Glycolipids improve the stability of liposomes: The perspective of bilayer membrane structure

Yi, Xiangzhou; Gao, Shuxin; Gao, Xia; Zhang, Xuan; Xia, Guanghua; Liu, Zhongyuan; Guo, Jiang; Shen, Xuanri

doi:10.1016/j.foodchem.2023.135517

Cited by 5 publications

(2 citation statements)

References 39 publications

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“…The stability of liposomes has become a significant problem in its application. The stability problem [ 30 , 31 ] mainly referred to the fact that, during storage, due to the influence of temperature, phospholipids were prone to oxidative hydrolysis, bimolecular membranes were prone to phase change, small-size liposomes were easy to aggregate and fuse, and the drugs encapsulatedin them were easy to leak [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

Pharmacokinetics study of ginsenoside Rg1 liposome by pulmonary administration

Liang,

Zhang,

Hou

et al. 2024

Heliyon

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Section: Discussionmentioning

confidence: 99%

Pharmacokinetics study of ginsenoside Rg1 liposome by pulmonary administration

Liang,

Zhang,

Hou

et al. 2024

Heliyon

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“…Glycolipid modification showed promise as a method to enhance the thermal stability of liposomes. This study investigated how tilapia head glycolipids improve liposomes' thermal stability (Yi et al ., 2023). The findings revealed that strong interactions between the head groups of glycolipids and liposomes, primarily through hydrogen bonding, facilitated the formation of microdomains between the two components.…”

Section: The Purpose and Methods Of Liposome Modificationmentioning

confidence: 99%

Modification of liposomes: preparation, purpose, methods and the application in food

Liu,

Zan,

et al. 2024

Int J of Food Sci Tech

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SummaryThe use of liposomes as an effective delivery system has been well documented. This system offers protection to functional components from various environmental factors such as light, oxygen, temperature and pH. However, liposomes also present certain limitations, including poor targeting, instability, short in vivo circulation time and low utilisation of encapsulated substances. These drawbacks can be addressed through the modification of liposomes. This review article examines the preparation of modified liposomes using methods such as the thin‐film method, reverse evaporation method and injection method. The purpose of liposome modification and its application in food are discussed, with a focus on enhancing targeting, prolonging in vivo circulation time, improving stability and ensuring the stability of encapsulated substances during storage. Additionally, the article explores modification methods such as polyethylene glycol modification, peptide and protein modification and polysaccharide modification. This comprehensive review aims to contribute to a better understanding of liposome modification and provide valuable references for the development of novel modified liposomes.

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Changes in physicochemical properties and formation process of colloidal nanoparticles (CNPs) during the lamb soup stewing

Fu,

Li,

et al. 2024

Food Chemistry

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Glycolipids improve the stability of liposomes: The perspective of bilayer membrane structure

Cited by 5 publications

References 39 publications

Pharmacokinetics study of ginsenoside Rg1 liposome by pulmonary administration

Pharmacokinetics study of ginsenoside Rg1 liposome by pulmonary administration

Modification of liposomes: preparation, purpose, methods and the application in food

Changes in physicochemical properties and formation process of colloidal nanoparticles (CNPs) during the lamb soup stewing

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