Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon dioxide. (1st February 2022)

• Record Type: Journal Article
• Authors: Dong, Wanyi; Tang, Chaoqing; Xia, Minquan; Sheng, Long; Cai, Zhaoxia
• Is Part Of: Food chemistry. Volume 369(2022)
• Publication Date: 2022-02-01
• Subjects: Egg yolk immunoglobulin -- Supercritical carbon dioxide -- Liposome -- Egg yolk phosphatidylcholine -- Encapsulation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130934
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: IgY-loaded chitosan liposomes were formed by supercritical carbon dioxide. The liposome prepared by EPC had better uniformity and encapsulation effect. Strong interaction was formed between phospholipids and chitosan. Thermal stability and storage stability of liposomes were increased. Abstract: The egg yolk immunoglobulin (IgY) loaded chitosan-liposomes (IgY-CS-LP) were prepared and assisted by supercritical carbon dioxide (SCCO2 ). The effects of phospholipid type and SCCO2 pressure on particle size, zeta potential, encapsulation efficiency, structural properties and stabilities were investigated. The results showed that the liposomes prepared by egg yolk phosphatidylcholine (EPC) had better homogeneity and higher encapsulation rate than those by soybean phosphatidylcholine (SPC). With the increase in critical pressure, the particle size decreased dramatically and became more uniform. Under pressure of 20 MPa, it showed a preferable stability on IgY-CS-LP and superior encapsulation efficiency of IgY (76.85%). Besides, IgY could be wrapped in the phospholipid layer which has strong interaction with chitosan. The results suggested that chitosan liposome complex could form an effective carrier for IgY with method of SCCO2, which can solve the problem of IgY inactivation in vivo, so as to enhance human immunity and other effects.