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Updated: May 28, 2026
Preparation, Purification, and Use of Fatty Acid-containing Liposomes
Published on: February 9, 2018
[Preparation of liposome using egg yolk]
Ikumi Sugiyama1, Yasuyuki Sadzuka
1School of Pharmacy, Iwate Medical University, Japan. isugiym@iwate-med.ac.jp
Researchers developed novel liposomes using inexpensive chicken egg yolk, confirming their viability and potential as natural materials. This study offers a unique approach for practical training in pharmaceutical science programs.
Area of Science:
- Pharmaceutical Sciences
- Biochemistry
Context:
- High-purity lecithins, commonly used for liposome preparation, are expensive.
- Egg yolk contains lecithin and cholesterol, essential for liposome formation.
- Investigating egg yolk as a cost-effective alternative for liposome synthesis.
Purpose:
- To develop novel liposomes using chicken egg yolk as a natural and affordable material.
- To evaluate the properties and viability of liposomes prepared from egg yolk (YL).
- To compare YL with liposomes prepared from lecithin (LL).
Summary:
- Liposomes were successfully prepared from chicken egg yolk (YL) and lecithin (LL).
- Both YL and LL exhibited multilamellar vesicles and Malthesian crosses under polarized light microscopy.
- YL showed a stable particle size of approximately 100 nm, unaffected by pH variations, indicating viability.
Impact:
- Egg yolk-derived liposomes are confirmed as useful, viable natural materials for potential applications.
- This research presents a cost-effective method for liposome production.
- The study highlights a unique, practical training approach for pharmaceutical science students.
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