General Perception of Liposomes: Formation, Manufacturing and Applications

Nkanga, Christian Isalomboto; Bapolisi, Alain Murhimalika; Okafor, Nnamdi Ikemefuna; Krause, Rui Werner Maçedo

doi:10.5772/intechopen.84255

Cited by 42 publications

(37 citation statements)

References 70 publications

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“…Tehnologija inkapsulacije nameće se kao jedno od rešenja kojim bi se prevazišli navedeni nedostaci i poboljšala primena peptida soje, kako u prehrambenim, tako i u farmaceutskim formulacijama. Danas, nekoliko tehnika smatra se relevantnim, a istovremeno su i najzastupljenije, za inkapsulaciju proteinskih hidrolizata i peptida: 1) hidriranje lipidnog filma (priprema lipozoma i liposfera), 2) sprej sušenje (priprema mikrosfera na bazi polisaharida i proteina) i 3) koacervacija (priprema koacervata sa hidrofilnim omotačem) [10,11]. Lipozomi i liposfere predstavljaju konvencionalne nosače za inkapsulaciju proteinskih hidrolizata i peptida.…”

Section: Introductionunclassified

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Production and characterization of liposomes with encapsulated bioactive soy protein hydrolysate

Pavlović¹,

Jovanović

Đorđević

et al. 2020

Hem Ind

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Soy proteins known for their high nutritional value and pronounced techno-functional properties, can be hydrolyzed by using proteolytic enzymes and thus converted into hydrolysates rich in di-, tri- and oligopeptides. The resulting peptides are carriers of valuable biological activities, which make the soy hydrolysates very important in functional food applications as techno-functional and bioactive ingredients. However, commercial incorporation and application of soy protein hydrolysates can be hinderedby their low bioavailability and instability, bitter taste, hygroscopicity and possibility to interact with the food matrix. The aim of this research is encapsulation of the soy protein hydrolysate in liposomes in order to overcome the stated shortcomings, while preserving the biological activities that protein hydrolysates exhibit. The soy hydrolysate was prepared by a two-step enzymatic hydrolysis of a soy protein concentrate using commercial food-grade proteases, endoprotease from Bacillus amyloliquefaciens (Neutrase?) and egzo- and endoprotease from Aspergillus oryzae (Flavourzyme?) and encapsulated within liposomes. The liposomes were produced by a thin film method using a commercial lipid mixture (Phospolipon? 90G) containing mainly phosphatidylcholine. Next, the obtained multilamellar vesicles (MLV) with the soy protein hydrolysate were treated by high-intensity ultrasound waves generated by using (1) an ultrasonic probe at a frequency of 20 kHz and (2) an ultrasonic bath with a frequency 40 kHz. The smallest (310 nm) and uniform (unimodal size distribution) liposomes with the highest efficiency of peptide encapsulation (19 %) were obtained by the probe sonication. The presented results showed that incorporation of the soy protein hydrolysates was achieved within the liposome membrane and caused an increase in the liposome size in all tested formulations, namely: from 297 to 310 nm by using the ultrasonic probe, from 722 to 850 nm by using the ultrasonic bath, while in formulations without the ultrasonic treatments the increase from 2818 to 3464 nm was recorded. The entrapped peptides caused enlargement of all liposomes and the increase in negative charge of zeta potential values, which in the case of MLV liposomes was below -30 mV, indicating high stability of these liposomes. Significant antioxidant activity of the probe-sonicated liposomal formulation was confirmed by the ABTS scavenging ability and iron-chelating activity. Release studies conducted under simulated gastrointestinal conditions confirmed that liposomes provide prolonged release of encapsulated soy protein hydrolysates as compared to diffusion of the free hydrolysate. In the first 75 min, only 20 % of liposome encapsulated soy peptides diffused, which is 2.2-fold lower as compared to the diffusion of the non-encapsulated soy hydrolysate. Liposome encapsulated soy protein hydrolysates may provide the possibility for application in the areas such as food science and technology, with the aim to enhance the nutritional value and shelf life of food products, and develop functional foods.

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Section: Introductionunclassified

“…Nedostaci lipozoma kao nosača za inkapsulaciju proizilaze od njihove loše stabilnosti usled oksidacije i hidrolize lipida, cepanja i fuzije koloidnih čestica, i posledičnog gubitka hidrofilnog jezgra. Navedeni nedostaci uspešno se prevazilaze dodavanjem stabilizatora, antioksidanata i post-preparativnim postupcima kao što je zamrzavanje [10,11].…”

Section: Introductionunclassified

Production and characterization of liposomes with encapsulated bioactive soy protein hydrolysate

Pavlović¹,

Jovanović

Đorđević

et al. 2020

Hem Ind

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“…Reduced use of solvents compared to the traditional evaporation methods is the main attraction of supercritical fluid methods. However, several disadvantages of this techniques particularly involvement of high cost and pressure, usage of sophisticated instruments have been documented (Nkanga et al, 2019). Two main types of supercritical fluid technology-based liposome preparation are employed in the preparation of liposomes including (1) the supercritical antisolvent (SAS) method and (2) the supercritical reverse-phase evaporation (SRPE) method (Chakravarty et al, 2019).…”

Section: Supercritical Fluidic Methodsmentioning

confidence: 99%

“…If the BAC is of a lipophilic nature, solvent may be added and subsequently dried. On other hand, if the BAC is of a hydrophilic nature, it might be incorporated to the dried lipids during hydration with aqueous phase (Alavi et al, 2017;Nkanga et al, 2019).…”

Section: Drying Of Lipids Dissolved In Organic Solventmentioning

confidence: 99%

Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review

Ajeeshkumar

Aneesh

Raju

et al. 2021

Comp Rev Food Sci Food Safe

143

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Liposomes play a significant role in encapsulation of various bioactive compounds (BACs), including functional food ingredients to improve the stability of core. This technology can be used for promoting an effective application in functional food and nutraceuticals. Incorporation of traditional and emerging methods for the developments of liposome for loading BACs resulted in viable and stable liposome formulations for industrial applications. Thus, the advance technologies such as supercritical fluidic methods, microfluidization, ultrasonication with traditional methods are revisited. Liposomes loaded with plant and animal BACs have been introduced for functional food and nutraceutical applications. In general, application of liposome systems improves stability, delivery, and bioavailability of BACs in functional food systems and nutraceuticals. This review covers the current techniques and methodologies developed and practiced in liposomal preparation and application in functional foods.

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“…The main hurdle to nanotechnology, particularly conventional liposome use, is the in vivo recognition and clearance by the MPS of the host [ 206 ]. This biological fate suggests these may be suitable delivery systems for the passive targeting of diseases where the target is located inside MPS cells such as leishmaniasis and tuberculosis as any decrease the circulation half-life of nanoparticles may lead to therapeutic failure when the target site of action is external to the MPS [ 223 ].…”

Section: Biocompatibility Of Biomaterials Used For Nanoencapsulatimentioning

confidence: 99%

Biocompatibility of Biomaterials for Nanoencapsulation: Current Approaches

et al. 2020

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Nanoencapsulation is an approach to circumvent shortcomings such as reduced bioavailability, undesirable side effects, frequent dosing and unpleasant organoleptic properties of conventional drug delivery systems. The process of nanoencapsulation involves the use of biomaterials such as surfactants and/or polymers, often in combination with charge inducers and/or ligands for targeting. The biomaterials selected for nanoencapsulation processes must be as biocompatible as possible. The type(s) of biomaterials used for different nanoencapsulation approaches are highlighted and their use and applicability with regard to haemo- and, histocompatibility, cytotoxicity, genotoxicity and carcinogenesis are discussed.

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General Perception of Liposomes: Formation, Manufacturing and Applications

Cited by 42 publications

References 70 publications

Production and characterization of liposomes with encapsulated bioactive soy protein hydrolysate

Production and characterization of liposomes with encapsulated bioactive soy protein hydrolysate

Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review

Biocompatibility of Biomaterials for Nanoencapsulation: Current Approaches

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