蛋黄卵磷脂的结构、提取、功能与脂质体研究进展

综述蛋黄卵磷脂的分子结构、提取方法、功能活性,以及在脂质体方面的最新研究现状。蛋黄卵磷脂结构主要是以甘油为骨架,通过酰基键与磷酸和脂肪酸连接而成的一种磷脂类两亲分子,根据碱基基团的不同,蛋黄卵磷脂包括了磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰肌醇、磷脂酰丝氨酸、磷脂酸和磷脂酰甘油等6种。目前,提取蛋黄卵磷脂的方法主要有溶剂提取法和超临界萃取法;蛋黄卵磷脂具有抗氧化、抗菌、抗炎、神经保护和心脑血管保护等功能的生理活性;此外,还简单介绍了蛋黄卵磷脂脂质体的种类和应用现状。为蛋黄卵磷脂产品的开发提供良好的参考。

State-of-the-art of egg yolk lecithin: molecular structure, extraction strategies, bio-activities and liposome application

This review article addresses the state-of-the-art of egg yolk lecithin based on several aspects of molecular structures, extraction methods, functional activities and liposomes applications. Egg yolk lecithin are amphiphilic molecules, which structure is mainly composed of glycerol, phosphate acid and fatty acids through acyl group bond. According to lecithin base group, there are six kinds of lecithin, including phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), phosphatidic acid (PA), and phosphatidylglycerol (PG). Organosolvent extraction and supercritical CO2 extraction are the common approaches for egg yolk extraction. It has been investigated that egg yolk lecithin has many physiological biological activities, such as anti-oxidation, anti-microbial, anti-inflammatory, nueroprotection, and cardiocerebral vascular protection. Finally, the clasification of lecithin liposomes and its application are briefly presented in this review article. We are undoubtedly sure that this review will pave the way towards R&D of egg yolk lecithin in future.