@article{Shimada2024, 
author = {Shoichiro Shimada and Yusuke Yamaguchi and Saki Nakajo and Soichiro Mochizuki and Ryuji Hirata and Yuki Tanabe and Kyohei Yamada and Hitomi Kumagai},
title = {Formation mechanism of an inclusion complex of lenthionine with α-cyclodextrin and enhancement of its bioavailability},
year = {2024},
journal = {Journal of Food Bioactives},
volume = {28},
pages = {68-75},
keywords = {Lenthionine, Cyclic polysulphur compound, Cycrodextrin, Inclusion complex, Platelet aggregation},
url = {https://www.sciopen.com/article/10.26599/JFB.2024.95028397},
doi = {10.26599/JFB.2024.95028397},
abstract = {1,2,3,5,6-Pentathiepane (lenthionine) is a cyclic polysulphur compound that contributes to the distinctive flavour of shiitake mushrooms (Lentinula edodes) and inhibits platelet aggregation. However, its volatile hydrophobic characteristics present a challenge for its use in food applications. In this study, lenthionine was complexed with α-cyclodextrin (α-CD) to enhance its stability and bioavailability. The inclusion ratio of lenthionine with α-CD was 1:2. The formation of a stable inclusion complex was confirmed through diffusion order spectroscopy (DOSY) and proton nuclear magnetic resonance (1H NMR) analyses. The inclusion of lenthionine in α-CD markedly suppressed its release. In vivo experiments demonstrated that the lenthionine/α-CD inclusion complex exhibited a more rapid and pronounced inhibitory effect on platelet aggregation than lenthionine alone. These findings indicate that inclusion of lenthionine in α-CD simultaneously mitigates its flavour and enhances its bioavailability, thereby expanding its potential for application in functional foods and pharmaceuticals.}
}