Study On Preparation And Properties Of Biological Antioxidant Liposomes

In this study,the biological antioxidant liposomes were prepared with phospholipids(PC)as delivery system to encapsulate biological antioxidants like resveratrol,native vitamin E and vitamin C.The heterogeneous biological system,as well as food system were simulated by liposome and linseed oil emulsion,respectively.The lipid oxidation process was monitored by means of iron thiocyanate(FTC)method and the thiobarbituric acid reactant(TBARS)method,concurrently,the antioxidant effects of biological antioxidants in liposomes against phospholipids and the antioxidant activity of biological antioxidant solutions and biological antioxidant liposomes against linseed oil emulsion were systematically investigated.The resveratrol,native vitamin E and vitamin C liposomes were obtained after thin film dispersion method.The optimum preparation concentration of the three liposomes was determined to be 0.4 mg/mL based on their average size and distribution,zeta potential and encapsulation efficiency.The average particle sizes of the three liposomes were 158.9±1.5 nm,174.2±2.2 nm and 146.3±0.8 nm,respectively.The polydispersity index(PDI)were 0.242±0.013,0.250±0.008 and 0.256±0.021,respectively.The Zeta potential were-38.8±0.7 mV,-38.9±1.8 mV and-32.5±1.5 mV,respectively.And their encapsulation efficiency were 81.3±0.9%,92.1±0.8% and 76.4±0.6%,respectively.Observations from transmission electron microscopy(TEM)showed the round-shaped liposomes with moderate size and good dispersion.Moreover,the storage stability of these liposomes was studied and results showed the superior storage stability under 4 ? than 25 ?,wherein the storage stability decreased follow the order: resveratrol liposomes(15 days)> natural vitamin E liposomes(8 days)> vitamin C liposomes(3 days).Findings from vitro release experiments reflected representative release curve for all the liposomes,elucidating their extraordinary sustained release behavior.The evolution of antioxidant effect of biological antioxidants in liposomes against phospholipids were studied.As expected,the three antioxidants exhibited radical scavenging ability as well as antioxidant activity.In the basis of the findings from FTC method and TBARS method,the optimum inhibitory concentrations of the three antioxidants were 0.6 mg/mL,0.8 mg/mL and 0.6 mg/mL,respectively.Given this,comparison of their antioxidation performance were conducted and results showed all of them could effectively slow down the oxidation process of phospholipids in the order: native vitamin E > resveratrol > vitamin C.The antioxidant activity of biological antioxidant solution and biological antioxidant liposomes against linseed oil emulsion was studied.Comparative analysis of the inhibition rates of linseed oil emulsion oxidation in different time periods by three biological antioxidant solutions and biological antioxidant liposomes,whereas superior antioxidant effect was observed for biological antioxidant liposome.Additionally,the hybrid liposomes enriched with native vitamin E and vitamin C with the 0.8mg/mL concentration were prepared to research the their synergistic antioxidant effects.It came out that the hybrid liposomes had better antioxidant effect than those liposomes with single formulation,indicating the synergistic antioxidant effects of native vitamin E and vitamin C.Accordingly,based on data analysis,the antioxidative mechanism of biological antioxidant liposomes in oil-water emulsion system was deduced,meanwhile a model was also proposed to simultaneously encapsulate liposoluble antioxidants and water-soluble antioxidants with liposomes.