Comparison of hydrophobic and hydrophilic encapsulation using liposomes prepared from milk fat globule-derived phospholipids and soya phospholipids

Abstract

-Liposomes prepared from a milk fat globule membrane (MFGM) phospholipid fraction have been shown to have significantly different physical and chemical characteristics and appeared to be more stable in a variety of conditions than liposomes prepared from soya phospholipid material. These liposome systems were used to try to encapsulate model hydrophobic (β-carotene) and hydrophilic (potassium chromate) compounds. Liposomes produced from the MFGM-derived phospholipids showed significantly higher entrapment efficiencies for both β-carotene and potassium chromate. The differences were particularly apparent when using the hydrophobic molecules at low ratios of β-carotene to phospholipid. It is likely that the improved incorporation efficiency for β-carotene is due to the partitioning of the molecule between the aqueous phase and the phospholipid membrane, a property which will be dependent on the specific composition of the phospholipid material used. The higher encapsulation efficiency for the potassium chromate appeared to reflect the slightly larger diameter of the liposomes produced from the MFGM material. These results suggest that there may be inherent advantages in the use of liposomes prepared from MFGM-derived phospholipids via microfluidization for the encapsulation of both hydrophobic and hydrophilic compounds.

Incorporation of phytosterols in soy phospholipids nanoliposomes: Encapsulation efficiency and stability

“…Therefore, although the apparent diameter of the liposomes containing sterols was larger when prepared with ethanol (see Table 2), they showed high encapsulation efficiencies and their stability was improved compared to the liposomes prepared with the basic method. This change was attributed to the increased solubility of the plant sterols in the phospholipid membrane (Lasic, 1995;Thompson et al, 2009). The difference in the behaviour between dilution in glucose or buffer reflects differences in the stability at different osmotic pressure.…”

“…Depending on the structure of the liposome's membrane, the vesicles can be classified as large multilamellar (with sizes ranging between 0.1 and 6 mm) or small and large unilamellar vesicles. Liposomes have been shown to efficiently encapsulate and stabilize bioactive molecules against a range of environmental changes, and protect them from degradation (Lasic, 1995;Mozafari & Khosravi-Darani, 2007;Thompson, Couchoud, & Singh, 2009). Liposomes can be prepared with different methods, including thin film hydration, extrusion or microfluidization.…”

“…The methods of choice for food-grade liposomes are high pressure homogenization or extrusion (Larivière et al, 1991;Thompson et al, 2009); however, these methods report, in general, lower encapsulation efficiencies when compared to the more traditional thin film methods.…”

The Milk Fat Globule Membrane

“…They showed greater encapsulation efficiency of hydrophilic and hydrophobic compounds (Bezelgues et al, 2009;Thompson et al, 2009). MFGM phospholipid liposomes had a thicker membrane with lower permeability and higher phase transition temperature than soya phospholipid liposomes .…”

Lipid/detergent mixed micelles as a tool for transferring antioxidant power from hydrophobic natural extracts into bio-deliverable liposome carriers: the case of lycopene rich oleoresins

“…10 Lipid vesicles have been extensively investigated as drug-delivery systems and recently proposed for increasing the nutritional bio-availability of vitamins in properly supplemented dairy products. 11,12 Carotenoids incorporated in phospholipid bilayers have been extensively investigated 13 not only aiming to develop nutraceutical preparations, 14,15 but also as biomimetic model systems for elucidating the effects of these hydrophobic antioxidants on phase transition, uidity, polarity and anisotropy of biomembranes, 16,17 and for investigating the mechanisms of protection against lipid peroxidation. 18,19 Some of these studies highlighted that, in spite of its extremely high antioxidant power, pure lycopene incorporated in lipid vesicles offers little protection against lipid peroxidation and shows a high degradation rate.…”