In the present work the kinetics of initiated by awater-soluble azo-initiator AAPH oxidation of liposomes from soy phosphatidylcholine (PC) at different temperatures and with addition in them of the alpha-linolenic acid (ALA) and also inhibition of liposome oxidation by essential oil of clove buds (EOC) and liposome encapsulation in sodium caseinate (SC) is studied. Dynamics of change of liposome sizes and z-potential in the course of their oxidation is registered by the method of dynamic light scattering. Results of work showed that the liposome oxidation initiated by AAPH from soy PC at T = 370C is inhibited effectively (80-90%) by EOC phenolic connections. At temperature increase to 600C the speed of liposome oxidation increases by 4-5 times, and the inhibition of formation of oxidation products significantly decreases. Addition in PC liposomes of ALA leads to acceleration of oxidation in comparison with PC liposomes. Encapsulation of liposomes by SC reduces liposome oxidation by 70%, and its joint action with EOC - by 90%. With temperature increase decreases the efficiency of protective function of SC cover. In the course of oxidation at T = 370C the size of PC-liposomes increases by 6-7%, and the absolute value of negative z-potential increases in oxidation end approximately by 3 times. Introduction to liposomes of ALA considerably affects dynamics of change of their sizes and z-potential. Presence of EOC in liposomes stabilizes their sizes and z-potential in the course of oxidation both for PC liposomes, and for liposomes with ALA. The complex of PC-liposomes with SC also leads to stabilization of its sizes and z-potential.
liposomes, lipid peroxidation, phosphatidylcholine, essential oil of clove, sodium casein, alpha-linolenic acid
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