The Effect of the Composition of a Liposomal Nanocomplex on the Antioxidant Activity of Murine Blood Plasma and Lipids o
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LEX SYSTEMS BIOPHYSICS
The Effect of the Composition of a Liposomal Nanocomplex on the Antioxidant Activity of Murine Blood Plasma and Lipids of the Liver and Brain N. N. Sazhinaa, *, M. G. Semenovaa, A. S. Antipovaa, E. I. Martirosovaa, and N. P. Palminaa aEmanuel
Institute of Biochemical Physics, Russian Academy of Sciences, Moscow, 119334 Russia *e-mail: [email protected] Received March 19, 2020; revised March 31, 2020; accepted April 2, 2020
Abstract—Much attention is given to research and development of efficient systems for the delivery of essential omega-3-polyunsaturated fatty acids and other nutraceuticals to the human body with food. Nanocomplexes, which are based on soybean phosphatidylcholine liposomes with nutraceuticals included, are among the efficient delivery systems. The prolonged use of these nanocomplexes may affect the antioxidant status in various organs and tissues. In this work, thermo-initiated chemiluminescence was used to study changes in the antioxidant activity of the blood plasma, liver, and brain lipids in mice divided into six groups depending on the composition of liposomal nanocomplexes introduced into drinks substituted for water in a long-term (3 month) diet. The components of six types of liposomal nanocomplexes, except for phosphatidylcholine, in different combinations were clove essential oil, fish oil, and sodium caseinate. The results of the study showed that nanocomplexes containing liposomes made of phosphatidylcholine with the addition of fish oil and clove essential oil and encapsulated in milk protein (sodium caseinate) proved to be the most effective in increasing the antioxidant activity of the blood plasma and brain lipids in mice compared to the control. Keywords: functional nutraceuticals, liposomes, clove essential oil, fish oil, sodium caseinate, antioxidant, antioxidant activity, chemiluminescence DOI: 10.1134/S0006350920040193
The total antioxidant activity (AOA) of various organs and tissues is an important indicator for assessing the state of the body and its resistance to damaging effects and the development of many diseases [1–7]. Various physical factors, as well as the intake of substances of both artificial and natural origins, their mixtures, plant extracts and oils, can lead to a change in this value [1–10]. The degree of influence of all the listed effects on AOA depends on the antiradical and antioxidant activity of these substances, their interaction with each other and the antioxidants contained in the organs and tissues of experimental animals [1, 8, 9].
inflammatory, and regulatory) [11–15], while on the other hand they are not synthesized in mammals and are consumed with food. The ratio of PUFAs (omega6: omega-3 = 1 : 1–4 : 1) is best for assimilation in vivo [15]. However, the production of such PUFAenriched products is associated with certain difficulties because the high content of unsaturated carboncarbon bonds in their molecules contributes to their oxidation and degradation with the formation of toxic products, such as hydroperoxides,
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