title: Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids.
abstract: 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.
authors.affiliation: Riddet Centre, Massey University, Palmerston North, New Zealand.
authors.forename: Abby K
authors.initials: AK
authors.lastname: Thompson
authors.forename: Jason P
authors.initials: JP
authors.lastname: Hindmarsh
authors.forename: Derek
authors.initials: D
authors.lastname: Haisman
authors.forename: Thomas
authors.initials: T
authors.lastname: Rades
authors.forename: Harjinder
authors.initials: H
authors.lastname: Singh
mesh_terms: 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*
chemical_list: D005227:Fatty Acids; D006017:Glycolipids; D006023:Glycoproteins; D008081:Liposomes; D010743:Phospholipids; C110367:milk fat globule