Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol
Present study prepared curcumin-loaded nanoliposomes using bovine milk, krill phospholipids and cholesterol; and investigated the effects of cholesterol on membrane characteristics, storage stability and antibacterial properties of the curcumin nanoliposomes. Bovine milk phospholipids which have hig...
| Main Authors: | , , , , , , , |
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| Format: | Article |
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Elsevier
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/103156/ |
| _version_ | 1848863947841601536 |
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| author | Wu, Yujie Wang, Ke Liu, Qinru Liu, Xingyu Mou, Bolin Lai, Oi-Ming Tan, Chin-Ping Cheong, Ling-Zhi |
| author_facet | Wu, Yujie Wang, Ke Liu, Qinru Liu, Xingyu Mou, Bolin Lai, Oi-Ming Tan, Chin-Ping Cheong, Ling-Zhi |
| author_sort | Wu, Yujie |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Present study prepared curcumin-loaded nanoliposomes using bovine milk, krill phospholipids and cholesterol; and investigated the effects of cholesterol on membrane characteristics, storage stability and antibacterial properties of the curcumin nanoliposomes. Bovine milk phospholipids which have higher saturation than krill phospholipids resulted in formation of curcumin-loaded nanoliposomes with higher encapsulation efficiency (84.78%), larger absolute value of zeta potential and vesicle size (size: 159.15 ± 5.27 nm, zeta potential: −28.3 ± 0.62 mV). Cholesterol helps to formation of a more hydrophobic, compact and tighter bilayer membrane structure which improved the storage stability of nanoliposomes under alkaline (66.25 ± 0.46%), heat (43.25 ± 0.69%) and sunlight (49.44 ± 1.78%) conditions. In addition, curcumin-loaded nanoliposomes can effectively target infectious bacteria which secrete pore-forming toxins such as Staphylococcus aureus by causing the bacterial cell wall to lysis. Findings from present work can guide future development of novel antibacterial agents for use in food preservation. |
| first_indexed | 2025-11-15T13:41:01Z |
| format | Article |
| id | upm-103156 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:41:01Z |
| publishDate | 2022 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1031562024-06-28T09:05:12Z http://psasir.upm.edu.my/id/eprint/103156/ Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol Wu, Yujie Wang, Ke Liu, Qinru Liu, Xingyu Mou, Bolin Lai, Oi-Ming Tan, Chin-Ping Cheong, Ling-Zhi Present study prepared curcumin-loaded nanoliposomes using bovine milk, krill phospholipids and cholesterol; and investigated the effects of cholesterol on membrane characteristics, storage stability and antibacterial properties of the curcumin nanoliposomes. Bovine milk phospholipids which have higher saturation than krill phospholipids resulted in formation of curcumin-loaded nanoliposomes with higher encapsulation efficiency (84.78%), larger absolute value of zeta potential and vesicle size (size: 159.15 ± 5.27 nm, zeta potential: −28.3 ± 0.62 mV). Cholesterol helps to formation of a more hydrophobic, compact and tighter bilayer membrane structure which improved the storage stability of nanoliposomes under alkaline (66.25 ± 0.46%), heat (43.25 ± 0.69%) and sunlight (49.44 ± 1.78%) conditions. In addition, curcumin-loaded nanoliposomes can effectively target infectious bacteria which secrete pore-forming toxins such as Staphylococcus aureus by causing the bacterial cell wall to lysis. Findings from present work can guide future development of novel antibacterial agents for use in food preservation. Elsevier 2022 Article PeerReviewed Wu, Yujie and Wang, Ke and Liu, Qinru and Liu, Xingyu and Mou, Bolin and Lai, Oi-Ming and Tan, Chin-Ping and Cheong, Ling-Zhi (2022) Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol. Food Chemistry, 367. art. no. 130700. pp. 1-10. ISSN 0308-8146 https://linkinghub.elsevier.com/retrieve/pii/S0308814621017064 10.1016/j.foodchem.2021.130700 |
| spellingShingle | Wu, Yujie Wang, Ke Liu, Qinru Liu, Xingyu Mou, Bolin Lai, Oi-Ming Tan, Chin-Ping Cheong, Ling-Zhi Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol |
| title | Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol |
| title_full | Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol |
| title_fullStr | Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol |
| title_full_unstemmed | Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol |
| title_short | Selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol |
| title_sort | selective antibacterial activities and storage stability of curcumin-loaded nanoliposomes prepared from bovine milk phospholipid and cholesterol |
| url | http://psasir.upm.edu.my/id/eprint/103156/ http://psasir.upm.edu.my/id/eprint/103156/ http://psasir.upm.edu.my/id/eprint/103156/ |