Liposomes decorated with β-glycine and glycine: Construction, structure and in vitro digestive stability

甘氨酸 脂质体 化学 差示扫描量热法 色谱法 生物化学 粒径 疏水效应 生物物理学 生物 氨基酸 物理 物理化学 热力学
作者
Kunyu Ren,Xinru Cao,Lexi Zheng,Shi Liu,Lanxin Li,Lin Cheng,Tian Tian,Xiaohong Tong,Huan Wang,Lianzhou Jiang
出处
期刊:International Journal of Biological Macromolecules [Elsevier BV]
卷期号:269: 131900-131900 被引量:3
标识
DOI:10.1016/j.ijbiomac.2024.131900
摘要

Liposomes were modified with different proportions of β-glycine (7S) and glycine (11S) to form Lip-7S and Lip11S. The morphology, interaction and in vitro simulated digestion of liposomes were studied. The particle size of Lip-7S is smaller than that of Lip11S. When the values of Lip-7S and Lip-11S are 1:1 and 1:0.75, respectively, the ζ - potential has the maximum absolute value and the dispersion of the system is good. The results of multispectral analysis showed that hydrogen-bond and hydrophobic interaction dominated protein-modified liposomes, the protein structure adsorbed on the surface of liposomes changed, the content of α-helix decreased, and the structure of protein-modified liposomes became denser. The surface hydrophobicity and micropolarity of liposomes decreased with the increase of protein ratio, and tended to be stable after Lip-7S (1:1) and Lip-11S (1:0.75). Differential scanning calorimetry showed that Lip-7S had higher phase transition temperature (≥170.5 °C) and better rigid structure. During simulated digestion, Lip-7S (22.5 %) released less Morin than Lip (40.6 %) and Lip-11S (26.2 %), and effectively delayed the release of FFAs. The environmental stability of liposomes was effectively improved by protein modification, and 7S had better modification effect than 11S. This provides a theoretical basis for 7S and 11S modified liposomes, and also provides a data reference for searching for new materials for stabilization of liposomes.
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