ISSN: 2375-3935
American Journal of Food Science and Nutrition  
Manuscript Information
 
 
Lycosome Technology: Advances and Perspectives
American Journal of Food Science and Nutrition
Vol.3 , No. 1, Publication Date: Mar. 14, 2016, Page: 18-23
2743 Views Since March 15, 2016, 1312 Downloads Since Mar. 15, 2016
 
 
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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