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Properties and bioavailability assessment of shrimp astaxanthin loaded liposomes
Anantita Sangsuriyawong,Maruj Limpawattana,Dalad Siriwan,Wanwimol Klaypradit 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
This study aimed to investigate the effects ofphospholipid composition on the properties and bioavailabilityof astaxanthin-loaded liposomes using cell culture. Two mixtures of phospholipids with different proportionsof phosphatidylcholine (PC, 23% and 70%) were used atvarious concentrations (0.8, 1.6, and 2.0% w/v) to prepareastaxanthin-loaded liposomes, which were investigated forentrapment efficiency (EE), antioxidant activity, morphologyand changes in astaxanthin properties during a storageperiod of 8 weeks at 4 C. Furthermore, Caco-2 humancolon adenocarcinoma cells were employed to examine thecellular uptake of astaxanthin-loaded liposomes. Thehighest EE was observed with astaxanthin-loaded liposomescontaining 70% PC, and used at the concentration of2.0% w/v. Liposomes maintained the antioxidant activityof astaxanthin. All liposomal preparations were non-toxic. Cellular uptake of astaxanthin-loaded liposomes containing70% PC was significantly higher than that of 23% PCcontainingliposomes (p\0.05).