Mechanisms of Destabilization of Membranes in Anhydrobiotic Organisms

9308581 Crowe先前的研究表明，某些完全脱水的生物体（如酵母细胞、种子）含有大量的糖，特别是海藻糖或蔗糖。这些糖通过取代极性残基周围的水来保持结构和功能。因此，膜和蛋白质保持在一种类似于在完全水合的制剂中所见的物理状态。同样的糖也使脂质体处于干燥状态。由于这些发现，用于临床治疗某些疾病的脂质体可以作为干粉末运输。补液后，它们就可以使用了。基于这些先前的发现，有人认为这些糖中的一种存在足以在任何细胞干燥后保持结构和功能。然而，进一步的证据表明，虽然通常不适应干燥的细胞在引入糖后可以被诱导存活，但它们通常很快就会死亡。该项目旨在发现破坏这些细胞稳定的机制，以及通常适应干燥的细胞逃避这种不稳定的方法。我们期望这些结果不仅具有科学意义，而且对通过干燥或冷冻保存生物结构和功能也很有用。＊＊＊

9308581 Crowe Previous studies have shown that certain organisms that survive complete dehydration (such as yeast cells, seeds) contain large quantities of sugars, particularly trehalose or sucrose. These sugars preserve structure and function by replacing the water around polar residues. As a result, the membranes and proteins are maintained in a physical state similar to that seen in the fully hydrated preparations. The same sugars also stabilize liposomes in the dry state. As a result of these findings, liposomes, which are in use for clinical treatment of certain diseases, can be shipped as dry powders. Upon rehydration, they are ready for use. Based on these previous findings, it has been suggested that presence of one of these sugars is sufficient to preserve structure and function in any cell upon drying. However, further evidence has emerged that while cells that are not normally adapted to drying can be induced to survive when the sugars are introduced, they usually die soon thereafter. This project is aimed at discovering the mechanisms that destabilize such cells and the means by which cells that are normally adapted to drying escape that destabilization. We expect the results not only to be of scientific interest, but also to be useful in the preservation of biological structure and function by drying or freezing. ***