用脂肪酸修饰的脂质体用于生物活性的封装:制造,表征,储存稳定性和体外释放
Ruihan Huang1, Hongdong Song2, Xinyue Wang2
1School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Food chemistry
|December 22, 2023
概括
用酸修改脂质体提高了它们的稳定性,并延迟了的释放,这使得它们在食品应用中具有前景. 由于降水,酸修饰显示出不太有利的结果.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
- 生物技术是生物技术.
背景情况:
- 脂质体是有前途的输送系统,但由于膜脆弱,限制了它们在食品工业中的使用.
- 提高脂质体稳定性对于食品中的成功应用至关重要.
研究的目的:
- 研究脂肪酸修饰的潜力,以改善脂质体稳定性和封装.
- 为了比较decanoic acid和stearic acid对脂质体膜特性和释放的影响.
主要方法:
- 制造酸修饰脂质体 (Lipo-DA) 和酸修饰脂质体 (Lipo-SA).
- 使用光谱和FTIR分析分子相互作用.
- 不同扫描热度计用于评估膜点.
- 在模拟的消化条件下评估释放和储存稳定性.
主要成果:
- 脂肪酸和脂之间的分子相互作用增加了膜的紧性和水性.
- 修改后的脂质体呈现出较低的点.
- 与未经修改的脂质体相比,Lipo-DA和Lipo-SA延迟了水友性的释放.
- 利波-DA显示出优越的储存稳定性,而利波-SA显示出沉和较低的保留.
结论:
- 迪卡诺酸修饰是一种可行的策略,用于增强潜在的食品应用的脂质体稳定性.
- 脂肪酸链的长度显著影响脂质体膜的特性和性能.
- 需要进一步的研究来验证这种方法在实际的食物矩阵中.
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