Huang
Jiyong Yin

Polygonatum sibiricum polysaccharide (PsP), one of the main components of Polygonatumsibiricum used in traditional Chinese food and medicine, has important bioactive functions, but it is difficult to fully utilize PsP because of the degradative effect of digestive gastric juices. This study aimed to innovatively synthesize a new food formulation for PsP, namely, a PsP–hydroxyapatite (HAP) sustained-release system, so as to reduce its degradation. The new food formulation was optimized and evaluated by the response surface method (RSM) and by in vitro experiments. The optimal stirrer temperature, reaction pH, etching pH, and loading time for synthesizing PsP-HAP were 85.62 °C, pH 11.12, pH 8.40, and 5.10 h, respectively, all of which were different from the findings of other similar research studies. The average encapsulation rate of PsP-HAP reached (40.16 ± 1.54)%, and the content of PsP was 8.98%. Additionally, PsP-HAP appeared to be pH-responsive, and its continuous antioxidative effect was first proven by the DPPH assay and then cytologically by a total antioxidative capacity assay. The CCK-8 assay indicated that PSP-HAP did not induce toxicity. This study successfully developed a new food formulation for PsP which appears to have the potential to reduce the degradative effect of digestive gastric juices. Thus, it is possible to achieve full utilization of PsP by using this new sustained-release food formulation.