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KMID : 0903519990420030205
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1999 Volume.42 No. 3 p.205 ~ p.209
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Effect of Cholesterol in Liposome on the Stabilization of Encapsulated Ascorbic Acid
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Abstract
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Cholesterol plays an important role in various physiological responses and membrane stability. To investigate the effect of cholesterol in liposome on the stability of encapsulated ascorbic acid, the physico-chemical experiments using various amounts of cholesterol-containing liposomes were performed. The encapsulation efficiency of ascorbic acid was decreased with increasing cholesterol content in liposome, whereas size of liposome was increased. Furthermore, the stability of encapsulated ascorbic acid was increased with increasing the content of cholesterol. The stability was not affected by pH. Encapsulated ascorbic acid in liposome stored at 37℃ was rapidly oxidized compared to those stored at 4℃. These results suggest that cholesterol in liposome affects largely to the stability of encapsulated ascorbic acid.
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