title: The effect of lysine, a water-structure breaker, on the stability of phospholipid-stabilized emulsions.
abstract: Phospholipid-stabilized emulsion properties were studied in the presence of lysine, a water-structure breaker, using two unrelated procedures, photon correlation spectroscopy and a light obscuration instrument. Commercial Intralipid was used as a control. Lysine 0.125, 0.25 and 0.5 M induced changes in the size distribution of a non-heated model emulsion system, irrespective of any changes produced by environmental pH. Some of the laboratory-prepared emulsions containing lysine were more stable than the corresponding commercial heat-sterilized product Intralipid, once heated. The results suggest that lysine is producing an effect on the nascent oil-water interface that controls the physical stability of the system. Once the heat-induced interfacial rearrangement of the individual phospholipid molecules occurs, the influence of lysine becomes diminished.
authors.affiliation: Institute for Tuberculosis Research (M/C 964), College of Pharmacy, University of Illinois at Chicago 60607-7019, USA.
authors.forename: O
authors.initials: O
authors.lastname: Lutz
authors.forename: M J
authors.initials: MJ
authors.lastname: Groves
mesh_terms: D002498:Centrifugation; D004355:Drug Stability; D004655:Emulsions; D005217:Fat Emulsions, Intravenous / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008239:Lysine / Q000494:pharmacology*; D009821:Oils / Q000737:chemistry; D010316:Particle Size; D010743:Phospholipids / Q000378:metabolism*; D013242:Sterilization; D014867:Water / Q000737:chemistry
chemical_list: D004655:Emulsions; D005217:Fat Emulsions, Intravenous; D009821:Oils; D010743:Phospholipids; D014867:Water; D008239:Lysine