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

Journal of Agricultural and Food Chemistry
Abby K ThompsonHarjinder Singh

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.

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Citations

Jun 22, 2011·Lab on a Chip·Gerald BirnbaumerPeter Ertl
Jan 21, 2014·Journal of Agricultural and Food Chemistry·Pedro J García-MorenoCharlotte Jacobsen
Aug 11, 2007·Micron : the International Research and Review Journal for Microscopy·Jean-Christophe ColasHarjinder Singh
Oct 27, 2020·Frontiers in Chemistry·Alejandra Acevedo-FaniHarjinder Singh
Feb 3, 2021·Nutrients·Kristine Bach Korsholm KnudsenThomas Thymann
Mar 18, 2009·Journal of Agricultural and Food Chemistry·Alice B NongoniermaKieran N Kilcawley

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