title: Hybrid liposomes composed of amphiphilic chitosan and phospholipid: Preparation, stability and bioavailability as a carrier for curcumin.
abstract: Hybrid liposomes, composed of amphiphilic chitosan and phospholipid, were prepared and used to evaluate the effect of amphiphilic polymers on the properties of liposomes. Successful preparation of the hybrid liposomes was confirmed using physicochemical characteristics, including morphology, particle size and zeta potential. Physical stability studies (exposure to solutions of increasing ionic strength and heat treatment) indicated that the hybrid liposomes had better ionic stability than amphiphilic chitosan-based polymeric liposomes and higher thermal stability than traditional phospholipid liposomes. Curcumin was then encapsulated in the hybrid liposomes. Compared with phospholipid liposomes, the hybrid liposomes displayed better storage stability and more sustained curcumin release. Cellular uptake experiments showed that the hybrid liposomes significantly increased the bioavailability of curcumin. The study highlights the potential of well-designed stable hybrid liposomes that increase the stability and bioavailability of lipophilic bioactive, such as curcumin.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
authors.forename: Shengfeng
authors.initials: S
authors.lastname: Peng
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
authors.forename: Liqiang
authors.initials: L
authors.lastname: Zou
authors.affiliation: College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, Zhejiang, PR China.
authors.forename: Weilin
authors.initials: W
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China; School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013, Jiangxi, PR China.
authors.forename: Ziling
authors.initials: Z
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China. Electronic address: liuwei@ncu.edu.cn.
authors.forename: Wei
authors.initials: W
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
authors.forename: Xiuting
authors.initials: X
authors.lastname: Hu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
authors.forename: Xing
authors.initials: X
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
authors.forename: Chengmei
authors.initials: C
authors.lastname: Liu
mesh_terms: D001682:Biological Availability; D048271:Chitosan / Q000737:chemistry*; D003474:Curcumin / Q000737:chemistry*; D004337:Drug Carriers / Q000138:chemical synthesis* / Q000737:chemistry; D008081:Liposomes / Q000138:chemical synthesis* / Q000737:chemistry; D010316:Particle Size; D010743:Phospholipids / Q000737:chemistry*
chemical_list: D004337:Drug Carriers; D008081:Liposomes; D010743:Phospholipids; D048271:Chitosan; D003474:Curcumin
keywords: Amphiphilic chitosan; Cellular uptake; Curcumin; Hybrid liposomes; Physical stability