The storage and thermal stability of liposomes, which are amphiphilic carriers, cause very large challenges. However, glycolipid modification may be a potential method to improve the stability of liposomes. In this study, the mechanism by which tilapia head glycolipids improve the stability of liposomes was studied. The head groups of glycolipids and liposomes have a strong interaction (K_a=633.650 M^-1), mainly due to hydrogen bonds, which promote the formation of microstructure domains between glycolipids and liposomes. In addition, glycolipids caused the bilayer structure of liposomes to rearrange, resulting in an increase in the phase transition temperature, tight arrangement of membrane molecules, and increase in membrane thickness (from 2.4 nm to 3.5 nm). Novelty, the formation of microstructure domains helped prevent the liposomes membrane structure from being disrupted during storage and heat. Therefore, glycolipid modification improved the stability of liposomes. This study can provide new insights into the development of high-stability liposomes.

作为两亲性载体的脂质体的储存和热稳定性提出了非常大的挑战。然而，糖脂修饰可能是提高脂质体稳定性的潜在方法。本研究对罗非鱼头糖脂提高脂质体稳定性的机制进行了研究。糖脂与脂质体的头基有很强的相互作用（K _a =633.650 M ^-1), 主要是由于氢键, 促进糖脂和脂质体之间微观结构域的形成。此外，糖脂引起脂质体的双层结构重排，导致相变温度升高，膜分子排列紧密，膜厚度增加（从2.4 nm到3.5 nm）。新颖之处在于，微结构域的形成有助于防止脂质体膜结构在储存和加热过程中被破坏。因此，糖脂修饰提高了脂质体的稳定性。该研究可为高稳定性脂质体的开发提供新的见解。