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A kind of liposome modified by peanut oil body membrane protein and preparation method thereof

A membrane protein and liposome technology, applied in skin care preparations, pharmaceutical formulations, food forming and other directions, can solve the problems of easy enzymatic hydrolysis of macrophages, phagocytosis, fusion, etc. The effect of reducing lipid oxidation and strengthening structural rigidity

Active Publication Date: 2022-04-08
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the phospholipids used for liposome construction are natural phospholipids or their analogs, which are easily oxidized and hydrolyzed during processing and storage; as a self-assembled embedding delivery system, liposomes may have particle aggregation, fusion, and rupture during use , easy to oxidize and leak, and there may also be problems in the body that are easily hydrolyzed by enzymes and phagocytized by macrophages
Therefore, since the phospholipid bilayer in nanoliposomes has a certain fluidity and is susceptible to oxidative deterioration due to environmental factors, the rigidity and stability of nanoliposomes limit its application to a certain extent.
The addition of some auxiliary membrane materials can increase its stability, but also increases the diversity and complexity of its composition and structure to a certain extent

Method used

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  • A kind of liposome modified by peanut oil body membrane protein and preparation method thereof
  • A kind of liposome modified by peanut oil body membrane protein and preparation method thereof
  • A kind of liposome modified by peanut oil body membrane protein and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) Put 50 g of peeled peanut kernels into 500 mL of Tris-HCl buffer solution and soak at a temperature of 4° C. for 12 hours. Drain the moistened peanut kernels and add to 500mL MgCl 2 In a Tris-HCl buffer solution with a concentration of 3 mM, homogenize and stir with a beater for 5 min to obtain a homogeneous peanut homogenate. Use three layers of filter cloth to filter to remove dross, and the filtrate is centrifuged at 4°C and 9600rpm for 30min.

[0047] (2) Uniformly disperse the collected emulsion in the Tris-HCl buffer solution according to the ratio of solid to liquid at a ratio of 1g:1mL, centrifuge at 4°C and 9600rpm for 30min, and collect the emulsion. Repeat this step 3 times to obtain the emulsion object D.

[0048] (3) Disperse the obtained emulsion D in n-hexane according to the volume ratio of 1:10, ultrasonically in an ice bath, centrifuge at 4°C and 10,000 rpm for 10 minutes to remove the organic phase, collect the precipitate and dry it with nitrog...

Embodiment 2

[0054] (1) Put 50 g of peeled peanut kernels into 2500 mL of Tris-HCl buffer solution and soak at a temperature of 4° C. for 12 hours. Drain the moistened peanut kernels and add to 2000mL MgCl 2 In a Tris-HCl buffer solution with a concentration of 3 mM, homogenize and stir with a beater for 5 min to obtain a homogeneous peanut homogenate. Use three layers of filter cloth to filter to remove dross, and the filtrate is centrifuged at 4°C and 9600rpm for 30min.

[0055] (2) Uniformly disperse the collected emulsion in the Tris-HCl buffer solution according to the ratio of solid to liquid at a ratio of 1g:6mL, centrifuge at 4°C and 9600rpm for 25min, and collect the emulsion. Repeat this step 3 times to obtain the emulsion object D.

[0056] (3) Disperse the obtained emulsion D in n-hexane according to the volume ratio of 1:10, sonicate in an ice bath, centrifuge at 4°C and 10,000 rpm for 20 minutes to remove the organic phase, collect the precipitate and dry it with nitrogen t...

Embodiment 3

[0062] (1) Put 50 g of peeled peanut kernels into 2000 mL of Tris-HCl buffer solution and soak at a temperature of 4° C. for 12 hours. Drain the moistened peanuts and add to 2500mL MgCl 2 In a Tris-HCl buffer solution with a concentration of 3 mM, homogenize and stir with a beater for 5 min to obtain a homogeneous peanut homogenate. Use three layers of filter cloth to filter to remove dross, and the filtrate is centrifuged at 4°C and 9600rpm for 30min.

[0063] (2) Uniformly disperse the collected emulsion in the Tris-HCl buffer solution at a ratio of 1g:4mL according to the ratio of solid to liquid, and centrifuge at 4°C and 9600rpm for 20min to collect the emulsion. Repeat this step 3 times to obtain the emulsion object D.

[0064] (3) Disperse the obtained emulsion D in n-hexane according to the volume ratio of 1:10, ultrasonically in an ice bath, centrifuge at 4°C and 10,000 rpm for 15 minutes to remove the organic phase, collect the precipitate and dry it with nitrogen ...

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Abstract

The invention discloses a peanut oil body membrane protein-modified liposome and a preparation method thereof, belonging to the technical field of health food or cosmetic processing. The invention provides a method for stabilizing liposomes by using peanut oil body membrane protein, and realizes stable modification of liposomes based on the unique spatial topology structure of natural vegetable oil body proteins. The method is to disperse egg yolk lecithin, cholesterol, α-tocopherol, Tween-80, and model loads in absolute ethanol, remove the ethanol by evaporation under reduced pressure to form a thin film, and then disperse the extracted peanut oil body membrane protein in buffer , nanoliposomes were prepared by membrane hydration and sonication. Peanut oleosomal membrane proteins are embedded in the phospholipid bilayer in liposomes, reducing the fluidity of the hydrophobic region of the phospholipid bilayer, thereby improving the storage retention of the model load in liposomes. The invention is expected to realize the steady-state design of the novel liposome delivery carrier and break through the practical application bottleneck of the liposome.

Description

technical field [0001] The invention relates to the technical field of health food and cosmetic processing, in particular to a peanut oil body membrane protein-modified liposome and a preparation method thereof. Background technique [0002] Liposomes are closed vesicles with a bilayer structure formed spontaneously by phospholipids or their analogues dispersed in an aqueous phase. It has the structure, fluidity and bilateral asymmetry of natural membrane organisms, and is widely used as an embedding matrix for active substances and a model of natural biofilms. The liposome bilayer can embed hydrophilic and hydrophobic substances at the same time, has good biocompatibility, has no immunosuppressive effect, and can be directed to certain organs or tissues, improving the effectiveness of the embedded substances. Action concentration. Controlling the particle size of liposomes at the nanoscale and appropriately modifying them can further improve the biocompatibility and in vi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K8/14A61K8/49A61K8/64A61K8/67A23L33/105A23L33/115A23L33/17A23P10/35A61Q19/00
CPCA61K8/14A61K8/64A61K8/498A61K8/678A61Q19/00A23L33/105A23L33/115A23L33/17A23P10/35A23V2002/00A23V2250/21
Inventor 唐文婷蒲传奋
Owner QINGDAO AGRI UNIV
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