FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 375-380.doi: 10.7506/spkx1002-6630-201311078

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Preparation of Proliposome and Its Application in Food Nutrients

JIA Jing-fu,XIN Na,WANG Yan,ZHAO Ya-ping   

  1. School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai 200240, China
  • Received:2012-02-27 Revised:2013-04-24 Online:2013-06-15 Published:2013-06-03

Abstract:

Liposome has been widely investigated in the field of food nutrient and drug delivery due to its biocompatible
and biodegradable properties. However, liposome has a poor stability such as aggregation, and susceptibility to hydrolysis
and oxidation. Production of proliposome can be effectively overcome this problem, while maintaining the integrity of the
particles in the administration process, improving the solubility and bioavailability of nutrients, enhancing the gastrointestinal
absorption of nutrients, increasing the permeability of nutrients to cytomembrane, and modifying the pharmacokinetics. This
review mainly introduces the recent advances on the study of the preparation methods and characteristics of proliposome,
and lists the petential applications of proliposome in food nutrients.

Key words: proliposome, preparation, food nutrients

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