Liposome Flashcards
What are phospholipids derived from
• Derived from egg or soya
Contain a Charged headgroup, glycerol backbone and a fatty acid ester
• Several different charged
headgroups
– Choline
– Ethanolamine
– Serine
– Phosphate
What happens when surfactants are dispersed in water?
- When dispersed in water, many surfactants form micelles
- The hydrophobic tails are inside the structure
- But not all surfactants do this
Lipid bilayers
• Phospholipids are surfactants BUT they don’t normally form micelles
• Their thermodynamically stable state in water is a bilayer
This bilayer is, of course, the one that surrounds the living cell.
Structure of liposomes
• Shaking phospholipids with water causes large
liposomes to form – in multiple onion-like layers – these are called multilamellar vesicles or MLV’s
• Passing MLV’s through a high-shear mixer breaks them into much smaller unilamellar vesicles (SUV’s)
Phospholipid bilayers and temperature
• The lipid bilayer is temperature sensitive – it has a melting transition and the temperature of this depends on the structure of the specific phospholipid
Why is bilayer melting important?
• Properties of the bilayer change considerably on melting
– Order
– Permeability
• Things on one side of the membrane can get to the other side
– Dynamics
• solid membrane – things do not diffuse laterally
• liquid membrane – lateral movement can occur
– Compare with what happens when a 3-dimensional
solid melts
• Living cells have ways of controlling their bilayers so that their fluidity is suitable for their purpose
What influences bilayer melting?
• The phospholipid fatty acid chain structure
– Chain length
Assuming both chains are the same and fully saturated:
• C14:0 (Myristyl) 23°C
• C16:0 (Palmityl) 41°C
• C18:0 (Stearyl) 56°C
– Chain saturation
• C16:1 (Palmitoleyl) –36°C
• C18:1 (Oleyl) –20°C
• Note the various notations for fatty acid composition
– Inclusion of other lipophilic molecules e.g cholesterol
• Lowers melting temperature, makes transition occur over a wider temperature range
Phospholipid purification and synthesis
• Natural phospholipids are normally unsaturated
– Wide mixture of chain lengths and combinations
– Usually even carbon numbers from 12 to 24
– Extremely difficult to separate from each other
– Easily extracted from egg or soybeans
• Unrefined grades are called ‘lecithins’
– Relatively inexpensive
– Composition and hence properties can be variable
• Saturated or pure lipids made by enzymatic transesterification
– Range of enzymes that snip off bits of natural lipid and add a different group
Phospholipid headgroups and ionisation
• It’s important to control phospholipid charge in
formulations
• Liposomes are colloidal systems – they are charge-stabilised
– Cannot be properly dispersed in the un-ionised state
– If used as emulsifiers (see emulsions) then the
emulsion is not stable when the phospholipid is uncharged
• Phospholipid ionisation is complex and depends on the headgroup
Why use liposomes for drug delivery
• The objective is to create a drug carrier system
– Drug is in solution inside the liposomal space
– Encapsulated drug is then injected into the
bloodstream
– Body cannot ‘see’ the drug– the drug moves with the liposomes
– Drug can then be ‘targeted’ to a specific site of action
where the drug is released – e.g. a tumour
• At least that was the general idea
• After 40 years of research these problems have
still not been solved completely
– very few marketed products
Marketed liposomal formulations
Ambisome Gilead/Fujisawa Amphotericin B Daunoxome Gilead Daunorubicin Doxil J&J Alza Doxorubicin Myocet Elan Doxorubicin
Liposomal Encapsulation
• The first problem is to get the drug inside the liposome
• If liposomes are formed in a solution of the drug, some
of the drug gets entrapped
• Very low efficiency – only a few percent of drug is in
the internal space
• Problem is then to remove the untrapped free drug
• Because drug leaks out slowly, system must then be
freeze-dried – without damaging the liposomes – Molecules called cryoprotectants are used to help the
vesicles stay intact
Cryoprotection of liposomes
• Disaccharides are common cryoprotectants, e.g.
sucrose, lactose and trehalose. Monosaccharides are
relatively poor.
• The cryoprotectants promote the formation of glass during the freezing process hence supress the formation of ice crystals
• The hydroxyl group of the cryoprotectants can form hydrogen bond with phospholipids when water is
removed in the drying process. Bilayers previously
supported by water is now supported by the
cryoprotectants. This is sometimes referred to as water
replacement theory.
Choice of phospholipids
• Unsaturated e.g. di-oleyl
– Low melting temp. so liquid phase at room temperature
– Mobile, so contents leak out easily
– Easily processed to form liposomes
– Cholesterol is usually added to increase rigidity and stability
• Saturated e.g. distearoyl
– In solid phase at room temperature
– Encapsulated material stays inside liposome
– But processing is very difficult
• have to form liposomes and entrap drugs above melting temperature, then cool the product into the solid phase
• A small amount (1-5%) of charged phospholipid is needed to make the liposomes