Extraction of phospholipid-rich fractions from egg yolk and development of liposomes entrapping a dietary polyphenol with neuroactive potential

A new protocol to obtain egg yolk phospholipids in ethanol is presented. Rutin-phospholipids nanoliposomes were prepared and characterized. The procedure takes advantage of the different solubility of egg yolk lipids in ethanol and acetone at low temperature, to efficiently obtain a phospholipid-ric...

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Bibliographic Details
Published in:Food and chemical toxicology 2019-11, Vol.133, p.110749-110749, Article 110749
Main Authors: Bernardo, João, Videira, Romeu A., Valentão, Patrícia, Veiga, Francisco, Andrade, Paula B.
Format: Article
Language:English
Subjects:
Acetone - chemistry
Animals
Carotenoids - analysis
Carotenoids - isolation & purification
Cell Line, Tumor
Cholesterol - analysis
Cholesterol - isolation & purification
Drug Carriers - chemistry
Egg yolk
Egg Yolk - chemistry
Ethanol - chemistry
Excitotoxicity
Flavonoids
Humans
Liposomes
Liposomes - chemistry
Liquid-Liquid Extraction - methods
Neuroprotection
Neuroprotective Agents - pharmacology
Phospholipids
Phospholipids - analysis
Phospholipids - chemistry
Phospholipids - isolation & purification
Rutin - pharmacology
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Summary:A new protocol to obtain egg yolk phospholipids in ethanol is presented. Rutin-phospholipids nanoliposomes were prepared and characterized. The procedure takes advantage of the different solubility of egg yolk lipids in ethanol and acetone at low temperature, to efficiently obtain a phospholipid-rich fraction of high purity degree. The phospholipid content in the final fraction is 208.65 ± 26.46 μmol/g fresh egg yolk (16%), accounting for ca. 96% of the extract's dry weight. The phospholipid-rich fraction contains cholesterol (0.069–0.082 cholesterol/phospholipid molar ratio), and vestigial amounts of lutein and zeaxanthin (89.24 ± 9.76 and 14.9 ± 2.16 ng/g of fresh egg yolk, respectively). Saturated fatty acids dominate the extracted phospholipids (50% of egg's total yolk phospholipids), the levels of monounsaturated ranging from 20 to 25%, and polyunsaturated up to 35%. Rutin-liposomes, prepared with phospholipid-rich fraction, presented mean diameter
ISSN:0278-6915
1873-6351
DOI:10.1016/j.fct.2019.110749