Journal of Nutritional Science and Vitaminology
Online ISSN : 1881-7742
Print ISSN : 0301-4800
ISSN-L : 0301-4800
Regular Paper
Emulsification of Coenzyme Q10 Using Gum Arabic Increases Bioavailability in Rats and Human and Improves Food-Processing Suitability
Aya OZAKIAyako MUROMACHIMika SUMIYasushi SAKAIKoji MORISHITATadashi OKAMOTO
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2010 Volume 56 Issue 1 Pages 41-47

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Abstract

We evaluated the characteristics of a coenzyme Q10 (CoQ10) formulation created with gum arabic. We defined the formulation’s “modulus of inclusion,” a reference index of the emulsified state, as the CoQ10 not extracted by hexane as a percentage of the total CoQ10 content of the formulation. The emulsified CoQ10 formulation had a smaller particle size and larger modulus of inclusion value than the equivalent unemulsified formulation. In a kinetic study in rats, serum CoQ10 levels were significantly greater with the emulsified CoQ10 formulation than with the equivalent unemulsified formulation, which barely increased the levels. In a human study, oral intake of the emulsified formulation significantly increased plasma CoQ10 levels, which peaked 6 h after intake, compared with the equivalent unemulsified formulation or CoQ10 bulk powder. There was a significant positive correlation between baseline plasma CoQ10 and total cholesterol levels, but no correlation was observed between absorption of CoQ10 and baseline CoQ10 levels. The emulsified CoQ10 formulation was highly stable against heat and high humidity and in the presence of some materials (magnesium oxide, vitamin C, and vitamin E). In conclusion, emulsification of CoQ10 using gum arabic increased bioavailability in both rats and humans and improved suitability for food processing.

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© 2010 by the Center for Academic Publications Japan
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