Dissertation
Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > General issues > Basic science > Food Chemistry

Preparation and Functional Charaeteristic of Anthocyanins Liposome from Ribes NigrumL

Author ZhaoShengShu
Tutor WangZhenYu
School Northeast Forestry University
Course Of Food Science
Keywords blackcurrant liposome preparation quality evaluation physiological activity
CLC TS201.2
Type Master's thesis
Year 2013
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Most of the water-soluble drug liposomes have low encapsulation efficiency, thus uniformity and high encapsulation efficiency is a basic condition to act the liposome as a pharmaceutical carrier of newly developing medicine to be used. The study found liposome’s inter organization and amphoteric characterization is similar to the bio membrane which make it the characteristics of high stability, good delayed release effect, highly targeted to drug absorption, reduced drug toxicity and side effects. The liposome entrapped drugs is used to minimize losses, improve drug stability and help the body uptake and utilization.Anthocyanin is a type of flavonoid compounds in combination with anthocyanidin and sugar with glucosidic bond, an it has C6-C3-C6skeleton. Anthocyanin has many functions like oxidation resistance, the free radical scavenging capacity, anti mutagenicity, anti-tumor and improvement of visual acuity, widely uses on food, medicine, cosmetics and many other areas. Anthocyanin is sensitive on light, temper and some other external conditions, it’s easily leading to decrease anthocyanin content in the application because of the poor stability, and then affect the quality of product and the actual use effect. In addition, anthocyanin is a kind of soluble pigment, intestinal absorption is not strong, anthocyanin’s stability and bioavailability make a hurdle on the actual use. Currently, there is research on making anthocyanins microencapsulation or modification and copigmentation of anthocyanins improve anthocyanin’s stability. But improve anthocyanin’s stability and bioavailability is still a problem in avoid of changing anthocyanin’s structure.This study which prepared anthocyanin liposome focused on the selective preference of lining-up process parameters with the optimization of response surfaces experiment which could make the best preparation conditions. Judge the indexes, such as structure, particle size, potential, stability and dried frozen products by the anthocyanin and the quality of its liposome. The preliminary study which tested anthocyanin and its liposome in vivo antioxidant, hypo lip idemic, anti-cancer effect was to lay the theory foundation for anthocyanin functional research or application, and make it widely apply to the field of health food. The results were as follows:(1)Dried and purified anthocyanin was chosen as raw material, soybean lecithin and cholesterol were selected as the membrane materials, and coating rate was regarded as review indicator. Two methods, thin-film ultrasonic technique and reverse-phase evaporation technique, were applied to make anthocyanins liposome. The satisfied conditions for preparation anthocyanins liposome were optimized through the single factor investigation and the response surface method. The conditions of thin-film ultrasonic technique to make anthocyanins liposome was as follows:the proportion of lecithin and cholesterol was1.79(mg/mg), anthocyanin was0.12mg, and the temperature was48.8℃. Under the above-mentioned conditions, the coating rate could get up to74.54%. The optimal conditions of reverse phase evaporation method were accomplished as following:the proportion of lecithin and cholesterol is2.86(mg/mg), water-organic phase was1.94(mL/mL), anthocyanin was0.162mg. Under this condition, the coating rate of anthocyanins liposome can reach72.22%. According to t the results of these two methods, thin-film ultrasonic method was much better than reverse phase evaporation liposome preparation of anthocyanins, so choose thin-film ultrasonic method for the further investigation.(2) Evaluation of the quality of anthocyanin and its liposome from Black currant results showed:it showed that liposome was spherical vesicles under the transmission microscope and the edge was clear and easy to identify with large water layer. Test showed the average grain diameter of liposome was281.6nm and the potential was-31.91mv. Through the test I compare the effect of mannitol, sucrose, lactose as the freeze-drying protective agent, it showed10%mannitol preparation of freeze-dried product was better, the encapsulation rate was relatively high, form fluffy and good rehydration. The liposome’s encapsulation rate was nearly the same when the temperature was under4℃, there wasn’t delamination and precipitate appeared; but when take it to a glasshouse, the encapsulation rate turned to be declined, so anthocyanin liposome need to be stored on4℃. Stability test showed light, temperature, Fe2+and Fe3+all had some influence to black currant anthocyanin and liposome. Anthocyanin liposome was better than anthocyanin by comparison of stability. Centrifugal acceleration test showed black currant anthocyanin liposome’s stability was good.(3)The test results of physiological activity of anthocyanin and its liposome from Black currant showed that they were active for oxidation resistance. And in the livers of model mice it may also increase the activity of superoxide dismutase (SOD)、glutathione peroxidase (GSH-Px)、catalase (CAT), while the malondialdehyde (MDA) content was depressed. In addition, it had obvious hypolipidemic effect which can decrease total cholesterol (TC)、 triglyceride (TG)、low density lipoprotein cholesterol (LDL-C) and increase high density lipoprotein cholesterol (HDL-C) in the serum level of model mice at the same time. Also the test results of MTT showed that it can cause the inhibition of HT29(the the maximum inhibition ratio of it was66.33%) and the value of anthocyanin and its liposome were151.25μg/mL and356.54μg/mL respectively. Observation experiments also validate this conclusion to sum up, anthocyanin’s liposome from Black currant produced by both two methods were stable and had high encapsulation efficiency, also kept normal physiology functions.

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