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Tocopherol‐phospholipid liposomes: Maximum content and stability to serum proteins
Author(s) -
HalksMiller Meredith,
Guo Luke S. S.,
Hamilton Robert L.
Publication year - 1985
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02534254
Subject(s) - tocopherol , liposome , lipidology , phospholipid , clinical chemistry , chemistry , chromatography , food science , vitamin e , biochemistry , antioxidant , membrane
This study addresses two questions: 1) what is the maximum amount of tocopherol that can be contained in egg phosphatidylcholine liposomes, and 2) what is the stability of these vesicles in the presence of serum proteins? These liposomes, made with a French pressure cell, can contain no more than 33 mol % of tocopherol. Tocopherol changes liposomes in a manner similar to cholesterol, making them larger, less permeable to aqueous dyes and highly resistant to protein‐induced disruption. The suppression of protein‐induced disruption is more pronounced with tocopherol than with cholesterol, even at lower molar ratios. Thus, liposomes containing alpha tocopherol (15 to 30 mol%) may be useful for delivering physiological quantities of this vitamin to cells in culture or to tissues in vivo.