期刊
FOOD CHEMISTRY
卷 230, 期 -, 页码 6-13出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.03.021
关键词
Liposomes; Digestion; Membrane structure; Stability; Microfluidity
资金
- National Natural Science Foundation of China [31401482]
- Food Science and Engineering - the most important discipline of Zhejiang Province [JYTSP20142011]
- Zhejiang Province Public Welfare Technology Application Research Project [2016C32060]
The effects of cholesterol and lactoferrin on the kinetic stability and membrane structural integrity of negatively charged liposomes under in vitro infant intestinal digestion conditions were elucidated using dynamic light scattering, pH-stat titration, Fourier transform infrared spectroscopy, and pyrene steady state fluorescence probes. The liposomes had a smaller particle diameter, a wider size distribution, and a greater negative charge after digestion. The incorporation of cholesterol into the phospholipid bilayers resulted in a more ordered conformation in the aliphatic tail region and reduced micropolarity, indicating that cholesterol can improve the structural stability of liposomal membranes against intestinal environmental stress. Lactoferrin coverage facilitated the release of free fatty acids and increased the microfluidity of the bilayers, reducing the structural integrity of the liposomes. This study provides useful information on the design of liposomes and other microcapsules with improved and controlled release properties during digestion for particular groups of people. (C) 2017 Elsevier Ltd. All rights reserved.
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