Fatty acid vesicles

Results obtained from recent studies on the preparation and application of fatty acid vesicles are reviewed, focusing on some of the particular properties of fatty acid vesicles in comparison with conventional phospholipid vesicles (liposomes): (i) pH dependency which allows reversible transformations from non-vesicular to vesicular aggregates, and (ii) dynamic features that place fatty acid vesicles in between conventional vesicles formed from double-chain amphiphiles and micelles formed from single-chain surfactants. There are two main research areas in which fatty acid vesicles have been studied actively during the last years: (i) basic physico-chemical properties, and (ii) applications as protocell models. Applications of fatty acid vesicles in the fields of food additives and drug delivery are largely unexplored, which is at least partially due to concerns regarding the colloidal stability of fatty acid vesicles (pH- and divalent cation-sensitivity). Recently, fatty acid vesicles were prepared from highly unsaturated fatty acids (docosahexaenoic acid) and the pH range of vesicle formation could be extended to high or low pH values by preparing mixed vesicles through addition of a second type of single-chain amphiphile that stabilizes the vesicle bilayer but itself is not a fatty acid.