Development and Characterization of Inula britannica Extract-Loaded Liposomes: Potential as Anti-Inflammatory...

Area of Science:

• Pharmacology and Nutraceuticals
• Biotechnology
• Food Science

Background:

• Inula britannica possesses known anti-inflammatory properties.
• Liposomal encapsulation is a strategy to enhance bioavailability and stability of active compounds.
• Functional foods aim to provide health benefits beyond basic nutrition.

Purpose of the Study:

• To evaluate Inula britannica extract encapsulated in liposomes as a functional food ingredient.
• To assess the anti-inflammatory effects and stability of liposomal Inula britannica extract.
• To determine the potential for managing inflammation-related disorders.

Main Methods:

• Liposome mass production manufacturing method used for encapsulation.
• Physical properties of liposomes were evaluated.
• In vitro anti-inflammatory assays using lipopolysaccharide-activated RAW 264.7 macrophages were performed.

Main Results:

• Liposomal Inula britannica extract demonstrated suppressed production of nitric oxide and prostaglandin E2.
• Downregulation of iNOS and COX-2 transcription factors was observed.
• Reduced pro-inflammatory cytokines (TNF-α, IL-6, IL-1β) and modulated NF-κB and MAPK signaling pathways were noted.

Conclusions:

• Inula britannica extract encapsulated in liposomes is a promising functional food ingredient.
• Liposomal encapsulation enhances the anti-inflammatory efficacy and stability of Inula britannica.
• This formulation holds potential for functional food products aimed at managing inflammation.