Conjugates of 1,3‐ and 1,2‐Acylglycerols with Stigmasterol: Synthesis, NMR Characterization, and Impact on Lipid Bilayers

Author:

Gładkowski Witold1,Chojnacka Anna1ORCID,Włoch Aleksandra2,Pruchnik Hanna2,Grudniewska Aleksandra1,Dunal Anna1,Dudek Anita2,Maciejewska Gabriela3,Rudzińska Magdalena4

Affiliation:

1. Department of Food Chemistry and Biocatalysis Wrocław University of Environmental and Life Sciences Norwida 25 50-375 Wrocław Poland

2. Department of Physics and Biophysics Wrocław University of Environmental and Life Sciences Norwida 25 50-375 Wrocław Poland

3. Faculty of Chemistry Wrocław University of Science and Technology Norwida 4/6 50-373 Wrocław Poland

4. Faculty of Food Science and Nutrition Poznan University of Life Sciences Wojska Polskiego 28 60-637 Poznań Poland

Abstract

AbstractThe main aim of research was synthesis and spectroscopic characterization of new conjugates in which stigmasterol was linked via carbonate or succinyl linker with 1,3‐ and 1,2‐acylglycerols of palmitic and oleic acid. Acylglycerols containing stigmasterol residue at internal position have been synthesized from 2‐benzyloxypropane‐1,3‐diol or dihydroxyacetone. Their asymmetric counterparts containing stigmasterol residue attached to sn‐3 position have been obtained from (S)‐solketal. Eight synthesized conjugates were used to create the liposomes as nanocarriers of phytosterols to increase their stability and protect them from degradation during thermal‐oxidative treatments. Fluorimetric and ATR‐FTIR methods were used to determine the impact of synthesized conjugates on the physicochemical properties of the lipid bilayer. The results indicate that conjugates with palmitic acid are better candidates for use as the potential stigmasterol nanocarriers compared to those with oleic acid because they increase the stiffness of the lipid bilayer and temperature of the main phase transition. The obtained results are the first step in designing of stigmasterol‐enriched liposomal carriers with higher thermo‐oxidative stability for their potential use in the food industry.

Publisher

Wiley

Subject

General Chemistry

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