Initiated Oxidation of Phosphatidylcholine Liposomes with Some Functional Nutraceuticals

Resumo

Design and research of liposome structures on the basis of soy phosphatidylcholine (PC) as nanocontainers for delivery of various functional nutraceuticals in tissues and cells of organisms, as well as models for studying biochemical processes in cell membranes, has been of undoubted interest recently. As liposomes are oxidized and destroyed under the influence of light and high temperatures, there are various ways to protect them. In the present work, the effect of temperature on the soy PC liposome oxidation initiated by a water-soluble azo-initiator AAPH was investigated; also the influence of ω-3 α-linolenic fatty acid (ALA) supplement in the liposomes on the process was studied. Inhibition of liposome oxidation by essential oil of clove buds (EOC) (Eugenia caryophyllata Thumb) or liposome encapsulation in sodium caseinate was studied. The possibility to efficiently inhibit oxidation of PC liposomes at T = 37°C by phenolic compounds (eugenol) of EOC was demonstrated; however, at an elevated temperature (60°C) the oxidation rate increased 3–4 times and the rate of inhibition of conjugated diene formation significantly decreased. Addition of ALA to liposomes led to considerable intensification of oxidation. Encapsulation of liposomes in sodium caseinate reduced liposome oxidation by 70%, and the combined effect of sodium caseinate encapsulation and EOC, by 90%. With a temperature increase, the effectiveness of protection by the caseinate envelope significantly decreased, even in the presence of clove oil.