Effect of fatty acids on self-assembly of soybean lecithin systems
With the increasing interest in natural formulations for drug administration and functional foods, it is desirable a good knowledge of the phase behavior of lecithin/fatty acid formulations. Phase structure and properties of ternary lecithin/fatty acids/water systems are studied at 37. °C, making em...
| Autores: | , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2015 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:dnet:digitalcsic_::91547db5823c81d31b382d1f3c65671f |
| Acceso en línea: | http://hdl.handle.net/10261/130088 |
| Access Level: | acceso abierto |
| Palabra clave: | Fatty acids Oleic acid Linoleic acid Palmitic acid Small-angle X-ray scattering Soybean lecithin |
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Effect of fatty acids on self-assembly of soybean lecithin systemsGodoy, César A.Valiente, MercedesPons Pons, RamonMontalvo, GemmaFatty acidsOleic acidLinoleic acidPalmitic acidSmall-angle X-ray scatteringSoybean lecithinWith the increasing interest in natural formulations for drug administration and functional foods, it is desirable a good knowledge of the phase behavior of lecithin/fatty acid formulations. Phase structure and properties of ternary lecithin/fatty acids/water systems are studied at 37. °C, making emphasis in regions with relatively low water and fatty acid content. The effect of fatty acid saturation degree on the phase microstructure is studied by comparing a fully saturated (palmitic acid, C16:0), monounsaturated (oleic acid, C18:1), and diunsaturated (linoleic acid, C18:2) fatty acids. Phase determinations are based on a combination of polarized light microscopy and small-angle X-ray scattering measurements. Interestingly, unsaturated (oleic acid and linoleic acid) fatty acid destabilizes the lamellar bilayer. Slight differences are observed between the phase diagrams produced by the unsaturated ones: small lamellar, medium cubic and large hexagonal regions. A narrow isotropic fluid region also appears on the lecithin-fatty acid axis, up to 8. wt% water. In contrast, a marked difference in phase microsctructure was observed between unsaturated and saturated systems in which the cubic and isotropic fluid phases are not formed. These differences are, probably, a consequence of the high Krafft point of the C16 saturated chains that imply rather rigid chains. However, unsaturated fatty acids result in more flexible tails. The frequent presence of, at least, one unsaturated chain in phospholipids makes it very likely a better mixing situation than in the case of more rigid chains. This swelling potential favors the formation of reverse hexagonal, cubic, and micellar phases. Both unsaturated fatty acid systems evolve by aging, with a reduction of the extension of reverse hexagonal phase and migration of the cubic phase to lower fatty acid and water contents. The kinetic stability of the systems seems to be controlled by the unsaturation of fatty acids.Dr. C.A. Godoy is grateful for her scholarship to the Agencia Española de Cooperación Internacional para el Desarrollo (AECID), Universidad de Alcalá and Banco Santander, through the “Becas Miguel de Cervantes Saavedra” Program, and to the Universidad del Valle for the bibliographic resources provided. Jaume Caelles from the SAXS-WAXS service at IQAC is gratefully for performing the measurements. Imma Carrera is acknowledged for sample preparation. Ignacio Jiménez is grateful for helping in graph improvement.Peer reviewedElsevierConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201620162015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/130088reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://www.sciencedirect.com/science/article/pii/S0927776515002556Síinfo:eu-repo/semantics/openAccessoai:dnet:digitalcsic_::91547db5823c81d31b382d1f3c65671f2026-05-22T06:33:51Z |
| dc.title.none.fl_str_mv |
Effect of fatty acids on self-assembly of soybean lecithin systems |
| title |
Effect of fatty acids on self-assembly of soybean lecithin systems |
| spellingShingle |
Effect of fatty acids on self-assembly of soybean lecithin systems Godoy, César A. Fatty acids Oleic acid Linoleic acid Palmitic acid Small-angle X-ray scattering Soybean lecithin |
| title_short |
Effect of fatty acids on self-assembly of soybean lecithin systems |
| title_full |
Effect of fatty acids on self-assembly of soybean lecithin systems |
| title_fullStr |
Effect of fatty acids on self-assembly of soybean lecithin systems |
| title_full_unstemmed |
Effect of fatty acids on self-assembly of soybean lecithin systems |
| title_sort |
Effect of fatty acids on self-assembly of soybean lecithin systems |
| dc.creator.none.fl_str_mv |
Godoy, César A. Valiente, Mercedes Pons Pons, Ramon Montalvo, Gemma |
| author |
Godoy, César A. |
| author_facet |
Godoy, César A. Valiente, Mercedes Pons Pons, Ramon Montalvo, Gemma |
| author_role |
author |
| author2 |
Valiente, Mercedes Pons Pons, Ramon Montalvo, Gemma |
| author2_role |
author author author |
| dc.contributor.none.fl_str_mv |
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72] |
| dc.subject.none.fl_str_mv |
Fatty acids Oleic acid Linoleic acid Palmitic acid Small-angle X-ray scattering Soybean lecithin |
| topic |
Fatty acids Oleic acid Linoleic acid Palmitic acid Small-angle X-ray scattering Soybean lecithin |
| description |
With the increasing interest in natural formulations for drug administration and functional foods, it is desirable a good knowledge of the phase behavior of lecithin/fatty acid formulations. Phase structure and properties of ternary lecithin/fatty acids/water systems are studied at 37. °C, making emphasis in regions with relatively low water and fatty acid content. The effect of fatty acid saturation degree on the phase microstructure is studied by comparing a fully saturated (palmitic acid, C16:0), monounsaturated (oleic acid, C18:1), and diunsaturated (linoleic acid, C18:2) fatty acids. Phase determinations are based on a combination of polarized light microscopy and small-angle X-ray scattering measurements. Interestingly, unsaturated (oleic acid and linoleic acid) fatty acid destabilizes the lamellar bilayer. Slight differences are observed between the phase diagrams produced by the unsaturated ones: small lamellar, medium cubic and large hexagonal regions. A narrow isotropic fluid region also appears on the lecithin-fatty acid axis, up to 8. wt% water. In contrast, a marked difference in phase microsctructure was observed between unsaturated and saturated systems in which the cubic and isotropic fluid phases are not formed. These differences are, probably, a consequence of the high Krafft point of the C16 saturated chains that imply rather rigid chains. However, unsaturated fatty acids result in more flexible tails. The frequent presence of, at least, one unsaturated chain in phospholipids makes it very likely a better mixing situation than in the case of more rigid chains. This swelling potential favors the formation of reverse hexagonal, cubic, and micellar phases. Both unsaturated fatty acid systems evolve by aging, with a reduction of the extension of reverse hexagonal phase and migration of the cubic phase to lower fatty acid and water contents. The kinetic stability of the systems seems to be controlled by the unsaturation of fatty acids. |
| publishDate |
2015 |
| dc.date.none.fl_str_mv |
2015 2016 2016 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article http://purl.org/coar/resource_type/c_6501 Postprint info:eu-repo/semantics/acceptedVersion |
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article |
| status_str |
acceptedVersion |
| dc.identifier.none.fl_str_mv |
http://hdl.handle.net/10261/130088 |
| url |
http://hdl.handle.net/10261/130088 |
| dc.language.none.fl_str_mv |
Inglés |
| language_invalid_str_mv |
Inglés |
| dc.relation.none.fl_str_mv |
http://www.sciencedirect.com/science/article/pii/S0927776515002556 Sí |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier |
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Elsevier |
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reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC instname:Consejo Superior de Investigaciones Científicas (CSIC) |
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Consejo Superior de Investigaciones Científicas (CSIC) |
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DIGITAL.CSIC. Repositorio Institucional del CSIC |
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DIGITAL.CSIC. Repositorio Institucional del CSIC |
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15,228081 |