Liposome-Microencapsulation of Lysozyme and Its Stimulated Release

Lysozyme의 Liposome 미세캡슬화와 유출 촉진

  • Kim, Tae-Jong (Department of Food and Biotechnology and Bioproducts Research Center, Yonsei University) ;
  • Kim, Young-Sook (Department of Traditional Food Preparation, Yangsan Junior College) ;
  • Pyun, Yu-Ryang (Department of Food and Biotechnology and Bioproducts Research Center, Yonsei University)
  • 김태종 (연세대학교 식품.생물공학과 및 생물산업소재연구센터) ;
  • 김영숙 (양산전문대학 전통조리과) ;
  • 변유량 (연세대학교 식품.생물공학과 및 생물산업소재연구센터)
  • Published : 1996.06.30

Abstract

Encapsulation of lysozyme using lecithin vesicles and its stimilated release properties were studied. Lecithin vesicles were prepared by the dehydration-rehydration (DR)method. The highest encapsulation efficiency (EE) value of 80.1% was obtained by sonicating the multilamellar vesicles (MLVs) at 100 KHz for 120 min in bath sonicator. The value of entrapment progressively increased with the concentration of lysozyme, while the EE value decreased with the increase of enzyme concentration up to 50mg per 100mg per 100mg of lecithin, and then became nearly constant. At the pH of 5.9, only a small amount of lysozyme was released from DR vesicles during incubation at $37^{\circ}C$ As the pH decreased to 3.0, lysozyme was released more rapidly. Lysozyme release was accelerated for 24h and reached a plateau after 72h incubation with 1% Tween 80, $Ca^{2+}$ gave a pulse-like-release in the first hour, which was followed by a slow release.

Keywords

liposome;lysozyme