한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제27권3호
  • /
  • Pages.518-524
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  • 1998
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  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

DPPC Liposome에 미치는 고들빼기 추출물의 DSC 연구

The Effects of Godulbaegi Extracts on the Fluidity of Phospholipid Liposomes by DSC

  • 배송자 (신라대학교 식품영양학과) ;
  • 김남홍 (신라대학교 식품영양학과) ;
  • 노승배 (양산전문대학 식품영양과) ;
  • 정복미 (여수대학교 식품영양학과)
  • 발행 : 1998.06.01
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초록

Liposomes have been widely employed as biomembrane-mimetic system and drug-delivery system. In these applications, the low stability of liposomes has been the most serious problem. They have relatively short half-lives and easily lysed through interactions with biological components. This study was performed to investigate the effects of godulbaegi extracts on the fludity of phospholipid liposomes. We used dipalmitoyl phosphatidylcholine(DPPC) liposomes which make most stable liposomes among the other phosphatidylcholines. The thermograms of the DPPC liposomal bilayers incorporated with the hexane extract of godulbaegi(Ixeris sonchifolia H.) were obtained, and the enthalpy changes and the sizes of cooperative unit of the transition were calculated. The incorporation of the Ixeris sonchifolia H. into the liposomal bilayers effectively reduced the transition temperature at which the transition from gel state to liquid-crystalline state occurs, broadened the thermogram peaks, and reduced the ratio of van't Hoff to calorimetric enthalpies. These results indicate indicate that the godulbaegi extracts (Ixeris sonchifolia H.) have significant effects on the fluidity of biological membrance.

키워드

참고문헌

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