Royal Jelly encapsulation in a combinatorial system consisting of liposomes and cyclodextrins – skin functionality and controlled release

Royal jelly is a white viscous substance with a gel texture secreted by the hypopharyngeal glands of young workers bees. Owing to its excellent biological properties, royal jelly is widely used in the food, supplement, and cosmetics industry. Numerous studies have shown anti-aging, anti-inflammatory, antimicrobial, anticancer and antidiabetic properties. Royal jelly exhibits physicochemical instability depending on time and storage temperature. Ideal storage temperature of royal jelly is -20 ^ο C while higher temperatures cause color change and component degradation [1].

In the present work fresh Greek royal jelly was incorporated in a combinatorial system consisting of liposomes and beta-hydroxypropyl cyclodextrins, achieving 95% encapsulation efficiency, referring to 10-hydroxydecenoic acid (10-HDA). The system was proven to be physicochemically and microbiologically stable

during a 6-month period, while it preserves the biofunctionality of royal jelly – as depicted by the stable levels of 10-HDA. The system releases 10-HDA in a time-controlled manner, while it was shown to exhibit significant skin bioactivity: it induces miRNA 129 expression in skin fibroblasts, a gene that has a main function the protection of fibroblasts from aging process. Furthermore, the system Increases cell proliferation and cell viability in human fibroblasts and promotes mitochondrial fusion which is related to the increase of cellular metabolism and energy production. The above results show promise for the use of the system in dermal applications, having the benefits of controlled release and of storage at room temperature.

Publikationsverlauf

Artikel online veröffentlicht:
13. Dezember 2021

• References

• 1 Chen C., Chen S.Y. Changes in protein components and storage stability of Royal Jelly under various conditions, Food Chemistry, 54, 2, 1995, 195-200