The properties of liposomes produced from milk fat globule membrane material using different techniques

Abstract

The isolation of milk fat globule membrane (MFGM) material from buttermilk on a commercial scale has provided a new ingredient rich in phospholipids and sphingolipids. In the pharmaceutical and cosmetic industries, highly purified phospholipids extracted from soya oil or egg yolk are used to produce liposomes. Liposomes are spherical structures consisting of one or more phospholipid bilayers enclosing an aqueous core. They may be used for the entrapment and controlled release of drugs or nutraceuticals, as model membranes or cells, and even for specialist techniques such as gene delivery. There are many potential applications for liposomes in the food industry, ranging from the protection of sensitive ingredients to increasing the efficacy of food additives. Our previous work compared the structure and properties of liposomes prepared from a milk fat globule membrane (MFGM) fraction and soya phospholipid material using a high-pressure homogenizer (Microfluidizer). These results identified some potential advantages in the use of MFGM phospholipids for the manufacture of liposomes for use in food systems. This paper compared the general structure and properties of liposomes prepared from the same MFGM phospholipid material using three different techniques-microfluidization, the traditional thin-film hydration and the heating method. The thin-film hydration technique required the use of organic solvents, while the other two methods do not involve any non food-safe chemicals. The liposomes prepared by both microfluidization and the heating method had high entrapment efficiencies. Liposomes produced via microfluidization tended to be significantly smaller than those produced by the other methods, with a narrower size distribution, and a higher proportion of unilamellar vesicles. There did not seem to be any advantages in the use of the thin-film hydration method, opening the door to the use of food-safe methods for liposome production. liposome / milk fat globule membrane / phospholipid / microfluidization

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.…”

“…The techniques used included particle size analysis (as outlined below) and various forms of microscopy to provide images of the liposomes (negative staining transmission electron microscopy, thin section transmission electron microscopy, cryo-field emission scanning electron microscopy and atomic force microscopy [28,29]). …”

“…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…”

“…Previous work in our laboratory has compared the general structure and properties of liposomes produced from MFGM-derived phospholipids using three different techniques -microfluidization, the traditional thin-film hydration and the heating method [28]. These results showed that microfluidization produced liposomes with the smallest overall size and narrowest particle size distribution.…”

Critical Review on Ellumnishadi Lepa: An Ayurvedic Topical Applicant in Knee Joint Swellings Associated With Rheumatoid Arthritis

“…33,34 Liposomes are even produced from milk fat globule membrane (thin membrane of 8 to 10 nm thickness covering the liquid fat globules in milk) and they can act as topical drug delivery vehicles for both water-and lipid-soluble drugs. 35 Thus lepa when applied in medium of milk can ensure better delivery of active principles from herbal counterparts into desired site. Addition of ghee to it not only will act as an emollient but also helps in retaining it on the site for longer duration without getting dried up.…”