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JOURNAL OF FOOD ENGINEERING · 2014 · IF 2.576

Effects of pulsed electric fields on the permeabilization of calcein-filled soybean lecithin vesicles

Zhi-Wei Liu,Xin-An Zeng,Da-Wen Sun,Zhong Han

Effects of PEF on permeabilization of calcein-filled large unilamellar vesicles (LUV) with average diameter of 1705.64   ±   55.91   nm and small unilamellar vesicles (SUV) with average diameter of 213.06   ±   5.50   nm, suspended in an isosmotic sucrose solution (150   mM) were investigated. The suspensions of vesicles were exposed to PEF at various electric field strengths in the interval of 0–50   kV/cm and different treatment times ranging from 0 to 4.8   ms. The intensity of permeabilization induced by PEF was analyzed in terms of the changes of fluorescence intensity of the suspension solution and the average diameter of vesicles, due to the leakage of self-quench calcein encapsulated in vesicles. Results indicated that the permeability of LUV was increased with increasing intensity of electric field (>10   kV/cm) and treatment time, and the release percentage of calcein ( R value) was increased by 57.98% (from 0.46% to 58.44%) with the increase of the electric field strength (from 10 to 50   kV/cm) at 4.8   ms. However, the R value was only increased by 14.62% (from 43.82% to 58.44%) with the increase of the treatment time (from 1.2 to 4.8   ms) at 50   kV/cm. Average diameter of LUV was sharply decreased from 1705.64   ±   55.91 to 465.60   ±   37.12   nm with the maximum value at 50   kV/cm and 4.8   ms. Results also showed that shrinkage or rupture of LUV happened, as confirmed by the change of size distribution of LUV after treatment by PEF. However, as for SUV, the changes of the permeability of vesicles and average diameter were not observed. In addition, it was demonstrated that the magnitude of the induced transmembrane potential was proportional to the radius of the vesicle, and larger vesicles could be polarized or ruptured at relatively lower field strength than smaller vesicles.

研究领域: 生物物理学 · 食品科学与工程
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LWT-FOOD SCIENCE AND TECHNOLOGY · 2022 · IF 6.056

Effect of sterols on liposomes: Membrane characteristics and physicochemical changes during storage

Fanfan Song,Jingnan Chen,Aoze Zheng,Shaojun Tian

The differences in sterol chemical structures influenced the membrane characteristics of liposomes, especially the physicochemical changes during storage. Therefore, the effects of sterols (cholesterol, β-sitosterol, and stigmasterol) on membrane characteristics were investigated and compared with liposomes without sterols. The incorporation of sterols increased the particle size of liposomes. Transmission electron microscopy images showed that sterols improved the rigidity and decreased the deformability of membranes. Cholesterol produced a more condensing effect on membranes, whereas stigmasterol reduced the effectiveness of lipid packing as shown by Raman spectroscopy. The addition of sterols provided good vesicle size stability during storage. Fluorescence probe analysis demonstrated decreased membrane hydrophobicity and micropolarity with prolonged storage. Phospholipid hydrolysis and oxidation played a major role in regulating membrane characteristics. Among the three sterols, β-sitosterol was the most effective for the inhibition of hydrolysis and oxidation.

研究领域: 药剂学 · 生物物理学 · 材料科学
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