Abstract：
The stability enhancement of proanthocyanidin-loaded liposomes (PC-Lip) via surface decoration with oxidized konjac glucomannan (OKGM) was investigated. The encapsulation efficiency and drug loading capacity of OKGM-coated PC-Lip (OKGM-PC-Lip) rose significantly. The average size and PDI of OKGM-PC-Lip increased, while the zeta potential decreased compared to those of PC-Lip. PC-Lip membrane fluidity reduced after coating with OKGM. The morphology of OKGM-PC-Lip showed that OKGM \"halo layer\" was formed on the liposome surface. Hydrogen bonding played an indispensable role in the combination between OKGM and PC-Lip, and the phase transition temperature of PC-Lip slightly increased after coating with OKGM. The retention rate of OKGM-PC-Lip was higher than that of PC-Lip at extreme pH. In vitro release, no significant difference in cumulative release was detected between OKGM-PC-Lip and PC-Lip at gastric stage, while the cumulative release rate of OKGM-PC-Lip was remarkably lower than that of PC-Lip at intestinal stage. The antioxidant activity of OKGM-PC-Lip was notably higher than that of PC-Lip. These results suggested that the resistance of PC-Lip to external influences was fruitfully enhanced after coating with OKGM. Compared with other polysaccharides, OKGM-coated liposomes may be more promising and advantageous in functional foods due to the polysaccharide\'s benefits to human health.
摘要：
研究了通过氧化魔芋葡甘聚糖（OKGM）表面修饰来增强原花青素脂质体（PC-Lip）的稳定性。OKGM包被的PC-Lip(OKGM-PC-Lip)的包封率和载药量显著上升。OKGM-PC-Lip的平均大小和PDI增加，而zeta电位与PC-Lip相比降低。用OKGM涂覆后,PC-唇膜流动性降低。OKGM-PC-Lip的形态表明在脂质体表面形成了OKGM“晕层”。氢键在OKGM和PC-Lip的结合中起着不可或缺的作用,用OKGM涂覆后，PC-Lip的相变温度略有升高。OKGM-PC-Lip在极端pH下的保留率高于PC-Lip。体外释放，在胃期，OKGM-PC-Lip和PC-Lip之间的累积释放没有显着差异，肠道期OKGM-PC-Lip的累积释放速率明显低于PC-Lip。OKGM-PC-Lip的抗氧化活性明显高于PC-Lip。这些结果表明，用OKGM涂覆后，PC-Lip对外部影响的抵抗力得到了有效增强。与其他多糖相比，由于多糖对人体健康的益处，OKGM包被的脂质体在功能性食品中可能更有前途和优势。
