Magnetic Multilamellar Liposomes Produced by In Situ Synthesis of Iron Oxide Nanoparticles: "Magnetonions"
FAURE, Chrystel
Centre de recherches Paul Pascal [CRPP]
Université Sciences et Technologies - Bordeaux 1 [UB]
Centre de recherches Paul Pascal [CRPP]
Université Sciences et Technologies - Bordeaux 1 [UB]
MEYRE, Marie-Edith
Centre de recherches Paul Pascal [CRPP]
Université Sciences et Technologies - Bordeaux 1 [UB]
See more >
Centre de recherches Paul Pascal [CRPP]
Université Sciences et Technologies - Bordeaux 1 [UB]
FAURE, Chrystel
Centre de recherches Paul Pascal [CRPP]
Université Sciences et Technologies - Bordeaux 1 [UB]
Centre de recherches Paul Pascal [CRPP]
Université Sciences et Technologies - Bordeaux 1 [UB]
MEYRE, Marie-Edith
Centre de recherches Paul Pascal [CRPP]
Université Sciences et Technologies - Bordeaux 1 [UB]
< Reduce
Centre de recherches Paul Pascal [CRPP]
Université Sciences et Technologies - Bordeaux 1 [UB]
Language
en
Article de revue
This item was published in
Journal of Physical Chemistry B. 2009, vol. 113, n° 25, p. pp. 8552-8559
American Chemical Society
English Abstract
We report the formation of magnetic onion-type multilamellar vesicles. Iron oxide nanoparticles (np's) were synthesized inside lipidic multilamellar vesicles by coprecipitation of vesicle-encapsulated Fe2+ and Fe3+ ions ...Read more >
We report the formation of magnetic onion-type multilamellar vesicles. Iron oxide nanoparticles (np's) were synthesized inside lipidic multilamellar vesicles by coprecipitation of vesicle-encapsulated Fe2+ and Fe3+ ions induced by HO- diffusion through vesicle lamellae. The iron ion encapsulation efficiency of onions was measured by potentiometry and UV-vis absorbance spectroscopy. Its high value (75 ( 5% for both Fe2+ and Fe3+) ensures an intravesicular synthesis, as confirmed by cryo-transmission electron microscopy (TEM) imaging. The as-grown nanoparticles are characterized by X-ray diffraction analysis and TEM, and magnetic onions are imaged by cryo-TEM. The np size, controlled by temperature and time, ranges from 3 to 6 nm and is shown to be a key parameter for onion stability.Read less <
English Keywords
Liposomes
Nanoparticles
Synthesis of Iron Oxide
Origin
Hal imported