Coenzyme Q10 is a functional material with very strong antioxidative activity, but it is sensitive to light, heat, and oxygen, and insoluble in water or alcohol. Thus, further study is required in order for coenzyme Q10 to enhance its chemical stability and eventually increase its availability. This...
Coenzyme Q10 is a functional material with very strong antioxidative activity, but it is sensitive to light, heat, and oxygen, and insoluble in water or alcohol. Thus, further study is required in order for coenzyme Q10 to enhance its chemical stability and eventually increase its availability. This study has focused on two types of coenzyme Q10 complex, Q10-starch and Q10-cyclodextrin complex, and evaluated the solubility and structural characteristics of each complex, with the goal of finding out whether they can be water-soluble without the use of an emulsifier. For coenzyme Q10-starch complex, its solubility increased at temperature increased. Contrarily, coenzyme Q10-cyclodextrin complex showed the highest solubility of coenzyme Q10 at 37℃ while strong aggregation was found at 50℃. The complex was observed to be broken when the temperature was raised to 80℃, probably due to a weakened combination which caused the coenzyme Q10 to emerge at the water surface. Therefore, it is thought that coenzyme Q10-cyclodextrin complex has a weaker capability of heat-stability than coenzyme Q10-starch complex and accordingly a lower solubility. In pH experiments, both coenzyme Q10-cyclodextrin and coenzyme Q10-starch complexes showed the highest solubility of coenzyme Q10 at pH 7. In addition, both complexes were observed to be stable at pH 4, 7 and 10. When the structural differences of both complexes were investigated with FT-IR, XRD, and DSC, the coenzyme Q10-cyclodextrin complex was observed to include isoprenoid chain of coenzyme Q10 and the coenzyme Q10-starch included both isoprenoid chain as well as benzoquinone ring. It was observed that the amorphous area was larger in coenzyme Q10-starch complex than in coenzyme Q10-cyclodextrin complex. These data explains that coenzyme Q10-starch complex possesses better heat stability and solubility capabilities than coenzyme Q10-cyclodextrin complex. When the release pattern of the complexes by different digestive organs was simulated by using in-vitro digestion model, both complexes released the most considerable amount of coenzyme Q10 under the conditions of small intestine in the presence of enzymes than the mouth and stomach conditions. This suggests that the biological activity of coenzyme Q10 would not be lost at low pH level within the stomach, and coenzyme Q10 will be stably digested in the small intestine when taken as the complexes.
Coenzyme Q10 is a functional material with very strong antioxidative activity, but it is sensitive to light, heat, and oxygen, and insoluble in water or alcohol. Thus, further study is required in order for coenzyme Q10 to enhance its chemical stability and eventually increase its availability. This study has focused on two types of coenzyme Q10 complex, Q10-starch and Q10-cyclodextrin complex, and evaluated the solubility and structural characteristics of each complex, with the goal of finding out whether they can be water-soluble without the use of an emulsifier. For coenzyme Q10-starch complex, its solubility increased at temperature increased. Contrarily, coenzyme Q10-cyclodextrin complex showed the highest solubility of coenzyme Q10 at 37℃ while strong aggregation was found at 50℃. The complex was observed to be broken when the temperature was raised to 80℃, probably due to a weakened combination which caused the coenzyme Q10 to emerge at the water surface. Therefore, it is thought that coenzyme Q10-cyclodextrin complex has a weaker capability of heat-stability than coenzyme Q10-starch complex and accordingly a lower solubility. In pH experiments, both coenzyme Q10-cyclodextrin and coenzyme Q10-starch complexes showed the highest solubility of coenzyme Q10 at pH 7. In addition, both complexes were observed to be stable at pH 4, 7 and 10. When the structural differences of both complexes were investigated with FT-IR, XRD, and DSC, the coenzyme Q10-cyclodextrin complex was observed to include isoprenoid chain of coenzyme Q10 and the coenzyme Q10-starch included both isoprenoid chain as well as benzoquinone ring. It was observed that the amorphous area was larger in coenzyme Q10-starch complex than in coenzyme Q10-cyclodextrin complex. These data explains that coenzyme Q10-starch complex possesses better heat stability and solubility capabilities than coenzyme Q10-cyclodextrin complex. When the release pattern of the complexes by different digestive organs was simulated by using in-vitro digestion model, both complexes released the most considerable amount of coenzyme Q10 under the conditions of small intestine in the presence of enzymes than the mouth and stomach conditions. This suggests that the biological activity of coenzyme Q10 would not be lost at low pH level within the stomach, and coenzyme Q10 will be stably digested in the small intestine when taken as the complexes.
주제어
#coenzyme Q10 Inclusion complex cyclodextrin complex starch complex solubility
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