Effect of sugars on freeze-thaw and lyophilization of liposomes

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Abstract
Various sugars were investigated for their ability to protect liposomes against fusion and leakage during freeze-and-thaw or lyophilization processes. Size of liposome was measured before and after the events with a light scattering technique. Leakage of the content of the sulfate, was encapsulated in the liposome which was made of egg phosphatidylcholine (EPC)/egg phosphatidylglycerol (EPG)/cholesterol (5:1:2). Addition of 1% lactose to the liposome suspension prevented the fusion between liposome but not the leakage of the content. Freeze-thawing caused more damage to the liposomes than the freeze-drying/reconstitution. After freeze-thawing, one-third of the encapsulated drug leaked out from the liposome. The freeze-drying did not cause additional leakage.