The Effect of the Composition of a Liposomal Nanocomplex on the Antioxidant Activity of Murine Blood Plasma and Lipids of the Liver and Brain

Abstract

Much attention is given to research and development of efficient systems for the delivery of essential omega-3-polyunsaturated fatty acids and other nutraceuticals to the human body with food. Nanocomplexes, which are based on soybean phosphatidylcholine liposomes with nutraceuticals included, are among the efficient delivery systems. The prolonged use of these nanocomplexes may affect the antioxidant status in various organs and tissues. In this work, thermo-initiated chemiluminescence was used to study changes in the antioxidant activity of the blood plasma, liver, and brain lipids in mice divided into six groups depending on the composition of liposomal nanocomplexes introduced into drinks substituted for water in a long-term (3 month) diet. The components of six types of liposomal nanocomplexes, except for phosphatidylcholine, in different combinations were clove essential oil, fish oil, and sodium caseinate. The results of the study showed that nanocomplexes containing liposomes made of phosphatidylcholine with the addition of fish oil and clove essential oil and encapsulated in milk protein (sodium caseinate) proved to be the most effective in increasing the antioxidant activity of the blood plasma and brain lipids in mice compared to the control.