Monosaccharide composition, chain length and linkage type influence the interactions of oligosaccharides with dry phosphatidylcholine membranes
Monosaccharide composition, chain length and linkage type influence the interactions of oligosaccharides with dry phosphatidylcholine membranes
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DOI：
10.1016/j.bbamem.2006.04.005
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发表时间：
2006-05-01
影响因子：
3.4
通讯作者：
Hincha, Dirk K.
中科院分区：
文献类型：
--
作者：
Cacela, Constanca;Hincha, Dirk K.
糖在大多数脱水生物的脱水耐受性中起着重要作用，并且已经广泛研究了二糖在干燥状态下稳定模型膜的能力。关于低聚糖保护干膜的能力知之甚少。然而，已经表明，不同结构的寡糖家族在干燥过程中与膜相互作用并保护膜的功效不同。在这里，我们比较了三个线性低聚糖家族（果聚糖，麦芽低聚糖，甘露低聚糖）对卵磷脂脂质体的链长依赖性冻干保护作用。我们发现增加保护与链长的果聚糖，适度减少保护与链长的麦芽低聚糖，和一个强大的减少海洋低聚糖。利用傅里叶变换红外光谱和差示扫描量热法，我们表明不同糖的冻干保护程度与它们对干膜凝胶至液晶线相行为的影响以及与不同基团（C=O、P=O、胆碱）的氢键结合程度密切相关。不同的寡糖，可能会决定在何种程度上，他们能够相互作用和保护膜的结构特征进行了讨论。(c)2006 Elsevier B.V.保留所有权利。
Sugars play an important role in the desiccation tolerance of most anhydrobiotic organisms and disaccharides have been extensively investigated for their ability to stabilize model membranes in the dry state. Much less is known about the ability of oligosaccharides to protect dry membranes. However, it has been shown that different structural families of oligosaccharides have different efficacies to interact with and protect membranes during drying. Here, we have compared three families of linear oligosaccharides (fructans, malto-oligosaccharides, manno-oligosaccharides) for their chain-length dependent lyoprotective effect on egg phosphatidylcholine liposomes. We found increased protection with chain length for the fructans, a moderate decrease in protection with chain length for malto-oligosaccharides, and a strong decrease for marine-oligosaccharides. Using Fourier-transform infrared spectroscopy and differential scanning calorimetry, we show that the degree of lyoprotection of the different sugars is closely related to their influence on the gel to liquid-crystal line phase behavior of the dry membranes and to the extent of H-bonding to different groups (C=O, P=O, choline) in the lipids. Possible structural characteristics of the different oligosaccharides that may determine the extent to which they are able to interact with and protect membranes are discussed. (c) 2006 Elsevier B.V. All rights reserved.