Preparation and In Vitro Release of Drug-Loaded Microparticles for Oral Delivery Using Wholegrain Sorghum Kafirin Protein

Table 1

In vitro protein digestibility and total polyphenolic content of wholegrain flours, isolated kafirins, and empty and drug-loaded kafirin microparticles from sorghum cultivars with white grains (Liberty) and red grains (MR Buster).

Sample	In vitro protein digestibility (%)	Total polyphenolic content (mg GAE/g dry basis)
Sorghum flour
Raw white	11.8 ± 1.3^a	0.72 ± 0.02^a
Raw red	13.9 ± 1.5^a	3.36 ± 0.07^c
Kafirin
From raw white sorghum	30.7 ± 0.5^b	2.92 ± 0.14^c
From raw red sorghum	62.6 ± 0.3^e	13.65 ± 0.61^f
From cooked red sorghum	40.7 ± 1.7^cd	10.19 ± 0.13^e
Empty kafirin microparticles
From raw white sorghum	ND	0.58 ± 0.07^ab
From raw red sorghum	37.6 ± 2.7^bc	2.13 ± 0.02^bc
From cooked red sorghum	32.4 ± 2.6^bc	9.87 ± 0.02^e
Drug-loaded microparticles
From raw white sorghum	ND	0.09 ± 0.07^a
From raw red sorghum	60.8 ± 0.8^e	4.70 ± 0.10^d
From cooked red sorghum	48.2 ± 3.3^d	9.60 ± 0.03^e

Data are means of at least duplicate analyses ± SEM. Values within a column with different superscript letters are significantly different (p < 0.05). GAE: gallic acid equivalents; ND: not determined.