Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids

被引：0

作者：

Tai, Kedong ^{[1
]}

Rappolt, Michael ^{[2
]}

Mao, Like ^{[1
]}

Gao, Yanxiang ^{[1
]}

Yuan, Fang ^{[1
]}

机构：

[1] Tai, Kedong

[2] Rappolt, Michael

[3] Mao, Like

[4] Gao, Yanxiang

[5] Yuan, Fang

来源：

Yuan, Fang (yuanfang0220@cau.edu.cn) | 1600年 / Elsevier Ltd卷 / 326期

基金：

中国国家自然科学基金;

关键词：

Phospholipids; -; Hydrogenation; Liposomes;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The aim of this study was to substitute part of soybean phospholipid (SPC) with hydrogenated soybean phospholipid (HSPC) in curcumin-loaded liposomes (Cur-LP), in order to further enhance stability and release performances of curcumin. When the SPC/HSPC mass ratio changed from 10:0 to 5:5, vesicle size, encapsulation efficiency and alkali resistance of curcumin increased, although a small decrease in centrifugal stability was observed. Salt stability became worse as more HSPC was used (3:7 and 0:10). Owing storage at 4 °C and 25 °C, Cur-LP at a SPC/HSPC mass ratio of 5:5 performed well considering vesicle size, lipid oxidation and curcumin retention. These vesicles displayed also the best sustained-release performance in simulated digestion, attributed to the tighter lipid packing in membranes as indicated by fluorescence probes, DSC and FTIR. This study can guide the development of a Cur-LP product with improved shelf-life stability by using HSPC. © 2020 Elsevier Ltd

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