• Korean Chemical Engineering Research
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• v.59 no.3
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• pp.429-434
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• 2021

The feasibility of lecithin as a material for dissolving microneedles to improve skin permeability of drugs and the effect of the composition of lecithin on the mechanical strength, solubility, and skin permeability of rhodamine B (RhB) of the dissolving microneedles were investigated. Dissolving microneedles with needles of uniform shape and size were fabricated with the mold made using the laser-writing technique, simpler and more efficient method compared to the photolithography method, the conventional method to fabricate the microneedle mold. The composition of lecithin in the microneedle affected the mechanical strength and solubility of the needle thus, the mechanical strength of the needle increased as the composition of lecithin in the needle increased, resulting in improving the skin permeability of RhB contained in the microneedles. When comparing the microneedles containing same composition of amylopectin (AP), the skin permeability of RhB of the microneedles containing lecithin was higher. These results indicate that lecithin can be used as a material for dissolving microneedles and the skin permeability of the microneedle could be controlled by changing the composition of lecithin.

• Applied Biological Chemistry
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• v.22 no.1
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• pp.24-27
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• 1979

A study was carried out about the effect of free fatty acids and lecithin on the thermal inactivation of horseradish peroxidase. In presence of lecithin peroxidase was inactivated very rapidly at $70^{\circ}C$ and pH 7.0, and showed also a rapid inactivation curve at $0^{\circ}C$ and pH 4.0. Linoleic acid was more effective in an $O_2-stream$ than in a $N_2-stream$, but oleic acid showed a similar tendency in the presence of $O_2-and\;N_2$ stream. From the results of the experiment we suggested that the opening of the heme crevis of peroxidase in the presence of lecithin and the produced lipidperoxide from linoleic acid may accelerate the thermal inactivation of horseradish peroxidase respectively.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.153-158
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• 2004

In cosmetics, the saturated lecithin, one of the main surfactants to prepare liposome has been used for its stability but it has been substituting with unsaturated lecithin which has excellent skin affinity and penetration property. So we studied to prepare nano-liposome that size of particles were below than 50nm by unsaturated lecithin. It was important that many factors including solvent such as propylene glycol, pH balance, homogenizing pressure, various cosurfactants and stabilizers to make stable nano-liposome. In our experimental conditions, cosurfactants with stearate class as lipophilic part were more suitable than others for our purpose. But in liposome by saturated lecithin, cosurfactants had negative effect and appropriate amount of oil should be used to be stable. These results indicated that unsaturated lecithin were more suitable than saturated lecithin to prepare nano-liposome.

• Bulletin of the Korean Chemical Society
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• v.24 no.7
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• pp.957-960
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• 2003

A method of preparation of magnetite nanoparticles in ordered systems, as in vesicle and microemulsion, consisting of soybean lecithin and water has been introduced. The size of magnetite grain was controlled by the content of soybean lecithin and size of liposomes in the systems. It was found by experiment that magnetite nanoparticles were formed inside the double layer vesicles. The magnetite nanoparticles were separated by magnetic separation and centrifugation and the dispersion of the magnetite nanoparticles prepared at 10% (w/w) soybean lecithin was particularly stable. The formation of pure magnetite nanoparticles was confirmed by analyses of XRD and electron diffraction pattern.

• Applied Chemistry for Engineering
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• v.32 no.6
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• pp.679-683
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• 2021

Lecithin, a zwitterionic phospholipid, forms spherical reverse micelles in nonpolar organic solvents such as decane. The addition of monovalent ions like lithium chloride (LiCl) to lecithin organosols induces the transformation of organosols into organogels due to the entanglement of reverse cylindrical micelles. In this study, we investigate the effect of pentanol acting as co-surfactant on rheological properties of lecithin/LiCl mixtures. From rheological studies, we find that the viscosity and elastic property of organogels decreased upon the addition of pentanol to organogels. The decrease in viscosity and elastic property can be attributed to the shortening of reverse cylindrical micelles confirmed by small angle X-ray scattering (SAXS).

• Journal of Microbiology and Biotechnology
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• v.31 no.6
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• pp.840-846
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• 2021

To improve the bile salt and acid tolerance of probiotics against gastrointestinal stresses, we investigated the effects of soybean lecithin and whey protein concentrate (WPC) 80 on the bile salt tolerance of Lacticaseibacillus paracasei L9 using a single-factor methodology, which was optimized using response surface methodology (RSM). The survival rate of L. paracasei L9 treated with 0.3% (w/v) bile salt for 2.5 h, and combined with soybean lecithin or WPC 80, was lower than 1%. After optimization, the survival rate of L. paracasei L9 incubated in 0.3% bile salt for 2.5 h reached 52.5% at a ratio of 0.74% soybean lecithin and 2.54% WPC 80. Moreover, this optimized method improved the survival rate of L. paracasei L9 in low pH condition and can be applied to other lactic acid bacteria (LAB) strains. Conclusively, the combination of soybean lecithin and WPC 80 significantly improved the bile salt and acid tolerance of LAB. Our study provides a novel approach for enhancing the gastrointestinal tolerance of LAB by combining food-derived components that have different properties.

• Journal of Adhesion and Interface
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• v.24 no.4
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• pp.131-135
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• 2023

Lecithin self-assembles into reverse spherical micelles in organic solvents as an amphiphilic molecule. When additives such as bile salts and water are introduced into lecithin solutions, it induces structural changes in the molecular form of lecithin, leading to the transformation into reverse cylindrical micelles. In this study, we observe the rheological changes of lecithin/bile salt mixtures in a decane system after the addition of water. The resulting mixtures exhibit high viscosity and characteristics of viscoelasticity, suggesting potential applications in various fields such as drug delivery and edible oil gels.

• Journal of the Korean Chemical Society
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• v.36 no.4
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• pp.504-510
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• 1992

Absorption properties of methylene blue (MB) in L-${\alpha}$-lecithin vesicle, bacteriorhodopsin and incorporated bacteriorhodopsin (InBR) vesicle systems at 20∼$60^{\circ}C$ has been studied by adsorption spectroscopy. The equilibrium of MB between monomer and dimer in lecithin vesicles has been existed at low concentration of MB, but oligomer has been formed in vesicle at higher concentration of MB. In most cases, the MB cluster was redistributed to monomer at the concentration of lecithin vesicles. Adding BR to constanr concentration of MB deceased the adsorption ratio (${\alpha}/{\beta}$) of MB, and MB was formed oligomeric aggregate. Absorption ratio (${\alpha}/{\beta}$) of MB was increased during phase transition of InBR vesicles, but independent of phase transition of lecithin vesicles. It suggested that aggregate of MB on the surfaces of InBR vesicles were redistributed to monomer under the influence of lipid phase transition.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.482-488
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• 2007

The optimum conditions for the extraction of lecithin from egg yolk were determined using response surface methodology (RSM). On the basis of the results of preliminary experiments, the most effective values were selected. The effects of three independent variables, dilution ratio, solvent composition, and extraction temperature on the response of crude egg lecithin (g) were then determined. The optimum conditions for egg lecithin separation obtained using ridge analysis were 6.51, 95.83%, and $40.2^{\circ}C$ for the dilution ratio, solvent composition, and extraction temperature, respectively. Using the optimum conditions, 55.04% of crude lecithin in total phospholipid can be obtained from 100 g liquid egg yolk. The experimental values (56.21% crude lecithin in total phospholipid) agreed with the predicted values.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.2
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• pp.176-184
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• 1998

A total of 125 pigs (5.8 kg of BW) were allotted in a completely randomized block design. Treatments were coconut oil, corn oil, soybean oil, tallow and tallow+lecithin. Each treatment had 5 replicates with 5 pigs per replicate. From d 0 to 7, pigs fed vegetable oil supported greater average daily gain (ADG) and improved feed/gain (F/G) compared to pigs fed the animal fat. Addition of lecithin to tallow increased ADG by 7.2%. Feed intake were similar for all treatment groups. From d 8 to 14, pigs fed coconut oil and soy oil showed better ADG and average daily feed intake (ADFI) than any of the others. From d 15 to 21, pigs fed the tallow diets had lower gains (p < 0.05) than those fed diets that contained vegetable oil and tallow with added lecithin. The effect of different fat sources on gain became smaller with age. Feed intakes were similar between the vegetable oil and lecithin supplemented diets each week postweaning except for pigs fed tallow (p < 0.05). Feed : gain ratios were superior during the initial 2 weeks postweaning period when pigs were provided vegetable oil diet compared with pigs fed tallow. All pig groups had similar feed : gain ratios during 3 weeks. Combinations of tallow with lecithin tended to have intermediate feed/gain ratio. It was found that vegetable oils were much better in improving growth rate of the piglets. Lecithin significantly improved growth rate and feed efficiency of the pigs through the whole experimental period compared to tallow. Coconut oil was the most effective in improving growth of pigs during the first two weeks postweaning. Corn oil had equal value with soy oil in improving growth performance of weaned pigs. When vegetable oil was added, the digestibilities of nutrients except for minerals were higher than when the tallow was fed. Nutrients digestibility was similar among vegetable oils. The addition of lecithin to tallow increased digestibility of gross energy, dry matter, ether extract and crude protein. Crude ash and phosphorus digestibility were not affected by the treatments. Dry matter excretion was not different among treatments except for tallow which showed significantly higher dry matter excretion (p < 0.05), while nitrogen excretion was significantly decreased in pigs fed vegetable oil sources. However, Phosphorus excretion was not affected by the different fat sources.