期刊
FOOD CHEMISTRY
卷 375, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131893
关键词
Liposomes; Phase transition temperature; Bovine serum albumin; Lactoferrin; Dynamic laser scattering; In vitro digestion
资金
- Fundamental Research Funds for the Central Universities [2020SKTY01]
- Natural Science Foundation of Zhejiang Province [LY18C200005]
Proteins have a critical impact on liposomal structure by forming hydrogen bonds with DPPC, while cholesterol enhances bilayer thickness and acyl chain order, especially at a ratio of 6:1 with DPPC. The size and phase transition temperature of liposomes are significantly altered during simulated gastric digestion and pancreatic incubation.
The influence of cholesterol (CHO), bovine serum albumin (BSA) and lactoferrin (LF), on the phase transition temperature (Tm) and structure of DPPC liposomes during in vitro digestion was investigated using Dynamic Laser Scattering (DLS) and Fourier Transform Infrared Spectroscopy technologies (FTIR). CHO enhanced bilayers thickness and acyl chain order, especially in DPPC:CHO of 6:1, with the average size increase to 1.77 +/- 0.20 mu m and broaden of phase transition (Tm 45.8 degrees C). Protein critically impacted on the liposomal structure through formation of hydrogen bonds between in DPPC and protein. Liposomal size and Tm were significantly changed after simulated gastric digestion, whereas the pancreatic incubation can broaden transition phase and weaken functional groups of liposomes. Our data provided a better understanding on structure changes of CHOcontaining membrane and protein addition by revealing Tm and chemical bonds details, and added to current knowledge for evaluating the different component on liposomal digestibility in food area.
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