Toopkanloo Sahar Pakbaten, Tan Tai Boon, Abas Faridah, Alharthi Fahad A, Nehdi Imededdine Arbi, Tan Chin Ping
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, Serdang 43400, Malaysia.
Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, Serdang 43400, Malaysia.
Nanomaterials (Basel). 2020 Dec 5;10(12):2432. doi: 10.3390/nano10122432.
This study used highly lipophilic agents with an aim to increase the oxidant inhibitory activity and enhance photothermal stability of a novel mixed soy lecithin (ML)-based liposome by changing the composition of formulation within the membrane. Specifically, the development and optimization of the liposome intended for improving Trolox equivalent antioxidant capacity (TEAC) value and %TEAC loss was carried out by incorporating a natural antioxidant, quercetin (QU). In this context, a focus was set on QU encapsulation in ML-based liposomes and the concentration-dependent solubility of QU was investigated and calculated as encapsulation efficiency (EE). To explore the combined effects of the incorporation of plant sterols on the integrity and entrapment capacity of mixed phospholipid vesicles, conjugation of two types of phytosterols (PSs), namely β-sitosterol (βS) and stigmasterol (ST), to mixed membranes at different ratios was also performed. The EE measurement revealed that QU could be efficiently encapsulated in the stable ML-based liposome using 0.15 and 0.1 g/100 mL of βS and ST, respectively. The aforementioned liposome complex exhibited a considerable TEAC (197.23%) and enhanced TEAC loss (30.81%) when exposed to ultraviolet (UV) light (280-320 nm) over a 6 h duration. It appeared that the presence and type of PSs affect the membrane-integration characteristics as well as photodamage transformation of the ML-based liposome. The association of QU with either βS or ST in the formulation was justified by their synergistic effects on the enhancement of the EE of liposomes. Parallel to this, it was demonstrated that synergistic PS effects could be in effect in the maintenance of membrane order of the ML-based liposome. The findings presented in this study provided useful information for the development and production of stable QU-loaded ML-based liposomes for food and nutraceutical applications and could serve as a potential mixed lipids-based delivery system in the disease management using antioxidant therapy.
本研究使用高度亲脂性试剂，旨在通过改变膜内制剂的组成来提高新型混合大豆卵磷脂（ML）基脂质体的抗氧化活性并增强其光热稳定性。具体而言，通过加入天然抗氧化剂槲皮素（QU）来开发和优化旨在提高Trolox等效抗氧化能力（TEAC）值和%TEAC损失的脂质体。在此背景下，重点研究了QU在ML基脂质体中的包封情况，并研究了QU的浓度依赖性溶解度，并将其计算为包封效率（EE）。为了探究植物甾醇的加入对混合磷脂囊泡完整性和包封能力的综合影响，还将两种植物甾醇（PSs），即β-谷甾醇（βS）和豆甾醇（ST）以不同比例共轭到混合膜上。EE测量结果表明，分别使用0.15 g/100 mL的βS和0.1 g/100 mL的ST时，QU可以有效地包封在稳定的ML基脂质体中。上述脂质体复合物在6小时的紫外线（UV）照射（280 - 320 nm）下表现出相当高的TEAC（197.23%）和增强的TEAC损失（30.81%）。似乎PSs的存在和类型会影响ML基脂质体的膜整合特性以及光损伤转化。制剂中QU与βS或ST的结合通过它们对脂质体EE增强的协同作用得到了证实。与此同时，证明了协同的PS效应可能在维持ML基脂质体的膜有序性方面起作用。本研究中的发现为开发和生产用于食品和营养保健品应用的稳定的载QU的ML基脂质体提供了有用信息，并可作为抗氧化疗法疾病管理中潜在的基于混合脂质的递送系统。
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