The Physicochemical Properties and Composition of Liposome Lipids from Lecithin Depending on the Conditions of Their Formation

The influence of the composition and physicochemical properties of lecithin lipids, the duration of exposure to ultrasound, and centrifugation on the composition and physicochemical properties of liposomes formed from lecithin has been studied. It has been revealed that the intensity of lipid peroxidation has an inverse correlation with the phospholipid level in the total lipid composition of lecithin and a direct correlation with the relative content of cardiolipin in the composition of lecithin phospholipids. It has been shown that the duration of ultrasound exposure and centrifugation causes changes in the composition and properties of the liposome lipids. Decreases in the pH of the medium and the intensity of lipid peroxidation of liposomes were observed under centrifugation. It was revealed that the changes in the ability of the liposome lipids to oxidation depending on the duration of ultrasound exposure and centrifugation are due to the relative changes in the sum percentage of the acidic minor fractions in the composition of their phospholipids.