Статья в журнале
Influence of Phospholipids Structure on the Physicochemical Properties and In Vitro Digestibility of Lactoferrin-Loaded Liposomes
[2019]
Zhang, Jiawei;
Han, Jianzhong;
Ye, Aiqian;
Liu, Weilin;
et al.
Influence of Phospholipids Structure on the Physicochemical Properties and In Vitro Digestibility of Lactoferrin-Loaded Liposomes
2019
Zhang, Jiawei; Han, Jianzhong; Ye, Aiqian; Liu, Weilin; Tian, Mengmeng; Lu, Yujie; Wu, Kunrong; Liu, Jing; Lou, Ma Peizhan
https://doi.org/10.1007/s11483-019-09581-3
The instability of liposomal delivery system during passaging through the gastrointestinal tract (GIT) stimulates a demand to find a stable liposome. This research studied the implications of different types of phospholipids (different fatty acid chain length and saturation, various head group) on liposomal physiochemical properties and stability in the human GIT. The micropolarity of liposomal membrane increased with the decrease of chain lengths of phospholipids, while the morphology observation revealed that the liposomes formed by different phospholipids showed similar in appearance and shapes. The liposomes formed by C₂₀:₀ deformed more severely in simulated gastric fluid, while others exhibited slight changes in the membrane structure. In simulated intestinal fluid, pancreatic lipase and phospholipase A₂, synergized with bile salts, damaged the bilayers structure of all liposomes, with the entrapped lactoferrin release and hydrolysis. Although the various phospholipid structures lead to some difference on the physicochemical properties (size and micropolarity), the enzymic influence displayed more significance during in vitro digestion compared to the types of wall materials. Current results could provide valuable information for the development of more stable and reliable food-grade liposomes in the GIT.
[Food biophysics]
2020/US/US2020_0.rdf
The instability of liposomal delivery system during passaging through the gastrointestinal tract (GIT) stimulates a demand to find a stable liposome. This research studied the implications of different types of phospholipids (different fatty acid chain length and saturation, various head group) on liposomal physiochemical properties and stability in the human GIT. The micropolarity of liposomal membrane increased with the decrease of chain lengths of phospholipids, while the morphology observation revealed that the liposomes formed by different phospholipids showed similar in appearance and shapes. The liposomes formed by C₂₀:₀ deformed more severely in simulated gastric fluid, while others exhibited slight changes in the membrane structure. In simulated intestinal fluid, pancreatic lipase and phospholipase A₂, synergized with bile salts, damaged the bilayers structure of all liposomes, with the entrapped lactoferrin release and hydrolysis. Although the various phospholipid structures lead to some difference on the physicochemical properties (size and micropolarity), the enzymic influence displayed more significance during in vitro digestion compared to the types of wall materials. Current results could provide valuable information for the development of more stable and reliable food-grade liposomes in the GIT.
