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Meng Z, Yan X, Azarakhsh N, Duan H, Ramaswamy HS, Wang C. Preparation, modification, characterization, and stability evaluation of 5-methyltetrahydrofolate liposomes. Food Chem 2025; 471:142792. [PMID: 39798362 DOI: 10.1016/j.foodchem.2025.142792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2024] [Revised: 12/27/2024] [Accepted: 01/04/2025] [Indexed: 01/15/2025]
Abstract
As an essential B vitamin, folate participates in one‑carbon metabolism. The 5-methyltetrahydrofolate (5-MTHF) avoids the drawbacks associated with folic acid and native folylpolyglutamate folate in food, thereby emerging as a superior alternative to folate supplement. To enhance the stability and digestibility of 5-MTHF, nanoliposome (NL) was modified using a layer-by-layer self-assembly method with chitosan (CH) and pectin (P). Chitosan-nanoliposome (CH-NL) and pectin-chitosan-nanoliposome (P-CH-NL) were created, each featuring a core-shell structure. P-CH-NL achieved an encapsulation efficiency of 64.62 %, loading efficiency of 1.05 mg/g, and particle size of 285.86 nm. It exhibited better physical stability and 5-MTHF retention (>80 %) under various conditions, including salt and pH variations, as well as oxidative, thermal, fermentation, and UV stress. During in vitro digestion, P-CH-NL protected 5-MTHF until it was released into the small intestine. This study highlighted the application prospects of multilayer liposome-loaded 5-MTHF as a stable, highly digestible folate supplement.
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Affiliation(s)
- Ziyi Meng
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China; China Mengniu Dairy Co., Ltd, Hohhot 011517, China.
| | - Xu Yan
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China.
| | - Nima Azarakhsh
- International School, Jinan University, Guangzhou 510632, China.
| | - Hanying Duan
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China.
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Montréal, QC, Canada.
| | - Chao Wang
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China.
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Yi X, Gao S, Gao X, Zhang X, Xia G, Liu Z, Shi H, Shen X. Glycolipids improve the stability of liposomes: The perspective of bilayer membrane structure. Food Chem 2023; 412:135517. [PMID: 36708667 DOI: 10.1016/j.foodchem.2023.135517] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/16/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
The storage and thermal stability of liposomes, which are amphiphilic carriers, cause very large challenges. However, glycolipid modification may be a potential method to improve the stability of liposomes. In this study, the mechanism by which tilapia head glycolipids improve the stability of liposomes was studied. The head groups of glycolipids and liposomes have a strong interaction (Ka = 633.650 M-1), mainly due to hydrogen bonds, which promote the formation of microstructure domains between glycolipids and liposomes. In addition, glycolipids caused the bilayer structure of liposomes to rearrange, resulting in an increase in the phase transition temperature, tight arrangement of membrane molecules, and increase in membrane thickness (from 2.4 nm to 3.5 nm). Novelty, the formation of microstructure domains helped prevent the liposomes membrane structure from being disrupted during storage and heat. Therefore, glycolipid modification improved the stability of liposomes. This study can provide new insights into the development of high-stability liposomes.
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Affiliation(s)
- Xiangzhou Yi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Shuxin Gao
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Xia Gao
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Xuan Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Guanghua Xia
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Zhongyuan Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Haohao Shi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China.
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Zong W, Shao X, Li J, Chai Y, Hu X, Zhang X. Synthetic Intracellular Environments: From Basic Science to Applications. Anal Chem 2023; 95:535-549. [PMID: 36625127 DOI: 10.1021/acs.analchem.2c04199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Wei Zong
- College of Chemistry and Chemical Engineering, Qiqihar University, No. 42 Wenhua Street, Qiqihar161006, China
| | - Xiaotong Shao
- College of Chemistry and Chemical Engineering, Qiqihar University, No. 42 Wenhua Street, Qiqihar161006, China
| | - Jinlong Li
- College of Chemistry and Chemical Engineering, Qiqihar University, No. 42 Wenhua Street, Qiqihar161006, China.,Heilongjiang Provincial Key Laboratory of Catalytic Synthesis for Fine Chemicals, Qiqihar University, Qiqihar161006, China
| | - Yunhe Chai
- College of Chemistry and Chemical Engineering, Qiqihar University, No. 42 Wenhua Street, Qiqihar161006, China
| | - Xinyu Hu
- Key Laboratory of Micro-Nano Optoelectronic Devices (Wenzhou), College of Electrical and Electronic Engineering, Wenzhou University, Wenzhou325035, China
| | - Xunan Zhang
- College of Chemistry and Chemical Engineering, Qiqihar University, No. 42 Wenhua Street, Qiqihar161006, China
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Yu X, Zhao Y, Sun M, Liu L, Li X, Zhang X, Sun Y, Bora AFM, Li C, Leng Y, Jiang S. Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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