Beyond the flavor: A green formulation of Ferula asafoetida oleo-gum-resin with fenugreek dietary fibre and its gut health potential

Publication date: Available online 30 June 2017 Source:Toxicology Reports Author(s): Vijayasteltar B. Liju, I.J. Jismy, Ashil Joseph, Balu Maliakel, Ramadasan Kuttana, I.M. Krishnakumar Albeit the fact that asafotida is a popular kitchen spice and Indian folklore medicine for gut disorders, its consumption at physiologically relevant dosage is greatly challenged by the unpleasant flavor characteristics. Herein we report a green approach to derive stable powder formulations of asafoetida gum with minimized taste and odor suitable for dietary applications and gut health-related disorders. Employing a water based ultrasound mediated gel-phase dispersion of asafoetida gum on fenugreek derived soluble galactomannan fibre matrix, microencapsulated particles (1±0.3μm) of asafoetida was prepared as water dispersible free flowing powder (Asafin). Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), accelerated stability and in vitro dissolution studies confirmed the stability, sustained release and microencapsulated structure of Asafin. Further investigations revealed significant (p< 0.01) reduction in acetic acid-induced writings and inhibition of ethanol-induced ulcer (94.1%) in rats orally administered with Asafin at 250mgkg−1 b.w. Asafin also exhibited anti-inflammatory effects (p< 0.01), in acute and chronic paw edema mice models. It was also found to be safe upon acute toxicity studies at 4gkg−1 b.w. and upon 28days of s...
Source: Toxicology Reports - Category: Toxicology Source Type: research