糖を用いるリポソームの凍結乾燥とその防禦機構

概要

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The cryoprotective mechanism of saccharides on the freeze-drying of liposome was studied by several methods, such as leakage of inner marker, Raman- and NMR-spectroscopy and DSC. The surface of frozen liposome was covered by a concentrated aqueous saccharide solution or glassy solid, which protects from the mechanical damage of ice crystal and the fusion of liposome. Mono-, di-, and trisaccarides showed a similar protective effect per monosaccharide unit. In the course of drying, the water molecules hydrated to the polar phosphate group of lecithin were displaced by the saccharide molecules. In the liquid crystalline state the lyophilized liposome was maintained and the lipid membrane was stable during the rehydration process. The liposome lyophilized with disaccharides showed the strongest stability in the course of rehydration, indicating the importance of liquid crystalline state of bilayer, which results in the hydrogen bonding between the phosphate group and the sugar molecules with suitable size.
日本膜学会の論文