Liposome Encapsulation Services: Enzymes

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Enzymes are extremely environmentally demanding and are particularly susceptible to external environmental influences and must be used under specific conditions in order to perform their functions. Liposomes are self-assembled lipid molecules, with one or more lipid bilayers with a biofilm-like structure surrounded by a microaqueous phase, which can be naturally occurring or synthetic and are a widely studied delivery system. Therefore, the selection of nano-liposome embedding technology can make the enzyme play a better role. Based on our comprehensive liposome platform, BOC Sciences uses a variety of techniques to encapsulate your enzymes in liposomes.


  • Liposomes

Liposomes have good biocompatibility and are mainly used to encapsulate bioactive compounds to enhance bioavailability. The composition of liposomes mainly consists of lipids (phospholipids) and additives.

1. Phospholipids: including natural phospholipids and synthetic phospholipids. The structure of phospholipids is characterized by a hydrophilic group consisting of a phosphate group and a quaternary ammonium group, and a lipophilic group composed of two longer hydrocarbon groups.

Natural phospholipids are mainly lecithin (phosphatidylcholine, PC), which is derived from egg yolk and soybean, and are neutral.

Synthetic phospholipids include DPPC (dipalmitoyl phosphatidylcholine), DPPE (dipalmitoyl phosphatidylethanolamine) and DSPC (distearoyl phosphatidylcholine), etc., all of which are hydrogenated phospholipids. They have the characteristics of stable properties, strong oxidation resistance, and stable finished products.

2. Cholesterol: cholesterol and phospholipids are the basic substances that together form the cell membrane and liposomes. Cholesterol has the role of regulating membrane fluidity, so it can be called the "fluidity buffer" of liposomes.

  • Liposome-Encapsulated Enzyme Technology

Encapsulation of enzymes by liposomes can form a miniature enzyme reactor. This technique is generally used in cheese production, e.g. kheadr et al. used liposomes to encapsulate enzymes (lipase, bacterial protease, mycoprotease, flavour protease) to accelerate protein hydrolysis and cheese ripening time, thus improving the organoleptic properties of cheese. Nongonierma et al. used a microjet method to prepare liposomes of cell-free extracts of lactic acid bacteria and showed that the liposomes did not affect the water activity and microorganisms of the cheese, but instead reduced the whey loss of the cell-free extract organisms and maximized the ripening of the cheese. In addition, liposome technology has been used to encapsulate other food-grade enzyme preparations, such as the preparation of lysozyme liposomes by reverse evaporation and the study of their effect on biofilm stripping, which showed that lysozyme liposomes were effective in controlling bacterial contamination. Jahadi et al. used a heating method to prepare flavour protease liposomes and showed that the most stable flavour protease liposomes were prepared at 45 ℃ and pH 6.

Liposome Encapsulation Services: Enzymes

What We Provide?

BOC Sciences provides professional and efficient liposome encapsulation enzyme services to our customers. Contact us for a free consultation on the design and customization of liposome encapsulation services for different active ingredients.

Advantages of Liposome Encapsulation Technology

  1. Liposome encapsulation technology solves the problem of easy inactivation of the active component of the enzyme.
  2. Liposome encapsulation improves the recovery of enzymes.
  3. Liposome encapsulation effectively controls bacterial contamination.

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