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In Vitro Digestion and Fermentation of Microencapsulated Tributyrin for the Delivery of Butyrate

Donovan, Joseph D. ; Bauer, Laura ; Fahey, George C. ; Lee, Youngsoo

Journal of Food Science, June 2017, Vol.82(6), pp.1491-1499 [Peer Reviewed Journal]

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  • Title:
    In Vitro Digestion and Fermentation of Microencapsulated Tributyrin for the Delivery of Butyrate
  • Author: Donovan, Joseph D. ; Bauer, Laura ; Fahey, George C. ; Lee, Youngsoo
  • Description: Butyrate possesses negative sensory qualities and is most effectively utilized in the intestine to provide energy to the colonocyte for the maintenance of intestinal health. Butyrate has also shown promise in the treatment of intestinal disorders and diseases such as short bowel syndrome, inflammatory bowel disease, and colon cancer. To modify sensory properties, intestinal release, and butyrate production capabilities, tributyrin (TB) was microencapsulated in whey protein isolate (WPI)‐based and gamma‐cyclodextrin (GC)‐based materials. Using an digestion and fermentation model, microcapsules containing TB were monitored for their release and production of butyrate . All samples containing TB showed limited butyrate release ( 0.05) across formulations. During the fermentation phase, GC‐based microcapsules produced significantly more butyrate ( < 0.001) on a molar basis than all WPI‐based microcapsules. Butyrate production increased significantly ( < 0.001) over each time interval with GC‐based microcapsules having the highest during the 12 h of fermentation. The GC‐based TB encapsulation systems were able to effectively deliver butyrate to the small intestine and generate butyrate in the large intestine. These microcapsules may, therefore, be beneficial for the maintenance of intestinal health and improvement of disease states across all areas of the gastrointestinal tract. This research explores the delivery of butyrate using microencapsulated tributyrin in food‐grade materials. Findings indicated that tributyrin, when encapsulated in gamma‐cyclodextrin, can deliver and produce butyrate in the small and large intestines at effacious doses. Part of a larger body of work, this same microcapsule was previously shown to eliminate the negative perception of tributyrin in nutritional formulas. This, combined with findings herein, discusses a microcapsule that has the potential to deliver this vital cellular energy source to individuals who have specific butyrate‐responsive intestinal disorders with minimal sensory impact in foods.
  • Is Part Of: Journal of Food Science, June 2017, Vol.82(6), pp.1491-1499
  • Identifier: ISSN: 0022-1147 ; E-ISSN: 1750-3841 ; DOI: 10.1111/1750-3841.13725
  • Subjects: Fermentation ; Gamma‐Cyclodextrin ; In Vitro Digestion ; Microencapsulation ; Tributyrin ; Whey Protein Isolate
  • Source: John Wiley & Sons, Inc.

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