Effects of Maltose on the Stability of Freeze-Dried Liposomes

Journal of the Korean Chemical Society

Yun A Kim¹  Byung Cheol Shin¹  Hee Dong Han¹ 

关键词: Liposome;    Powder;    Freeze-dry;    Stability;    Calcein;    Maltose;   

DOI  :  

学科分类：化学（综合）

来源: Korean Chemical Society

【 摘 要 】

Liposome powders were prepared by a freeze-drying method for the application to the field of drug carrier. The effect of maltose as a liposome stabilizer was studied on the stability and the drug-loading efficiency of the freeze-dried liposome powders. The particle size of liposomes before and after freeze-drying was determined to evaluate the liposome stability. The drug-loading efficiency was measured by Fluorescence spectrophotometer using calcein as a model drug. When maltose was added after the preparation of the liposomes, the liposomes was stable, compared to the case of maltose addition at the hydration procedure. By the addition of maltose, the liposome was stable for 30 days at 4~37oC, while the particle size of the liposome without maltose increased with time. The liposome showed relatively high stability when the maltose/lipids molar ratio was 3 and 6.

【 授权许可】

Unknown