Enhancement of digestive stability in curcumin-loaded liposomes via glycolipids: An analysis in vitro and in vivo

Abstract

The active ingredient embedded in liposomes is usually released prematurely due to its poor digestive stability. The purpose of this study was to explore the digestion process of glycolipids-altered curcumin-loaded liposomes in the gastrointestinal tract. In vitro modeling revealed that glycolipids improved the digestive stability of liposomes, as evidenced by less curcumin release and particle size changes, accompanied by a decrease in curcumin oxidation products. Dynamic digestion process simulations demonstrated that the decrease in digestibility was due to glycolipids decreasing the binding of liposomes to digestive enzymes. The Sprague Dawley rat model found that glycolipids increased serum levels of curcumin and metabolites, with an elevation of maximum curcumin concentration from 0.58 to 3.61 μg/mL. Analysis of residual curcumin levels in digestive fluids also demonstrated that glycolipids promoted curcumin absorption in rats. In addition, serum lipidomic analysis demonstrated that glycolipids and curcumin co-regulated lipid metabolism in rats, and that curcumin was a major factor influencing lipid composition. This study can provide guidance for solving the stability challenges of liposomes during oral administration.