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. 2013 Aug 28;61(34):8175-84. doi: 10.1021/jf402085f. Epub 2013 Aug 26.
Lutein was loaded into liposomes, and their stability against environmental stress was investigated. Subsequently, these findings were correlated with the interactions between lutein and lipid bilayer. Results showed that the liposomes with loaded lutein at concentrations of 1 and 2% remained stable during preparation, heating, storage, and surfactant dissolution. However, with further increase in the loading concentration to 5 and 10%, the stabilization role of lutein on membrane was not pronounced or even opposite. Membrane fluidity demonstrated that at 1 and 2%, lutein displayed less fluidizing properties both in the headgroup region and in the hydrophobic core of the liposome, whereas this effect was not significant at 5 and 10%. Raman spectra demonstrated that lutein incorporation greatly affected the lateral packing order between acyl chains and longitudinal packing order of lipid acyl chains. These results may guide the potential application of liposomes as carriers for lutein in nutraceuticals and functional foods.
叶黄素被载入脂质体中，并研究了它们对环境胁迫的稳定性。随后，将这些发现与叶黄素与脂质双层之间的相互作用相关联。结果表明，在制备、加热、储存和表面活性剂溶解过程中，浓度为 1%和 2%的负载叶黄素的脂质体保持稳定。然而，随着负载浓度进一步增加到 5%和 10%，叶黄素对膜的稳定作用不明显，甚至相反。膜流动性表明，在 1%和 2%时，叶黄素在头部区域和脂质体的疏水区都表现出较小的增塑性质，而在 5%和 10%时，这种作用不明显。拉曼光谱表明，叶黄素的掺入极大地影响了脂肪酸链之间的横向堆积顺序和脂质酰基链的纵向堆积顺序。这些结果可能为脂质体作为叶黄素在营养保健品和功能性食品中的载体的潜在应用提供指导。
