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

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 08期

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

页码：2808 / 2813

页数：6

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