Marine lipids
Stabilization of liposomes from marine
phospholipids
E. Løvaas, J.P. Jøstensen
University of Tromso, the Norwegian College of Fishery Science, Institute of Technology,
9037 Tromso, Norway - erikl@nfh.uit.no
All liposomes undergo autoxidation that is accelerated by elevated
temperature, light, metal ions, and free radical initiators. As a result,
there is a dramatic change in liposome permeability, and development
of toxic degradation products that make che liposome preparation useless as a pharmaceutical vehicle, cosmetological ingredient or a food/feed
component. Marine phospholipids isolated from cod roe predominantly
consist of phosphatidylcholin (62%) and cholesterol (33%), and contain
a high amount ot polyunsaturated fatty acids 20:5 (16%) and 22:6
(31 %). Such liposomes have a high inherent instability. We report the
stabilizing effect of a large number ot anti-oxidants including metal chelators (citric acid, HDTA, polyamines, curcumin, phytic acid, desferal),
phenols, polyphenols and flavonoids (rutin, quercetin, ethoxyquin,
BHT, BHA) as well as a-tocophenol, ascorbic acid, uric acid, thiourea,
and taurin.
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