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

35 Citationer (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.

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Vol/bind	54
Udgave nummer	10
Sider (fra-til)	3704-11
Antal sider	8
ISSN	0021-8561
Status	Udgivet - 2006
Udgivet eksternt	Ja

Citationsformater

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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.",

author = "Thompson, {Abby K} and Hindmarsh, {Jason P} and Derek Haisman and Thomas Rades and Harjinder Singh",

year = "2006",

language = "English",

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T1 - Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids

AU - Thompson, Abby K

AU - Hindmarsh, Jason P

AU - Haisman, Derek

AU - Rades, Thomas

AU - Singh, Harjinder

PY - 2006

Y1 - 2006

N2 - 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.

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.

M3 - Journal article

C2 - 19127748

SN - 0021-8561

VL - 54

SP - 3704

EP - 3711

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 10

ER -

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

Abstract

Fingeraftryk

Citationsformater