A Comparative study on the stability of liposomes from chicken egg yolk's phospholipid to that of commercially prepared phospholipid treated with d-tocopherol /
1 Section A2; Michael Paul Tan.
- Manila: Department of Biochemistry, FEU-NRMF, 1999.
- 37 pages: illustration, tables; 28 cm.
Includes appendices and bibliographical references.
Abstract: Liposomes are effective vehicles in carrying therapeutic drugs and agents. The effectiveness of this active agent delivery system is largerly dependent on the stability of the liposomes` bilipid membrane. The stability is strengthen by the anti-oxidizing property of Vitamin E (D-tocopherol). Vitamin E acts as a scavenger of free radicals protecting the unsaturated bonds of the fatty acids in the bilipid membrane from destabilization by agents like hydrogen peroxide. D-tocopherol was applied to the bilipid membrane of liposomes formed from commercially purified phospholipids and to liposomes formed from phospholipids extracted from native chicken egg yolk. Fatty acid peroxidation was induced, and the percentage protection rendered by D-tocopherol was determined. A value of 63.02% protection for unsaturated fatty acid bonds in liposomes formed from commercially purified phospholipids was calculate, and a value of 33.33% protection for unsaturated fatty acids bonds in liposomes formed from phospholipid extracted from native chicken egg yolk was calculated. A comparison of the percentage protection of the unsaturated bonds of egg liposomes in the negative control and in the experiment is statistically significant (Z=3.17).A comparison of the percentage protection of the unsaturated bonds of liposomes formed from commercially purified phospholipids in the negative control and in the experience is statistically not significant (Z=1.68).