Encapsulation of atomized erythrocytes in liposomes as source of heme iron for oral supplementation strategies

Abstract

This work aimed to develop and characterize liposomes of atomized bovine erythrocytes (ABE-liposomes) for potential use as a heme iron supplement or to fortify food with heme iron. Soy lecithin (SL) and Tween 80 (T80) were chosen to prepare empty liposomes (8 types), and ABE-liposomes (16 types) by a rotary-evaporated film method. Variables of interest for our study were: ABE concentration, proportion of SL:T80 and ultrasonic bath time. ABE-liposomes were characterized according to appearance, color, morphology, Fourier transform infrared spectroscopy (FTIR), size, zeta potential, total iron content, encapsulation efficiency (EE) and in vitro iron release under gastrointestinal conditions. ABE-liposomes presented a brown color and spherical shape. Hydrogen bridges were the main interactions in ABE-liposomes. Their size ranged from 379 to 964 nm, the zeta potential from 56 to 74 mV, the iron concentration range was 0.8–9.0 mg/100 mL, and EE ranged from 29% to 48%. Ultrasonic bath time was the most important variable on the reduction of ABE-liposomes' size and EE. Under in vitro gastrointestinal conditions, iron release from ABEliposomes occurred mainly at the intestinal level. In conclusion, ABE-liposomes were effectively developed, which could become a complement for supplementation or food fortification strategies with nonheme for the prevention of iron deficiency anemia.