Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystals. (December 2020)

• Record Type: Journal Article
• Authors: Lopez, Christelle; Mériadec, Cristelle; David-Briand, Elisabeth; Dupont, Aurélien; Bizien, Thomas; Artzner, Franck; Riaublanc, Alain; Anton, Marc
• Is Part Of: Food research international. Volume 138(2020)Part A
• Publication Date: 2020-12
• Subjects: Membrane bilayer -- Sphingolipid -- Encapsulation -- Liposome -- Carotenoid -- Functional food; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109770
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Egg sphingosomes are facetted in absence of lutein and exhibit ondulations. Lutein crystals melt above human body temperature. Egg sphingomyelin bilayers solubilise lutein molecules below 80 mg lutein / g ESM. Lutein molecules are intercalated vertically in the bilayers. Sphingosomes will contribute in the development of lutein-fortified functionnal foods. Abstract: Lutein is a xanthophyll carotenoid provided exclusively by the diet, that has protective functions and beneficial effects on human health. Supplementation in lutein is necessary to reach the recommended daily dietary intake. However, the introduction of lutein into foods and beverages is a real challenge since this lipophilic nutrient has a poor aqueous solubility and a low bioavailability. In this study, we investigated the capacity of egg-sphingomyelin (ESM) vesicles called sphingosomes to solubilise lutein into the bilayers. The thermal and structural properties of ESM bilayers were examined in presence of various amounts of lutein by differential scanning calorimetry (DSC) and temperature-controlled X-ray diffraction (XRD), the structures of sphingosomes and lutein crystals were observed by microscopic techniques. ESM bilayers were in the fluid Lα phase above the phase transition temperature Tm = 39.6 °C and in the lamellar ripple Pβ′ phase below Tm where ESM sphingosomes exhibited ondulations and were facetted. Lutein molecules were successfully incorporated into the ESM bilayers where they induced a structural disorganisation. For ESM/lutein 90/10 %mol (91.8/8.2 %wt; 89 mg lutein / g ESM), lutein partitioning occured with the formation of lutein crystals in the aqueous phase together with lutein-loaded ESM vesicles. This study highlighted the capacity of new lipid carriers such as egg-sphingosomes to solubilise lutein and opens perspectives for the formulation of effective lutein-fortified functionnal foods and beverages providing health benefits.