Targeting and Triggered Release Using Lipid-Based Supramolecular Assemblies as Medicinal Nanocarriers

Boronic acid liposomes for cellular delivery and content release driven by carbohydrate binding

“…3 Regarding triggered release, approaches exploiting both active and passive stimuli, such as light, redox, pH, enzymes and temperature have been explored, but there are drawbacks in each case. 4 Drawbacks of passive release include the minimal variations that are exploited for selective release, such as the slight increase in acidity in cancer cells (pH ~ 6.5-6.9) compared to healthy cells (pH ~ 7.2-7.4). 5 Active release protocols are hindered by challenges in delivering external stimuli, such as poor tissue penetration using light-induced release.…”

Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review

“…Above the Tt, phospholipids appear in liquid crystalline phase, in which hydrophobic tails of phospholipids are ready to form liposomes. If the temperature falls below Tt, phospholipids appear in gel state that does not enable the formation of liposomes because the hydrophobic tails are tightly packed in such conditions (Alam et al., 2017; Patel & Panda, 2012).…”

“…On mechanical shaking or heating, phospholipid bilayers enclose the aqueous medium to form vesicles. In the vesicle, hydrophilic groups are aligned toward the aqueous phase, while their hydrophobic tails are positioned inside the phospholipid bilayer (Alam et al, 2017;Alavi et al, 2017;Lila & Ishida, 2017). This structure helps to entrap hydrophobic and hydrophilic substances within the lipid bilayer and inside the aqueous core (Alavi et al, 2017).…”

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

“…Phospholipids form a major part of liposomes, and the most commonly used phospholipids are natural, such as soy lecithin, egg lecithin, and marine lecithin, or semisynthetic or synthetic phospholipids such as DPPC (dipalmitoylphosphatidylcholine), etc., with cholesterol commonly added in the formulations for providing structural stability [146,147]. During the preparation of liposomes, mechanical treatments such as heating and stirring facilitate phospholipid bilayers to encircle the aqueous medium-forming vesicle in which hydrophilic groups are arranged towards aqueous phase and hydrophobic ends are arranged toward the inner phospholipid bilayer, leading to the entrapping of both hydrophobic and hydrophilic substances [148][149][150]. Some authors [148,151] noted the critical role of phase transition temperature (Tt) in the formation of liposomes as the temperature below Tt, and phospholipids present in gel state instead of crystalline phase, resulting in a problem in formation of liposomes due to very close arrangement of hydrophobic tails in such a state [145,152].…”