State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
Food Res Int. 2023 Jan;163:112264. doi: 10.1016/j.foodres.2022.112264. Epub 2022 Nov 30.
To understand the encapsulation difference and stability mechanism of nanoliposomes (NLPs) loaded with different kinds and loads of liposoluble vitamins (LSV, including VA, VD, VE, and VK), the physicochemical stability during three-months storage and bilayer membrane properties of LSV-NLPs were evaluated. The results suggested that VD and VE were not suitable for high-load (≥30 wt%) encapsulation, but the stability of other LSV-NLPs was excellent during storage. Their particle size was less than 100 nm, the polydispersity index was less than 0.3, and the retention rate of VE and VK remained above 85 %. LSV encapsulation inhibited malondialdehyde production, decreased liposome surface roughness, and improved nanoliposome rigidity. The order of occupying capacity of LSV to the hydrophobic zone of the bilayer was VK＞VD＞VE＞VA, and the stability of LSV located in the hydrophobic region was better. Except for high-load VD and VE, the other LSV encapsulation increased the microviscosity of the lipid-water interface and hydrophobic zone by 0.5 ∼ 7.1 times and 0.5 ∼ 20 times, respectively. The accumulation of acyl chain was enhanced by 0.2 ∼ 4 times, and the interchain longitudinal and intra-chain transverse order degree was increased by 10.89 %∼144.35 % and 3.26 %∼115.52 %, respectively. High microviscosity and tight chain stacking limited bilayer fluidity and thus improve LSV-NLPs stability. This work will contribute to the application of nanoliposomes as liposoluble vitamin carriers in the food industry.
为了了解不同种类和负载量的脂溶性维生素（LSV，包括 VA、VD、VE 和 VK）负载的纳米脂质体（NLPs）的包封差异和稳定性机制，评估了 LSV-NLPs 在三个月储存期间的理化稳定性和双层膜性质。结果表明，VD 和 VE 不适合高负载（≥30wt%）包封，但其他 LSV-NLPs 在储存期间稳定性非常好。它们的粒径小于 100nm，多分散指数小于 0.3，VE 和 VK 的保留率保持在 85%以上。LSV 的包封抑制了丙二醛的产生，降低了脂质体表面粗糙度，提高了纳米脂质体的刚性。LSV 占据双层疏水区的能力顺序为 VK＞VD＞VE＞VA，位于疏水区的 LSV 稳定性更好。除了高负载的 VD 和 VE 之外，其他 LSV 的包封分别使脂质-水界面和疏水区的微粘度增加了 0.5∼7.1 倍和 0.5∼20 倍。酰基链的堆积增加了 0.2∼4 倍，链间纵向和链内横向有序度分别增加了 10.89%∼144.35%和 3.26%∼115.52%。高微粘度和紧密的链堆积限制了双层流动性，从而提高了 LSV-NLPs 的稳定性。这项工作将有助于纳米脂质体作为脂溶性维生素在食品工业中的载体的应用。
