Abstract
The main purpose of this study was to optimize the preparation of lysozyme nanoliposomes using response surface methodology and measure their stability. The stabilities of lysozyme nanoliposomes in simulated gastrointestinal fluid (SGF), simulated intestinal fluid (SIF), as well as pH, temperature and sonication treatment time were evaluated. Reverse-phase evaporation method is an easy, speedy, and beneficial approach for nanoliposomes’ preparation and optimization. The optimal preparative conditions were as follows: phosphatidylcholine-to-cholesterol ratio of 3.86, lysozyme concentration of 1.96 mg/mL, magnetic stirring time of 40.61 min, and ultrasound time of 14.15 min. At the optimal point, encapsulation efficiency and particle size were found to be 75.36% ± 3.20% and 245.6 nm ± 5.2 nm, respectively. The lysozyme nanoliposomes demonstrated certain stability in SGF and SIF at a temperature of 37 °C for 4 h, and short sonication handling times were required to attain nano-scaled liposomes. Under conditions of high temperature, acidity and alkalinity, lysozyme nanoliposomes are unstable.
Highlights
Lysozyme (EC 3.2.1.17) is officially described as N-acetylhexosaminodase and is involved in every secretion, such as body fluids, and tissue of animal organisms [1]
The major objective of this research was to study the effect of the rate of phosphatidylcholine and cholesterol (w/w), lysozyme concentration (w/v), ultrasound and magnetic stirring time on the encapsulation efficiency so as to determine the optimal conditions for making lysozyme nanoliposomes using Response surface methodology (RSM)
The statistical significance of response surface models was assessed according to regression analysis and the analysis of variance (ANOVA)
Summary
Lysozyme (EC 3.2.1.17) is officially described as N-acetylhexosaminodase and is involved in every secretion, such as body fluids, and tissue of animal organisms [1]. It has been isolated from some plants, bacteria, and bacteriophages [2]. This enzyme causes the cell-wall of susceptible bacteria to be hydrolyzed, such as Gram-positive bacteria, which increases their permeability and causes the cells to burst [3]. Many scientific papers have focused on the antibacterial properties of lysozyme and their use in food processing to better control bacterial pollution and fermentations in a variety of food products [2].
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