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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
