Isomerization and Stabilization of Amygdalin from Peach Kernels
In this study, isomerization conditions, cytotoxic activity, and stabilization of amygdalin from peach kernels were analyzed. Temperatures greater than 40 °C and pHs above 9.0 resulted in a quickly increasing isomer ratio (<span style="font-variant: small-caps;">L</span>-amygda...
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MDPI AG
2023-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/11/4550 |
| _version_ | 1827739354184810496 |
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| author | Decai Zhang Jianfen Ye Yu Song Yingying Wei Shu Jiang Yi Chen Xingfeng Shao |
| author_facet | Decai Zhang Jianfen Ye Yu Song Yingying Wei Shu Jiang Yi Chen Xingfeng Shao |
| author_sort | Decai Zhang |
| collection | DOAJ |
| description | In this study, isomerization conditions, cytotoxic activity, and stabilization of amygdalin from peach kernels were analyzed. Temperatures greater than 40 °C and pHs above 9.0 resulted in a quickly increasing isomer ratio (<span style="font-variant: small-caps;">L</span>-amygdalin/D-amygdalin). At acidic pHs, isomerization was significantly inhibited, even at high temperature. Ethanol inhibited isomerization; the isomer rate decreased with the ethanol concentration increasing. The growth-inhibitory effect on HepG2 cells of D-amygdalin was diminished as the isomer ratio increased, indicating that isomerization reduces the pharmacological activity of D-amygdalin. Extracting amygdalin from peach kernels by ultrasonic power at 432 W and 40 °C in 80% ethanol resulted in a 1.76% yield of amygdalin with a 0.04 isomer ratio. Hydrogel beads prepared by 2% sodium alginate successfully encapsulated the amygdalin, and its encapsulation efficiency and drug loading rate reached 85.93% and 19.21%, respectively. The thermal stability of amygdalin encapsulated in hydrogel beads was significantly improved and reached a slow-release effect in in vitro digestion. This study provides guidance for the processing and storage of amygdalin. |
| first_indexed | 2024-03-11T03:00:36Z |
| format | Article |
| id | doaj.art-5617e9acc52449a996304d5d3988b1d6 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T03:00:36Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-5617e9acc52449a996304d5d3988b1d62023-11-18T08:18:07ZengMDPI AGMolecules1420-30492023-06-012811455010.3390/molecules28114550Isomerization and Stabilization of Amygdalin from Peach KernelsDecai Zhang0Jianfen Ye1Yu Song2Yingying Wei3Shu Jiang4Yi Chen5Xingfeng Shao6College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, ChinaCollege of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, ChinaCollege of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, ChinaCollege of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, ChinaCollege of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, ChinaCollege of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, ChinaCollege of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, ChinaIn this study, isomerization conditions, cytotoxic activity, and stabilization of amygdalin from peach kernels were analyzed. Temperatures greater than 40 °C and pHs above 9.0 resulted in a quickly increasing isomer ratio (<span style="font-variant: small-caps;">L</span>-amygdalin/D-amygdalin). At acidic pHs, isomerization was significantly inhibited, even at high temperature. Ethanol inhibited isomerization; the isomer rate decreased with the ethanol concentration increasing. The growth-inhibitory effect on HepG2 cells of D-amygdalin was diminished as the isomer ratio increased, indicating that isomerization reduces the pharmacological activity of D-amygdalin. Extracting amygdalin from peach kernels by ultrasonic power at 432 W and 40 °C in 80% ethanol resulted in a 1.76% yield of amygdalin with a 0.04 isomer ratio. Hydrogel beads prepared by 2% sodium alginate successfully encapsulated the amygdalin, and its encapsulation efficiency and drug loading rate reached 85.93% and 19.21%, respectively. The thermal stability of amygdalin encapsulated in hydrogel beads was significantly improved and reached a slow-release effect in in vitro digestion. This study provides guidance for the processing and storage of amygdalin.https://www.mdpi.com/1420-3049/28/11/4550amygdalinisomerizationHepG2 cellspeach kernelshydrogel beads |
| spellingShingle | Decai Zhang Jianfen Ye Yu Song Yingying Wei Shu Jiang Yi Chen Xingfeng Shao Isomerization and Stabilization of Amygdalin from Peach Kernels Molecules amygdalin isomerization HepG2 cells peach kernels hydrogel beads |
| title | Isomerization and Stabilization of Amygdalin from Peach Kernels |
| title_full | Isomerization and Stabilization of Amygdalin from Peach Kernels |
| title_fullStr | Isomerization and Stabilization of Amygdalin from Peach Kernels |
| title_full_unstemmed | Isomerization and Stabilization of Amygdalin from Peach Kernels |
| title_short | Isomerization and Stabilization of Amygdalin from Peach Kernels |
| title_sort | isomerization and stabilization of amygdalin from peach kernels |
| topic | amygdalin isomerization HepG2 cells peach kernels hydrogel beads |
| url | https://www.mdpi.com/1420-3049/28/11/4550 |
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