Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomes
文献类型： 外文期刊
作者： Cheng, Ce 1 ; Wu, Zhihua 1 ; McClements, David Julian 2 ; Zou, Liqiang 1 ; Peng, Shengfeng 1 ; Zhou, Wei 1 ; Liu, Wei 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China
2.Univ Massachusetts, Dept Food Sci, Biopolymers & Colloids Res Lab, Amherst, MA 01003 USA
3.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Zhanjiang 524001, Guangdong, Peoples R China
关键词： Liposomes; Rhamnolipids; Curumin; Stability; Sustained release
期刊名称：COLLOIDS AND SURFACES B-BIOINTERFACES （ 影响因子：5.268； 五年影响因子：4.957 ）
ISSN： 0927-7765
年卷期： 2019 年 183 卷
页码：
收录情况： SCI
摘要： A novel cholesterol-free curcumin delivery system was fabricated by rhamnolipids modified liposomes (RL-Lps). The incorporation of the rhamnolipids increased the sphericity, reduced the size, and decreased the polydispersity of the liposomes compared with pure liposomes (Lps). Analysis of the environmental stability of the RL-Lps showed they have good long-term stability over a wide range of pH (2-3 and 5-8), ionic strengths (0-200 mM), and accelerated centrifugal conditions. The curcumin-loaded rhamnolipids modified liposomes (Cur-RL-Lps) could be prepared with a relatively high loading efficiency (LE > 90%) and loading capacity (LC > 3.5%). The thermal and photochemical stability of the curcumin was improved after encapsulation in the Cur-RL-Lps. In vitro release studies indicated that the sustained release of the curcumin was prolonged when rhamnolipids were incorporated into the liposomes. This study shows that rhamnolipids have great potential for liposomal delivery system suitable for utilization in functional foods, dietary supplements, and pharmaceutical preparations.
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