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Scientia Pharmaceutica is published by MDPI from Volume 84 Issue 3 (2015). Articles in this Issue were published by another publisher in Open Access under a CC-BY (or CC-BY-NC-ND) licence. Articles are hosted by MDPI on as a courtesy and upon agreement with Austrian Pharmaceutical Society (Österreichische Pharmazeutische Gesellschaft, ÖPhG).
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Sci. Pharm. 2013, 81(4), 1151-1166; (registering DOI)

Liposomes for Topical Use: A Physico-Chemical Comparison of Vesicles Prepared from Egg or Soy Lecithin

Semmelweis University, Department of Pharmaceutics, Hőgyes E. u. 7., H-1092, Budapest, Hungary
Semmelweis University, Department of Biophysics and Radiation Biology, Tűzoltó u. 37-47., H-1094, Budapest, Hungary
Semmelweis University, Faculty of Health Sciences, Department of Morphology and Physiology, Vas u. 17, H-1088, Budapest, Hungary
Sam Houston State University, Department of Chemistry, TX-77340, Huntsville, USA
Author to whom correspondence should be addressed.
Received: 6 May 2013 / Accepted: 14 July 2013 / Published: 14 July 2013
PDF [261 KB, uploaded 29 September 2016]


Developments in nanotechnology and in the formulation of liposomal systems provide the opportunity for cosmetic dermatology to design novel delivery systems. Determination of their physico-chemical parameters has importance when developing a nano-delivery system. The present study highlights some technological aspects/characteristics of liposomes formulated from egg or soy lecithins for topical use. Alterations in the pH, viscosity, surface tension, and microscopic/macroscopic appearance of these vesicular systems were investigated. The chemical composition of the two types of lecithin was checked by mass spectrometry. Caffeine, as a model molecule, was encapsulated into multilamellar vesicles prepared from the two types of lecithin: then zeta potential, membrane fluidity, and encapsulation efficiency were compared. According to our observations, samples prepared from the two lecithins altered the pH in opposite directions: egg lecithin increased it while soy lecithin decreased it with increased lipid concentration. Our EPR spectroscopic results showed that the binding of caffeine did not change the membrane fluidity in the temperature range of possible topical use (measured between 2 and 50 °C). Combining our results on encapsulation efficiency for caffeine (about 30% for both lecithins) with those on membrane fluidity data, we concluded that the interaction of caffeine with the liposomal membrane does not change the rotational motion of the lipid molecules close to the head group region. In conclusion, topical use of egg lecithin for liposomal formulations can be preferred if there are no differences in the physico-chemical properties due to the encapsulated drugs, because the physiological effects of egg lecithin vesicles on skin are significantly better than that of soy lecithin liposomes.
Keywords: Natural lipid; Multilamellar vesicle; Macroscopic/microscopic Appearance; Topical drug delivery Natural lipid; Multilamellar vesicle; Macroscopic/microscopic Appearance; Topical drug delivery
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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BUDAI, L.; KASZÁS, N.; GRÓF, P.; LENTI, K.; MAGHAMI, K.; ANTAL, I.; KLEBOVICH, I.; PETRIKOVICS, I.; BUDAI, M. Liposomes for Topical Use: A Physico-Chemical Comparison of Vesicles Prepared from Egg or Soy Lecithin. Sci. Pharm. 2013, 81, 1151-1166.

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