The effects of bovine myelin basic protein on the phase transition properties of sphingomyelin.
The effects of bovine myelin basic protein on the phase transition properties of sphingomyelin.
复制标题
牛髓磷脂碱性蛋白对鞘磷脂相变特性的影响。
DOI：
10.1016/0005-2736(82)90105-5
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发表时间：
1982
期刊：
影响因子：
--
通讯作者：
Moscarello,MA
中科院分区：
文献类型：
--
作者：
Epand,RM;Moscarello,MA
髓磷脂的碱性蛋白可以自发地与合成的磷脂N-棕榈酰鞘氨醇磷脂酰胆碱结合。该蛋白质将脂质的相变特性从 41.5°C 的单一转变转变为两个重叠转变，一个略高于纯脂质的转变温度，另一个略低于纯脂质的转变温度。在向该脂质中添加聚（L-赖氨酸）时没有看到效果，髓磷脂碱性蛋白也没有改变二肉豆蔻酰磷脂酰胆碱的相变特性。因此，结果表明，除了酸性磷脂之外，髓磷脂碱性蛋白还可以与髓磷脂的主要两性离子脂质成分相互作用。
The basic protein of myelin can spontaneously associate with the synthetic phospholipidN-palmitoylsphingosinephosphatidylcholine. The protein alters the phase transition properties of the lipid from a single transition at 41.5°C to two overlapping transitions, one being slightly above and the other slightly below the transition temperature of the pure lipid. The effect was not seen upon the addition of poly(l-lysine) to this lipid nor does the myelin basic protein alter the phase transition properties of dimyristoylphosphatidylcholine. The results thus demonstrate that the myelin basic protein can interact with a major zwitterionic lipid component of myelin in addition to acidic phospholipids.