Curcumin-loaded liposomes prepared from bovine milk and krill phospholipids: Effects of chemical composition on storage stability, in-vitro digestibility and anti-hyperglycemic properties

Yujie Wu, Bolin Mou, Shuang Song, Chin Ping Tan, Oi Ming Lai, Cai Shen, Ling Zhi Cheong

Research output: Journal PublicationArticlepeer-review

14 Citations (Scopus)

Abstract

Present study prepared curcumin liposomes with high encapsulation efficiency (>70%) using bovine milk and krill phospholipids; and investigated the effects of phospholipids composition on storage stability, in-vitro bioavailability, antioxidative and anti-hyperglycemic properties of the curcumin liposomes. Curcumin liposomes prepared from bovine milk phospholipids have smaller particle sizes (163.1 ± 6.42 nm) and greater negative zeta potentials (−26.7 mv) as compared to that prepared from krill phospholipids (particle size: 212.2 ± 4.1 nm, zeta potential: −15.23 mv). In addition, curcumin liposomes from bovine milk phospholipids demonstrated better stability under harsh storage conditions (alkaline conditions, oxygen, high temperature and relative humidity). Nevertheless, curcumin-loaded liposomes prepared from bovine milk phospholipids have inferior bioavailability compared to that prepared from krill phospholipids. No significant differences can be observed in terms of anti-oxidative and anti-hyperglycemic properties of liposomes prepared from both bovine milk and krill phospholipids. Findings from present study will open up new opportunities for development of stable curcumin liposomes with good functional properties (high digestibility, bioavailability and pharmacological effects).

Original languageEnglish
Article number109301
JournalFood Research International
Volume136
DOIs
Publication statusPublished - Oct 2020
Externally publishedYes

Keywords

  • Anti-hyperglycemic
  • Anti-oxidative
  • Curcumin liposome
  • In-vitro digestibility
  • Phospholipids
  • Storage stability

ASJC Scopus subject areas

  • Food Science

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