Preparation and Characterization of Astaxanthin-loaded Liposomes Stabilized by Sea Cucumber Sulfated Sterols Instead of Cholesterol

Abstract

somes.Sterols, the members of the steroid family, are precursors to some hormones and vitamins in organisms. Phytosterols, zoosterols, and mycosterols are derived from the membranes of plants, animals, and microorganisms, respectively. Phytosterols are commonly used as functional ingredients to reduce cholesterol circulation because of its inhibitory effect on low-density lipoprotein cholesterol absorption 7,8) . In contrast to phytosterols and cholesterol, the C-3 position of marine-derived sea cucumber sterols is a sulfate group as illustrated in Fig. 1 while the C-3 position of cholesterol and phytosterols is a hydroxy group 7, 9−12) . Our previous works done on chemical structure analysis revealed that sea cucumber sterol has a steroidal ring Abstract: Liposomes are widely used as carrier system for bioactive ingredients and usually need to be stabilized by cholesterol. However, the relationship between cholesterol intake and human health has been controversial. The objective of this study was to develop novel multifunctional nanoliposomes stabilized by sea cucumber sulfated sterols via the thin-film hydration method. The liposomes obtained from this study were obviously stable for more than 27 days at 4℃. Astaxanthin was successfully encapsulated by a novel uniform liposome prepared with a mass ratio of egg yolk lecithin to sea cucumber sulfated sterols at 3:1. The mean particle size was 109.53±0.30 nm with 0.241±0.005 polydispersity index and zeta potential value of -21.13±1.01 mV. Astaxanthin-loaded liposome stabilized by sea cucumber sulfated sterols exhibited significantly higher antioxidant activities in terms of DPPH radical-scavenging activity and reducing power than the mixture of astaxanthin and blank sea cucumber sulfated sterols liposome during storage of 6 and 12 days, respectively. The in vivo digestion and absorption results showed that the bioavailability of dietary astaxanthin encapsulated in liposomes could significantly be improved. Being an efficient carrier with multifunctions, the novel liposome stabilized by sea cucumber sulfated sterols had great potential in functional food development and biomedical applications.

Nanoparticles Based on Chondroitin Sulfate from Tuna Heads and Chitooligosaccharides for Enhanced Water Solubility and Sustained Release of Curcumin

“…An increased CS content increased the number of free –OSO 3− groups on the surface of the polymer, resulting in a larger hydrodynamic diameter. The highest magnitude of zeta potential values (−12.47 ± 2.06) appeared when the CH:CS ratio was 3:2, corresponding to a PDI value below 0.3 (0.271 ± 0.04), which is considered acceptable for a monodisperse and homogenous population of nanoparticles in drug-delivery applications [ 68 ].…”

“…The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of nanoparticles was determined according to the method described previously with slight modifications [ 68 ]; 0.1 mM DPPH (in ethanol solution) and the sample (1:1 v / v ) were reacted at room temperature for 30 min. The absorbance of the mixture was measured at 517 nm by a microplate reader.…”

Combination of Nanodelivery Systems and Constituents Derived from Novel Foods: A Comprehensive Review

“…Astragalus membranaceus root extract Polysaccharide nanoparticles [8,9] Cellobiose Cryoprotectant for liposomes [10] Chia seed oil from Salvia hispanica L. Liposomes and nanoemulsions [11] Chitosan extracted from fungi (Aspergillus niger; Agaricus bisporus) Chitosan nanoparticles [8,12,13] Chondroitin sulphate (synthetic) Polysaccharide nanoparticles [14][15][16] Coagulated potato proteins Protein-based nanoparticles [17,18] Dextran from Leuconostoc mesenteroides Polysaccharide nanoparticles Reviewed by [19] Digitaria exilis Polysaccharide nanoparticles [20] Eggshell membrane protein hydrolysate Protein-based nanoparticles [21][22][23] Fucoidan extracted from the seaweed Fucus vesiculosus and Undaria pinnatifida Polysaccharide nanoparticles [24][25][26] Guar gum Polysaccharide nanoparticles [27] Lucerne leaf extract from Medicago sativa Protein-based nanoparticles [28] Mung bean seed proteins from Vigna radiata Protein-based nanoparticles [29,30] Panax notoginseng root extract Polysaccharide nanoparticles [31] Phytoglycogen Polysaccharide nanoparticles Polyelectrolyte complex [32][33][34][35][36][37] Phytosterols Solid lipid nanoparticles Liposomes [38,39] Phospholipids from egg yolk Liposomes [40][41][42] Phosphatidylserine from soya and fish phospholipids Liposomes [43,44] Rapeseed protein from Brassica nap...…”

“…Also, phosphatidylserine isolated from soya and fish phospholipids are included. Many articles in the literature reported the use of phospholipids from egg yolks to formulate liposomes [40][41][42]. The various composition and origin of egg yolk extract allows us to obtain liposomes with different characteristics and properties in terms of stability, permeability, and morphology [42,67,68].…”

Liposomes as Delivery System for Applications in Meat Products

“…The incorporation of cholesterol can influence lipid bilayer fluidity, reduce their permeability, and increase their in vitro and in vivo stability. Besides, there are still many components that can enhance the stability of liposomes, including propylene glycol and polyethylene glycol (PEG), phytosterols (PS)/phytosterol esters (PEs) [18], sea cucumber sulfated sterols [19], gum arabic (GA)/sodium alginate (SA) [20], guar gum (GG) [21], pectin [22], even chitosan [23] as coating materials.…”