文献类型：期刊文献

英文题名：Effects of Curcumin Concentration and Temperature on the Spectroscopic Properties of Liposomal Curcumin

作者：Niu, Yumeng[1];Wang, Xiaoyong[1];Chai, Shaohu[1];Chen, Zhiyun[1];An, Xueqin[1];Shen, Weiguo[1]

机构：[1]E China Univ Sci & Technol, Sch Chem & Mol Engn, Shanghai 200237, Peoples R China

年份：2012

卷号：60

期号：7

起止页码：1865

外文期刊名：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

收录：;EI(收录号：20120914816981);WOS:【SCI-EXPANDED(收录号:WOS:000300644100034)】；

基金：This work is sponsored by the National Natural Science Foundation of China (Grant 21173081), the Natural Science Foundation of Shanghai (Grant 11ZR1408600), the Fundamental Research Funds for the Central Universities (Grant WK0914037), and the Scientific Research Foundation for the Returned Overseas Chinese Scholars, State Education Ministry of China.

语种：英文

外文关键词：curcumin; liposome; absorption; fluorescence; anisotropy

摘要：The spectroscopic properties of liposomal curcumin in pH 7.0 sodium phosphate buffer were studied at various curcumin concentrations and temperatures. At 25 degrees C, liposomal curcumin exhibited much higher values than free curcumin in absorption maximum, fluorescence maximum, and fluorescence anisotropy. When curcumin concentration was increased from 2 to 20 mu M, the values of fluorescence anisotropy of liposomal curcumin decreased gradually, consistent with the reduction of phase transition temperature of liposome. This observation revealed that liposomal curcumin can disrupt the packing of phospholipid bilayer and give a loose and disordered structure. On the other hand, as the temperature was increased from 25 to 80 degrees C, the relative intensity of maximum absorption of liposomal curcumin showed a more pronounced decrease above the phase transition temperature than lower temperatures, suggesting a weaker curcumin protection from the liquid crystalline phase of phospholipid bilayer than the rigid gel phase. However, it was observed that the fluorescence anisotropy of liposomal curcumin had higher values as the temperature increased. This phenomenon was explained as the result of location change of curcumin toward the core of phospholipid bilayer, although the structure of the phospholipid bilayer tended to be looser at higher temperatures.