CAP:Cationic DNA Liposome^Microbial Complexes as Broad Spectrum Antimicrobials

我们首先确定MPF的活性成分具有热稳定性和蛋白酶抗性。这强烈表明，该成分要么是脂质，要么是糖。接下来，我们优化了从土拉菌中分离脂质和糖的技术，用于CLDC制剂的检测。我们证实，与MPF类似，在没有CLDC的情况下，脂质制剂和糖都不能在宿主细胞中引起针对土拉菌的保护性免疫反应。接下来，我们将脂质制剂与CLDC联合使用，以确定它们对土拉菌感染的疗效。然而，作为无机分子，脂质在乙醇中重悬。我们发现乙醇对CLDC脂质体的滞留有深远的负面影响。

We first determined that the active component of MPF was heat stable and proteinase resistant. This strongly suggested that the component was either lipid or sugar in nature. We next optimized techniques to isolate lipids and sugars from F. tularensis for testing in our CLDC preparations. We confirmed, similarly to MPF, that in the absence of CLDC neither the lipid preparations nor the sugars were able to provoke protective immune responses directed against F. tularensis in host cells. We next combined the lipid preparations with CLDC to determine their efficacy against F. tularensis infection. However, as inorganic molecules the lipids are resuspended in ethanol. We found that ethanol had a profoundly negative effect on the retention of CLDC liposomes.