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Updated: Oct 21, 2025
Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
Published on: May 15, 2019
Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon
Wanyi Dong1, Chaoqing Tang1, Minquan Xia1
1Key Laboratory of Environment Correlative Dietology, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Abstract:
The egg yolk immunoglobulin (IgY) loaded chitosan-liposomes (IgY-CS-LP) were prepared and assisted by supercritical carbon dioxide (SCCO2). The effects of phospholipid type and SCCO2 pressure on particle size, zeta potential, encapsulation efficiency, structural properties and stabilities were investigated. The results showed that the liposomes prepared by egg yolk phosphatidylcholine (EPC) had better homogeneity and higher encapsulation rate than those by soybean phosphatidylcholine (SPC). With the increase in critical pressure, the particle size decreased dramatically and became more uniform. Under pressure of 20 MPa, it showed a preferable stability on IgY-CS-LP and superior encapsulation efficiency of IgY (76.85%). Besides, IgY could be wrapped in the phospholipid layer which has strong interaction with chitosan. The results suggested that chitosan liposome complex could form an effective carrier for IgY with method of SCCO2, which can solve the problem of IgY inactivation in vivo, so as to enhance human immunity and other effects.
