Natural Oleosomes from Nuts and Seeds: Structural Function and Potential for Pharmaceutical Applications

Area of Science:

• Biomaterials Science
• Colloid and Surface Science
• Food Science

Background:

• Oleosomes are plant-derived lipid nanostructures with potential as sustainable alternatives to synthetic vesicles.
• Their triacylglycerol core, phospholipid monolayer, and interfacial proteins influence their properties.
• Understanding botanical origin's impact is crucial for their application.

Purpose of the Study:

• To compare solvent-free aqueous extractions of oleosomes from various nuts and seeds.
• To investigate how botanical origin influences oleosome composition and physicochemical behavior.
• To establish a basis for tailoring oleosome properties for specific applications.

Main Methods:

• Solvent-free aqueous extraction of oleosomes from ten botanical sources (5 nuts, 5 seeds).
• Analysis of extraction yield, lipid and protein content, particle size, polydispersity, and zeta potential.
• SDS-PAGE to characterize interfacial protein profiles, particularly oleosins.

Main Results:

• Extraction yields varied significantly (8.4% to 59.5%).
• Oleosome sizes ranged from 424 nm to 3.9 µm, with negative zeta potentials (-26 to -57 mV).
• Seed oleosomes had abundant oleosins, smaller size, and stronger electrostatic stabilization; nut oleosomes had sparse proteins, larger size, and steric stabilization.

Conclusions:

• Oleosin abundance and interfacial composition dictate distinct stabilization mechanisms in nut versus seed oleosomes.
• These findings enable prediction and tailoring of oleosome size, stability, and functionality.
• Oleosomes show promise as natural nanocarriers for food, cosmetic, and pharmaceutical industries.