Physical Stability of Liposomes Prepared from Milk Fat Globule Membrane and Soya Phospholipids

Abstract

Previous research has shown that liposomes prepared from a milk fat globule membrane (MFGM) phospholipid fraction had a significantly higher phase transition temperature, thicker membrane, and lower membrane permeability than liposomes prepared from soya phospholipid material. Subsequent investigations into the relative stability of the two liposome dispersions have found that the MFGM phospholipid liposomes are more stable than their soya counterparts in a range of pH conditions, at a variety of storage and processing temperatures, and in the presence of mono- and divalent cations. These results illustrate some potential advantages in the use of MFGM phospholipids for the manufacture of liposomes for use in food systems.

Impact of quercetin and fish oil encapsulation on bilayer membrane and oxidation stability of liposomes

“…The size increase may be explained by liposome swelling and increased membrane fluidity, which may have resulted in the observed decreased EE. Liposomes also tend to lose their encapsulated compounds over a longer storage period; in particular non-polar compounds might easily permeate through the bilayer membrane (Marsanasco et al, 2011) The slight increase in liposome size over the storage period of 80 days is in good accordance with results from Thompson, Haisman, and Singh (2006) who tested the stability of unloaded soy PC liposomes at 4°C and a pH-value of 5.…”

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

“…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.…”

Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques

“…Unlike monogastric animals, the microflora in the rumen is able to hydrogenate most of the unsaturated fatty acids introduced by feeding, increasing saturated lipids 5 . Several studies report the positive bio-logical activities of food phospholipids on human health 6,7 by virtue of both lipophilic and hydrophilic properties 8,9 . The phospholipid content in beef muscle ranged between 0.5 and 0.6 g/100 g of fresh muscle 10 .…”