A spectroscopic study of the composition and conformation of cholesteryl and wax esters purified from meibum.
A spectroscopic study of the composition and conformation of cholesteryl and wax esters purified from meibum.
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DOI：
10.1016/j.chemphyslip.2021.105088
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发表时间：
2021-08
影响因子：
3.4
通讯作者：
Borchman D
中科院分区：
文献类型：
--
作者：
Ewurum A;Ankem A;Georgiev G;Borchman D
阐明蜡酯 (WE) 和胆固醇酯 (CE) 的组成、结构和功能关系是我们了解这些脂质如何参与自然和病理过程的关键。人们对 CE 和 WE 如何相互作用知之甚少。本研究的重点是弥合这一知识差距。 CE 和 WE 是从人睑脂中收集的，作为具有复杂烃链的酯的来源。 MgO柱色谱用于分离WE和CE。使用 1H-NMR 和傅里叶变换红外光谱对酯进行表征。天然 WE 和 CE 烃链的复杂性会影响 WE 和 CE 酯比例的变化如何影响一些脂质相变参数，但不会影响其他参数。 WE/CE 混合物中 CE 含量的变化无疑会改变混合物的烃链构象和堆积。变化的性质取决于 WE 和 CE 的构象。当有序性较高的 WE 添加到有序性较低的 CE 中时，烃链复杂性的差异可能不会对有序或相变温度的变化产生重大影响。
Elucidating wax ester (WE) and cholesteryl ester (CE) compositional, structural and functional relationships is key to our understanding of how these lipids are involved in natural and pathological processes. Little is known about how CE and WE interact with one another. The focus of the present study is to bridge this gap of knowledge. CE and WE were collected from human meibum as a source of esters with complex hydrocarbon chains. MgO column chromatography was used to separate WE and CE. The esters were characterized using 1H-NMR and Fourier transform infrared spectroscopy. The complexity of the hydrocarbon chains of native WE and CE influenced how changes in the ratio of WE and CE ester influenced some lipid phase transitional parameters but not others. Changes in CE content of WE/CE mixtures undoubtedly modifies the hydrocarbon chain conformation and packing of the mixture. The nature of the change depends on the conformation of the WE and CE. Differences in the complexity of the hydrocarbon chains are likely not to be a major influence on alterations in the order or phase transition temperature when more ordered WE is added to less ordered CE.
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影响因子：
6.5
作者：
Borchman D
通讯作者：
Borchman D
影响因子：
2.9
作者：
Borchman, Douglas;Foulks, Gary N.;Ho, Donghai V.
通讯作者：
Ho, Donghai V.
影响因子：
6.4
作者：
Abreau, Kerstin;Callan, Christine;Hindman, Holly B.
通讯作者：
Hindman, Holly B.
影响因子：
3.4
作者：
Borchman, D;Cenedella, RJ;Lamba, OP
通讯作者：
Lamba, OP
影响因子：
2.8
作者：
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通讯作者：
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