Jahadi M, Khosravi-Darani K
Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran.
Mini Rev Med Chem. 2017;17(4):366-370. doi: 10.2174/1389557516666160801111507.
Liposomes and nanoliposomes as small vesicles composed of phospholipid bilayer (entrapping one or more hydrophilic or lipophilic components) have recently found several potential applications in medicine and food industry. These vesicles may protect the core materials from moisture, heat and other extreme conditions. They may also provide controlled release of various bioactive agents, including food ingredients at the right place and time. Potential applications of enzyme-loaded liposomes are in the medical or biomedical field, particularly for the enzymereplacement therapy, as well as cheese industry for production of functional foods with improved health beneficial impacts on the consumer. Encapsulation process has a recondite impact on enzymes. In fact, liposome preparation techniques may alter the pH and temperature optima, affinity of the enzyme to substrate (Km), and maximum rate of reaction (Vmax). In addition, in this paper, the impact of process variables on the kinetic characteristics of enzymes encapsulated in liposomes was investigated. Also, the effects of enzyme entrapment in liposomes, prepared by different methods, on the catalytic efficiency of enzyme, as well as its kinetic properties and stability compared to native (free) enzymes has been reviewed.
脂质体和纳米脂质体作为由磷脂双层组成的小囊泡（包裹一种或多种亲水性或亲脂性成分），最近在医学和食品工业中发现了几种潜在应用。这些囊泡可以保护核心材料免受水分、热量和其他极端条件的影响。它们还可以在合适的时间和地点控制各种生物活性剂的释放，包括食品成分。负载酶的脂质体的潜在应用在医学或生物医学领域，特别是用于酶替代疗法，以及奶酪工业中用于生产对消费者健康有益的功能性食品。包封过程对酶有深远影响。事实上，脂质体制备技术可能会改变酶的最适pH和温度、酶与底物的亲和力（Km）以及最大反应速率（Vmax）。此外，本文研究了工艺变量对包裹在脂质体中的酶的动力学特性的影响。同时，还综述了不同方法制备的脂质体中酶的包封对酶催化效率及其动力学性质和稳定性的影响（与天然（游离）酶相比）。
