Characteristic Isotherms for a Mixed Molecular Layer Composed of Phospholipid and Fatty Acid
Characteristic Isotherms for a Mixed Molecular Layer Composed of Phospholipid and Fatty Acid
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DOI：
10.1246/bcsj.20170045
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发表时间：
2017-04
影响因子：
4
通讯作者：
S. Nakata;Yota Seki;Mio Nomura;Koichi Fukuhara;M. Denda
中科院分区：
文献类型：
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作者：
S. Nakata;Yota Seki;Mio Nomura;Koichi Fukuhara;M. Denda
实验研究了由磷脂和脂肪酸（碳数：18）组成的混合分子层，以了解它们之间的相互作用取决于脂肪酸中双键的数量。1，2-二-油酰基-sn-甘油基-3-磷酸胆碱（DOPC）在空气/水界面处的表面压力-表面积（A-A）等温线特征性地随着脂肪酸的添加而改变，即，与其它脂肪酸相比，油酸的α-淀粉酶活性变化不大。与其他脂肪酸相比，硬脂酸对1，2-二硬脂酰-sn-甘油基-3-磷酸胆碱的Aat的降低程度没有太大变化，这表明两种化合物对脂肪酸的反应不同。采用衰减全反射傅里叶变换红外光谱和差示扫描量热法研究了DOPC与脂肪酸分子之间的相互作用。
A mixed molecular layer composed of phospholipids and fatty acids (carbon number: 18) was investigated experimentally to understand the interaction between them depending on the number of double bonds in the fatty acids. The surface pressure–surface area (Π–A) isotherm for 1,2-di-oleoyl-sn-glycero-3-phosphocholine (DOPC) at an air/water interface characteristically changed with the addition of fatty acid, i.e., A at Π was not changed for oleic acid very much in comparison with other fatty acids. The degree of the decrease in A at Π for 1,2-di-stearoyl-sn-glycero-3-phosphocholine was not changed for stearic acid very much in comparison with other fatty acids, suggesting different responses to fatty acids between the two compounds. Attenuated total reflection Fourier transform infrared spectroscopy and differential scanning calorimetry were used to evaluate the interaction between DOPC and fatty acid molecules.