The effect of intercalants on the host liposome.

When phospholipids are vigorously dispersed in water, liposomes are formed. In the present study, we have explored the effect of intercalant concentration on various properties of unilamellar liposomes. Liposomes were sonically intercalated with vitamin E acetate (VitEAc) and hypericin (Hy) until no difference in light transmission was observed, which reflects the formation of liposomes of minimal diameter. Our studies indicate that the intercalant structure and concentration have an influence on the liposome diameter, which could be directly measured by cryogenic transmittance electronic microscopy. Thus, intercalated VitEAc substantially decreased the diameter of unilamellar dimyristoylphosphatidylcholine liposomes, whereas Hy did not. In addition, we followed peak intensities in the absorbance and fluorescence spectra of Hy as a function of intercalant concentration in the liposomal solution. Initially, the fluorescence intensity increased linearly with concentration; however, the curve then arched asymptotically, followed by a decrease in fluorescence at yet higher concentrations. Because the Hy monomer is the only species that emits fluorescence, we believe that the decrease of fluorescence intensity is the result of Hy aggregation.

Trace elements in cocoa solids and chocolate: an ICPMS study.

The concentrations of eight trace elements: lead (Pb), cadmium (Cd), chromium (Cr), manganese (Mn), cobalt (Co), arsenic (As), bismuth (Bi) and molybdenum (Mo), in chocolate, cocoa beans and products were studied by ICPMS. The study examined chocolate samples from different brands and countries with different concentrations of cocoa solids from each brand. The samples were digested and filtered to remove lipids and indium was used as an internal standard to correct matrix effects. A linear correlation was found between the level of several trace elements in chocolate and the cocoa solids content. Significant levels of Bi and As were found in the cocoa bean shells but not in the cocoa bean and chocolate. This may be attributed to environmental contamination. The presence of other elements was attributed to the manufacturing processes of cocoa and chocolate products. Children, who are big consumers of chocolates, may be at risk of exceeding the daily limit of lead; whereas one 10 g cube of dark chocolate may contain as much as 20% of the daily lead oral limit. Moreover chocolate may not be the only source of lead in their nutrition. For adults there is almost no risk of exceeding daily limits for trace metals ingestion because their digestive absorption of metals is very poor.