Abstract
The influence of different combinations of saturated and unsaturated phosphatidylcholines (PCs) as well as addition of α-tocopherol on lipid peroxidation and particle size change was analyzed. Because unsaturated egg PC was susceptible to peroxidation, partially hydrogenated egg PC or hydrogenated egg PC (H-PC) was frequently used instead of egg PC. The efficacy of another alternative with combinations of saturated and unsaturated PCs was investigated. Oxidation can be inhibited by adding α-tocopherol in the lipid formulation or by using different combinations of H-PC and PC. Adding α-tocopherol was shown to cause physical instability of liposomes, and increase the possibility of aggregation. Increasing the H-PC content in the liposome formulation will effectively reduce the peroxidation. The stability of liposome was dependent on both α-tocopherol and H-PC to PC ratio. Encapsulating hemoglobin in the liposome would promote the lipid peroxidation.
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