STUDIES ON THE EFFECTS OF CAPSAICIN ON LEAKAGE IN EGG LECITHIN (PHOSPHATIDYL CHOLINE) LIPOSOME MEMBRANES IN-VITRO

Capsaicin (8-methyl-n-vanillyl-6-nonenamide), caused a concentration dependent leakage of chromate through an egg lecithin (phosphatidyl choline) liposomal preparation. Capsaicin treatment of liposomal suspensions caused a maximum leakage of marker chromate at 20 min and then attained a plateau from 30 min onward. Treatment of liposomes with various concentrations of capsaicin (mu g/mL liposomal suspensions) showed that lower concentrations of capsaicin (< 0-0.1 mu g/mL) caused greater chromate leakage than higher concentrations (0.1-0.5 mu g/mL). This dual effect of capsaicin on liposome membrane was accompanied by an increased amount of malondialdehyde formed (an important end product of lipid peroxidation) at lower concentrations (< 0.10 mu g/mL) than at higher concentrations (0.1-0.5 mu g/mL).