Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids

Abby K Thompson; Jason P Hindmarsh; Derek Haisman; Thomas Rades; Harjinder Singh

Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids

Abby K Thompson, Jason P Hindmarsh, Derek Haisman, Thomas Rades, Harjinder Singh

Research output: Contribution to journal › Journal article › Research › peer-review

41 Citations (Scopus)

Abstract

Liposomes were prepared from a milk fat globule membrane (MFGM) phospholipid fraction and from soy phospholipid material using a high-pressure homogenizer (Microfluidizer). The liposomes were characterized in terms of general structure, phase transition temperature, lamellarity, bilayer thickness, and membrane permeability. The liposomes prepared from the MFGM fraction had a significantly higher phase transition temperature, thicker membrane, and lower membrane permeability. These differences were attributed to different phospholipid compositions of the MFGM and soy phospholipid fractions.

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	54
Issue number	10
Pages (from-to)	3704-11
Number of pages	8
ISSN	0021-8561
Publication status	Published - 2006
Externally published	Yes

Cite this

Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids. / Thompson, Abby K; Hindmarsh, Jason P; Haisman, Derek; Rades, Thomas; Singh, Harjinder.

In: Journal of Agricultural and Food Chemistry, Vol. 54, No. 10, 2006, p. 3704-11.

Research output: Contribution to journal › Journal article › Research › peer-review

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AB - Liposomes were prepared from a milk fat globule membrane (MFGM) phospholipid fraction and from soy phospholipid material using a high-pressure homogenizer (Microfluidizer). The liposomes were characterized in terms of general structure, phase transition temperature, lamellarity, bilayer thickness, and membrane permeability. The liposomes prepared from the MFGM fraction had a significantly higher phase transition temperature, thicker membrane, and lower membrane permeability. These differences were attributed to different phospholipid compositions of the MFGM and soy phospholipid fractions.

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JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

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