Method for preparing proanthocyanidins liposomes

A technology of proanthocyanidins and liposomes, which is applied in liposome delivery, medical preparations containing non-active ingredients, medical preparations containing active ingredients, etc., can solve the problems of large particle size and unfavorable absorption, and achieve small particle size , reduce sensitivity, simple preparation process

Inactive Publication Date: 2010-11-17
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the existing protection of proanthocyanidins in the form of microcapsul

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0010] Specific embodiment 1: The preparation method of proanthocyanidin liposomes of this embodiment is realized by the following steps: 1. Put 0.2672~0.3638g of soy lecithin and 0.0362~0.1328g of cholesterol in a pear-shaped flask, and then add ether and no 40~400mL mixture of water and ethanol, then add 0.0053~0.0364g of proanthocyanidin and 2~20mL of phosphate buffer and shake to mix to obtain the mixture; 2. Place the mixture in a water bath at 25°C, at a strength of 100MPa Under the conditions of ultrasonic treatment for 5 minutes, then placed in a water bath at 30-50 ℃, under the conditions of 400-700 MPa, rotary evaporation to form a film, then add 8-80mL phosphate buffer, hydrated for 5-10 minutes to obtain a crude suspension Soluble; 3. The crude suspension is dissolved in a 0.45μm filter membrane to complete the preparation of proanthocyanidin liposomes; the volume ratio of ether and absolute ethanol in the mixture of ether and absolute ethanol in step one is 1:1 .

...

specific Embodiment approach 2

[0013] Embodiment 2: This embodiment is different from Embodiment 1 in that in step 1, 0.2672 g of soy lecithin and 0.1328 g of cholesterol are placed in a pear-shaped flask. Other steps and parameters are the same as in the first embodiment.

specific Embodiment approach 3

[0014] Specific embodiment three: this embodiment is different from specific embodiment one in that in step one, 0.3638g of soy lecithin and 0.0362g of cholesterol are placed in a pear-shaped flask. Other steps and parameters are the same as in the first embodiment.

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PUM

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Abstract

The invention discloses a method for preparing proanthocyanidins liposomes, and relates to a method for preparing liposomes. The method solves the problems of large grain size and difficult absorption of a human body by protecting proanthocyanidins in a microcapsule form in the prior art. The method comprises the following steps of: 1, putting soya bean lecithin and cholesterol in a pear-shape flask, adding mixed solution of diethyl ether and absolute ethyl alcohol, adding proanthocyanidins and phosphate buffer, and mixing to obtain mixed solution; 2, performing ultrasonic processing on the mixed solution in a 25 DEG C water bath, performing rotary evaporation to form a film in a water bath at the temperature of between 30 and 50 DEG C and under the pressure of between 400 and 700MPa, adding phosphate buffer again, and performing hydration to obtain coarse suspension; and 3, and filtering the coarse suspension by using a filter membrane of 0.45 mu m. The liposomes are adopted for encapsulating the proanthocyanidins, so the proanthocyanidins are more stable, have small grain size and target, and are favorable for absorption of the human body; the encapsulation rate of the proanthocyanidins liposomes is 88.89 percent; and the preparation process is simple.

Description

Technical field [0001] The invention relates to a method for preparing liposomes. Background technique [0002] Modern studies have found that proanthocyanidins have the effects of anti-oxidation, anti-thrombosis, regulating vascular cell function, reducing platelet aggregation, anti-inflammatory, anti-microbial, reducing ischemia-reperfusion injury, slowing down the development of Alzheimer's disease and Parkinson's disease. There are many studies on the properties of proanthocyanidins abroad, and they are widely used in food, cosmetics and health medicines. Many studies have shown that the ability of proanthocyanidins to resist oxidation and scavenging free radicals in the body is V E 50 times of Vc and 20 times of Vc. It is known for its safety, low toxicity, high efficiency, and high bioavailability. It has been widely used in food additives, health products, medicines, cosmetics and other fields. This shows that the research on proanthocyanidins can make better use of this ...

Claims

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Application Information

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IPC IPC(8): A61K9/127A61K31/353A61K47/24A61K47/28A61P7/02A61P9/10A61P25/16A61P25/28A61P29/00A61P31/00A61P39/06
Inventor 刘宁胡博
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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