• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.1
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• pp.55-60
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• 2011

In this study, DOPC liposomes were prepared with distilled water, phosphate buffer and phosphate buffered saline to evaluate the effects of salt on the stability of DOPC liposome. The changes in physical properties (likeparticle size and zeta potential) of liposome were measured after adding the salt. Liposomes were diluted 40 times and 80 times with hydration solvent to confirm the effect of dilution. Consequently, the stability of liposome was maintained up to 40 times dilution with hydration solvent. The liposome that prepared with distilled water was diluted with distilled water, phosphate buffer and phosphate buffered saline, and the liposome that prepared with phosphate buffer was diluted with phosphate buffer and phosphate buffered saline to evaluate the salt-induced changes in particle size and zeta potentia. As results, the particle size increased slightly and zeta potential became closer to 0 when the salt concentration was increased. In conclusion, particle size and zeta potential of liposome could be reasonable factors to evaluate the stability of liposome. In addition, we suggest that salt concentration of hydration solvent has a significant effect on the stability of liposome.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.97-102
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• 2004

The objective of this study was to control Kimchi fermentation using pH sensitive bacteriocin entrapping liposome(bacteriocin-liposome). The liposomes were prepared by the reverse-phase evaporation method from a mixture of DPPC(dipalmitoyl phosphatidylcholine, DPPE(dipalmitoyl phosphatidylethanolamine), DOPC(dioleoyl phosphatidylcholine) and cholesterol in a molar ration of 4:2:1:4. The bacteriocin-liposome was disruptured at pH 4 of buffer and was stable at alkaline pHs(6 and 7). Irrespective of the addition of the bacteriocin-liposomes, the pH of every Kimchi sample decreased to 5 during 5 days storage at 5$^{\circ}C$. Kimchi samples treated with bacteriocin-liposomes maintained pH 4 or higher, while Kimchi samples not treated with bacteriocin-liposomes exhibited pH 3.58 or lower. In general, the pH of Kimchi samples stored at 20$^{\circ}C$ decreased faster, compared to that of Kimchi samples stored at 5$^{\circ}C$. The pH of Kimchi samples treated with the bacteriocin-liposomes was 3.9 during 90 days storage, while that of the samples not treated with the bacteriocin-liposomes was 3.68 and 3.32 during 30 days and 90 days storages, respectively. Lactic acid bacteria in Kimchi treated with the bacteriocin-liposome grew relatively slow at 5$^{\circ}C$. The viable cell number of lactic acid bacteria increased up to 4${\times}$10$\^$7/ cells/ml and then decreased to 8${\times}$10$\^$6/ cells/ml during 90 days storage at 5$^{\circ}C$.

• Applied Chemistry for Engineering
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• v.8 no.1
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• pp.59-66
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• 1997

Di(10-hemisuccinyloxy)decyl muconate(DDM) and di(6-hemisuccinyloxy)hexyl muconate(DHM) were synthesized, and showed a phase transition in an aqueous solution at 97 and $79^{\circ}C$, respectively. They did not form liposomes by themselves or even in the presence of cholesterol or dioleoylphosphatidylethanolamine(DOPE), but did form liposomes when they were mixed with phosphatidylcholine(PC). DHM molecules in liposome membranes were readily polymerized via 1,2-polymerization process on exposure to 254nm. Liposomes composed of DOPE/dioleoylphosphatidylcholine(DOPC)/DHM(3/3/1) were stable at neutral pH, but leaky at weakly acidic pH. The leakage of entrapped calcein from liposomes in phosphate-buffered saline (PBS, $37^{\circ}C$) of pH 4.8 and 5.8 was complete within 30 and 50 min, respectively. The release of toke entrapped calcein was increased with decreasing pH such that 50% and 100% of the calcein were released at pH near 5.5 and 5.0, respectively.