Modulating effect of lipid bilayer-carotenoid interactions on the property of liposome encapsulation.
Liposomes have become an attractive alternative to encapsulate carotenoids to improve their solubility, stability and bioavailability. The interaction mechanism of carotenoid with lipid bilayer is one of the major concerns in improving the delivery efficiency of liposomes. In this study, the microstructure and carotenoid encapsulation efficiency of liposomes composed of native phospholipid (egg yolk phosphatidylcholine, EYPC) and nonionic surfactant Tween 80 were investigated by atomic force microscopy, dynamic light scattering, and Raman spectroscopy, respectively. Subsequently, the effects of carotenoid incorporation on the physical properties of liposomal membrane were performed by Raman spectroscopy, fluorescence polarization, and electron paramagnetic resonance. Results showed that the incorporation of carotenoids affected the liposomes morphology, size and size distribution to various extents. Analysis on the Raman characteristic peaks of carotenoids revealed that lutein exhibited the strongest incorporating ability into liposomes, followed by β-carotene, lycopene, and canthaxanthin. Furthermore, it was demonstrated that carotenoids modulated the dynamics, structure and hydrophobicity of liposomal membrane, highly depending on their molecular structures and incorporated concentration. These modulations were closely correlated with the stabilization of liposomes, including mediating particle aggregation and fusion. These findings should guide the rationale designing for liposomal encapsulation technology to efficiently deliver carotenoids in pharmaceutics, nutraceuticals and functional foods.
State Key Laboratory of Food Science and Technology, Analysis & Testing Center, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, China. Electronic address: sqxia2006@hotmail.com.
Shuqin
S
Xia
State Key Laboratory of Food Science and Technology, Analysis & Testing Center, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, China.
Chen
C
Tan
State Key Laboratory of Food Science and Technology, Analysis & Testing Center, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, China.
Yating
Y
Zhang
State Key Laboratory of Food Science and Technology, Analysis & Testing Center, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, China.
Shabbar
S
Abbas
State Key Laboratory of Food Science and Technology, Analysis & Testing Center, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, China.
Biao
B
Feng
State Key Laboratory of Food Science and Technology, Analysis & Testing Center, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, China.
Xiaoming
X
Zhang
State Key Laboratory of Food Science and Technology, Analysis & Testing Center, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, China.
Fang
F
Qin
D016644:Canthaxanthin / Q000737:chemistry*; D002338:Carotenoids / Q000737:chemistry*; D004339:Drug Compounding; D004530:Egg Yolk / Q000737:chemistry; D057927:Hydrophobic and Hydrophilic Interactions; D008051:Lipid Bilayers / Q000737:chemistry*; D008081:Liposomes / Q000737:chemistry*; D014975:Lutein / Q000737:chemistry*; D000077276:Lycopene; D010713:Phosphatidylcholines / Q000737:chemistry; D011136:Polysorbates / Q000737:chemistry; D013329:Structure-Activity Relationship; D013501:Surface-Active Agents / Q000737:chemistry; D019207:beta Carotene / Q000737:chemistry*
D008051:Lipid Bilayers; D008081:Liposomes; D010713:Phosphatidylcholines; D011136:Polysorbates; D013501:Surface-Active Agents; D019207:beta Carotene; D002338:Carotenoids; D016644:Canthaxanthin; D000077276:Lycopene; D014975:Lutein
Bilayer structure; Carotenoids; Encapsulation; Liposomes; Morphology