Stability of Liposomes on Long Term Storage

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Abstract
The effect of the lipid composition of liposomes on their storage for up to one year under different environmental conditions has been examined using 5,6-carboxyfluorescein as a model drug. When cholesterol and/or α-tocopherol were included in the liposomes, a significantly greater amount of dye was retained. The presence of α-tocopherol decreased the breakdown of phosphatidylcholine to lysophosphatidylcholine and also reduced the level of peroxidation. Carboxyfluorescein retention was further enhanced when liposomes were stored at 4°C or at room temperature (20°C) in an O2-free atmosphere. Lysophosphatidylcholine formation also slowed when the liposomes were kept at 4°C, or in an O2-free atmosphere. It is concluded that egg yolk lecithin liposomes may be stored for long periods at low temperature in an O2-free atmosphere or with added stabilizers such as cholesterol and α-tocopherol.