Various sugars were investigated for their ability to protect liposomes against fusion and leakage during freeze-and-thaw or lyophilization processes
2007
Key concepts
Scholarcy highlights
- Various sugars were investigated for their ability to protect liposomes against fusion and leakage during freeze-and-thaw or lyophilization processes
- Leakage of the content of the sulfate, was encapsulated in the liposome which was made of egg phosphatidylcholine/egg phosphatidylglycerol/cholesterol
- Addition of 1% lactose to the liposome suspension prevented the fusion between liposome but not the leakage of the content
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