增强豆甾醇稳定叶黄素传递的叶黄素脂质体:制备、表征及体外释放

IF 5.8 2区 农林科学 Q1 ENGINEERING, CHEMICAL
Lanxin Zhang , Shengnan Wang , Xinhong Liu , Jun Li , Rui Wang , He Liu
{"title":"增强豆甾醇稳定叶黄素传递的叶黄素脂质体:制备、表征及体外释放","authors":"Lanxin Zhang ,&nbsp;Shengnan Wang ,&nbsp;Xinhong Liu ,&nbsp;Jun Li ,&nbsp;Rui Wang ,&nbsp;He Liu","doi":"10.1016/j.jfoodeng.2025.112691","DOIUrl":null,"url":null,"abstract":"<div><div>Stigmasterol presents a promising approach for developing healthier, cholesterol-free lutein-loaded liposomes. Lutein liposomes were prepared with varying stigmasterol proportions using the ethanol injection method, and their particle size, encapsulation efficiency, stability, in vitro release, and bioavailability were evaluated. The results demonstrated that stigmasterol significantly enhanced the physicochemical stability of lutein liposomes. At a soy lecithin to stigmasterol ratio of 9:1, the liposomes achieved the highest encapsulation efficiency (88.23 %) and a bioavailability of 21.69 %, along with good stability after 7 days of storage and over 60 % lutein retention. Stigmasterol promotes an orderly arrangement of liposome membranes, regulates membrane fluidity and permeability, and enhances the formation of a dense, structurally stable phospholipid bilayer. This study underscores stigmasterol's potential as a key component in phytosterol-modified liposomes, with promising applications in functional food ingredients and delivery systems.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112691"},"PeriodicalIF":5.8000,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Lutein liposomes for enhancing lutein delivery stabilized by stigmasterol: Preparation, characterization and release in vitro\",\"authors\":\"Lanxin Zhang ,&nbsp;Shengnan Wang ,&nbsp;Xinhong Liu ,&nbsp;Jun Li ,&nbsp;Rui Wang ,&nbsp;He Liu\",\"doi\":\"10.1016/j.jfoodeng.2025.112691\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Stigmasterol presents a promising approach for developing healthier, cholesterol-free lutein-loaded liposomes. Lutein liposomes were prepared with varying stigmasterol proportions using the ethanol injection method, and their particle size, encapsulation efficiency, stability, in vitro release, and bioavailability were evaluated. The results demonstrated that stigmasterol significantly enhanced the physicochemical stability of lutein liposomes. At a soy lecithin to stigmasterol ratio of 9:1, the liposomes achieved the highest encapsulation efficiency (88.23 %) and a bioavailability of 21.69 %, along with good stability after 7 days of storage and over 60 % lutein retention. Stigmasterol promotes an orderly arrangement of liposome membranes, regulates membrane fluidity and permeability, and enhances the formation of a dense, structurally stable phospholipid bilayer. This study underscores stigmasterol's potential as a key component in phytosterol-modified liposomes, with promising applications in functional food ingredients and delivery systems.</div></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":\"402 \",\"pages\":\"Article 112691\"},\"PeriodicalIF\":5.8000,\"publicationDate\":\"2025-06-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0260877425002262\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877425002262","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0

摘要

豆甾醇为开发更健康、不含胆固醇的叶黄素脂质体提供了一种有希望的方法。采用乙醇注射法制备不同配比的叶黄素脂质体,并对其粒径、包封效率、稳定性、体外释放度和生物利用度进行评价。结果表明,豆甾醇能显著提高叶黄素脂质体的理化稳定性。当大豆卵磷脂与豆甾醇的比例为9:1时,脂质体的包封效率最高(88.23%),生物利用度为21.69%,保存7 d后稳定性良好,叶黄素保留率超过60%。豆甾醇促进脂质体膜的有序排列,调节膜的流动性和通透性,促进致密、结构稳定的磷脂双分子层的形成。这项研究强调了豆甾醇作为植物甾醇修饰脂质体的关键成分的潜力,在功能性食品配料和输送系统中具有广阔的应用前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Lutein liposomes for enhancing lutein delivery stabilized by stigmasterol: Preparation, characterization and release in vitro
Stigmasterol presents a promising approach for developing healthier, cholesterol-free lutein-loaded liposomes. Lutein liposomes were prepared with varying stigmasterol proportions using the ethanol injection method, and their particle size, encapsulation efficiency, stability, in vitro release, and bioavailability were evaluated. The results demonstrated that stigmasterol significantly enhanced the physicochemical stability of lutein liposomes. At a soy lecithin to stigmasterol ratio of 9:1, the liposomes achieved the highest encapsulation efficiency (88.23 %) and a bioavailability of 21.69 %, along with good stability after 7 days of storage and over 60 % lutein retention. Stigmasterol promotes an orderly arrangement of liposome membranes, regulates membrane fluidity and permeability, and enhances the formation of a dense, structurally stable phospholipid bilayer. This study underscores stigmasterol's potential as a key component in phytosterol-modified liposomes, with promising applications in functional food ingredients and delivery systems.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信