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

Abstract

AbstractThis 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 ABE‐liposomes 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.Practical ApplicationsIn this study atomized bovine erythrocytes (ABE)‐liposomes were developed, due to the: (1) lack of supplements or products to fortify foods based on heme iron, (2) higher bioavailability of heme iron than nonheme iron, especially when working with ABE, and (3) ABE is a low value‐added product that is generated in slaughter plants and in turn is an excellent source of underutilized heme iron. In this study it was possible to develop ABE‐liposomes, where ABE was encapsulated inside liposomes, obtaining a product that could be used as a complement in iron supplementation strategies or food fortification to prevent or treat iron deficiency or iron deficiency anemia, especially in developing countries that have low consumption of heme iron.