Glycolipids improve the stability of liposomes: The perspective of bilayer membrane structure

Xiangzhou Yi; Shuxin Gao; Xia Gao; Xuan Zhang; Guanghua Xia; Zhongyuan Liu; Haohao Shi; Xuanri Shen

doi:10.1016/j.foodchem.2023.135517

Glycolipids improve the stability of liposomes: The perspective of bilayer membrane structure

Food Chem. 2023 Jun 30:412:135517. doi: 10.1016/j.foodchem.2023.135517. Epub 2023 Jan 20.

Authors

Xiangzhou Yi¹, Shuxin Gao¹, Xia Gao¹, Xuan Zhang¹, Guanghua Xia¹, Zhongyuan Liu¹, Haohao Shi¹, Xuanri Shen²

Affiliations

¹ School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China.
² School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China. Electronic address: shenxuanri2009@163.com.

PMID: 36708667
DOI: 10.1016/j.foodchem.2023.135517

Abstract

The storage and thermal stability of liposomes, which are amphiphilic carriers, cause very large challenges. However, glycolipid modification may be a potential method to improve the stability of liposomes. In this study, the mechanism by which tilapia head glycolipids improve the stability of liposomes was studied. The head groups of glycolipids and liposomes have a strong interaction (K_a = 633.650 M^-1), mainly due to hydrogen bonds, which promote the formation of microstructure domains between glycolipids and liposomes. In addition, glycolipids caused the bilayer structure of liposomes to rearrange, resulting in an increase in the phase transition temperature, tight arrangement of membrane molecules, and increase in membrane thickness (from 2.4 nm to 3.5 nm). Novelty, the formation of microstructure domains helped prevent the liposomes membrane structure from being disrupted during storage and heat. Therefore, glycolipid modification improved the stability of liposomes. This study can provide new insights into the development of high-stability liposomes.

Keywords: Glycolipids; Hydrogen bond; Liposomes; Microstructure domain; Stability.

MeSH terms

Glycolipids* / chemistry
Liposomes* / chemistry
Temperature

Substances

Liposomes
Glycolipids