Preparation and physicochemical properties of various soybean lecithin liposomes using supercritical reverse phase evaporation method

Three kinds of soybean lecithin liposomes composed of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidic acid (PA), were prepared by using the previously developed supercritical reverse phase evaporation method (Langinuir 17 (2001) 3898). The effect of phospholipid composition on the formation of liposomes and their physicochemical properties were examined by means of trapping efficiency measurements, transmission electron microscopy, dynamic light scattering and zeta potential measurements. The trapping efficiency of liposomes for D-(+)-Glucose made of Lecinol S-10EX which contains approximately 95% PC is higher than that of Lecinol S-10 and SLP white SP which contain approximately 31% PC. However there is not any difference between the trapping efficiency of liposomes for D-(+)-Glucose made of Lecinol S-10 which has saturated hydrocarbons tails and that of liposomes made of SLP white SP which has unsaturated hydrocarbon chains. The electron micrographs of liposomes made of Lecinol S-10 and SLP white SP show small spherical liposomes with diameter of 0.1-0.25 mum, while that of Lecinol S-10EX shows large unilamellar liposomes (LUV) with diameter of 0.2-1.2 mum. These results clearly show that phospholipid structure of PC allows an efficient preparation of LUV and a high trapping efficiency for water-soluble substances. Liposomes made of Lecinol S-10 and SLP white SP remained well-dispersed for at least 14 days, while liposome suspension made of Lecinol S-10EX separated in two phase at 14 days due to aggregation and fusion of liposomes. The dispersibility of liposomes made of Lecinol S-10EX is lower than that of Lecinol S-10 and SLP white SP due to the smaller zeta potential of Lecinol S-10EX. (C) 2002 Elsevier Science B.V. All rights reserved.