Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran, Iran.
Food Chem. 2024 Jan 1;430:136824. doi: 10.1016/j.foodchem.2023.136824. Epub 2023 Jul 12.
In the February of 2023, Yang et al., report a paper to unreal mechanisms of protein and lipid oxidation in mayonnaise with claim of liposome formation in Mayonaise. As bilayer liposome has spherical or oval like structure composed bilayers separated by aqueous region, there is doubt for formation possibility of liposome in non-aqueous phase. In this bilayer vesicle a hydrophobic layer has been replaced between two outer and inner hydrophilic molecules, so regarding thermodynamic rules for tendency to a minimum enthalpy formation of bilayer vesicle with a hydrophobic outer layer in Mayonaise matrix is not possible. It seems more likely the micelle structure instead of liposome. The images in the article is indeed hard to see a liposomal bilayer structure. In other case, more explanation and evidences are required to clarify ambiguous points in this claim. So, arrangement of self-assembling of water soluble phospholipid may occur just in aqueous phase liposome formation is not possible. Also no document exists for bilayer of vesicles. So, those formed vesicle could be reverse micelle not liposome which usually form following dispersion of phospholipids in aqueous phase.
2023 年 2 月，Yang 等人发表了一篇论文，声称蛋黄酱中存在脂质体形成，从而提出了蛋白质和脂质氧化的非真实机制。由于双层脂质体具有由水相分隔的双层组成的球形或椭圆形结构，因此在非水相中脂质体的形成可能性存在疑问。在这种双层囊泡中，疏水层取代了两个亲水分子的外层和内层之间的疏水层，因此根据形成双层囊泡的热力学规则，在蛋黄酱基质中具有疏水外层的双层囊泡的形成趋势不可能是最小焓。更有可能的是胶束结构而不是脂质体。文章中的图像确实很难看到脂质体双层结构。在另一种情况下，需要更多的解释和证据来澄清这一说法中的模糊点。因此，水溶性磷脂的自组装排列可能仅发生在水相脂质体形成不可能的情况下。也没有关于囊泡双层的文献。因此，形成的囊泡可能是反胶束而不是脂质体，脂质体通常是在磷脂分散在水相后形成的。
