Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic properties

doi:10.1016/j.foodres.2020.109301

CORC > 宁波材料技术与工程研究所 > 中国科学院宁波材料技术与工程研究所 > 2020专题

	Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic properties
	Wu, Yujie; Mou, Bolin; Song, Shuang; Tan, Chin-Ping; Lai, Oi-Ming; Shen, Cai; Cheong, Ling-Zhi
刊名	FOOD RESEARCH INTERNATIONAL
	2020
卷号	136
关键词	PHYSICOCHEMICAL PROPERTIES CHITOSAN TEMPERATURE OIL PH BIOACCESSIBILITY BIOAVAILABILITY EXTRACTS
DOI	10.1016/j.foodres.2020.109301
英文摘要	Present study prepared curcumin liposomes with high encapsulation efficiency ( > 70%) using bovine milk and krill phospholipids; and investigated the effects of phospholipids composition on storage stability, in-vitro bioavailability, antioxidative and anti-hyperglycemic properties of the curcumin liposomes. Curcumin liposomes prepared from bovine milk phospholipids have smaller particle sizes (163.1 +/- 6.42 nm) and greater negative zeta potentials ( - 26.7 mv) as compared to that prepared from krill phospholipids (particle size: 212.2 +/- 4.1 nm, zeta potential: -15.23 mv). In addition, curcumin liposomes from bovine milk phospholipids demonstrated better stability under harsh storage conditions (alkaline conditions, oxygen, high temperature and relative humidity). Nevertheless, curcumin-loaded liposomes prepared from bovine milk phospholipids have inferior bioavailability compared to that prepared from krill phospholipids. No significant differences can be observed in terms of anti-oxidative and anti-hyperglycemic properties of liposomes prepared from both bovine milk and krill phospholipids. Findings from present study will open up new opportunities for development of stable curcumin liposomes with good functional properties (high digestibility, bioavailability and pharmacological effects).
学科主题	Food Science & Technology
内容类型	期刊论文
源URL	[http://ir.nimte.ac.cn/handle/174433/20461]
专题	2020专题
作者单位	Cheong, LZ (corresponding author), Ningbo Univ, Coll Food & Pharmaceut Sci, Dept Food Sci & Engn, Ningbo 315211, Peoples R China.
推荐引用方式 GB/T 7714	Wu, Yujie,Mou, Bolin,Song, Shuang,et al. Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic properties[J]. FOOD RESEARCH INTERNATIONAL,2020,136.
APA	Wu, Yujie.,Mou, Bolin.,Song, Shuang.,Tan, Chin-Ping.,Lai, Oi-Ming.,...&Cheong, Ling-Zhi.(2020).Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic properties.FOOD RESEARCH INTERNATIONAL,136.
MLA	Wu, Yujie,et al."Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic properties".FOOD RESEARCH INTERNATIONAL 136(2020).