Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; College of Food Science and Technology, Hainan University, Hainan 570228, China.
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Hainan 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; College of Food Science and Technology, Hainan University, Hainan 570228, China.
Food Chem. 2023 Feb 15;402:134328. doi: 10.1016/j.foodchem.2022.134328. Epub 2022 Sep 19.
Glycolipids may be potential materials to improve the instability of liposomes during storage and consumption. Curcumin-loaded liposomes with high stability were successfully prepared by glycolipids and phospholipids extracted from tilapia. The physicochemical properties analysed showed that glycolipids enhanced the surface charge of liposomes and the encapsulation ability of curcumin. The enhanced affinity of liposomes for curcumin was attributed to the stronger interaction between the head group of glycolipids and curcumin through hydrogen bonding. As predicted, glycolipids improved the storage stability of liposomes, and the thermal stability of curcumin increased from 35.95% to 54.13%. Moreover, glycolipids could resist the degradation of liposomes in the gastrointestinal tract, reducing the encapsulation efficiency changes of curcumin from 60.67% to 43.63%. Simultaneously, the liposomes formed by glycolipids could more effectively protect nerve cells from oxidative damage. Therefore, the substitution of phospholipids with glycolipids is an effective strategy to improve the stability and bioactivity of liposomes.
糖脂可能是提高脂质体在储存和使用过程中稳定性的潜在材料。从罗非鱼中提取的糖脂和磷脂成功制备了载姜黄素的高稳定性脂质体。分析表明，糖脂增强了脂质体的表面电荷和姜黄素的包封能力。脂质体对姜黄素亲和力增强归因于糖脂的头基与氢键作用下的姜黄素之间更强的相互作用。如预测的那样，糖脂提高了脂质体的储存稳定性，姜黄素的热稳定性从 35.95%提高到 54.13%。此外，糖脂可以抵抗脂质体在胃肠道中的降解，使姜黄素的包封效率从 60.67%降低到 43.63%。同时，糖脂形成的脂质体可以更有效地保护神经细胞免受氧化损伤。因此，用糖脂替代磷脂是提高脂质体稳定性和生物活性的有效策略。
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