School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Food Chem. 2019 Sep 30;293:315-322. doi: 10.1016/j.foodchem.2019.04.116. Epub 2019 May 2.
Gallic acid liposomes (GA-LIP) and gallic acid liposomes decorated with lactoferrin (LF-GA-LIP) were fabricated, and their physiochemical, in vitro digestion and antibacterial activity were analysed. The average particle size of LF-GA-LIP was larger than that of GA-LIP, and the former had a higher encapsulation efficiency and storage stability. Electrostatic interaction existed between lactoferrin and the phospholipid bilayer. Spherical structures of both were observed by transmission electron microscopy and atomic force microscopy. Gallic acid existed in an amorphous form in both liposomes. Hydrogen bond was formed between the hydroxyl groups of gallic acid and the polar head of phospholipid in the liposomes. LF-GA-LIP displayed a delayed-release effect compared with GA-LIP in simulated digestion. It exerted higher antibacterial properties against Escherichia coli and Staphylococcus aureus than GA-LIP. The findings suggested that the liposomes decorated with lactoferrin could be developed as a favourable delivery system for a potential application in the food industry.
没食子酸脂质体（GA-LIP）和乳铁蛋白修饰的没食子酸脂质体（LF-GA-LIP）被制备，并对其物理化学性质、体外消化和抗菌活性进行了分析。LF-GA-LIP 的平均粒径大于 GA-LIP，前者具有更高的包封效率和储存稳定性。乳铁蛋白与磷脂双分子层之间存在静电相互作用。透射电子显微镜和原子力显微镜观察到两者均呈球形结构。没食子酸在两种脂质体中均以无定形形式存在。脂质体中没食子酸的羟基与磷脂的极性头之间形成氢键。与 GA-LIP 相比，LF-GA-LIP 在模拟消化中表现出延迟释放效果。它对大肠杆菌和金黄色葡萄球菌的抗菌性能优于 GA-LIP。研究结果表明，乳铁蛋白修饰的脂质体可以作为一种有前途的输送系统，应用于食品工业。
