Effect of Cholesterol in Liposome on the Stabilization of Encapsulated Ascorbic Acid

리포솜 내의 콜레스테롤 함량이 Ascorbic Acid의 안정성에 미치는 영향

Cholesterol plays an important role in various physiological responses and membrane stability. To investigate the effect of cholesterol in liposome on the stability of encapsulated ascorbic acid, the physico-chemical experiments using various amounts of cholesterol-containing liposomes were performed. The encapsulation efficiency of ascorbic acid was decreased with increasing cholesterol content in liposome, whereas size of liposome was increased. Furthermore, the stability of encapsulated ascorbic acid was increased with increasing the content of cholesterol. The stability was not affected by pH. Encapsulated ascorbic acid in liposome stored at $37^{\circ}C$ was rapidly oxidized compared to those stored at $4^{\circ}C$. These results suggest that cholesterol in liposome affects largely to the stability of encapsulated ascorbic acid.

리포솜을 구성하는 지질 내의 콜레스테롤 함량이 포집된 ascorbic acid의 안정성에 미치는 영향을 조사하였다. 리포솜 내에서의 콜레스테롤 함량이 증가할수록 탈수화/재수화법으로 제조된 리포솜의 크기는 증가하였으며, 가해진 ascorbic acid의 안정성은 증대되었으며, 외부의 pH 영향을 크게 받지 않았다. 그러나, $4^{\circ}C$에서 저장한 경우에 비하여 $37^{\circ}C$에서 저장한 경우에는 포집된 ascorbic acid의 산화가 빨리 진행되었다. 이러한 결과는 리포솜의 콜레스테롤 함량이 포집된 ascorbic acid의 안정성에 영향을 미침을 의미한다.