Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids
Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids
复制标题
由乳脂球膜衍生磷脂制备的负载乳铁蛋白的脂质体在体外消化过程中的稳定性
DOI：
10.3168/jds.2012-6072
复制
发表时间：
2013-04-01
影响因子：
3.5
通讯作者：
Singh, Harjinder
中科院分区：
文献类型：
--
作者：
Liu, Weilin;Ye, Aiqian;Singh, Harjinder
Liposomes loaded with positively charged lactoferrin (LF) were prepared-from milk fat globule membrane-derived phospholipids using a thin-layer dispersion method. The entrapment efficiency of LF in the liposomes and the stability during in vitro gastrointestinal digestion were characterized and examined using dynamic light scattering, transmission electron microscopy, and PAGE. The entrapment efficiency of LF encapsulated in the liposomes was about 46%. The entrapped LF remained unchanged as a function of time and pepsin concentration when the liposome samples were digested in a simulated gastric environment, suggesting that the liposomes prepared from milk fat globule membrane-derived phospholipids were stable and protected the entrapped LF from pepsin hydrolysis. In simulated intestinal fluid, the entrapped LF was more susceptible to hydrolysis by the protease in pancreatin, as shown by changes in the diameter and membrane structure of the liposomes. The release of free fatty acids from the liposomes during digestion in simulated intestinal fluid revealed that the phospholipids in the liposomes were partly hydrolyzed by pancreatic lipase. It was suggested that liposomes may prevent the gastric degradation of LF and reduce the rate of hydrolysis of LF in intestinal conditions.
