Factors affecting the stability of dry liposomes.

Previous studies have shown that liposomes can be preserved in the dry state in the presence of certain sugars, of which trehalose is particularly effective. There have been some discrepancies in results obtained by the various laboratories in which this phenomenon has been studied, both with respect to the efficacy of the sugars tested and the degree to which the dry vesicles can be stabilized. We show here that several factors that affect the stability of the dry liposomes may be responsible for the discrepancies between measurements by different laboratories. These factors include: (1) Size: small, sonicated vesicles are comparatively very unstable, and retain no more than 70% of trapped solute after drying, even in extremely high concentrations of sugars. Very large vesicles are similarly unstable. (2) Charge: a small amount of negatively charged lipid in the bilayer significantly increases stability. (3) Stabilizing sugar: the comparative efficacy of the sugar used varies with the size of the vesicles. (4) Dry-mass ratio. It is the dry-mass ratio between the stabilizing sugar and lipid that is important in the preservation during freeze-drying, not the concentration of either lipid or sugar in bulk solution.