Glycolipids improve the stability of liposomes: The perspective of bilayer membrane structure

• Published in: Food chemistry 2023-06, Vol.412, p.135517-135517, Article 135517
• Main Authors: Yi, Xiangzhou, Gao, Shuxin, Gao, Xia, Zhang, Xuan, Xia, Guanghua, Liu, Zhongyuan, Shi, Haohao, Shen, Xuanri
• Format: Article
• Language: English
• Subjects: Glycolipids; Glycolipids - chemistry; Hydrogen bond; Liposomes; Liposomes - chemistry; Microstructure domain; Stability; Temperature
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.135517

[Display omitted] •Glycolipids and liposomes have a strong interaction mainly through hydrogen bonds.•Glycolipids induced the formation of microstructure domains in liposomes.•Microstructure domains improved the storage and thermal stability of liposomes. The storage and thermal stability of liposomes, which are amphiphilic carriers, cause very large challenges. However, glycolipid modification may be a potential method to improve the stability of liposomes. In this study, the mechanism by which tilapia head glycolipids improve the stability of liposomes was studied. The head groups of glycolipids and liposomes have a strong interaction (Ka = 633.650 M−1), mainly due to hydrogen bonds, which promote the formation of microstructure domains between glycolipids and liposomes. In addition, glycolipids caused the bilayer structure of liposomes to rearrange, resulting in an increase in the phase transition temperature, tight arrangement of membrane molecules, and increase in membrane thickness (from 2.4 nm to 3.5 nm). Novelty, the formation of microstructure domains helped prevent the liposomes membrane structure from being disrupted during storage and heat. Therefore, glycolipid modification improved the stability of liposomes. This study can provide new insights into the development of high-stability liposomes.