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Abstract <p>The interaction of ferrous ions in a wide range of concentrations with lipids from soy lecithin liposomes in an aqueous medium has been studied. Using thin-layer chromatography and dynamic light scattering methods, as well as mathematical processing of UV-spectra of lecithin and its mixtures with iron ions using the Gauss method, it was found that the participation of iron ions at different stages of the oxidation process, their interaction with lipids of liposomes and the effect on spontaneous aggregation of lecithin in an aqueous medium is due to the following factors: initial degree of oxidation lipids, their composition, the ratio of concentrations of lecithin and iron ions in the medium. The ratio of these factors either leads to the incorporation of iron ions into hydrophobic membrane sites, initiating oxidation processes, or causes the formation of complexes with N- and P-containing phospholipid fragments and disruption of the relationship between primary and secondary oxidation products. The absence of a linear dependence of the size of liposomes and their zeta potential on the concentration of iron ions in the medium was revealed.</p>

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Interaction of Iron(II) Ions with Lipids of Lecithin Liposomes in Aqueous Medium

  • 期刊论文

  • 发表日期：

    2025年6月1日

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  • A. V. Mashukova,
  • A. S. Dubovik,
  • V. O. Shvydkiy,
  • L. N. Shishkina

摘要

Abstract

The interaction of ferrous ions in a wide range of concentrations with lipids from soy lecithin liposomes in an aqueous medium has been studied. Using thin-layer chromatography and dynamic light scattering methods, as well as mathematical processing of UV-spectra of lecithin and its mixtures with iron ions using the Gauss method, it was found that the participation of iron ions at different stages of the oxidation process, their interaction with lipids of liposomes and the effect on spontaneous aggregation of lecithin in an aqueous medium is due to the following factors: initial degree of oxidation lipids, their composition, the ratio of concentrations of lecithin and iron ions in the medium. The ratio of these factors either leads to the incorporation of iron ions into hydrophobic membrane sites, initiating oxidation processes, or causes the formation of complexes with N- and P-containing phospholipid fragments and disruption of the relationship between primary and secondary oxidation products. The absence of a linear dependence of the size of liposomes and their zeta potential on the concentration of iron ions in the medium was revealed.