Chitosan liposome entrapped with yolk immunoglobulin and preparation method and application thereof

A technology of egg yolk immunoglobulin and chitosan, which is applied in the field of chitosan liposome encapsulating egg yolk immunoglobulin and its preparation, can solve the problems of poor stability, residual organic solvent, low encapsulation rate, etc. High stability, enhanced protection, improved mechanical stability

Pending Publication Date: 2021-12-07
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem that the present invention solves is: provide a kind of chitosan liposome of encapsulating egg yolk immunoglobulin and its preparati

Method used

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  • Chitosan liposome entrapped with yolk immunoglobulin and preparation method and application thereof
  • Chitosan liposome entrapped with yolk immunoglobulin and preparation method and application thereof
  • Chitosan liposome entrapped with yolk immunoglobulin and preparation method and application thereof

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Embodiment 1

[0038] The present embodiment provides a kind of preparation method of the chitosan liposome of encapsulating egg yolk immunoglobulin, specifically comprises the following steps:

[0039] (1) IgY was extracted from egg yolk by water dilution method and salting-out method, and the pure IgY product obtained by freeze-drying was stored in a -20°C refrigerator for future use.

[0040] (2) Disperse egg yolk lecithin (EPC) and cholesterol in 40ml of PBS solution with pH=7.4, slowly add 10ml of IgY solution, and finally add to 50ml of chitosan solution, use a magnetic stirrer to continuously stir at 1200r / min for 1h , chitosan is adsorbed on the phospholipid bilayer surface, obtains suspension B, and in suspension B, chitosan concentration is 1.1%, and EPC concentration is 6.28mg / mL, and the mass ratio of phospholipid, cholesterol and IgY is 20:5: 1.2; Wherein, the chitosan solution is prepared by adding chitosan to 50ml of 1.0% acetic acid, heating to 50°C, stirring for 1 hour, and ...

Embodiment 2

[0043] (1) IgY was extracted from egg yolk by water dilution method and salting-out method, and the pure IgY product obtained by freeze-drying was stored in a -20°C refrigerator for future use.

[0044] (2) Disperse soybean lecithin (SPC) and cholesterol in 40ml of PBS solution with pH=7.4, slowly add 10ml of IgY solution, and finally add to 50ml of chitosan solution, and use a magnetic stirrer to continuously stir at 1200r / min for 1h , chitosan is adsorbed on the surface of the phospholipid bilayer to obtain suspension B, the concentration of chitosan in the suspension B is 1.1%, the concentration of SPC is 6.28mg / mL, and the mass ratio of SPC, cholesterol and IgY is 20:5:1.2; Wherein, the chitosan solution is prepared by adding chitosan to 50 ml of 1.0% acetic acid and heating to 50° C., followed by stirring for 1 h and ultrasonication for 10 min.

[0045] (3) Seal the 100ml suspension B in the step (2) in the autoclave, use the water bath to control the temperature of the a...

Embodiment 3

[0047] The present embodiment provides a kind of preparation method of the chitosan liposome of encapsulating egg yolk immunoglobulin, specifically comprises the following steps:

[0048] (1) IgY was extracted from egg yolk by water dilution method and salting-out method, and the pure IgY product obtained by freeze-drying was stored in a -20°C refrigerator for future use.

[0049] (2) Disperse phosphatidylcholine and cholesterol in 40ml of PBS solution with pH=7.6, slowly add 10ml of IgY solution, and finally add to 50ml of chitosan solution, use a magnetic stirrer to continuously stir at 1200r / min for 0.5h, Chitosan is adsorbed on the surface of the phospholipid bilayer to obtain suspension B. The concentration of chitosan in suspension B is 1.4%, the concentration of phosphatidylcholine is 10mg / mL, and the mass ratio of phosphatidylcholine, cholesterol and IgY is 22%. : 4:1; wherein, the chitosan solution was prepared by adding chitosan to 50ml 1.0% acetic acid and heating t...

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Abstract

The invention relates to a chitosan liposome entrapped with yolk immunoglobulin and a preparation method and application thereof. The liposome comprises the following components: lecithin, cholesterol, IGY and chitosan, wherein the liposome takes a phospholipid bilayer formed by the lecithin and the cholesterol as a liposome framework material; the IGY is embedded in an internal water phase of the liposome; the chitosan coats the inner layer surface and the outer layer surface of the phospholipid bilayer in the liposome; and the lecithin is selected from one of yolk lecithin, soybean lecithin, phosphatidylcholine and phosphatidyl ethanolamine. The liposome disclosed by the invention is high in stability and high in entrapment rate.

Description

technical field [0001] The invention belongs to the field of oral preparations, and in particular relates to a chitosan liposome carrying egg yolk immunoglobulin, a preparation method and application thereof. Background technique [0002] The application of IgY in the food industry is diverse, mainly including the development of functional food, antibacterial preservation, and rapid immune detection of pathogenic bacteria and functional components. A large number of studies have shown that IgY in eggs is a protein with strong immune function. Using it as a food additive or directly as a raw material for antibody food to make functional food will play a role in the prevention and control of diseases, regulation and enhancement of human immunity. to an immeasurable effect. IgY is a protein immunologically active substance, which is quite stable to the digestion of intestinal proteases. When the pH is 4-9, it remains stable when the temperature reaches 65°C. When the pH is <...

Claims

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Application Information

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IPC IPC(8): A23L33/17A23P10/35A23P10/30
CPCA23L33/17A23P10/35A23P10/30A23V2002/00A23V2200/224A23V2200/30A23V2250/511A23V2250/5434A23V2250/1842A23V2300/44
Inventor 蔡朝霞陈晨盛龙黄茜李小萌夏民权柳聪董宛宜
Owner HUAZHONG AGRI UNIV
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