Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models

Hui Jing Wang; Ran Liang; Hui Hui du; Jing-Xuan Ai; Rui Min Han; Jian Ping Zhang; Leif Horsfelt Skibsted

doi:10.1007/s00217-016-2718-9

Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models

Hui Jing Wang, Ran Liang, Hui Hui du, Jing-Xuan Ai, Rui Min Han, Jian Ping Zhang^*, Leif Horsfelt Skibsted

^*Corresponding author for this work

5 Citations (Scopus)

Abstract

Electroformed giant unilamellar vesicles (GUVs) were found to have optimal sizes (~10 µm average diameter) for studying effects of photosensitizers and antioxidants in lipid bilayers as food models. By using optical microscopy and digital image processing techniques, no membrane damage was found for hydrophilic riboflavin, while lipophilic chlorophyll a initiated GUV budding and subsequent disintegration under light irradiation, indicating that lipophilic photosensitizers are the more important in such structured lipids. Lipophilic β-carotene provided protection against oxidative damage induced by chlorophyll a as shown by an increased lag phase for budding; however, it had no effect on subsequent budding rate. Hydrophilic puerarin alone exhibited little protection in terms of lag phase, but decreased together with β-carotene budding rate after the lag phase by a factor of more than 2, showing a clear synergistic effect between a hydrophilic antioxidant, inactive in the aqueous phase alone, and a lipophilic antioxidant protecting lipids.

Original language	English
Journal	European Food Research and Technology
Volume	243
Issue number	1
Pages (from-to)	21-26
Number of pages	6
ISSN	1438-2377
DOIs	https://doi.org/10.1007/s00217-016-2718-9
Publication status	Published - 1 Jan 2017

Keywords

Antioxidant synergism
Giant unilamellar vesicle
Lipid bilayer integrity
Puerarin
β-carotene

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10.1007/s00217-016-2718-9

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title = "Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models",

abstract = "Electroformed giant unilamellar vesicles (GUVs) were found to have optimal sizes (~10 µm average diameter) for studying effects of photosensitizers and antioxidants in lipid bilayers as food models. By using optical microscopy and digital image processing techniques, no membrane damage was found for hydrophilic riboflavin, while lipophilic chlorophyll a initiated GUV budding and subsequent disintegration under light irradiation, indicating that lipophilic photosensitizers are the more important in such structured lipids. Lipophilic β-carotene provided protection against oxidative damage induced by chlorophyll a as shown by an increased lag phase for budding; however, it had no effect on subsequent budding rate. Hydrophilic puerarin alone exhibited little protection in terms of lag phase, but decreased together with β-carotene budding rate after the lag phase by a factor of more than 2, showing a clear synergistic effect between a hydrophilic antioxidant, inactive in the aqueous phase alone, and a lipophilic antioxidant protecting lipids.",

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T1 - Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models

AU - Wang, Hui Jing

AU - Liang, Ran

AU - du, Hui Hui

AU - Ai, Jing-Xuan

AU - Han, Rui Min

AU - Zhang, Jian Ping

AU - Skibsted, Leif Horsfelt

PY - 2017/1/1

Y1 - 2017/1/1

N2 - Electroformed giant unilamellar vesicles (GUVs) were found to have optimal sizes (~10 µm average diameter) for studying effects of photosensitizers and antioxidants in lipid bilayers as food models. By using optical microscopy and digital image processing techniques, no membrane damage was found for hydrophilic riboflavin, while lipophilic chlorophyll a initiated GUV budding and subsequent disintegration under light irradiation, indicating that lipophilic photosensitizers are the more important in such structured lipids. Lipophilic β-carotene provided protection against oxidative damage induced by chlorophyll a as shown by an increased lag phase for budding; however, it had no effect on subsequent budding rate. Hydrophilic puerarin alone exhibited little protection in terms of lag phase, but decreased together with β-carotene budding rate after the lag phase by a factor of more than 2, showing a clear synergistic effect between a hydrophilic antioxidant, inactive in the aqueous phase alone, and a lipophilic antioxidant protecting lipids.

AB - Electroformed giant unilamellar vesicles (GUVs) were found to have optimal sizes (~10 µm average diameter) for studying effects of photosensitizers and antioxidants in lipid bilayers as food models. By using optical microscopy and digital image processing techniques, no membrane damage was found for hydrophilic riboflavin, while lipophilic chlorophyll a initiated GUV budding and subsequent disintegration under light irradiation, indicating that lipophilic photosensitizers are the more important in such structured lipids. Lipophilic β-carotene provided protection against oxidative damage induced by chlorophyll a as shown by an increased lag phase for budding; however, it had no effect on subsequent budding rate. Hydrophilic puerarin alone exhibited little protection in terms of lag phase, but decreased together with β-carotene budding rate after the lag phase by a factor of more than 2, showing a clear synergistic effect between a hydrophilic antioxidant, inactive in the aqueous phase alone, and a lipophilic antioxidant protecting lipids.

KW - Antioxidant synergism

KW - Giant unilamellar vesicle

KW - Lipid bilayer integrity

KW - Puerarin

KW - β-carotene

U2 - 10.1007/s00217-016-2718-9

DO - 10.1007/s00217-016-2718-9

M3 - Journal article

AN - SCOPUS:84970969118

SN - 1438-2377

VL - 243

SP - 21

EP - 26

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 1

ER -

Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models

Abstract

Keywords

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