Effect of sugars on freeze-thaw and lyophilization of liposomes

Various sugars were investigated for their ability to protect liposomes against fusion and leakage during freeze-and-thaw or lyophilization processes

Sriram Vemuri

2007

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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