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KMID : 1007520190280020529
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Food Science and Biotechnology
2019 Volume.28 No. 2 p.529 ~ p.537
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Properties and bioavailability assessment of shrimp astaxanthin loaded liposomes
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Sangsuriyawong Anantita
Limpawattana Maruj
Siriwan Dalad
Klaypradit Wanwimol
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Abstract
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This study aimed to investigate the effects of phospholipid composition on the properties and bioavailability of astaxanthin-loaded liposomes using cell culture. Two mixtures of phospholipids with different proportions of phosphatidylcholine (PC, 23% and 70%) were used at various concentrations (0.8, 1.6, and 2.0% w/v) to prepare astaxanthin-loaded liposomes, which were investigated for entrapment efficiency (EE), antioxidant activity, morphology and changes in astaxanthin properties during a storage period of 8 weeks at 4 °C. Furthermore, Caco-2 human colon adenocarcinoma cells were employed to examine the cellular uptake of astaxanthin-loaded liposomes. The highest EE was observed with astaxanthin-loaded liposomes containing 70% PC, and used at the concentration of 2.0% w/v. Liposomes maintained the antioxidant activity of astaxanthin. All liposomal preparations were non-toxic. Cellular uptake of astaxanthin-loaded liposomes containing 70% PC was significantly higher than that of 23% PC-containing liposomes (p?
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KEYWORD
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Antioxidant activity, Bioavailability, Encapsulation, Natural products, Shrimp
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