Cholesteryl oligoethyleneglycol glycosides: Fluidizing effect of their embedment into phospholipid bilayers
Cholesteryl oligoethyleneglycol glycosides: Fluidizing effect of their embedment into phospholipid bilayers
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DOI：
10.1016/j.bbrc.2005.02.092
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发表时间：
2005-04-22
影响因子：
3.1
通讯作者：
Falson, F
中科院分区：
文献类型：
--
作者：
Bardonnet, PL;Faivre, V;Falson, F
合成了胆固醇低聚乙二醇糖苷，并将其包埋在脂质体双层中。稳态荧光偏振，差示扫描量热法，zeta电位和凝集等方法已被用来描述这些合成糖脂的磷脂层内的掺入的物理化学结果。从量热法和荧光实验，很明显，糖脂降低的双层的转变温度在一个更重要的程度比胆固醇。此外，固定在脂质体周围的水层的厚度与糖脂的存在无关，这表明它们的亲水部分（四甘醇间隔基和糖部分）没有完全向水相延伸。然而，已经观察到这种糖基化脂质体和植物凝集素之间的重要且特异的相互作用。(c)2005年爱思唯尔公司All rights reserved.
Glycosides of cholesteryl oligoethyleneglycols have been synthesized and embedded in liposome bilayers. Several methods as steady-state fluorescence polarization, differential scanning calorimetry, zeta potential, and agglutination have been used to describe the physicochemical outcome of the incorporation of these synthetic glycolipids within phospholipid layers. From calorimetry and fluorescence experiments, it is apparent that the glycolipids decrease the transition temperature of the bilayers in a more important extent than cholesterol. Furthermore, the thickness of the aqueous layer fixed around the liposome is independent of the presence of glycolipids, suggesting that their hydrophilic parts (tetraethyleneglycol spacer and sugar moiety) are not completely extended towards the aqueous phase. Nevertheless, an important and specific interaction has been observed between such glycosylated liposomes and vegetal lectins. (c) 2005 Elsevier Inc. All rights reserved.