Preparation of Membrane Extrusion Vesicles of Egg Yolk Lecithin and Their Characterization
نویسندگان
چکیده
منابع مشابه
Osmotic shrinkage of giant egg-lecithin vesicles.
Osmotic shrinkage of giant egg-lecithin vesicles was observed by phase-contrast microscopy. The vesicles remained or became spherical when shrinking. Small and thick-walled vesicles formed visible fingers attached to the sphere. The water permeability of the single bilayer was found to be 41 micrometers/s. A variety of observations indicate that osmosis induces a parallel lipid flow between the...
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Several biological activities have now been associated with egg proteinderived peptides, including antihypertensive, antimicrobial, immunomodulatory, anticancer and antioxidant activities, highlighting the importance of these biopeptides in human health, and disease prevention and treatment. Special attention has been given to peptides with antioxidant and antimicrobial activities as a new sour...
متن کامل[Preparation of liposome using egg yolk].
In this study, 162 students in the 6 year Pharmacy Program at the School of Pharmacy, Iwate Medical University were asked to prepare liposomal preparations using chicken egg yolk and to evaluate their properties with the aim of developing novel liposomes. High-purity lecithins are generally used for preparing liposomes but they are expensive. On the other hand, egg yolk has various components, ...
متن کاملarchitecture and engineering of nanoscale sculptured thin films and determination of their properties
چکیده ندارد.
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1997
ISSN: 1341-8327,1884-1996
DOI: 10.5650/jos1996.46.1005