Influence of pegylation on peptide-mediated liposome fusion
Influence of pegylation on peptide-mediated liposome fusion
复制标题
聚乙二醇化对肽介导的脂质体融合的影响
DOI：
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发表时间：
2011
期刊：
影响因子：
--
通讯作者：
A. Kros
中科院分区：
文献类型：
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作者：
Itsuro Tomatsu;Hana Robson Marsden;M. Rabe;Frank Versluis;Tingting Zheng;Harshal R. Zope;A. Kros
研究了表面附着聚乙二醇对肽介导的脂质体融合的影响。将一对互补的螺旋状脂化肽分别引入到两批单层小脂质体中。混合后，当脂质体没有修饰聚乙二醇化的脂质体时，脂质体膜融合明显，但当脂质体被聚乙二醇化时，融合被抑制。基于fret的荧光分析表明，融合可以有效地阻止小于2%的聚乙二醇化脂质。利用DLS和CD光谱进一步评价聚乙二醇化对融合的影响。这些数据表明，聚乙二醇化的脂质抑制肽复合物的形成和脂质体的对接，从而在该过程的初始阶段阻止脂质体的融合。相反，当聚乙二醇没有共价附着在脂质体上时，没有观察到融合抑制。因此，我们得出结论，表面结合的PEG链的空间效应，阻止脂质体的持续对接，是融合抑制的主要原因。
The effect of surface-attached PEG on the peptide-mediated fusion of liposomes was investigated. A complementary pair of coiled-coil forming lipidated peptides was introduced to two batches of small unilamellar liposomes separately. Upon mixing, efficient liposome membrane fusion was apparent when the liposomes were not decorated with pegylated lipids, however when the liposomes were pegylated the fusion was inhibited. A FRET-based fluorescence assay indicated that the fusion can be prevented effectively with less than two mole percent of pegylated lipid. DLS and CD spectroscopy were used to further evaluate the influence of pegylation on fusion. These data revealed that the pegylated lipids inhibit peptide complex formation and liposome docking, thereby preventing liposome fusion at the initial stage of the process. In contrast, when the PEG is not covalently attached to the liposome, no fusion inhibition was observed. Thus we conclude that the steric effect of the surface-bound PEG chains, which prevents sustained docking of liposomes, is the main cause of fusion inhibition.
影响因子：
2.9
作者：
STRUCK, DK;HOEKSTRA, D;PAGANO, RE
通讯作者：
PAGANO, RE
影响因子：
3.4
作者：
KUHL, TL;LECKBAND, DE;ISRAELACHVILI, JN
通讯作者：
ISRAELACHVILI, JN