Abstract To improve phospholipid bilayer membrane stability and reduce degradation of encapsulated curcumin, liposomes coated with guar gum (GG) and cationic guar gum (CGG) were prepared, and the physical properties of both were evaluated. The zeta potential results suggested that electrostatic interaction existed between the CGG and the negatively charged liposomes. A core−shell structure was observed under transmission electron microscopy; moreover, dynamic light scattering, atomic force microscopy, and Fourier transform infrared spectroscopy analysis confirmed that both GG and CGG were successfully coated on the surface of the vesicles. Fluorescence and Raman spectra and X-ray diffraction analysis indicated that GG and CGG could decrease membrane fluidity and enhance the lateral packing of lipids, and the structure stabilization effect was greater for CGG than GG. Further stability evaluation demonstrated that the liposome coating, especially the CGG-surface modified coating, could protect curcumin from the damage caused by oxidation or heat. Thus, the results suggested that CGG deposited onto the surface of liposomes could stabilize the lipid bilayer structure and retain the encapsulated curcumin better than GG. CGG-decorated liposomes could be developed as a formulation for encapsulating and delivering functional ingredients.

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姜黄素脂质体表面装饰的稳定性增强效率：瓜尔胶与其阳离子对应物的比较

摘要 为提高磷脂双层膜的稳定性，减少包封姜黄素的降解，制备了瓜尔胶（GG）和阳离子瓜尔胶（CGG）包被的脂质体，并对其物理性质进行了评价。zeta 电位结果表明 CGG 和带负电荷的脂质体之间存在静电相互作用。透射电镜下观察到核壳结构；此外，动态光散射、原子力显微镜和傅里叶变换红外光谱分析证实 GG 和 CGG 均成功包覆在囊泡表面。荧光和拉曼光谱以及 X 射线衍射分析表明 GG 和 CGG 可以降低膜流动性并增强脂质的横向堆积，CGG的结构稳定效果大于GG。进一步的稳定性评估表明，脂质体涂层，尤其是 CGG 表面改性涂层，可以保护姜黄素免受氧化或热造成的损害。因此，结果表明沉积在脂质体表面的 CGG 可以稳定脂质双层结构并比 GG 更好地保留包封的姜黄素。CGG 修饰的脂质体可以开发为封装和递送功能成分的制剂。结果表明，沉积在脂质体表面的 CGG 可以稳定脂质双层结构并比 GG 更好地保留包裹的姜黄素。CGG 修饰的脂质体可以开发为封装和递送功能成分的制剂。结果表明，沉积在脂质体表面的 CGG 可以稳定脂质双层结构并比 GG 更好地保留包裹的姜黄素。CGG 修饰的脂质体可以开发为封装和递送功能成分的制剂。