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ISSN: 2375-3935

American Journal of Food Science and Nutrition

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Lycosome Technology: Advances and Perspectives

American Journal of Food Science and Nutrition
Vol.3 , No. 1, Publication Date: Mar. 14, 2016, Page: 18-23

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Authors

[1]	Ivan M. Petyaev, Lycotec Ltd, Granta Park Campus, Cambridge, United Kingdom.

Abstract

Lycosome technology represents a new development in the modern biotechnology directed at improvement of bioavailability of nutraceuticals and pharmaceuticals as well as their organ-specific delivery. Lycosome technology exemplifies a nano-microencapsulation methodology using unique physicochemical properties of lycopene as an organic compound. Lycopene is a symmetrical non-polar tetraterpene compound containing 8 isoprene units with 13 double bonds essential for its antioxidant activity. Lycopene gains polarity and ability to interact with phospholipids upon cis-isomerization caused by heat, light exposure and pH changes. It promotes the development of thermodynamically stable and highly rigid lycopene-phospholipid biofilms suitable for coating and microencapsulation of different amphiphilic compounds and finally formation of lycosomes – nano-microdimensional particles with partial resistance to gut environment. The lycosome particles are composed of external layer and internal domain. The internal domain contains a bioactive compound of interest which needs to be delivered and distributed in the human body. It is protected by external layer containing lycopene, a hydrophobic carotenoid used as a core-forming substance. Moreover, external layer contains an amphiphilic phospholipid (phosphatydilcholine) serving as a chaperone for lycopene, and emulsifying as well as hydrophilyzing agent. Different regimens of microemulsification modus operandi which involves spray drying, ultrasound, supercritical CO₂ fusion, and other physical factors allow to obtain various lycosome formulations of nutraceuticals and pharmaceuticals as well as functional food products useful in prevention and management of cardiovascular disease and type 2 diabetes mellitus. Moreover, lycosome technology can be used for production of fortified food products for example functional dark chocolate, margarine and butter.

Keywords

Lycosomes, Lycopene, Technology, Functional Food

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