Is trehalose special for preserving dry biomaterials?
Is trehalose special for preserving dry biomaterials?
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DOI：
10.1016/s0006-3495(96)79407-9
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发表时间：
1996-10-01
影响因子：
3.4
通讯作者：
Crowe, JH
中科院分区：
文献类型：
--
作者：
Crowe, LM;Reid, DS;Crowe, JH
单糖，尤其是二糖，在风干或冷冻干燥过程中稳定各种组成的生物材料。我们和其他人提供的证据表明，在干燥状态下，蛋白质和磷脂中的糖和极性基团之间发生直接相互作用，我们认为这种相互作用对于稳定是必不可少的。然而，一些研究人员认为，糖形成玻璃杯的能力是稳定的唯一要求。最近，我们已经证明，玻璃的形成和糖和头基的直接相互作用通常都是稳定所必需的。在本研究中，我们给出了海藻糖玻璃的状态图，并认为这种糖的稳定效果可能与其在所有水分含量下较高的玻璃化转变温度有关。我们还表明，海藻糖和海藻糖：脂质体制剂在用水蒸气重新水化时，会形成海藻糖二水合物和海藻糖玻璃。二水化合物的形成隔离了水，否则可能会参与将玻璃化转变温度降低到环境温度以下。由于样品在常温下仍处于玻璃态，因此粘度很高，并且阻止了脂质体之间的融合。
Simple sugars, especially disaccharides, stabilize biomaterials of various composition during air-drying or freeze-drying. We and others have provided evidence that direct interaction, an interaction that we believe is essential for the stabilization, between the sugar and polar groups in, for example, proteins and phospholipids occurs in the dry state. Some researchers, however, have suggested that the ability of the sugar to form a glass is the only requirement for stabilization. More recently, we have shown that both glass formation and direct interaction of the sugar and headgroup are often required for stabilization. In the present study, we present a state diagram for trehalose glass and suggest that the efficacy of this sugar for stabilization may be related to its higher glass transition temperatures at all water contents. We also show that trehalose and trehalose:liposome preparations form trehalose dihydrate as well as trehalose glass when rehydrated with water vapor. Formation of the dihydrate sequesters water, which might otherwise participate in lowering the glass transition temperature to below ambient. Because samples remain in the glassy state at ambient temperatures, viscosity is high and fusion between liposomes is prevented.