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in vitro Stability of the Complex of EGCG and Oat β-Glucan in Simulated Gastrointestinaltract Fluid

MA Ya-qin, GAO Rui-ping, LIU Jia, ZHAO Guo-hua   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. School of Public Health, Zunyi Medical University,
    Zunyi 563000, China; 3. Chongqing Key Laboratory of Agricultural Products Processing, Chongqing 400715, China
  • Online:2014-02-13 Published:2014-03-17

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Abstract:

In this study, the stability of epigallocatechin gallate (EGCG)-oat β-glucan complex in simulated gastric (SGF) and
intestinal (SIF) fluids was investigated.The complex was prepared by vacuum freeze-drying method. The effect of different
concentrations of EGCG-oat β-glucan complex and different pH levels of SGF and SIF on its stability was investigated. Results
showed that the complex was more stable at lower pH levels in both SGF and SIF. It could be stabilized during fasting because
food ingestion results in higher pH levels in the gastrointestinal fluid. This complex at higher concentrations had better stability
in both SGF and SIF, reaching above 80% after being incubated for 180 min at 0.8 mg/L. This indicates that the stability of the
complex in the gastrointestinal fluid can be improved by appropriately increasing its concentration.

Key words: oat β-glucan, EGCG, complex, simulated gastrointestinal fluid, stability