Abstract
Astaxanthin was encapsulated in nanoliposomes by a film dispersion-ultrasonic technique using soybean phosphatidyl choline. The astaxanthin-loaded nanoliposomes displayed advantages in the aspects of high encapsulation efficiency and less particle size with a remarkably homodisperse size distribution. Based on X-ray diffraction and differential scanning calorimetry the analysis, it has been demonstrated that there could be interactions of astaxanthin with the lipid bilayer, resulting in the forming of astaxanthin-loaded nanoliposomes. The thermal gravimetric analysis revealed that the thermal stability of astaxanthin after encapsulation in nanoliposomes was remarkably enhanced as compared to astaxanthin alone. Furthermore, encapsulation could greatly enhance the water dispersibility of astaxanthin. This study also confirmed that encapsulation of astaxanthin in nanoliposomes could be an effective way to supply astaxanthin continuously in the body. The effects of astaxanthin incorporation on structural changes of the liposomal membrane were investigated through steady-state fluorescence measurements. This study revealed that the incorporation of astaxanthin into the lipid bilayer decreased membrane fluidity, but increased micropolarity in the membrane within a certain range of astaxanthin concentrations. Additionally, it indicated that the encapsulation of astaxanthin in the lipid bilayer could be applied to modulate the structural properties of membranes.
Highlights
Astaxanthin, as one of the natural carotenoids, is present in Haematococcus pluvialis, yeast, and in hydrobiontes, such as crab, shrimp, and salmon [1]
Astaxanthin-LN could be prepared by the film dispersion-ultrasonic technique using soybean phosphatidyl choline (SPC)
The astaxanthin-LN displayed adventages in the aspects of high encapsulation efficiency and less particle size with a remarkably homodisperse size distribution compared with previous studies
Summary
Astaxanthin, as one of the natural carotenoids, is present in Haematococcus pluvialis, yeast, and in hydrobiontes, such as crab, shrimp, and salmon [1]. Astaxanthin has attracted great attention in the scientific world owing to its potential physiological functions, including promotion of immunoreaction and liver function [3], remission of oxidative-stress, as well as protection against tumour, inflammation, photooxygenation by ultraviolet light, Helicobacter pylori infection, and angiocardiopathy [4,5]. Because of the 11 conjugated double bonds in the structure of astaxanthin, the stability of astaxanthin can be reduced by adverse environmental factors, including heat, radiation, oxygen, alkaline or acidic solutions [6]. The poor water solubility of astaxanthin greatly reduces its bioavailability, which has a negative effect on its practical applications. To overcome these defects, encapsulation has been introduced to promote the stability, water-solubility and bioavailability of astaxanthin. As far as we Molecules 2018, 23, 2822; doi:10.3390/molecules23112822 www.mdpi.com/journal/molecules
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