کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1252049 1496317 2011 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization of cationic liposomes. Influence of the bilayer composition on the kinetics of the liposome breakdown
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Characterization of cationic liposomes. Influence of the bilayer composition on the kinetics of the liposome breakdown
چکیده انگلیسی

The cationic large unilamellar mixed liposomes from 1-palmitoyl-2-oleoyl-phosphatidylcholine (POPC) and didodecyldimethylammonium bromide (DDAB) or dioctadecyldimethylammonium bromide (DODAB) were prepared. The influence of the addition of Triton X-100 (TX-100) or octaethylene glycol mono-n-dodecylether (C12E8) on the membrane integrity was investigated turbidimetrically. The stability of the liposomal systems was estimated by monitoring fluorimetrically at 25 °C the rate of spontaneous and surfactant-induced release of entrapped 5(6)-carboxyfluorescein (CF). In order to evaluate the interaction of the cationic DODAB guest with the host POPC membrane, the main phase transition temperatures (Tm) were determined by electron paramagnetic resonance spectroscopy (EPR). All the results obtained show that the presence of DODAB and DDAB stabilizes the POPC liposomes. The extent of stabilization depends on the concentration and nature of the cationic guest.

Figure optionsDownload as PowerPoint slideHighlights
► The kinetic stability of cationic mixed liposomes was investigated fluorimetrically.
► Rate constants for spontaneous and induced breakdown of liposomes have been obtained.
► EPR has been used to monitor the molecular dynamics of liposomal membranes.
► The insertion into the bilayer of the cationic guest enhances liposome stability.
► The stabilization depends on the concentration and nature of the cationic guest.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Chemistry and Physics of Lipids - Volume 164, Issue 7, October 2011, Pages 680–687
نویسندگان
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