Polymer Encapsulated Liposomes for Oral Co-Delivery of Curcumin and Hydroxytyrosol

Curcumin (Cur) is a hydrophobic polyphenol from the rhizome of Curcuma spp., while hydroxytyrosol (HT) is a water-soluble polyphenol from Olea europaea. Both show outstanding antioxidant properties but suffer from scarce bioavailability and low stability in biological fluids. In this work, the co-encapsulation of Cur and HT into liposomes was realized, and the liposomal formulation was improved using polymers to increase their survival in the gastrointestinal tract. Liposomes with different compositions were formulated: Type 1, composed of phospholipids and cholesterol; Type 2, also with a PEG coating; and Type 3 providing an additional shell of Eudragit((R))S100, a gastro-resistant polymer. Samples were characterized in terms of size, morphology, zeta-potential, encapsulation efficiency, and loading capacity. All samples were subjected to a simulated in vitro digestion and their stability was investigated. The Eudragit((R))S100 coating demonstrated prevention of early releases of HT in the mouth and gastric phases, while the PEG shell reduced bile salts and pancreatin effects during the intestinal digestion. In vitro antioxidant activity showed a cumulative effect for Cur and HT loaded in vesicles. Finally, liposomes with HT concentrations up to 40 mu M and Cur up to 4.7 mu M, alone or in combination, did not show cytotoxicity against Caco-2 cells.

Automated summary

In this study, the co-encapsulation of curcumin (Cur) and hydroxytyrosol (HT) into liposomes was achieved, and the liposomal formulation was improved for increased stability in the gastrointestinal tract. The liposomes demonstrated good stability, antioxidant activity, and low cytotoxicity against Caco-2 cells.