Effect of cycloinulohexaose with additives on the freeze-drying of liposome
Effect of cycloinulohexaose with additives on the freeze-drying of liposome
复制标题
环菊六糖及其添加剂对脂质体冷冻干燥的影响
DOI：
10.1016/s0378-5173(97)00319-0
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发表时间：
1998
影响因子：
5.8
通讯作者：
M. Hayashi
中科院分区：
文献类型：
--
作者：
K. Ozaki;M. Hayashi
研究了添加剂在脂质体冷冻干燥过程中增强环糖己糖（CF-6）冷冻保护作用的能力。与单独使用CF-6相比，将CF-6与乙二醇、丙二醇、甘油和脯氨酸一起使用可以提高钙黄蛋白在冷冻干燥脂质体中的保留率。傅里叶变换红外光谱（FTIR）结果表明，造成这种差异的原因之一是添加剂增加了脂质与CF-6之间的氢键比率。差示扫描量热法（DSC）的结果表明，脂质分子之间的临界距离被认为是由这种相互作用维持的。由于这个距离，脂质的分子间相互作用可能被削弱。以甘油为添加剂时，当甘油与CF-6的比例从0增加到0.2 （w/w）时，冻干脂质体中钙黄蛋白的保留率从72.9±5.1%增加到85.0±1.0%，并在比例为0.15时达到最大值。
The ability of additives to reinforce the cryoprotective effects of cycloinulohexaose (CF-6) during the freeze-drying of liposomes was investigated. Using CF-6 with ethylene glycol, propylene glycol, glycerol and proline, the retention of calcein in freeze-dried liposomes was increased compared with the use of CF-6 only. The results of Fourier transform infrared spectroscopy (FTIR) suggested that one of the reasons for this difference was the increase in the ratio of hydrogen bonding between lipid and CF-6 with additives. The results of differential scanning calorimetry (DSC) suggested that critical distance between lipids molecules is thought to be maintained by this interaction. Because of this distance, the intermolecular interaction of lipids may be weakened. Using glycerol as the additive, when the ratio of glycerol to CF-6 increased from 0 to 0.2 (w/w), the retention of calcein in the freeze-dried liposomes increased from 72.9±5.1% to 85.0±1.0% and attained a maximum at the ratio of 0.15.
影响因子：
3.4
作者：
LITZINGER, DC;BUITING, AMJ;HUANG, L
通讯作者：
HUANG, L