Extraction of phospholipid-rich fractions from egg yolk and development of liposomes entrapping a dietary polyphenol with neuroactive potential

• Published in: Food and chemical toxicology 2019-11, Vol.133, p.110749-110749, Article 110749
• Main Authors: Bernardo, João, Videira, Romeu A., Valentão, Patrícia, Veiga, Francisco, Andrade, Paula B.
• Format: Article
• Language: English
• Subjects: Acetone - chemistry; Animals; Carotenoids - analysis; Carotenoids - isolation & purification; Cell Line, Tumor; Cholesterol - analysis; Cholesterol - isolation & purification; Drug Carriers - chemistry; Egg yolk; Egg Yolk - chemistry; Ethanol - chemistry; Excitotoxicity; Flavonoids; Humans; Liposomes; Liposomes - chemistry; Liquid-Liquid Extraction - methods; Neuroprotection; Neuroprotective Agents - pharmacology; Phospholipids; Phospholipids - analysis; Phospholipids - chemistry; Phospholipids - isolation & purification; Rutin - pharmacology
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2019.110749

A new protocol to obtain egg yolk phospholipids in ethanol is presented. Rutin-phospholipids nanoliposomes were prepared and characterized. The procedure takes advantage of the different solubility of egg yolk lipids in ethanol and acetone at low temperature, to efficiently obtain a phospholipid-rich fraction of high purity degree. The phospholipid content in the final fraction is 208.65 ± 26.46 μmol/g fresh egg yolk (16%), accounting for ca. 96% of the extract's dry weight. The phospholipid-rich fraction contains cholesterol (0.069–0.082 cholesterol/phospholipid molar ratio), and vestigial amounts of lutein and zeaxanthin (89.24 ± 9.76 and 14.9 ± 2.16 ng/g of fresh egg yolk, respectively). Saturated fatty acids dominate the extracted phospholipids (50% of egg's total yolk phospholipids), the levels of monounsaturated ranging from 20 to 25%, and polyunsaturated up to 35%. Rutin-liposomes, prepared with phospholipid-rich fraction, presented mean diameter