Zhao Linwei, Liu Chunlei, Wang Tong, Sun Libin, Wu Fei, Yu Dianyu
School of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Marine Sciences, Ningde Normal University, Fujian 352000, China.
Food Chem. 2025 May 15;474:143160. doi: 10.1016/j.foodchem.2025.143160. Epub 2025 Jan 30.
Liposomes were modified due to suboptimal stability. Soybean lecithin liposomes (SLip), hydrogenated soybean lecithin liposomes (HLip), and egg yolk lecithin liposomes (ELip) were modified with different concentrations of soybean isolate protein (SPI) to form SLip-SPI, HLip-SPI, and ELip-SPI. The physical properties, interactions, and stability of liposomes were investigated. The vesicle size of SPI-liposomes was increased, SLip-SPI5.0, HLip-SPI2.5, and ELip-SPI5.0 had the best micromorphology and lowest surface roughness. The binding of both was dominated by hydrogen bonding and hydrophobic interactions, and SLip exhibited the strongest binding affinity. SPI modification enhanced liposome stability, denser liposome membrane structure, and effective retardation of lipid oxidation during storage. Simulation of digestion showed the release rate of proanthocyanidins from SLip-SPI (43.91 %), HLip-SPI (36.96 %), and ELip-SPI (41.44 %) were less than unmodified liposomes, effectively delayed the release of proanthocyanidins. The above findings contributed to design different types of liposome delivery systems while enhancing the application of SPI.
由于稳定性欠佳，脂质体进行了改性。大豆卵磷脂脂质体（SLip）、氢化大豆卵磷脂脂质体（HLip）和蛋黄卵磷脂脂质体（ELip）用不同浓度的大豆分离蛋白（SPI）进行改性，以形成SLip-SPI、HLip-SPI和ELip-SPI。对脂质体的物理性质、相互作用和稳定性进行了研究。SPI-脂质体的囊泡尺寸增大，SLip-SPI5.0、HLip-SPI2.5和ELip-SPI5.0具有最佳的微观形态和最低的表面粗糙度。两者的结合以氢键和疏水相互作用为主，且SLip表现出最强的结合亲和力。SPI改性增强了脂质体稳定性、使脂质体膜结构更致密，并在储存期间有效延缓脂质氧化。消化模拟表明，原花青素从SLip-SPI（43.91%）、HLip-SPI（36.96%）和ELip-SPI（41.44%）中的释放率低于未改性的脂质体，有效延缓了原花青素的释放。上述研究结果有助于设计不同类型的脂质体递送系统，同时增强SPI的应用。
