Preparation of liposomal microcapsules by proliposome method with soybean lecithin

Abstract

Liposomal encapsulation was carried out with soybean and egg yolk lecithins. Bovine serum albumin (BSA) was encapsulated by proliposome and dehydration-rehydration (DR) method. Highest encapsulation efficiency (41.9%) was achieved by proliposome method with soybean lecithin. Encapsulation efficiency of BSA by proliposome method increased to 61.5% by the addition of trehalose. Stability of the proliposome-capsules was determined under the pH of 3, 5, and 7. Degradation of the capsules was observed at pH 3 and BSA was released from the capsules. To stabilize proliposome-capsules under acidic conditions, ethanol-soluble fraction of soybean lecithin was used to prepare the capsules. The capsules showed high stability at pH 3 and encapsulated BSA was retained 74.5% after incubation at 37°C for 2 h. In addition, the proliposome-capsules with ethanol-soluble fraction of soybean lecithin exhibited high resistance against the simulated gastric solution (pH 1.2), while the capsules were readily degraded by Hofmann bile salt solution. These results suggest that the proliposome-capsules would be useful for targeted delivery of functional food ingredients acted in the intestinal tract.