Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids.
Liposomes were prepared from a milk fat globule membrane (MFGM) phospholipid fraction and from soy phospholipid material using a high-pressure homogenizer (Microfluidizer). The liposomes were characterized in terms of general structure, phase transition temperature, lamellarity, bilayer thickness, and membrane permeability. The liposomes prepared from the MFGM fraction had a significantly higher phase transition temperature, thicker membrane, and lower membrane permeability. These differences were attributed to different phospholipid compositions of the MFGM and soy phospholipid fractions.
Thompson
Abby K
AK
Riddet Centre, Massey University, Palmerston North, New Zealand.
Hindmarsh
Jason P
JP
Haisman
Derek
D
Rades
Thomas
T
Singh
Harjinder
H
D000818:Animals; D002417:Cattle; D005227:Fatty Acids / Q000032:analysis; D006017:Glycolipids / Q000737:chemistry*; D006023:Glycoproteins / Q000737:chemistry*; D066292:Lipid Droplets; D008081:Liposomes / Q000138:chemical synthesis* / Q000737:chemistry*; D046210:Microfluidic Analytical Techniques / Q000379:methods; D046529:Microscopy, Electron, Transmission; D008892:Milk / Q000737:chemistry*; D010743:Phospholipids / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*
D005227:Fatty Acids; D006017:Glycolipids; D006023:Glycoproteins; D008081:Liposomes; D010743:Phospholipids; C110367:milk fat globule