Preparation of Liposomes from Milk Fat Globule Membrane Phospholipids Using a Microfluidizer (original) (raw)
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Le Lait, 2007
The isolation of milk fat globule membrane (MFGM) material from buttermilk on a commercial scale has provided a new ingredient rich in phospholipids and sphingolipids. In the pharmaceutical and cosmetic industries, highly purified phospholipids extracted from soya oil or egg yolk are used to produce liposomes. Liposomes are spherical structures consisting of one or more phospholipid bilayers enclosing an aqueous core. They may be used for the entrapment and controlled release of drugs or nutraceuticals, as model membranes or cells, and even for specialist techniques such as gene delivery. There are many potential applications for liposomes in the food industry, ranging from the protection of sensitive ingredients to increasing the efficacy of food additives. Our previous work compared the structure and properties of liposomes prepared from a milk fat globule membrane (MFGM) fraction and soya phospholipid material using a high-pressure homogenizer (Microfluidizer). These results identified some potential advantages in the use of MFGM phospholipids for the manufacture of liposomes for use in food systems. This paper compared the general structure and properties of liposomes prepared from the same MFGM phospholipid material using three different techniques-microfluidization, the traditional thin-film hydration and the heating method. The thin-film hydration technique required the use of organic solvents, while the other two methods do not involve any non food-safe chemicals. The liposomes prepared by both microfluidization and the heating method had high entrapment efficiencies. Liposomes produced via microfluidization tended to be significantly smaller than those produced by the other methods, with a narrower size distribution, and a higher proportion of unilamellar vesicles. There did not seem to be any advantages in the use of the thin-film hydration method, opening the door to the use of food-safe methods for liposome production. liposome / milk fat globule membrane / phospholipid / microfluidization
Dairy Science and Technology, 2009
Liposomes prepared from a milk fat globule membrane (MFGM) phospholipid fraction have been shown to have significantly different physical and chemical characteristics and appeared to be more stable in a variety of conditions than liposomes prepared from soya phospholipid material. These liposome systems were used to try to encapsulate model hydrophobic (β-carotene) and hydrophilic (potassium chromate) compounds. Liposomes produced from the MFGM-derived phospholipids showed significantly higher entrapment efficiencies for both β-carotene and potassium chromate. The differences were particularly apparent when using the hydrophobic molecules at low ratios of β-carotene to phospholipid. It is likely that the improved incorporation efficiency for β-carotene is due to the partitioning of the molecule between the aqueous phase and the phospholipid membrane, a property which will be dependent on the specific composition of the phospholipid material used. The higher encapsulation efficiency for the potassium chromate appeared to reflect the slightly larger diameter of the liposomes produced from the MFGM material. These results suggest that there may be inherent advantages in the use of liposomes prepared from MFGM-derived phospholipids via microfluidization for the encapsulation of both hydrophobic and hydrophilic compounds. encapsulation / liposome / milk fat globule membrane / phospholipid
Food Research International, 2012
Crude liposomes and nanoliposomes, respectively, formed both from a milk fat globule membrane (MFGM) phospholipid fraction and from soybean phospholipid were prepared by thin layer dispersion and dynamic high pressure microfluidization methods. The structure and the integrity of the liposomes were evaluated in terms of average diameter, zeta potential, microstructure, lipolysis, and membrane permeability during in vitro digestion as a function of time. The physical and chemical properties of the liposomes were little influenced in SGF containing pepsin. However, the liposomes exhibited lower stability in simulated intestinal fluid (SIF) than in simulated gastric fluid (SGF). The liposomes obtained from the MFGM phospholipid fraction were more stable than the soybean-based liposomes, with less change in average diameter, surface charge, morphology, and free fatty acid release, and better membrane integrity during digestion in SIF. However, no differences in the stability between nanoliposomes and crude liposomes were observed during digestion. These results systematically demonstrated the relationship between the stability of liposomes and in vitro digestion, and provided some information for further developing more stable liposomes in the gastrointestinal tract.
Comprehensive Reviews in Food Science and Food Safety, 2021
Liposomes play a significant role in encapsulation of various bioactive compounds (BACs), including functional food ingredients to improve the stability of core. This technology can be used for promoting an effective application in functional food and nutraceuticals. Incorporation of traditional and emerging methods for the developments of liposome for loading BACs resulted in viable and stable liposome formulations for industrial applications. Thus, the advance technologies such as supercritical fluidic methods, microfluidization, ultrasonication with traditional methods are revisited. Liposomes loaded with plant and animal BACs have been introduced for functional food and nutraceutical applications. In general, application of liposome systems improves stability, delivery, and bioavailability of BACs in functional food systems and nutraceuticals. This review covers the current techniques and methodologies developed and practiced in liposomal preparation and application in functional foods.
2013
Liposomes loaded with positively charged lactoferrin (LF) were prepared from milk fat globule membrane-derived phospholipids using a thin-layer dispersion method. The entrapment efficiency of LF in the liposomes and the stability during in vitro gastrointestinal digestion were characterized and examined using dynamic light scattering, transmission electron microscopy, and PAGE. The entrapment efficiency of LF encapsulated in the liposomes was about 46%. The entrapped LF remained unchanged as a function of time and pepsin concentration when the liposome samples were digested in a simulated gastric environment, suggesting that the liposomes prepared from milk fat globule membranederived phospholipids were stable and protected the entrapped LF from pepsin hydrolysis. In simulated intestinal fluid, the entrapped LF was more susceptible to hydrolysis by the protease in pancreatin, as shown by changes in the diameter and membrane structure of the liposomes. The release of free fatty acids from the liposomes during digestion in simulated intestinal fluid revealed that the phospholipids in the liposomes were partly hydrolyzed by pancreatic lipase. It was suggested that liposomes may prevent the gastric degradation of LF and reduce the rate of hydrolysis of LF in intestinal conditions.
Journal of Agricultural and Food Chemistry, 2013
The objective of this work was to better understand the functional properties of milk phospholipids when used as ingredients to prepare liposomes. Liposomal dispersions (10%) were prepared using high-pressure homogenization, and their physical properties as well as their ability to encapsulate tea polyphenols were investigated. The extent of encapsulation, measured by HPLC, increased with tea polyphenol concentration up to about 4 mg·mL −1 . At polyphenol concentrations ≥ 6 mg·mL −1 , the liposome dispersions were no longer stable. The influence of pH (3−7), storage temperature (room temperature or refrigeration), and addition of sugars (0−15%) were studied for liposomes containing 4 mg·mL −1 polyphenols. The liposomal dispersions were also stable in the presence of peptides. The storage stability of the systems prepared with milk phospholipids was compared to that of liposomes made with soy phospholipids. Soy liposomes were smaller in size than milk phospholipid liposomes, the encapsulation efficiency was higher, and the extent of release of tea polyphenols during storage was lower for milk phospholipid liposomes compared to soy liposomes. The results suggest that milk phospholipids could be employed to prepare tea-polyphenol-bearing liposomes and that the tea catechins may be incorporated in the milk phospholipid bilayer more efficiently than in the case of a soy phospholipid bilayer.
Characterisation and Stability During Storage of Liposomes Made of Muscle Phospholipids
LWT - Food Science and Technology, 1999
Liposomes can be used as model systems to study the oxidation of phospholipids of meat products, providing an understanding of their characteristics and stability. Liposomes made of muscle phospholipids were prepared using three methods. They exist in multilamellar vesicles, small unilamellar vesicles and large unilamellar vesicles, as seen by electron microscopy of freeze-fractured samples. Fatty acid and class compositions of liposomes and phospholipid extracts were similar. In small unilamellar vesicles and large unilamellar vesicles, conjugated dienes and thiobarbituric acid values (TBA-rs) were slightly higher than in multilamellar vesicles and phospholipid extracts, but they remained at a very low level. During storage at 4 3C in air, polyunsaturated fatty acids, the phosphatidyl ethanolamine/ phosphatidyl choline ratio, conjugated dienes and TBA-rs were stable for at least 7 d. Turbidity of small unilamellar vesicles and large unilamellar vesicles increased slightly with time, indicating changes in the size distribution of liposomes. Liposomes can therefore be prepared from muscle phospholipids with no major deterioration in lipids. Furthermore, their stability during short term storage (3 d) is good. The method chosen to prepare liposomes should take into account the physical structure of liposomes, which can interfere with further experiments.
Liposome: classification, preparation, and applications
Nanoscale Research Letters, 2013
Liposomes, sphere-shaped vesicles consisting of one or more phospholipid bilayers, were first described in the mid-60s. Today, they are a very useful reproduction, reagent, and tool in various scientific disciplines, including mathematics and theoretical physics, biophysics, chemistry, colloid science, biochemistry, and biology. Since then, liposomes have made their way to the market. Among several talented new drug delivery systems, liposomes characterize an advanced technology to deliver active molecules to the site of action, and at present, several formulations are in clinical use. Research on liposome technology has progressed from conventional vesicles to 'second-generation liposomes', in which long-circulating liposomes are obtained by modulating the lipid composition, size, and charge of the vesicle. Liposomes with modified surfaces have also been developed using several molecules, such as glycolipids or sialic acid. This paper summarizes exclusively scalable techniques and focuses on strengths, respectively, limitations in respect to industrial applicability and regulatory requirements concerning liposomal drug formulations based on FDA and EMEA documents.
Effect of lyophilization on food grade liposomes loaded with conjugated linoleic acid
Journal of Food Engineering, 2019
The effect of lyophilization and rehydration medium on a liposome system for conjugated linoleic acid (CLA) delivery was studied. Liposomes were prepared by ethanol injection method employing soy phosphatidylcholine and CLA isomers 9c, 11t and 10t, 12c. Two rehydration media were assessed: a food simulant (distilled water) and the original medium used for liposome preparation (ethanol: water 1:9). Rehydrated liposomes were characterized in size, morphology, CLA encapsulation efficiency and membrane fluidity, at 3 and 30 days of cold storage. CLA loaded liposomes presented better stability and lower size than control liposomes without CLA through storage time, regardless of the rehydration medium. These facts could be related with spin label EPR measurements: CLA disordered the outer part of the lipid bilayer increasing fluidity, and ordered the inner part of the bilayer decreasing fluidity, which indicates a more packed membrane in the hydrophobic region. In all cases Transmission Electronic Microscopy images showed nanometric sized and oligo-lamellar vesicles. Liposomes preserved CLA isomers with high encapsulation efficiency: no differences were noticed between fresh and lyophilized samples. No influence of rehydration medium was noticed for the majority of the studied parameters. We have successfully developed efficient liposomal systems for bioactive compounds delivery in food applications.