Effect of saturated/unsaturated phosphatidylcholine ratio on the stability of liposome-encapsulated hemoglobin

Huang, Yi You; Chung, Tsair-Wang; Wu, Chen-Tu

doi:10.1016/s0378-5173(98)00204-x

Cited by 29 publications

(11 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This could be explained by the results reported in Ref. . The types of formulations used by these authors were Egg phosphatidylcholine (Egg PC) alone and hydrogenated Egg PC.…”

Section: Resultsmentioning

confidence: 86%

Fortification of chocolate milk with omega‐3, omega‐6, and vitamins E and C by using liposomes

Marsanasco

Calabró

Piotrkowski

et al. 2015

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The main goal of this work was to develop an additive to fortify a widely consumed product with vitamins. Additives were made of soy phosphatidylcholine (SPC)‐based liposomes to encapsulate vitamin E (VE) and vitamin C (VC), and incorporated in chocolate milk to generate a functional food and posterior pasteurization. SPC contains essential fatty acids like omega‐3 and omega‐6 fatty acids. Stearic acid (SA) or calcium stearate (CaS) was incorporated as a liposome bilayer stabilizer. Characterization of liposomes involved size and surface charge, studied by light scattering and zeta potential, respectively. Liposome shape was analyzed by optical microscopy. Membrane packing was studied with merocyanine 540 and oxidative stability by the TBA and ORAC methods. The studies were made before and after pasteurization to study thermal stability. All formulations showed significant stability of the parameters analyzed, even after pasteurization, and a protective effect over VC, which is thermolabile. The release of vitamins was studied by dialysis. All additives were able to retain a high percentage of VE and VC. For food application, a sensory evaluation was performed in chocolate milk with liposomes. SPC:SA liposomes can be selected as food additives due to their acceptability and stability. Practical applications: Additives with a natural lipid SPC and vitamins E and C were developed to be incorporated in chocolate milk. They presented: (1) A significant stability of all analyzed parameters before and after pasteurization: – biophysical stability: size, structure, shape, molecular membrane packing and surface charge. – the oxidative stability: all had low peroxidation tendency. – thermal stability: all had a protective effect over thermolabile vitamin C after pasteurization. – temporal stability: all presented a high encapsulation of vitamins after 72 hours of dialysis. (2) Additives showed a Newtonian and pseudoplastic rheological behavior, both considered excellent for larger scale production. (3) Sensory evaluation of additives in commercial chocolate milk was performed by the overall acceptability with hedonic scale employing 40 potential consumers. SPC:SA formulation with vitamins was the most applicable. For all the above mentioned, the formulations, specially SPC:SA with vitamins E and C, are excellent candidates as additives to incorporated in chocolate milk. From liposomes to functional chocolate milk: Image: Liposomes: SPC, soy phosphatidylcholine; SA, stearic acid; CaS, calcium stearate. First graph: Vitamin C protection, pH > 5. Second graph: Sensory evaluation in chocolate milk, SPC:SA the best suited.

show abstract

“…This could be explained by the results reported in Ref. . The types of formulations used by these authors were Egg phosphatidylcholine (Egg PC) alone and hydrogenated Egg PC.…”

Section: Resultsmentioning

confidence: 86%

Fortification of chocolate milk with omega‐3, omega‐6, and vitamins E and C by using liposomes

Marsanasco

Calabró

Piotrkowski

et al. 2015

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…Several features of vesicles, such as lipid composition, surface charge, hydrophobicity, size, and packing of lipid bilayers, are known to influence liposomal stability and the release of entrapped drugs 37–40. Fluorescent CF is the most commonly used marker to assess the rate of leakage of water‐soluble molecules from vesicles.…”

Section: Resultsmentioning

confidence: 99%

High mineral affinity of polyphosphoester ionomer–phospholipid vesicles

Ikeuchi

Iwasaki²

2012

J Biomedical Materials Res

View full text Add to dashboard Cite

Bone-specific drug delivery is important for the treatment of osteoporosis and osseous metastases. However, there have been limitations in the design of drug carriers having bone affinity. We synthesized amphiphilic polyphosphoester ionomers (CH-PHE) and modified them to 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) vesicles. The ζ-potential of the vesicles was decreased by immobilization of CH-PHE; the amount was influenced by the structure and fraction of CH-PHE. The release rate of 5-carboxyfluorescein from the vesicles could be controlled by changing the fraction of DOPC and CH-PHE. In particular, the release of CF from DOPC vesicles containing 3% CH-PHE was most reduced. In addition, the enzymatic degradation of DOPC was reduced by immobilization with polyphosphoester ionomers; enzyme tolerance was increased with an increase in the molar fraction of polyphosphoester ionomers. Hemolytic activity of the phospholipid vesicles bearing CH-PHE was infrequently observed and was similar to that of the DOPC vesicles. Although a decrease in the viability of mouse osteoblastic cells (MC3T3-E1) in contact with the vesicles bearing CH-PHE was observed when the DOPC concentration of the vesicles bearing 20 mol % CH-PHE with highly ionized units was greater than 200 μM, the cytotoxicity was diminished by sodium salt formation of the CH-PHE. The affinity of the vesicles to calcium deposits generated by MC3T3-E1 cells was significantly improved by the immobilization polyphosphoesters.

show abstract

“…The liposomal formulations used in this investigation utilized a combination of saturated (PL90H) and unsaturated (PL90) phospholipids to impart stability (Huang et al 1998). An equimolar proportion of cholesterol was included in the formulation since cholesterol reduces the permeability of bilayers and increases the stability of liposomes in the presence of biological¯uids (Vemuri & Rhodes 1995).…”

Section: Resultsmentioning

confidence: 99%

Enhancement of Anti-metastatic Activity of Pentoxifylline by Encapsulation in Conventional Liposomes and Sterically Stabilized Liposomes in Murine Experimental B16F10 Melanoma Model

Sant

Nagarsenker

Rao³

et al. 2000

Journal of Pharmacy and Pharmacology

View full text Add to dashboard Cite

Pentoxifylline has been shown to exhibit anti-metastatic activity by inhibiting homing of B16F10 melanoma cells in the murine experimental metastasis model. In this study, the effect of encapsulation of pentoxifylline in conventional and sterically stabilized liposomes on its anti-metastatic activity in the murine experimental metastasis model was investigated. After a single intravenous dose (10, 20 or 40 mg kg(-1)), pentoxifylline solution, as well as conventional pentoxifylline liposomes, significantly reduced the number of pulmonary nodules compared with the untreated control group. Conventional pentoxifylline liposomes showed significantly higher inhibition (69%) of pulmonary tumour nodule formation at a dose of 20mg kg(-1) as compared with pentoxifylline solution (49%) at the same dose. Encapsulation of pentoxifylline in sterically stabilized liposomes prepared by incorporation of monomethoxypolyethyleneglycol (5000)-cholesteryl ester further enhanced the inhibition of pulmonary nodule formation (77%) at a dose of 20 mg kg(-1) as compared with conventional pentoxifylline liposomes. Overall, the results suggest that encapsulation of pentoxifylline in conventional liposomes enhanced its anti-metastatic activity. Steric stabilization of pentoxifylline liposomes also resulted in a two-fold increase in anti-metastatic activity (at dose of 10 mg kg(-1)) as compared with conventional liposomes.

show abstract

Effect of saturated/unsaturated phosphatidylcholine ratio on the stability of liposome-encapsulated hemoglobin

Cited by 29 publications

References 16 publications

Fortification of chocolate milk with omega‐3, omega‐6, and vitamins E and C by using liposomes

Fortification of chocolate milk with omega‐3, omega‐6, and vitamins E and C by using liposomes

High mineral affinity of polyphosphoester ionomer–phospholipid vesicles

Enhancement of Anti-metastatic Activity of Pentoxifylline by Encapsulation in Conventional Liposomes and Sterically Stabilized Liposomes in Murine Experimental B16F10 Melanoma Model

Contact Info

Product

Resources

About