Comparison of the Structure and Properties of Liposomes Prepared from Milk Fat Globule Membrane and Soy Phospholipids

Abstract

Liposomes were prepared from a milk fat globule membrane (MFGM) phospholipid fraction and from soy phospholipid material using a high-pressure homogenizer (Microfluidizer). The liposomes were characterized in terms of general structure, phase transition temperature, lamellarity, bilayer thickness, and membrane permeability. The liposomes prepared from the MFGM fraction had a significantly higher phase transition temperature, thicker membrane, and lower membrane permeability. These differences were attributed to different phospholipid compositions of the MFGM and soy phospholipid fractions.

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

“…This technique has therefore been used for the manufacture of liposomes in subsequent work. We have also found that the unique composition of the MFGMderived phospholipid fractions produces liposomes which have a higher phase transition temperature, thicker membrane and lower membrane permeability when compared with liposomes produced from non-hydrogenated soya phospholipids [27]. The MFGM liposomes also demonstrated an improved stability in a range of pH conditions, at a variety of storage and processing temperatures, and in the presence of mono-and divalent cations [24].…”

“…These fractions have been comprehensively characterized in earlier publications [26][27][28][29], and contained similar overall levels of phospholipids (72-74% polar lipids), low levels of nitrogen (1.1-2.4%) and negligible amounts of triglycerides or cholesterol. The primary difference between the fractions was the distribution of phospholipid classes, with the MFGM-derived fraction containing approximately equal amounts of phosphatidyl choline, phosphatidyl ethanolamine and sphingomyelin; while the soya fraction contained twice the amount of phosphatidyl choline and had no sphingomyelin.…”

“…The average hydrodynamic diameter of the liposome dispersions was measured on a Zetasizer 4 (Malvern Instruments Ltd., Worcestershire, UK) using photon correlation spectrometry (PCS) as previously described [27][28][29]. Each sample was analyzed 3 times at 25…”

Development and Characterization of Nanovesicles Containing Phenolic Compounds of Microalgae <i>Spirulina</i> Strain LEB-18 and <i>Chlorella pyrenoidosa</i>

“…Having a number of benefits, e.g. a possibility of large-scale production using natural ingredients and entrapment and release of water-soluble, lipidsoluble, and amphiphilic materials as well as targetability [3,4], liposomes have been widely used in the food sector both in research and in industry. Liposome manufacture requires input of energy for dispersion of lipid/phospholipid molecules in an aqueous medium.…”

Liposome intracellular delivery of Salvia miltiorrhiza Bge. deprivative DS-201 improves its BKCa channel-activating and vasorelaxing effects

“…The stability test showed that the leakage rate of DS-201 liposomes was approximately 19 % at 4°C for 30 d. The zeta potential of the optimized liposomes was only -36.79 mV, which may be one of the variables contributing to the instability. Studies have shown that the stability of liposomes is related to their absolute value of zeta potential: liposomes are stable if the zeta potential is larger than 60 mV, relatively stable if between 30 and 60 mV, and unstable if less than 30 mV [22]. To compensate for this deficiency, frozen storage may be needed.…”