The effects of cholesterol on the release of free lipids and the physical stability of lecithin liposomes

D. Z. Liu, W. Y. Chen, L. M. Tsai, S. P. Yang

研究成果: 雜誌貢獻期刊論文同行評審

15 引文 斯高帕斯(Scopus)

摘要

This study demonstrates that the addition of cholesterol enhances the physical stability of liposome illustrated via the structure of the bilayer and the interaction force between the liposomes. Experimental results indicate that the addition of cholesterol increases the absolute zeta-potential and the electrostatic repulsive interaction or forces between phosphatidylcholine (PC) liposomes. From a structural perspective, the incorporation of cholesterol can increase the rigidity of the bilayer. Additionally, the concentration of free PC lipids was decreased when the cholesterol was incorporated into the PC liposomal bilayer, indicating that the addition of cholesterol can enhance the intravesicle attractive interaction. Moreover, regarding the impact of shear force on liposomal stability, we found that higher shear force applied to the liposome suspension increases the concentration of free lipids. However, the impact of shear force on liposomal stability is minimized with the addition of cholesterol.

原文???core.languages.en_GB???
頁(從 - 到)269-276
頁數8
期刊Journal of the Chinese Institute of Chemical Engineers
31
發行號3
出版狀態已出版 - 5月 2000

指紋

深入研究「The effects of cholesterol on the release of free lipids and the physical stability of lecithin liposomes」主題。共同形成了獨特的指紋。

引用此