Understanding the Mechanism of Enzyme-Induced Formation of Lyotropic Liquid Crystalline Nanoparticles.

Linda Hong, Stefan Salentinig, Adrian Hawley, Ben J Boyd

文献索引：Langmuir 31 , 6933-41, (2015)

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摘要

Liquid crystalline nanoparticles have shown great potential for application in fields of drug delivery and agriculture. However, optimized approaches to generating these dispersions have long been sought after. This study focused on understanding the mechanism of formation of cubosomes during the recently reported enzymatic approach and extending the approach to alternative lipid types other than phytantriol. The chain length of digestible lipids was found to influence the effectiveness of triglycerides in disrupting the equilibrium cubic phase structure to form the emulsion precursor. In general, a greater hydrophobicity of the triglyceride required a lower concentration to inhibit liquid crystal structure formation. Selachyl alcohol was also examined due to its nondigestible trait and ability to form the inverted hexagonal phase. Digestion of its precursor emulsion formed hexosomes analogous to the phytantriol-based systems. Finally, the assumption that fatty acids liberated during digestion needed to partition out of the nondigestible lipids for the re-formation of the phase structure was found to be untrue. Their ionization state, however, did have an effect on the resulting nanostructure, and this unique property could potentially provide a useful attribute for oral drug delivery systems.