Characterization and Absorption Kinetics of a Novel Multifunctional Nanoliposome Stabilized by Sea Cucumber Saponins Instead of Cholesterol

Rong Li, Ling Yu Zhang, Zhao Jie Li, Chang Hu Xue, Ping Dong, Qing Rong Huang, Yu Ming Wang, Tian Tian Zhang

Research output: Contribution to journalArticle

Abstract

Cholesterol was usually used to stabilize liposome, although there have been controversies on the relationship between dietary cholesterol and health. The present study aimed to prepare a novel multifunctional nanoliposomes stabilized by sea cucumber-derived saponins using ultrasound-assisted film dispersion method. A novel uniform liposome with a mass ratio of egg yolk lecithin/sea cucumber saponins at 75:25 was successfully prepared to encapsulate saponin, and the particle size was 164.8 ± 1.70 nm with a PDI value of 0.214 ± 0.022 and zeta potential of -15.97 ± 1.23 mV. The digestion and absorption results in vivo showed that the dietary saponins in liposome form could delay the peak time of saponins and prolong their residence time in the serum. Moreover, saponins were more easily converted into their corresponding metabolites after administration with saponins in the liposome form. The novel liposome as an efficient carrier with multiple functions had great potential in the development of functional food and biomedical applications.

Original languageEnglish (US)
Pages (from-to)642-651
Number of pages10
JournalJournal of agricultural and food chemistry
Volume68
Issue number2
DOIs
StatePublished - Jan 15 2020

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Keywords

  • absorption
  • liposome
  • metabolism
  • sea cucumber saponins
  • stability

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