Preparation of Liposomal Microcapsules by Proliposome Method with Soybean Lecithin

DOI HANDLE オープンアクセス
  • 石川 洋哉
    Laboratory of Food Analysis,Division of Food Biotechnology,Department of Bioscience and Biotechnology,Faculty of Agriculture,Kyushu University
  • 下田 佳裕
    Laboratory of Food Analysis,Division of Food Biotechnology,Department of Bioscience and Biotechnology,Faculty of Agriculture,Kyushu University
  • 松本 清
    Laboratory of Food Analysis,Division of Food Biotechnology,Department of Bioscience and Biotechnology,Faculty of Agriculture,Kyushu University

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Liposomal encapsulation was carried out with soybean and egg yolk lecithins. Bovine serum albumin (BSA) was encapsulated by proliposome and dehydration-rehydration (DR) method. Highest encapsulation efficiency (41.9%) was achieved by prolipsome method with soybean lecithin. Encapsulation eficiency of BSA by proliposome-capsules was determined under the pH of 3,5 and 7. Degradation of the capsules was observed at pH 3 and BSA was released from the capsules. To stabilize proloposome-capsules under acidic conoditions, ethanol-soluble fraction of soybean lecithin was used to prepare the capsules. The capsules showed high stablity at pH3 and encapsulated BSA was retained 74.5% after incubation at 37℃ for 2h. In addition, the prolisome-capsules with ethanol-soluble fraction of soybean lecithin exhibited high resistance against the simulated gastric solution (pH 1.2), while the capsules were readily degrated by Hofmann bile salt solution. These results suggest that the prolisome-capsules would be useful for targeted delivery of function food ingredients acted in the intestial tract.

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詳細情報 詳細情報について

  • CRID
    1390009224683834752
  • NII論文ID
    110001802523
  • NII書誌ID
    AA00247166
  • DOI
    10.5109/4572
  • HANDLE
    2324/4572
  • ISSN
    00236152
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • IRDB
    • Crossref
    • CiNii Articles

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