[Interaction of sugar with phospholipid bilayer--study on the stabilization of liposomes]

Sugars have the capacity to stabilize structure and function of lipid bilayer. In the presence of sugars, liposomes could remain in their intact biological structure and retain as much as 100% of their original contents after drying-rehydration circle. In this review we present molecular mechanism of preserving effect of sugars on lipid bilayer: preventing membrane fusion, affecting the main transition temperature, preventing lateral phase separation and phase transition of L alpha to H(I). This paper also describes the prospect of the application of these studies.