title: Optimization of Preparation Conditions for Lysozyme Nanoliposomes Using Response Surface Methodology and Evaluation of Their Stability.
abstract: The main purpose of this study was to optimize the preparation of lysozyme nanoliposomes using response surface methodology and measure their stability. The stabilities of lysozyme nanoliposomes in simulated gastrointestinal fluid (SGF), simulated intestinal fluid (SIF), as well as pH, temperature and sonication treatment time were evaluated. Reverse-phase evaporation method is an easy, speedy, and beneficial approach for nanoliposomes' preparation and optimization. The optimal preparative conditions were as follows: phosphatidylcholine-to-cholesterol ratio of 3.86, lysozyme concentration of 1.96 mg/mL, magnetic stirring time of 40.61 min, and ultrasound time of 14.15 min. At the optimal point, encapsulation efficiency and particle size were found to be 75.36% ± 3.20% and 245.6 nm ± 5.2 nm, respectively. The lysozyme nanoliposomes demonstrated certain stability in SGF and SIF at a temperature of 37 °C for 4 h, and short sonication handling times were required to attain nano-scaled liposomes. Under conditions of high temperature, acidity and alkalinity, lysozyme nanoliposomes are unstable.
authors.affiliation: National &amp; Local United Engineering Lab of Quality Controlling Technology and Instrumentation for Marine Food, China Jiliang University, Hangzhou 310018, China. wuzhipanjl@126.com.
authors.forename: Zhipan
authors.initials: Z
authors.lastname: Wu
authors.affiliation: National &amp; Local United Engineering Lab of Quality Controlling Technology and Instrumentation for Marine Food, China Jiliang University, Hangzhou 310018, China. Rongfaguan@163.com.
authors.forename: Rongfa
authors.initials: R
authors.lastname: Guan
authors.affiliation: Department of Food Science, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China. lvfei_zju@163.com.
authors.forename: Fei
authors.initials: F
authors.lastname: Lyu
authors.affiliation: National &amp; Local United Engineering Lab of Quality Controlling Technology and Instrumentation for Marine Food, China Jiliang University, Hangzhou 310018, China. mqliu524@163.com.
authors.forename: Mingqi
authors.initials: M
authors.lastname: Liu
authors.affiliation: Inspection and Quarantine Center of Shandong Exit &amp; Entry Inspection and Quarantine Burean, Qingdao 266002, China. china.gjg@163.com.
authors.forename: Jianguo
authors.initials: J
authors.lastname: Gao
authors.affiliation: Ningbo Inspection and Quarantine Institute of Science and Technology, Ningbo 315000, China. caogz@nbciq.gov.cn.
authors.forename: Guozou
authors.initials: G
authors.lastname: Cao
mesh_terms: D002784:Cholesterol / Q000737:chemistry; D008081:Liposomes / Q000737:chemistry*; D009113:Muramidase / Q000737:chemistry* / Q000302:isolation & purification; D053758:Nanoparticles / Q000737:chemistry*; D010316:Particle Size; D010713:Phosphatidylcholines / Q000737:chemistry; D013010:Sonication; D013499:Surface Properties
chemical_list: D008081:Liposomes; D010713:Phosphatidylcholines; D002784:Cholesterol; D009113:Muramidase
keywords: lysozyme; nanoliposomes; optimization; response surface methodology; stability