Studies on the effects of capsaicin on leakage in egg lecithin (Phosphatidyl Choline) liposome membranes in vitro

Capsaicin (8‐methyl‐ n ‐vanillyl‐6‐nonenamide), caused a concentration dependent leakage of chromate through an egg lecithin (phosphatidyl choline) liposomal preparation. Capsaicin treatment of liposomal suspensions caused a maximum leakage of marker chromate at 20 min and then attained a plateau from 30 min onward. Treatment of liposomes with various concentrations of capsaicin (μg/mL loposomal suspensions) showed that lower concentrations of capsaicin (< 0‐0.1 μg/mL) caused greater chromate leakage than higher concentrations (0.1‐0.5 μg/mL). This dual effect of capsaicin on liposome membrane was accompanied by an increased amount of malondialdehyde formed (an important end product of lipid peroxidation) at lower concentrations (<0.10 μg/mL) than at higher concentrations (0.1‐0.5 μg/mL).