Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules, 2, Avenue de la Forêt de Haye, F-54504 Vandoeuvre-Lès-Nancy Cedex, France.
Department of Biomedical Engineering, University of California, 451 East Health Sciences Drive, Davis, CA 95616, USA.
Colloids Surf B Biointerfaces. 2014 Mar 1;115:197-204. doi: 10.1016/j.colsurfb.2013.11.034. Epub 2013 Nov 24.
In this work, we studied the effect of nanoliposome composition based on phospholipids of docosahexaenoic acid (PL-DHA), salmon and soya lecithin, on physico-chemical characterization of vector. Cinnamic acid was encapsulated as a hydrophobic molecule in nanoliposomes made of three different lipid sources. The aim was to evaluate the influence of membrane lipid structure and composition on entrapment efficiency and membrane permeability of cinnamic acid. These properties are important for active molecule delivery. In addition, size, electrophoretic mobility, phase transition temperature, elasticity and membrane fluidity were measured before and after encapsulation. The results showed a correlation between the size of the nanoliposome and the entrapment. The entrapment efficiency of cinnamic acid was found to be the highest in liposomes prepared from salmon lecithin. The nanoliposomes composed of salmon lecithin presented higher capabilities as a carrier for cinnamic acid encapsulation. These vesicles also showed a high stability which in turn increases the membrane rigidity of nanoliposome as evaluated by their elastic properties, membrane fluidity and phase transition temperature.
在这项工作中，我们研究了基于二十二碳六烯酸（PL-DHA）、三文鱼和大豆卵磷脂的磷脂纳米脂质体组成对载体物理化学特性的影响。肉桂酸被包裹在由三种不同脂质源制成的纳米脂质体中作为疏水分子。目的是评估膜脂质结构和组成对肉桂酸包封效率和膜通透性的影响。这些性质对于活性分子的传递很重要。此外，在封装前后测量了大小、电泳迁移率、相变温度、弹性和膜流动性。结果表明，纳米脂质体的大小与包封之间存在相关性。肉桂酸的包封效率在由三文鱼卵磷脂制备的脂质体中最高。由三文鱼卵磷脂组成的纳米脂质体显示出更高的肉桂酸包封载体能力。这些囊泡还表现出很高的稳定性，这反过来又通过它们的弹性、膜流动性和相变温度来增加纳米脂质体的膜刚性。
