School of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
School of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Food Chem. 2018 Aug 30;258:366-373. doi: 10.1016/j.foodchem.2018.03.070. Epub 2018 Mar 19.
There remain gaps in our understanding of the fate of liposomes in the infant gastrointestinal tract, especially regarding essential proteins such as lactoferrin. Models in vitro that mirrored digestion in the stomach and intestine of infants and adults were used to explore the behaviour of lactoferrin-loaded liposomes. The liposomes behaved differently in these environments, with less hydrolysis of encapsulated lactoferrin under infant model conditions. Compared to the adult model (1000 ± 66 μM mL), fewer free fatty acids were released (500 ± 43 μM mL) from liposomal bilayers and there was less alteration in functional groups of phospholipids membranes, based on pH and FTIR after infant model digestion. Particle tracking analysis and TEM supported the reduced damage of particle structure under infant model conditions. This work provides information on the stability of functional protein-loaded liposomes during digestion, and shows the potential of liposomes to be nutrient carriers in infant foods.
我们对脂质体在婴儿胃肠道中的命运的了解仍存在空白，特别是对于乳铁蛋白等必需蛋白质。使用模拟婴儿和成人胃和肠消化的体外模型来探索负载乳铁蛋白的脂质体的行为。在这些环境中，脂质体的行为不同，在婴儿模型条件下，包裹的乳铁蛋白的水解较少。与成人模型（1000±66μM·mL）相比，从脂质体双层释放的游离脂肪酸较少（500±43μM·mL），并且根据婴儿模型消化后的 pH 值和 FTIR，磷脂膜的功能基团变化较小。基于粒子跟踪分析和 TEM 的研究结果表明，在婴儿模型条件下，颗粒结构的损伤更小。这项工作提供了有关功能性蛋白质负载脂质体在消化过程中稳定性的信息，并表明脂质体在婴儿食品中作为营养载体的潜力。
