中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 高压均质对脂质体囊泡特性和稳定性的影响 食品科学 2019 (17) 169-177
Position: Home > Articles > Effect of High-Pressure Homogenization on Vesicle Characteristics and Stability of Liposomes FOOD SCIENCE 2019 (17) 169-177

高压均质对脂质体囊泡特性和稳定性的影响

作  者：
邰克东;赵苏茂;杨紫恒;毛立科;高彦祥;袁芳
单  位：
北京食品营养与人类健康高精尖创新中心中国农业大学食品科学与营养工程学院
关键词：
脂质体;高压均质;胆固醇;稳定性
摘  要：
为了研究高压均质法和胆固醇对脂质体囊泡特性及其稳定性的影响,本实验采用传统薄膜水化法辅助高压均质制备脂质体,考察均质压力、均质次数和胆固醇含量对脂质体囊泡粒径、多分散指数、Zeta电位和离心物理稳定性的影响,并通过荧光探针技术和透射电子显微镜研究胆固醇含量对脂质体膜结构特性和微观形貌的影响。结果表明,均质压力和均质次数的增加可明显降低脂质体囊泡的粒径并提高其离心物理稳定性,但过高的压力和过多的均质次数对进一步降低其粒径无明显影响,且脂质体Zeta电位无显著变化。胆固醇含量越高,经高压均质形成的脂质体囊泡粒径越大,脂质体膜结构越致密,同时胆固醇降低了脂质体膜内的微极性和膜表面疏水性,偏振度的增大表明膜流动性降低。当脂质体中胆固醇含量过高时(m(大豆卵磷脂)∶m(胆固醇)=2∶1),脂质体离心物理稳定性显著降低(P<0.05)。综上所述,当适量胆固醇载入高压均质法制备的脂质体时(m(大豆卵磷脂)∶m(胆固醇)=3∶1),因稳定的脂质体囊泡微结构所形成的良好离心物理稳定性对未来活性物质的包埋研究有很好的借鉴意义。
译  名：
Effect of High-Pressure Homogenization on Vesicle Characteristics and Stability of Liposomes
作  者：
TAI Kedong;ZHAO Sumao;YANG Ziheng;MAO Like;GAO Yanxiang;YUAN Fang;Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering,China Agricultural University;
关键词：
liposomes;;high pressure homogenization;;cholesterol;;stability
摘  要：
In order to investigate the effects of high-pressure homogenization and cholesterol on vesicle characteristics and stability of liposomes, liposomes were prepared by the traditional thin film hydration method combined with high-pressure homogenization. The vesicle size, polydispersity index, zeta potential and centrifugal stability of liposomes were determined as a function of homogenization pressure and cycles and cholesterol content, and a fluorescence probe and a transmission electron microscope were applied to explore the effect of cholesterol content on the membrane characteristics and morphology. The results indicated that increased homogenization pressure and cycles could significantly reduce the vesicle size and improve the centrifugal stability of liposomes. However, excessive pressure and cycles had no effect in further reducing the vesicle size and changing the zeta potential of liposomes. The lower the cholesterol content, the smaller the vesicle size and the denser the membrane structure of liposomes. Besides, cholesterol significantly decreased the micropolarity and surface hydrophobicity, and it reduced the membrane fluidity of liposomes as evidenced by increased degree of polarization. The centrifugal stability of liposomes decreased dramatically with the incorporation of too much cholesterol(soybean lecithin:cholesterol = 2:1, m/m)(P < 0.05). In conclusion, liposomes loading an appropriate amount of cholesterol(soybean lecithin:cholesterol = 3:1, m/m) have good centrifugal stability due to the stable microstructure of liposomal vesicles, which provides useful information for the encapsulation of bioactive compounds in the future.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46