Encapsulation of antioxidant sea fennel (Crithmum maritimum) aqueous and ethanolic extracts in freeze-dried soy phosphatidylcholine liposomes (original) (raw)
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Food Chemistry, 2018
Three antioxidant extracts (collagen hydrolysate, pomegranate peel extract, shrimp lipid extract) were encapsulated in soy phosphatidylcholine liposomes with the addition of glycerol. The particle size of the fresh liposomes ranged from 75.7 to 81.0 nm and zeta potential from-64.6 to-88.2 mV. Freeze-drying increased particle size (199-283 nm), and slightly decreased zeta potential. The lyophilized liposomes were incorporated in squid surimi gels at 10.5 % concentration. An alternative functional formulation was also prepared by adding 2 % of nonencapsulated bioactive extract. The gels were characterized in terms of colour, texture and oxidative stability (TBARS) after processing and also after frozen storage. The incorporation of the freeze-dried liposomes caused a slight decrease in gel strength and contributed to maintaining the stability of the gels during long-term frozen storage. The antioxidant properties of the bioactive extracts, liposomes and in vitro digested surimi gels were determined.
Processes
Liposomes continue to attract great interest due to their increased bioavailability in the body and because the substances encapsulated are protected while maintaining their effectiveness. The aim of this study is to obtain “giant” liposomes by lipid film hydration using a preparation formula with two different phospholipids, phosphatidylcholine (PC) and phosphatidylserine (PS). Firstly, the macro- and microscopic characterization, total phenols content and antioxidant capacity of the plant Stellaria media (L.) Vill. were assessed. Then, Stellaria media (L.) Vill. extract was encapsulated in both formulations (PCE and PSE) and the liposomes were characterized according to their morphology, size distribution and Zeta potential using optical microscopy and dynamic light scattering. The encapsulation efficiency (EE%) was determined using the Folin–Ciocalteu method and the values of both formulations were compared. PC and PCE liposomes with a diameter between 712 and 1000 nm and PS and ...
Processes
Liposomes continue to attract great interest due to their increased bioavailability in the body and because the substances encapsulated are protected while maintaining their effectiveness. The aim of this study is to obtain “giant” liposomes by lipid film hydration using a preparation formula with two different phospholipids, phosphatidylcholine (PC) and phosphatidylserine (PS). Firstly, the macro- and microscopic characterization, total phenols content and antioxidant capacity of the plant Stellaria media (L.) Vill. were assessed. Then, Stellaria media (L.) Vill. extract was encapsulated in both formulations (PCE and PSE) and the liposomes were characterized according to their morphology, size distribution and Zeta potential using optical microscopy and dynamic light scattering. The encapsulation efficiency (EE%) was determined using the Folin–Ciocalteu method and the values of both formulations were compared. PC and PCE liposomes with a diameter between 712 and 1000 nm and PS and ...
Polyphenol-rich grape seed extract (0.1 w/w%) was incorporated in liposomes (1 w/w% soy lecithin) by high pressure homogenization (22,500 psi) and coated with chitosan (0.1 w/w%). Primary liposomes and chitosan-coated secondary liposomes containing grape seed extract showed good physical stability during 98 days of storage. Most of the polyphenols were incorporated in the shell of the liposomes (85.4%), whereas only 7.6% of the polyphenols of grape seed extract were located in the interior of the liposomes. Coating with chitosan did not change the polyphenol content in the liposomes (86.6%). The uncoated liposomes without grape seed extract were highly prone to lipid oxidation. The cationic chitosan coating, however, improved the oxidative stability to some extent, due to its ability to repel pro-oxidant metals. Encapsulated grape seed extract showed high antioxidant activity in both primary and secondary liposomes, which may be attributed to its polyphenol content. In conclusion, the best chemical stability of liposomes can be achieved using a combination of grape seed extract and chitosan.
Materials, methods & technologies, 2014
The properties of production and standardization of liposomes of complex composition by the methods of sonification and extrusion (through polycarbonate filters) have been studied. The study shows that both methods allow producing liposomes of different lipid composition with inclusion of various bioactive substances into lipid and intraliposomal phases. We also show that sonification causes the activation of lipid peroxidation and decreases the activity of biologically active substancesincluded into liposomes. Moreover the liposomes produced by sonification need standartization in particles size. The success of extrusion method depends on the correct choice of organic solvent, lipids and their hydration properties. It is shown that liposomes can be successfully separated from extra-liposomal substances using the method of gel-filtration.
Journal of Food Engineering, 2018
Liposomes made from soy phosphatidylcholine entrapping food waste compounds (collagen hydrolysate, L-HC; pomegranate peel extract, L-PG; and shrimp lipid extract, L-SL) were freezedried and stored for seven months. The freeze-drying process increased the particle size and decreased water solubility. The freeze-dried L-HC and L-PG preparations presented large multivesicular vesicles with spherical and unilamellar morphology. Large multilamellar vesicles were observed in L-SL, coinciding with greater structural changes in the membrane bilayer and increased thermal stability, as observed by ATR-FTIR and DSC. Dynamic oscillatory rheology revealed a slight hardening in the dried liposomes, induced by storage time. A sharp rigidifying effect in the temperature range from 40 to 90°C was observed in L-SL. The loading with antioxidant compounds prevented freeze-drying-induced lipid oxidation. The storage stability of freeze-dried liposomes and their technological aptitude as a food ingredient varied depending on the chemical nature of the entrapped compounds.
Journal of Pharmacy and Pharmacology, 2004
Liposomes consisting of egg phosphatidylcholine were prepared by a thin-film hydration method followed by sonication and were used to investigate the percentage encapsulation of four flavonoids (quercetin, rutin, isoscutellarein and isoscutellarein diglycoside). The lipid recovery and the flavonoid-to-lipid molar ratio were measured using high-performance thin-layer chromatography/ flame ionization detection and UV-vis spectroscopy. Differential scanning calorimetry was used to study the effect of the flavonoids on the phase transition temperature and on the enthalpy of the main phase transition of dipalmitoylphosphatidylcholine bilayers, and their ability to influence the membrane fluidity. The final liposomal formulation incorporating flavonoids, as well as free flavonoids, were tested for their activity against human cancer cell lines using the sulforhodamine B assay. The results showed that the encapsulation efficiency varied from 95% (0.21 flavonoid-to-lipid molar ratio) to 37.5% (0.09 flavonoid-to-lipid molar ratio) for isoscutellarein and its glycoside, respectively. The differential scanning calorimetry data showed close thermal and dynamic effects depending on the structure of the flavonoids, and suggest that there is a relationship between flavonoid molecular structure and the interaction with model membranes. Liposomal isoscutellarein showed improved growth inhibiting activity against all cell lines tested in comparison with that of its free form, which was inactive (>100 M).
Molecules (Basel, Switzerland), 2017
Due to the multiple hydroxyl groups in its structure, hydroxytyrosol (HT) is very sensitive to air and light and has very strong instability and hydrophilicity that affect its biological activity. This study attempted to prepare liposomes containing water-soluble HT to improve the bioavailability and biocompatibility of the target drug. The preparation process factors (temperature, mass ratio of phospholipid (PL) and cholesterol (CH), Tween-80 volume, HT mass) were studied and response surface methodology (RSM) was applied to optimize the conditions. The results demonstrated that by using a temperature of 63 °C, mass ratio of PL and CH 4.5:1, HT mass 5 mg and Tween-80 volume of 6 mL, HT liposomes with an encapsulation efficiency (EE) of 45.08% were prepared. It was found that the particle sizes of the HT liposomes were well distributed in the range of 100-400 nm. Compared to free HT, prepared HT liposomes had better stability and a distinct slow release effect in vitro. Besides, HT ...
Nutrients
A sea fennel (Crithmum maritimum) aqueous extract was prepared and loaded into soybean phosphatidylcholine liposomes. Both the free extract (FE), and the empty (L) and loaded (L-FE) liposomes were shown to be non-cytotoxic to THP-1 and Caco-2 cells. The anti-inflammatory effect was tested on THP-1 cells differentiated into macrophages. FE showed anti-inflammatory activity, revealed by the induced secretion of IL-10 cytokines in macrophages that were subsequently stimulated with LPS. Also, a decrease in TNF-α production by L was observed, evidencing that liposomes reduced the pro-inflammatory mediators’ secretion. The liposomes (L) showed protective anti-inflammatory activity and also were able to downregulate the inflammation. Furthermore, L-FE were also found to downregulate the inflammation response, as they were able to decrease TNF-α secretion in macrophages previously exposed to LPS. The simulated in vitro gastrointestinal digestion (GID) of FE diminished the chlorogenic acid c...
Effects of Chitosan and Rosmarinate Esters on the Physical and Oxidative Stability of Liposomes
Journal of Agricultural and Food Chemistry, 2010
Liposomes have substantial potential to deliver bioactive compounds in foods. However, the oxidative degradation and physical instability of liposomes limit their utilization. This research evaluated the ability of chitosan and rosmarinic acid and its esters to increase the physical and oxidative stability of liposomes. Particle size analysis studies showed that the physical stability of liposomes was enhanced by depositing a layer of cationic chitosan onto the negatively charged liposomes. The combination of octadecyl rosmarinate (40 μM) and chitosan coating resulted in significantly greater inhibition of lipid oxidation in the liposomes compared to chitoson or octadecyl rosmarinate alone. Increasing the concentrations of octadecyl rosmarinate to a concentration of 40 μM in the chitosan-coated liposomes decreased lipid oxidation. Only butyl rosmarinate exhibited stronger antioxidant activity than free rosmarinic acid. Eicosyl rosmarinate (20 carbons) had lower antioxidant activity than all other rosmarinic acid derivatives. These results suggest that by combining the inclusion of appropriate antioxidants such as rosmarinic acid and the deposition of a chitosan coating onto the surface of liposomes may significantly increase the oxidative and physical stability of liposomes.