Ding Baomiao, Xia Shuqin, Hayat Khizar, Zhang Xiaoming
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, China.
J Agric Food Chem. 2009 Apr 8;57(7):2938-44. doi: 10.1021/jf8031205.
Ferrous glycinate liposomes were prepared by reverse phase evaporation method. The effects of cholesterol, Tween 80, ferrous glycinate concentration, hydrating medium, pH of hydrating medium, and sonication strength on the encapsulation efficiency of liposomes were investigated. Encapsulation efficiency was significantly influenced by the different technique parameters. Ferrous glycinate liposomes might be obtained with high encapsulation efficiency of 84.80% under the conditions of optimized technique parameters. The zeta potential and average particle size of liposomes in the hydrating medium of pH 7.0 were 9.6 mV and 559.2 nm, respectively. The release property of ferrous glycinate liposomes in vitro was investigated in simulated gastrointestinal juice. A small amount of ferrous glycinate was released from liposomes in the first 4 h in simulated gastrointestinal juice. The mean diameters of liposomes increased from 559.2 to 692.9, 677.8, and 599.3 nm after incubation in simulated gastrointestinal juice of pH 1.3, 7.5, and 7.5 in the presence of bile salts, respectively. Results showed that the stability of ferrous glycinate in strong acid environment was greatly improved by encapsulation in liposomes, which protected ferrous glycinate from disrupting the extracapsular environment by lipid bilayer. The bioavailability of ferrous glycinate, as the iron source for biological activity including hemoglobin formation, may be increased. The ferrous glycinate liposomes may be a kind of promising iron fortifier.
采用逆相蒸发法制备了甘氨酸亚铁脂质体。考察了胆固醇、吐温80、甘氨酸亚铁浓度、水化介质、水化介质pH值以及超声强度对脂质体包封率的影响。不同工艺参数对包封率有显著影响。在优化的工艺参数条件下，可获得包封率高达84.80%的甘氨酸亚铁脂质体。在pH值为7.0的水化介质中，脂质体的ζ电位和平均粒径分别为9.6 mV和559.2 nm。在模拟胃肠液中考察了甘氨酸亚铁脂质体的体外释放性能。在模拟胃肠液中，最初4小时内有少量甘氨酸亚铁从脂质体中释放出来。在含有胆盐的pH值为1.3、7.5和7.5的模拟胃肠液中孵育后，脂质体的平均直径分别从559.2增加到692.9、677.8和599.3 nm。结果表明，通过脂质体包封，甘氨酸亚铁在强酸环境中的稳定性得到了极大提高，脂质双层保护甘氨酸亚铁不破坏囊外环境。作为包括血红蛋白形成在内的生物活性铁源，甘氨酸亚铁的生物利用度可能会提高。甘氨酸亚铁脂质体可能是一种有前景的铁强化剂。
