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)
JournalJournal of agricultural and food chemistry
DOIs
StateAccepted/In press - Jan 1 2020

Fingerprint

Sea Cucumbers
Holothuroidea
Saponins
saponins
Cholesterol
cholesterol
Liposomes
kinetics
Kinetics
Dietary Cholesterol
Functional Food
Egg Yolk
Lecithins
Zeta potential
Metabolites
egg yolk
Particle Size
phosphatidylcholines
functional foods
particle size

All Science Journal Classification (ASJC) codes

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

Keywords

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

Cite this

@article{75a0bd8a4ec24509b1a7d41d5fca1546,
title = "Characterization and Absorption Kinetics of a Novel Multifunctional Nanoliposome Stabilized by Sea Cucumber Saponins Instead of Cholesterol",
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.",
keywords = "absorption, liposome, metabolism, sea cucumber saponins, stability",
author = "Rong Li and Zhang, {Ling Yu} and Li, {Zhao Jie} and Xue, {Chang Hu} and Ping Dong and Huang, {Qing Rong} and Wang, {Yu Ming} and Zhang, {Tian Tian}",
year = "2020",
month = "1",
day = "1",
doi = "10.1021/acs.jafc.9b06460",
language = "English (US)",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",

}

Characterization and Absorption Kinetics of a Novel Multifunctional Nanoliposome Stabilized by Sea Cucumber Saponins Instead of Cholesterol. / Li, Rong; Zhang, Ling Yu; Li, Zhao Jie; Xue, Chang Hu; Dong, Ping; Huang, Qing Rong; Wang, Yu Ming; Zhang, Tian Tian.

In: Journal of agricultural and food chemistry, 01.01.2020.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Characterization and Absorption Kinetics of a Novel Multifunctional Nanoliposome Stabilized by Sea Cucumber Saponins Instead of Cholesterol

AU - Li, Rong

AU - Zhang, Ling Yu

AU - Li, Zhao Jie

AU - Xue, Chang Hu

AU - Dong, Ping

AU - Huang, Qing Rong

AU - Wang, Yu Ming

AU - Zhang, Tian Tian

PY - 2020/1/1

Y1 - 2020/1/1

N2 - 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.

AB - 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.

KW - absorption

KW - liposome

KW - metabolism

KW - sea cucumber saponins

KW - stability

UR - http://www.scopus.com/inward/record.url?scp=85077529917&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85077529917&partnerID=8YFLogxK

U2 - 10.1021/acs.jafc.9b06460

DO - 10.1021/acs.jafc.9b06460

M3 - Article

C2 - 31830780

AN - SCOPUS:85077529917

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

ER -