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首页> 外文期刊>ACS Omega >Improving the Stability of Liposomal Curcumin by Adjusting the Inner Aqueous Chamber pH of Liposomes
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Improving the Stability of Liposomal Curcumin by Adjusting the Inner Aqueous Chamber pH of Liposomes

机译：通过调节脂质体的水室内pH来提高脂质体姜黄素的稳定性

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Curcumin (CURC) is a hydrophobic molecule and its water solubility can be greatly improved by liposome encapsulation. However, investigations on the stability of pH-sensitive molecules incorporated into liposomal membranes are limited. In this study, CURC-loaded liposomes with varied internal pH values (pH 2.5, 5.0, or 7.4) were prepared and designated as CURC-LP (pH 2.5), CURC-LP (pH 5.0), and CURC-LP (pH 7.4). Physical properties including particle size, ζ-potential, morphology, entrapment efficiency, and physical stabilities of these CURC-LPs were assessed. In addition, the chemical stability of liposomal CURC to different external physiological environments and internal microenvironmental pH levels were investigated. We found that among these CURC-LPs, CURU-LP (pH 2.5) has the highest entrapment efficiency (73.7%), the best physical stabilities, and the slowest release rate in vitro. Liposomal CURC remains more stable in an acid external environment. In the physiological environment, the chemical stability of liposomal CURC is microenvironmental pH-dependent. In conclusion, we prove that the stability of liposomal CURC is external physiological environment- and internal microenvironmental pH-dependent. These findings suggest that creating an acidic microenvironment in the internal chamber of liposomes is beneficial to the stability of liposomal CURC, as well as for other pH-sensitive molecules.
机译：姜黄素（CURC）是疏水分子，通过脂质体包封可以大大改善其水溶性。然而，对掺入脂质体膜的pH敏感分子的稳定性的研究是有限的。在这项研究中，制备了具有不同内部pH值（pH 2.5、5.0或7.4）的CURC脂质体，并将其命名为CURC-LP（pH 2.5），CURC-LP（pH 5.0）和CURC-LP（pH 7.4）。 ）。评估了这些CURC-LP的物理性质，包括粒径，ζ电位，形态，截留效率和物理稳定性。另外，研究了脂质体CURC对不同外部生理环境和内部微环境pH水平的化学稳定性。我们发现，在这些CURC-LP中，CURU-LP（pH 2.5）在体外具有最高的包封率（73.7％），最佳的物理稳定性和最慢的释放速率。在酸性外部环境中，脂质体CURC保持更稳定。在生理环境中，脂质体CURC的化学稳定性取决于微环境的pH值。总之，我们证明脂质体CURC的稳定性取决于外部生理环境和内部微环境pH值。这些发现表明，在脂质体内腔中形成酸性微环境有利于脂质体CURC以及其他pH敏感分子的稳定性。

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