Liu Weilin, Wei Fuqiang, Ye Aiqian, Tian Mengmeng, Han Jianzhong
College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
Food Chem. 2017 Sep 1;230:6-13. doi: 10.1016/j.foodchem.2017.03.021. Epub 2017 Mar 6.
The effects of cholesterol and lactoferrin on the kinetic stability and membrane structural integrity of negatively charged liposomes under in vitro infant intestinal digestion conditions were elucidated using dynamic light scattering, pH-stat titration, Fourier transform infrared spectroscopy, and pyrene steady state fluorescence probes. The liposomes had a smaller particle diameter, a wider size distribution, and a greater negative charge after digestion. The incorporation of cholesterol into the phospholipid bilayers resulted in a more ordered conformation in the aliphatic tail region and reduced micropolarity, indicating that cholesterol can improve the structural stability of liposomal membranes against intestinal environmental stress. Lactoferrin coverage facilitated the release of free fatty acids and increased the microfluidity of the bilayers, reducing the structural integrity of the liposomes. This study provides useful information on the design of liposomes and other microcapsules with improved and controlled release properties during digestion for particular groups of people.
利用动态光散射、pH 滴定法、傅里叶变换红外光谱和芘稳态荧光探针，阐明了胆固醇和乳铁蛋白在体外婴儿肠道消化条件下对带负电荷脂质体的动力学稳定性和膜结构完整性的影响。消化后，脂质体的粒径更小、尺寸分布更宽且负电荷更多。将胆固醇掺入磷脂双层中会导致脂肪族尾部区域构象更有序，微极性降低，这表明胆固醇可以提高脂质体膜抵抗肠道环境应激的结构稳定性。乳铁蛋白覆盖促进了游离脂肪酸的释放，并增加了双层的微流动性，降低了脂质体的结构完整性。本研究为设计在消化过程中具有改善和可控释放特性的脂质体及其他微胶囊，为特定人群提供了有用信息。
