Priprava in karakterizacija liposomskega matičnega mlečka

Jelševar, Maruša (author), Kolar, Mitja (mentor)

Matični mleček je čebelji proizvod z raznoliko biološko aktivnostjo. Njegova najpomembnejša aktivna komponenta je 10-hidroksi-2-decenojska kislina ali 10-HDA in le-ta ga loči od drugih izdelkov čebeljega izvora. Spojina pozitivno vpliva na splošno zdravje človeka, zato se njena uporaba hitro širi. Težava izdelkov, ki vsebujejo matični mleček, je njihova nestabilnost. Uporaba mikrometrskih dostavljalnih sistemov bi teoretično lahko izboljšala stabilnost produktov in biodostopnost v človeškem telesu. Eden izmed najučinkovitejših dostavljavcev te velikosti predstavljajo liposomi. To so sferični vezikli, sposobni enkapsulirati lipofilne in hidrofilne učinkovine ter jih dostaviti na tarčno mesto v telesu. Cilj magistrskega dela je enkapsulacija matičnega mlečka in njegovih aktivnih komponent v liposome, ki bodo dovolj stabilni za uporabo v prehrambni ali kozmetični industriji. Med raziskane sklope spadajo sinteza, optimizacija in karakterizacija končnih vzorcev. Na lastnosti tako nastalih formulacij imajo največji vpliv uporabljeni fosfolipidi in izbrana sintezna metoda. Pomemben del raziskovanja predstavljata tudi ločitev sintetiziranih liposomov od preostale reakcijske mešanice in ugotovitev učinkovitosti enkapsulacije specifično prek 10-HDA in nespecifično prek proteinskega profila. Področje je še precej neraziskano, ima pa velik potencial za raziskovanje na industrijski ravni. V literaturi je področje priprave liposomskih izdelkov na osnovi čebeljih produktov še precej nedodelano. Predstavlja velik potencial za raziskovanje in prav tako prenos na trg. Ugotovitev, ki je bila rezultat mojega dela, je ta, da je liposomska enkapsulacija formulacij, kot je matični mleček, mogoča, vendar uspešna uporaba v industriji zahteva še nadaljnje raziskovanje v smeri natančnejše optimizacije uporabljenih fosfolipidov in sinteznih pogojev.

• Language: Slovenian
• Keywords: matični mleček, liposom, enkapsulacija, optimizacija, 10-HDA
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: FKKT - Faculty of Chemistry and Chemical Technology
• Year: 2020
• PID: 20.500.12556/RUL-121763
• COBISS.SI-ID: 34705667
• Publication date in RUL: 27.10.2020

JELŠEVAR, Maruša, 2020, Priprava in karakterizacija liposomskega matičnega mlečka [online]. Master’s thesis. [Accessed 14 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=121763

Secondary language

• Language: English
• Title: Preparation and Characterization of Royal Jelly Liposomes

Abstract

Royal jelly is a bee product with diverse biological activity. 10-hydroxy-2-decenoic acid or 10-HDA is one of the most important bioactive components, which also separates it from other bee products. This compound shows many positive effects on human health, and that is also why its usage is expanding rapidly. The main limitation of all royal jelly products is their instability. The use of micron carrier systems could potentially improve this problem and increase its bioavailability in the human body. Liposomes represent one of the best novel drug delivery systems in this size range. They are spherical vesicles capable of encapsulating lipophilic or hydrophilic compounds and transporting them to a specific target site. The aim of my master’s thesis is the encapsulation of royal jelly or its active components into liposomes that are stable enough for application in food or cosmetics industry. The topics researched include the synthesis, optimization, and characterization of final products. The key parameters influencing liposome formulation were composition and synthesis method. An important part of the research was also the isolation of liposomes and determining the degree of success for encapsulation. These were determined specifically by 10-HDA and non-specifically by protein profiling. The field is rather unexplored, but has a great potential for future research in the industrial sector. There is still a large gap in literature on liposomal products based on bee products. It holds great potential for future research and development. The conclusion that emerged from my theoretical and experimental work was that it is possible to encapsulate formulations such as royal jelly in liposomes, but industrial application would require some further development.

• Keywords: royal jelly, liposome, encapsulation, optimization, 10-HDA