Coenzyme Q10-loaded nanoliposomes containing plant sterols and their uses

Coenzyme Q10 nanoliposomes with β-sitosterol membranes instead of cholesterol, resistant to oxidation during heat sterilization

This technology involves nanoliposomes that encapsulate coenzyme Q10 within a coating layer of phospholipids and the plant sterol β-sitosterol, providing a method to maintain antioxidant activity in foods subjected to heating or high-temperature storage between 50–80°C. The mass ratio of phospholipid to β-sitosterol is adjusted to 10:0.2–1.2, and the ratio of phospholipid to core material to 10:0.15–0.35.

While coenzyme Q10 offers excellent antioxidant and anti-aging benefits, its low water solubility and susceptibility to degradation during processing have limited its absorption. Conventional nanoliposomes used to encapsulate it often suffer from membrane fusion and phospholipid degradation, leading to leakage. While cholesterol has been used to reinforce these membranes, it can increase cardiovascular risk by raising blood cholesterol levels. Furthermore, it fails to prevent coenzyme Q10 degradation in environments like milk pasteurization or the 60–70°C heat sterilization used for fruit juices and canned goods.

This technology dissolves phospholipids, β-sitosterol, and coenzyme Q10 in an organic solvent to form a lipid membrane, which is then hydrated and homogenized 1–4 times using a high-pressure homogenizer at 100–150 MPa. This produces nanoliposomes with a particle size of 110–170 nm and an encapsulation efficiency of 50–90%, with composition optimized via central composite design-based response surface methodology. The resulting nanoliposomes exhibit a zeta potential absolute value of 20 mV or higher, a TBARS change rate of 13% or less after 2 hours of heating at 60°C, and over 70% antioxidant activity in intestinal cells. Applicable to pasteurized milk, hot-filled fruit juices, canned goods, and warm beverages in convenience store warmers, this method inhibits oxidative degradation of coenzyme Q10 during heating and warm storage without the use of cholesterol, while enhancing bioavailability.

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Key Features:

• Nanoliposomes consisting of a coating layer containing phospholipids and β-sitosterol in a mass ratio of 10:0.2 to 1.2, and a coenzyme Q10-containing core material
• A step of incorporating coenzyme Q10-loaded nanoliposomes into foods that are heat-treated or stored in high-temperature environments of 50 to 80°C
• A step of homogenizing a primary liposome solution, formed by hydrating a lipid membrane of phospholipids, β-sitosterol, and coenzyme Q10, using a high-pressure homogenizer
• Coenzyme Q10-loaded nanoliposomes with a TBARS value change rate of 13% or less and a zeta potential absolute value of 20 mV or higher when heat-treated at 60°C for 2 hours

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This invention was developed with support from the Ministry of Science and ICT for the development of various encapsulation application technologies to enhance the food utilization and bioavailability of functional substances, as well as the evaluation of their efficacy.

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