The Physico-Chemical Properties of Liposomes Made from Lipids of the Liver and Brain of Mice Receiving Nanolipid Complexes.

We studied the physico-chemical properties of lipids of the most important organs (the liver and brain) of mice that received nanoliposomal complexes of different compositions in a long-term diet (3 months). The components of the nanoliposomal complexes included soy phosphatidylcholine, clove essential oil, fish oil, and sodium caseinate. We prepared liposomes by mixing lipids from the investigated organs and determined whether they were able to initiate oxidation. We also determined the structure of the lipid bilayer in regions of localization of 5-doxyl and 16-doxyl stearic acids spin probes, and liposome size and charge. It was found that all the studied parameters changed significantly with the age of the animal: lipids from both organs had a reduced capacity for oxidation, microviscosity decreased and cells were enlarged; the size of liposomes from liver lipids increased, whereas the size of liposomes from brain lipids decreased; after consuming this diet the studied values were closer to those typical of young animals. A correlation was found between the rate of lipid oxidation and microviscosity and changing fatty acid composition, whereas liposome size correlated with the parameter of the arrangement of lipid layers over the membrane surface. [ABSTRACT FROM AUTHOR]