stabilization of liophilized liposomal products

liposomes as a drug carrier have numerous dominancy. liophilization is the most propr form of these products for long-term maintenance, but this procedure is affected by unstabilizing agent that results in destruction of membrane, release of content and change in size and microbial contamination hence for prevention of the adverse effects, the protective role of sugars such as: maltose, fructose, glucose, galactose, saccharose and lactose were studied. for this purpose, after preparation of liposomal suspention, categorized in for duplicate groups and concentrations of 25, 50, 100 percent of these sugars were added to those. on the basis of color and consistency of products, the best method of freezing is as application of absolute alcohol and then chilling in-70 oc for 16 h. in survey of protective substances concentrations 0.7, 1.4, 2.8, and 5.6 percent of the mentioned sugars were used for calculating of leakage percent (upon on the ratio of optical density of treated samples to untreated). in this study, released maltose had highest effect. level of fusion and aggregation had any significant difference between pre and post lyophilized samples in centrifugation with 10000 rpm. microbial state of recent samples were studied by culturing in scd and scda media that indicated microbial growth in both samples.