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Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10

  • uchiyama, hiromasa
  • chae, jisoon
  • kadota, kazunori
  • tozuka, yuichi
Publication Date
Oct 15, 2019
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The purpose of this study is to examine the possible use of rice glycosphingolipids (RGSLs) as an emulsifier to form food grade microemulsions (mean particle size, 10&ndash / 20 nm) and improve the absorption of CoQ10 with a poor solubility property by prepared emulsion. Because RGSLs could act as an auxiliary emulsifying agent, its addition to the surfactant/oil mixture decreased the emulsion&rsquo / s particle size. This suggests that RGSLs exist between the water and oil phases to decrease oil droplet size via reduced interfacial tension. CoQ10-loaded microemulsion was also successfully prepared with RGSLs and powdered after freeze-drying with a cryoprotectant. CoQ10&rsquo / s solubility in freeze-dried particles was dramatically improved compared to that of CoQ10 powder. Moreover, oral absorption of CoQ10 was significantly enhanced when administered via CoQ10-loaded microemulsion. The area under the plasma concentration&ndash / time curve for the microemulsion improved up to seven-fold compared to CoQ10 powder. The use of RGSLs could, therefore, be an effective processing technique for improving CoQ10&rsquo / s solubility and absorption.

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