Multilamellar Enzyme Literature Review

Abstract:

Usually the enzymes have played a role in enhancing prodrug activation for active targeting by an antibody. In routine practice the use of enzymes is a difficult task due to the loss of activity by their degradation, although they do not have a capacity of penetrating into biological membrane, such a task is handled by placing the enzymes in suitable location i.e. encapsulating an enzyme to the surface of the lipid vesicles or surface of liposomes are called enzymosomes, thus the covalent link of enzymes will minimize alterations of the activity of enzymes, enhances half- life and achieved enzyme activity at targeted site such as tumour cell. The review article includes preparation techniques, characterization and stability of liposomal

Freeze–thawing method, pH 5.6 [in this multilamellar liposomes obtained by the freeze-thawing method (F/T)]

3. Dehydration and rehydration method, pH 5.6 [in this multilamellar liposomes prepared by the dehydration and rehydration method (sDRV)]13.

1. Film hydration method, pH 5.6 [MLV (multilamellar liposomes)]

MLV were prepared by the appropriate amounts of E-PC: Chol: DSPE-PEG in a required molar ratio in chloroform was dried under a nitrogen streamuntil a homogeneous film was formed. Prepared film was dispersed in a solution of SOD inNaCl citrate buffer pH 5.6 (required lipid concentration)14.

2. Freeze–thawing method, pH 5.6 [in this multilamellar liposomes obtained by the freeze-thawing method (F/T)]

Freeze-thawing was prepared by appropriate amounts of E PC: Chol: DSPE-PEG in a required molar ratio in chloroform was dried under a nitrogen stream until a homogeneous film was formed. Prepared film was dispersed in a solution of SOD in NaCl citrate buffer pH 5.6 (it required lipid concentration). Five cycles of freezing in liquid nitrogen (5 min) followed by thawing at 37 jC (5 min) concluded this protocol15.

3. Dehydration and rehydration method, pH 5.6 [in this multilamellar liposomes prepared by the dehydration and rehydration method