Properties of liposomes prepared with various lipids

被引:44
作者
Hsieh, YF [1 ]
Chen, TL [1 ]
Wang, YT [1 ]
Chang, JH [1 ]
Chang, HM [1 ]
机构
[1] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 10617, Taiwan
关键词
property of liposome; encapsulation efficiency; cholesterol; lecithin; stability;
D O I
10.1111/j.1365-2621.2002.tb08820.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Use of several lipids as an alternative to cholesterol to prepare stable liposomes was tried. Liposome prepared at 1/0.25 lecithin/stearic acid ratio exhibited better (55%) encapsulation efficiency (EE) of bovine serum albumin (BSA) than that (41%) prepared at 1/0.25 lecithin/cholesterol ratio. Liposomes showed the minimal released percentage of encapsulated BSA at pH 6. Storage at -20 degreesC caused serious damage to liposomes. Addition of alpha-tocopherol was effective in stabilizing liposomes. Liposomes, incorporated with alpha-amylase, prepared at 1/0.25 lecithin/cholesterol or stearic acid ratio were effective in protecting enzyme against acid (pH 2.8) and pepsin (15 mg/mL). Use of stearic acid, instead of cholesterol, would be feasible in preparing stable liposomes.
引用
收藏
页码:2808 / 2813
页数:6
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