Phase behavior of phospholipid-cholesterol liposomes stabilized with trehalose

SATOSHI OHTAKE; CAROLINA SCHEBOR; JUAN J. DE PABLO

Food Engineering, Integrated Approaches

Springer

Año: 2008; p. 383 - 389

Achieving long-term stability in biological systems has been a long-standinggoal of the food, pharmaceutical, and biomedical industries. Avoiding theneed for refrigeration would reduce production and storage costs drastically.The desiccation of phospholipidic vesicles has been studied in an effort tounderstand biological membranes under low water content conditions (Croweand Crowe, 1988; Ohtake et al., 2004).Trehalose is effective in protecting biological membranes upon freeze-drying,and it has been widely used to preserve the integrity of phospholipid liposomes(Crowe and Crowe, 1988; Ohtake, et al., 2004; Crowe et al., 1986). Despitethe abundance of cholesterol in mammalian plasma membranes (Rouser, et al.,1968), studies examining the effects of dehydration on cholesterol-containingmodel membranes are scarce (Van Winden and Crommelin, 1999; Harrigan, et al.,1990). Furthermore, the ability of well known lyoprotectants, such as trehalose, tostabilize cholesterol-containing liposomes has not been examined in detail. Theaim of this work is to understand how cholesterol containing liposomes behaveupon lyophilization