Fabrication and Characterization of Curcumin-Loaded Liposomes

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Fabrication and Characterization of Curcumin-Loaded Liposomes Formed from Sunflower Lecithin: Impact of Composition and Environmental Stress Shengfeng Peng, Liqiang Zou, Wei Liu, Chengmei Liu, and David Julian McClements J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.8b04136 • Publication Date (Web): 29 Oct 2018 Downloaded from http://pubs.acs.org on October 31, 2018

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Journal of Agricultural and Food Chemistry

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Fabrication and Characterization of Curcumin-Loaded Liposomes Formed from

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Sunflower Lecithin: Impact of Composition and Environmental Stress

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Shengfeng Peng a, Liqiang Zou a, Wei Liu *a, Chengmei Liu a, David Julian McClements

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*b.

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a

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330047, Jiangxi, PR China

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b

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State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang

Biopolymers and Colloids Laboratory, Department of Food Science, University of

Massachusetts, Amherst, MA 01003, USA

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*Corresponding authors

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E-mail: [email protected]; Fax: +86 791 88334509; Tel: + 86 791 88305872x8106.

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E-mail: [email protected]; Fax: +1 413 545 1262; Tel: +1 413 545 1019. 1

ACS Paragon Plus Environment


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Abstract

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There is significant interest in the formulation of liposome-based delivery

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systems using cheap plant-based commercial sources of lecithin. This study

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evaluated the impact of phospholipid type on the formation, stability, and curcumin-

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loading of sunflower liposomes. Four kinds of sunflower lecithin (Sunlipon 50, 65,

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75 and 90) with different phosphatidylcholine (PC) levels were used to prepare the

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liposomes using microfluidization. The particle size, surface charge, microstructure,

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and stability of the liposomes were determined. All four kinds of lecithin were

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suitable for fabricating stable liposomes regardless of PC content. Curcumin was

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loaded into the liposomes using a newly developed pH-driven method. The loading

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capacity and heat-stability of curcumin increased as the PC content of the lecithin

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increased. These results showed that commercial plant-based lecithins may be suitable

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for overcoming some of the hurdles normally associated with using liposomes in the food

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industry, such as high cost and poor stability.

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Keywords: sunflower lecithin; liposomes; curcumin; pH-driven method; delivery

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Introduction

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Liposomes are spherical vesicles formed through directed self-assembly of

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amphiphilic molecules, most commonly phospholipids. Structurally, liposomes

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consist of one or more phospholipid bilayers enclosing an aqueous core

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Liposomes are often employed as colloidal delivery systems for entrapment and

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controlled release of hydrophilic, amphiphilic, and/or lipophilic drugs in the

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pharmaceutical industry. However, they also have considerable potential for

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application in the food industry to encapsulate and protect nutraceuticals and other

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bioactive agents, such as vitamins, polyphenols, enzymes, carotenoids, and fatty

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acids 3-7.

1-2.

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Despite their potential, liposomes are still rarely used within the food industry

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for encapsulation, which is mainly due to their relatively high cost and low stability.

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The traditional liposome preparation method involves the utilization of detergents

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or organic solvents, which are either undesirable or impermissible components in

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food products. The utilization of high-pressure homogenizers, such as

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microfluidizers, to fabricate liposomes overcomes many of the current processing

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challenges. In particular, large volumes of liposomes can be produced in a

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continuous and reproducible manner without using detergents or solvents 8.

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Besides the preparation method, another problem is the high cost of purified 3



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phospholipids. Consequently, there is interest in preparing stable liposomes from

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cheaper commercially available phospholipids (lecithins), such as those isolated

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from eggs, milk, soy, or other sources. The successful application of commercial

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phospholipids depends on understanding the impact of lecithin composition on the

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formation and stability of liposomes.

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In this study, we examined the ability of sunflower lecithins to encapsulate an

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important nutraceutical: curcumin. Curcumin is a widely studied hydrophobic

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polyphenol that is claimed to have numerous health effects such as antioxidant,

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antibacterial, and anti-proliferative activities 9. However, the low water-solubility,

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poor chemical stability, and oral bioavailability of curcumin currently inhibit its

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application in the food and pharmaceutical industries

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liposomes have already shown they can improve the solubility and bioavailability

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of curcumin 11-16. However, these curcumin-loaded liposomes were prepared using

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traditional methods involving small batch operations and organic solvents

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unsuitable for widespread application in the food industry.

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A number of studies on

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In this study, we used a newly developed curcumin encapsulation method, the

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pH-driven method, to load curcumin into liposomes formed by microfluidization.

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This method is based on changes in the water-solubility of curcumin with pH 17-19.

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Curcumin is negatively charged under highly alkaline conditions leading to a high 4


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water-solubility, but uncharged under neutral and acidic conditions leading to a low

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water-solubility. Consequently, curcumin can be driven from the aqueous phase to

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the hydrophobic domains within liposomes by dissolving it at high pH and then

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acidifying the system.

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loaded liposomes by the pH-driven method and compared them to liposomes

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prepared using two traditional methods: the thin film hydration and ethanol injection

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methods

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microfluidizer and then curcumin was loaded into the liposomes using the pH-

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driven method. This whole process does not involve organic solvents or synthetic

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surfactants and is suitable for application within the food industry.

20.

In our previous study, we successfully prepared curcumin-

In the current study, liposomes were first prepared using a

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The main objective of the current study was to investigate the influence of

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sunflower lecithin composition on the formation, stability, and loading of the

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liposomes. First, four commercial lecithins were dissolved in buffer solution to form

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crude liposomes. Then, they were treated using a microfluidizer to form nanoscale

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liposomes.

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transmission electron microscopy (TEM) were then utilized to characterize the

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structure of the liposomes formed. The physical stability of the liposomes was then

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evaluated after they were exposed to environmental stresses they might encounter

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in commercial applications, i.e., ionic strength, pH and heat treatment. Moreover,

Confocal

laser

scanning

microscopy

(CLSM)

and

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the loading efficiency and loading capacity of curcumin in the liposomes was

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established. Finally, the stability of the curcumin-loaded liposomes was studied.

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Materials and methods

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Materials. Powdered curcumin (98%) was purchased from J&K Scientific (Beijing,

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China). Four natural lecithin ingredients extracted from sunflower oil were kindly donated

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by a commercial supplier (Perimondo, New York, NY, USA). The composition of these

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ingredients provided by the supplier is summarized in Table 1. Ethanol, hydrochloric acid,

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sodium hydroxide and other reagent chemicals were all of analytical grade.

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Liposomes preparation. Liposomes were prepared using a microfluidizer

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method. Briefly, lecithin samples were dissolved in phosphate buffer solutions (5

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mM, pH 7.0) and stirred for 4 hours to ensure complete hydration and self-

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assembly into crude liposomes. Liposomes were then formed by passing the crude

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liposome suspensions through a microfluidizer three times at an operating

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pressure of 17,000 psi (M-110P, Microfluidics Corporation, Newton, MA, USA). To

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remove any insoluble matter, the liposome solutions were centrifuged at 8,000 rpm

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for 30 min prior to use.

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Liposomes characterization. The particle size distribution (PSD) and electrical

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properties (-potential) of the liposomes were measured at 25°C using a combined 6


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dynamic light scattering (DLS) – electrophoresis instrument (Nano ZS, Malvern

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Instruments, Worcestershire, UK). The refractive index for the particles (liposomes)

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and dispersing medium (water) were set to 1.44 and 1.33, respectively. The

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liposome suspensions were diluted 4-fold with buffer solutions prior to analysis to

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avoid multiple scattering effects. All data were calculated as the mean and

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standard deviation based on at least three samples with each sample being

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measured in triplicate.

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Microstructure images of the liposome suspensions before and after being

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microfluidized were obtained using confocal scanning fluorescent laser

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microscopy with a 60× objective lens and 10× eyepiece (Nikon D-Eclipse C1 80i,

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Nikon, Melville, NY, U.S.). Liposomes were dyed with Nile red by adding 20 µL of

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Nile red solution (1 mg mL-1 ethanol) to 1 mL of liposomes. A small aliquot of

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liposome suspension was then pipetted onto a glass microscope slide and a glass

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cover slip was placed on top.

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For selected samples, the size and morphology of the liposomes were

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characterized using transmission electron microscopy (TEM) according to our

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previous study

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liposome suspension diluted to a phospholipid concentration of 1 mg mL-1 with

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purified water. After 3 min, the grid was stained with uranyl acetate solution (1%)

21.

Briefly, a copper mesh grid was placed onto a small aliquot of

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for 4 min and air-dried at room temperature after removing the excess liquid with

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filter paper. The grid containing the samples was examined under a transmission

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electron microscope (JEM-2000FX, JEOL, Ltd., Tokyo, Japan) at a voltage of 200

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kV.

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Physical stability of liposomes. Influence of pH and ionic strength: A series of

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liposome suspensions with pH values ranging from 2.0 to 7.0 were prepared by

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adding varying levels of either HCl or NaOH solution. A series of liposome

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suspensions with varying ionic strengths was prepared by adding different levels

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of salt to them: 100, 200, 400, 600, 800 or 1000 mM NaCl. The resulting solutions

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were then placed in a refrigerator (4 ºC) overnight and any changes in their particle

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size and electrical properties were characterized using the methods described

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earlier.

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Influence of pH and ionic strength on thermal stability: The influence of pH and

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ionic strength on the thermal stability of liposomes were evaluated by heating them

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in solutions with different pH or ionic strength. Firstly, liposome suspensions with

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different pH or ionic strength values were prepared as described in the previous

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paragraph. Then, these liposomes were heated at 80 ºC for 30 min. Any changes

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in particle size and visual appearance of the samples were then recorded.

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Storage stability: The impact of storage temperature and time on the stability

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of liposome suspensions was measured to evaluate their potential long-term

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stability. The suspensions were stored at 4, 25 or 55 ºC for 30 days. Sodium azide

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was added to these samples as a (non-food-grade) preservative to achieve a final

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concentration of 0.02% (w/w). The particle size and electrical properties were then

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recorded at different time intervals during storage.

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Loading efficiency and loading capacity of curcumin. The loading properties of

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the liposomes were characterized using curcumin as a model hydrophobic

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nutraceutical. The curcumin was loaded into the liposomes using the pH-driven

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method 20. Briefly, liposome suspensions containing higher lecithin concentrations

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(12 mg mL-1) were prepared as described in Section 2.2. Then, a series of alkaline

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curcumin solutions containing different curcumin levels were prepared by

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dissolving curcumin powder into 100 mM NaOH solutions. Loading was then

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achieved by mixing 1 mL of alkaline curcumin solution with 5 mL of neutral

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liposome suspension and then rapidly adjusting the mixed system to pH 6.5 with

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1 M HCl. The final lecithin concentration in these systems was 10 mg mL-1 while

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the curcumin concentrations were 0.2, 0.4, 0.6, 0.8 or 1.0 mg mL-1.

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The loading efficiency (LE) and loading capacity (LC) of the curcumin liposomes were determined as described in our previous study

20.

Briefly, a suspension of 9



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curcumin liposomes was centrifuged at 10,000 g for 10 min to remove any non-

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encapsulated curcumin. The supernatant was then removed and diluted with

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anhydrous ethanol to a suitable concentration for spectroscopy analysis. The

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absorbance of the samples at 420 nm was then measured using a UV-Vis

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spectrophotometer (Ultrospec 3000 pro, Biochrom Ltd., Cambridge, UK) and the

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concentration of curcumin loaded into the liposomes was determined using a

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calibration curve. The encapsulation efficiency and loading capacity of the

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liposomes were calculated using the following expressions:

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EE (%) = mC,L / mC,I × 100

(1)

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LC (%) = mC,L / mM × 100

(2)

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Here, mC,L is the mass of curcumin loaded into the liposomes, mC,I is the initial

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mass of curcumin in the system, and mM is the total mass of the curcumin

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liposomes (curcumin + lecithin).

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Thermal stability of curcumin in liposomes. The thermal stability of curcumin in

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the liposome suspensions was evaluated by monitoring its degradation at 80 °C. Curcumin-

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loaded liposomes were added to phosphate buffer solution (0.05 M, pH 7.4) at a volume

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ratio of 1:4, and then divided into a series of 2 mL centrifuge tubes (1 ml of sample in

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each). The tubes were then incubated in a water bath at 80 °C. The tubes were withdrawn 10


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and cooled in ice water at predetermined time intervals (0, 10, 20, 30, 40, 50 and 60 min).

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Finally, the curcumin concentration was determined according to the same procedure

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described above.

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Statistical analysis. All measurements were replicated at least three times.

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The results were then expressed as means ± standard deviations. Data were

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subjected to statistical analysis using a commercial software package (version

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18.0, SPSS software, SPSS Inc., Chicago, IL, USA).

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Keuls test was used to check significant differences between samples, with P

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75 ≈ 65 > 50. There may be a number of reasons for the observed differences in the

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protective efficiencies of the different lecithin samples. First, the Sunlipon 90 had a higher

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total phospholipid level (93%) than the other three lecithins (75-83%), and

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phospholipids in general may have had a protective effect. Second, the PC concentration

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in the Sunlipon 90 (90%) was appreciably higher than in the other three lecithins (58-

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74%), and this particular phospholipid may have been responsible for the protective effects.

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Third, the Sunlipon 90 had the lowest level of non-phospholipid components (such as

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minerals, carbohydrates, or proteins), which may have accelerated curcumin degradation.

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To provide some additional insights, curcumin-loaded Sunlipon 90 liposomes were

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prepared with a lower curcumin-to-lecithin ratio and their thermal stability was assessed.

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The results showed that the degradation of curcumin in the liposomes with the lower 21



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liposome: curcumin mass ratio (8:0.4) was almost the same as with the regular mass ratio

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(10:0.4). Which suggests that the different degradation rates of curcumin in the liposomes

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was more likely due to the lecithin composition than the lower total phospholipid ratio.

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This study has shown that curcumin-loaded sunflower liposomes can be produced

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using a simple microfluidizer method combined with pH-driven method. These liposomes

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have good physical stability to pH, ionic strength, and temperature, which would be useful

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for many commercial applications. However, the curcumin tends to rapidly degrade when

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held at elevated temperatures (80 °C) for extended periods. The rate of degradation can be

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controlled by altering the composition of the lecithin used. In this study, a sunflower

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lecithin with high phospholipid level, high PC level, and low contaminant level was the

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most effective at inhibiting thermal degradation of curcumin, and may therefore be the

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most suitable for applications where food or beverage products are subjected to thermal

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processing. The commercial plant-based lecithins utilized in this study may be suitable for

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overcoming some of the hurdles normally associated with using liposomes in the food

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industry, such as high cost and poor stability.

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Acknowledgements

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We appreciate the financial support by the National Science Foundation of

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China (Nos. 21766018) and Technical Leader Training Plan Project of Jiangxi 22


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Province (20162BCB22009). This material was also partly based upon work

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supported by the National Institute of Food and Agriculture, USDA, Massachusetts

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Agricultural Experiment Station (MAS00491). Shengfeng Peng thanks the Chinese

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Scholarship Council for funding to support his work (No. 201706820021).

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Total phospholipid phosphatidylcholine 1-lysophosphatidylcholine 2-lysophosphatidylcholine phosphatidylinositol lysophosphatidylinositol phosphatidylserine-sodium lysophosphatidylserine sphingomyelin phosphatidylethanolamine lysophosphatidylethanolamine acyl-phosphatidylethanolamine phosphatidylglycerol phosphatidic acid lysophosphatidic acid other Other compound ash carbohydrate proteins moisture 492

Sunlipon 50 75.2 58 1 3 1 5 1 3 1 0.2 2

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level (wt %) Sunlipon 65 Sunlipon 75 79 82.5 65 74 1 1 5 4

Fabrication and Characterization of Curcumin-Loaded Liposomes

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