Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
Food Chem. 2023 Jun 1;410:135436. doi: 10.1016/j.foodchem.2023.135436. Epub 2023 Jan 7.
Nanoliposome is a promising delivery system, whereas its commercial application is limited by the structural instability, cargo leakage and particles aggregation during the processing such as freeze-drying. In this study, the effect of four oligosaccharides, fructo-oligosaccharides, lactose, inulin and sucrose (control), on the physicochemical properties, structural stability, and in vitro semi-dynamic digestion behavior of curcumin-loaded nanoliposomes were investigated before and after lyophilization. The results showed that the addition of the oligosaccharides inhibited the changes in particle size and reduced curcumin leakage from lyophilized nanoliposomes. Oligosaccharides significantly improved the physical stability of lyophilized nanoliposomes and delayed curcumin release during in vitro digestion. In addition, oligosaccharides could decrease the hydrophobicity of liposomal membrane and the tightness of phospholipid molecule arrangement, with the increase in micropolarity and fluidity of the bilayer membranes. These results suggested that fructo-oligosaccharides, lactose and inulin could be effective lyoprotectants for lyophilized nanoliposomes.
纳米脂质体是一种很有前途的药物递送系统，但其商业应用受到结构不稳定性、货物泄漏和颗粒聚集等问题的限制，这些问题在冷冻干燥等处理过程中尤为明显。在本研究中，考察了四种寡糖（果寡糖、乳糖、菊糖和蔗糖（对照））对姜黄素载纳米脂质体在冷冻干燥前后的理化性质、结构稳定性和体外半动态消化行为的影响。结果表明，寡糖的添加抑制了粒径的变化，并减少了冷冻干燥纳米脂质体中姜黄素的泄漏。寡糖显著提高了冷冻干燥纳米脂质体的物理稳定性，并在体外消化过程中延缓了姜黄素的释放。此外，寡糖可以降低脂质体膜的疏水性和磷脂分子排列的紧密性，增加双层膜的微极性和流动性。这些结果表明，果寡糖、乳糖和菊糖可以作为冷冻干燥纳米脂质体的有效冷冻保护剂。
