Joint research with The National Institute ofAdvanced Industrial Science and Technology (AIST)

Applicating “nano technology” attracted among various fields,
Kanehide Bio succeed in nano encapsulating of food ingredients by
joint research with the national institute of advanced industrial
science and technology(AIST). By this technique may offer
innovation in the macroscale characteristics of active ingredients,
such as taste, flavor, other sensory attributes and bioavailability.

For applicating to the food field
・Using inexpensive material (phospholipid)

・Not using organic solvents
・Excellent technique in operability andproducibility

Before nanoencapsulation
Process（Autumn turmeric extract）

After nanoencapsulation
Process（Autumn turmeric extract）

100MPaphospholipid

Mixing andstirring

Highpressuretreatment

100nm

100mm Functional ingredients

Nano = one per one billion

Micro = one per one million

OBTAINING PATENT！ PATENT No.3858073 and 4634886
Gastric acid and pancreatic juices treatment test
Survival ratio of active ingredients( curcumin)

Protection of active ingredient against
digestive processes
Gastric acid or pancreatic juices
Functional foodin natural

Loosing their activity

90.3%
46.6%

Gastric acid or pancreatic juices

Nanoencapsulation
technique

The survival
ratioof curcuminincreased totwo times!

Autumn turmeric
extract

Persisting their activity【Curcumin concentration in the blood of rat】

Improving bioavailability bynanoencapsulation
Nanoencapsulation technique・Aggregate and huge・Appropriate size

CurcuminConcentration(mg/L)

Functional food in natural

Nano encapsulated
Autumn turmeric
extract

Nano encapsulated curcumin

400300200

1000030

6090120

Time (min)Intestinal
mucus membrane

Intestinal
absorption

Blood level of curcumin was increased to 5 ~10times in rats took nano encapsulated curcumincompared with rats took curcumin.

5-2-2 Nishizaki, Itoman, Okinawa, 901-0306, JapanTEL. +81(0)98-994-1001 http://www.kanehide-bio.co.jp

Example of nano encapsulated products（Kanehide Bio’s products）
Nanoencapsulation with extractof Okinawa food ingredients

NANO
FucoidanExtract Granule

Okinawa mozuku seaweed
NANO
Aki Ukon
Extract GranulePowderization andgranulation

Nanostructure
Fabrication

Extraction

Autumn turmeric

NANO
Agaricus mycelia
Extract Granule

Agaricus mycelia

Advantages and compatibility of nanoencapsulation with various health food materials
Materials

Polyphenol group
Acai、Blue berry and others.

Green juice materials
Young barley leaf、mulberry leaves、kale、chlorella、and other
Okinawan herbs..

Fats group
Omega ３、turmeric （curcumin and other essential oils）

Amino acids / peptides group
Placenta、Arginine、collagen、royal jelly、imidazole dipeptide andothers, black vinegar、moromi vinegar and so on.

Saccharides・polysaccharides
Fucoidan、glucosamine、chondroitin、proteoglycan、hyaluronic acidand others.

Advantages and compatibility of nanoencapsulation
Improved material’s original taste and inhibited decomposition oftarget ingredient by gastric juice or pancreatic juice. As prevented
aggregating between components, can be improved bioavailability
as well however amount of target materials have limit in contain until
max 30%. Can be 10% of blending ratio if it would be incompatible.
Needed solubilization treatment or removing insoluble elements if
would be materials in puree.
As the materials are insoluble, they are not good fornanoencapsulation. Extracts can be nano encapsulated meanwhile
the final products could change to reddish color ( not being green ).
Speculating that nano encapsulated fats can obtain effects such asprotecting activate structures or improving tolerance against
digestive juices.
It is assumed that it doesn’t need improve absorbable for materials
expected free amino acids are active ingredients. Regarding nanoencapsulated peptides, they can obtain effects such as protecting
activate structures or improving tolerance against digestive juices.
Basically high molecular materials are difficult to nano encapsulate( being liposomal ). We have experience of nano encapsulation
process after molecular weight reducing treatment.

5-2-2 Nishizaki, Itoman, Okinawa, 901-0306, Japan
TEL. +81(0)98-994-1001 http://www.kanehide-bio.co.jp