Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization.

Daria V Kuznetcova,Frances T Yen,Carole Jeandel,Frederic Desor,Michel Linder,Liudmila A Nadtochii,Denis A Baranenko,Elmira Arab-Tehrany,Cedric Paris

doi:10.3390/ijms21239079

Abstract

Polyunsaturated fatty acids (PUFA) are important in reducing the risk for cardiovascular, metabolic and neurodegenerative diseases. Chia (Salvia hispanica L.) seeds contain high levels of omega-3 PUFA, α-linolenic acid (ALA) in particular, and are a potential source for development of omega-3 PUFA-based products. Our objective was to obtain and characterize chia seed lipids, focusing on phospholipid fraction, and to investigate their use in the formulation of nanoemulsions (NE) and nanoliposomes (NL). Solvent-based lipid extraction was performed on the ORURO variety of chia seeds, followed by lipid composition analysis using GC and LC-MS and physico-chemical characterization of chia NL and NE. Folch extraction led to a slightly higher yield of ALA as compared to Soxhlet extraction. Lipid, phospholipid, and fatty acid composition analysis of the oil and residue revealed that the residue was rich in phospholipids; these were used to prepare NE and NL. Physico-chemical characterization showed that NE and NL were generally spherical (transmission electron microscopy), with a size of <120 nm under hydrated conditions that remained stable over 5 days. In conclusion, chia oil and phospholipid-rich residue can be used to obtain stable NL or NE using a simple method that involves spontaneous emulsification during lipid hydration, which potentially may be useful in cosmetics, pharmaceutical, and other health applications.

Highlights

Omega-3 polyunsaturated fatty acids (PUFA) are important in nutrition and health, playing an integral part in lipid homeostasis by virtue of their functions in modulating cell membrane fluidity and function, in cell signaling, and in the transcriptional regulation of gene expression
Seed oils are rich in α-linolenic acid (ALA), which is an essential fatty acid and precursor of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)
We report for the first time fatty acid composition, phospholipid classes and the phospholipid fatty acid profile of chia seeds of the ORURO variety following Folch extraction

Summary

Introduction

Omega-3 polyunsaturated fatty acids (PUFA) are important in nutrition and health, playing an integral part in lipid homeostasis by virtue of their functions in modulating cell membrane fluidity and function, in cell signaling, and in the transcriptional regulation of gene expression. Investigations have focused on their use in both preventive, as nutritional supplements, as well as in curative strategies as potential therapeutics of these lipid-related disorders. Omega-3 fatty acids are found in both marine organisms and plants. Because the former can be limited in supply or present a problem due to its allergenicity, interest has become focused on plant-based products as an interesting alternative and promising source of PUFA [3]. ALA itself displays anti-inflammatory and neuroprotective properties, and is of potential interest as a risk-reducing agent of related diseases

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Methods

Conclusion