Research About The Preparation And Properties Of Curcumin Liposome

Curcumin is a kind of polyphenol which has already numerous beneficial biological and pharmacological activities. In this work, we mainly aimed to investigate the effects of temperature and curcumin concentration on the stability, the radical scavenging activity and the spectroscopic properties of liposomal curcumin in sodium phosphate buffer at pH 7.0 compared with free liposome. In conclusion:(1) Liposome can protect curcumin and improved curcumin's stability. It can resist degradation of curcumin at both normal and high temperature.(2) The encapsulation of curcumin in liposome brings about markedly higher absorption maximum, fluorescence maximum, and fluorescence anisotropy than free curcumin.(3) Upon increasing curcumin concentration, the changes of values of fluorescence anisotropy of liposomal curcumin and the phase transition temperature of curcumin liposome reveal more loose and disordered structure of phospholipid bilayer induced by encapsulated curcumin.(4) As temperature increases, the fluorescence anisotropy of liposomal curcumin shows an increasing tendency, which is ascribed to the moving of curcumin toward the core of phospholipid bilayer.(5) The encapsulated curcumin's properties have great relationship with phase transition temperature of liposome.