Effects of lipid composition on entrapment of proteins into phosphatidylglycerol-containing liposomes

Sunao Murakami; Tetsuya Fujita; Tsutomu Ono; Shinji Sakai; Hiroyuki Ijima; Koei Kawakami

doi:10.1252/kakoronbunshu.32.514

Effects of lipid composition on entrapment of proteins into phosphatidylglycerol-containing liposomes

Sunao Murakami, Tetsuya Fujita, Tsutomu Ono, Shinji Sakai, Hiroyuki Ijima, Koei Kawakami

Research output: Contribution to journal › Article › peer-review

Abstract

Liposomes composed of phosphatidylcholine (PC) and phosphatidylglycerol (PG) were prepared to examine the effects of lipid composition on surface properties of the liposomes and entrapment efficiency of proteins into the liposomes. Lipid composition was found to influence the amount and mode of proteins entrapped into the PC/PG liposomes, as well as the surface properties of the liposomes. Both electrostatic and non-electrostatic interactions between protein and liposome played important roles in the entrapment of protein into the PC-containing liposomes, and the amount of proteins adsorbed electrostatically on the PG-containing liposomes was also influenced by lipid composition.

Original language	English
Pages (from-to)	514-517
Number of pages	4
Journal	KAGAKU KOGAKU RONBUNSHU
Volume	32
Issue number	6
DOIs	https://doi.org/10.1252/kakoronbunshu.32.514
Publication status	Published - 2006
Externally published	Yes

Keywords

Bovine serum albumin
Entrapment
Liposomes
Phosphatidylglycerol
Zeta potential

ASJC Scopus subject areas

Chemistry(all)
Chemical Engineering(all)

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10.1252/kakoronbunshu.32.514

Cite this

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abstract = "Liposomes composed of phosphatidylcholine (PC) and phosphatidylglycerol (PG) were prepared to examine the effects of lipid composition on surface properties of the liposomes and entrapment efficiency of proteins into the liposomes. Lipid composition was found to influence the amount and mode of proteins entrapped into the PC/PG liposomes, as well as the surface properties of the liposomes. Both electrostatic and non-electrostatic interactions between protein and liposome played important roles in the entrapment of protein into the PC-containing liposomes, and the amount of proteins adsorbed electrostatically on the PG-containing liposomes was also influenced by lipid composition.",

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author = "Sunao Murakami and Tetsuya Fujita and Tsutomu Ono and Shinji Sakai and Hiroyuki Ijima and Koei Kawakami",

year = "2006",

doi = "10.1252/kakoronbunshu.32.514",

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T1 - Effects of lipid composition on entrapment of proteins into phosphatidylglycerol-containing liposomes

AU - Murakami, Sunao

AU - Fujita, Tetsuya

AU - Ono, Tsutomu

AU - Sakai, Shinji

AU - Ijima, Hiroyuki

AU - Kawakami, Koei

PY - 2006

Y1 - 2006

N2 - Liposomes composed of phosphatidylcholine (PC) and phosphatidylglycerol (PG) were prepared to examine the effects of lipid composition on surface properties of the liposomes and entrapment efficiency of proteins into the liposomes. Lipid composition was found to influence the amount and mode of proteins entrapped into the PC/PG liposomes, as well as the surface properties of the liposomes. Both electrostatic and non-electrostatic interactions between protein and liposome played important roles in the entrapment of protein into the PC-containing liposomes, and the amount of proteins adsorbed electrostatically on the PG-containing liposomes was also influenced by lipid composition.

AB - Liposomes composed of phosphatidylcholine (PC) and phosphatidylglycerol (PG) were prepared to examine the effects of lipid composition on surface properties of the liposomes and entrapment efficiency of proteins into the liposomes. Lipid composition was found to influence the amount and mode of proteins entrapped into the PC/PG liposomes, as well as the surface properties of the liposomes. Both electrostatic and non-electrostatic interactions between protein and liposome played important roles in the entrapment of protein into the PC-containing liposomes, and the amount of proteins adsorbed electrostatically on the PG-containing liposomes was also influenced by lipid composition.

KW - Bovine serum albumin

KW - Entrapment

KW - Liposomes

KW - Phosphatidylglycerol

KW - Zeta potential

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Effects of lipid composition on entrapment of proteins into phosphatidylglycerol-containing liposomes

Abstract

Keywords

ASJC Scopus subject areas

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