Colloidal lipidic particles with different space groups and geometries (mesosomes) are employed in the development of new nanosystems for the oral delivery of drugs and nutrients. Understanding of the enzymatic digestion rate of these particles is key to the development of novel formulations. In this work, the molecular structure of the lipids has been systematically tuned to examine the effect on their self-assembly and digestion rate. The kinetic and phase changes during the lipase-catalysed hydrolysis of mesosomes formed by four synthetic cyclopropanated lipids and their cis-unsaturated analogues were monitored by dynamic small angle x-ray scattering and acid/base titration. It was established that both the phase behaviour and kinetics of the hydrolysis are greatly affected by small changes in the molecular structure of the lipid as well as by the internal nanostructure of the colloidal particles.

具有不同空间组和几何形状（胶体）的胶体脂质颗粒被用于开发新的纳米系统，用于口服药物和营养物质。了解这些颗粒的酶消化速率是开发新型制剂的关键。在这项工作中，已经对脂质的分子结构进行了系统调整，以检查对脂质自组装和消化率的影响。在脂肪酶催化的由四种合成的环丙烷化脂质及其顺式形成的微粒体水解过程中的动力学和相变通过动态小角度X射线散射和酸/碱滴定法监测不饱和类似物。已经确定，水解的相行为和动力学都受到脂质分子结构的微小变化以及胶体颗粒内部纳米结构的极大影响。