Effect of Freeze-Thawing and Polyethylene Glycol (PEG) Lipid on Fusion and Fission of Phospholipid Vesicles

Autor:	Supaporn Sriwongsitanont, Masaharu Ueno
Rok vydání:	2004
Předmět:	Fusion Liposome Chromatography food.ingredient Fission Vesicle General Chemistry General Medicine Polyethylene glycol Freeze thawing Polyethylene Glycols chemistry.chemical_compound food chemistry Phosphatidylcholine Yolk Freezing Liposomes Drug Discovery Phospholipids
Zdroj:	Chemical and Pharmaceutical Bulletin. 52:641-642
ISSN:	1347-5223 0009-2363
DOI:	10.1248/cpb.52.641
Popis:	The effect of freeze-thawing on the size of egg yolk phosphatidylcholine (EggPC) vesicles in the presence of 0-40 mol% distearoylphosphatidylethanolamine-polyethylene glycol 2000 (DSPE-PEG) was studied. Mean diameters of the vesicles fell into a range of 80-150 nm after 10 times freeze-thawing in spite of their original size. In the process of freeze-thawing, two opponent events, one is fission and the other is fusion, occurred at the same time. DSPE-PEG accelerated the fusion event.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abce0ebae89671c33a0d85baec6d3b66 https://doi.org/10.1248/cpb.52.641 Zobrazit plný text záznamu